Crab Coquille Recipes

Steps:

• Make the stock: Heat oil in a large stockpot over medium heat. Add lobster bodies, and cook, stirring, 10 minutes. Add onion and fennel; cook 15 minutes. Add Cognac; cook, scraping up browned bits with a wooden spoon, until liquid is almost gone, about 1 minute.
• Stir in tomato paste; cook 1 minute. Add flour; cook 1 minute. Stir in tomatoes, then cover with 1 inch water. Bring to a boil, then reduce heat. Cover, and simmer until some liquid evaporates and mixture thickens, about 1 hour. Pour stock through a fine sieve into a bowl; discard solids. Return to pot; cook until stock is reduced to 1 3/4 cups, about 15 minutes. Whisk in cream, and simmer until thickened, about 6 minutes.
• Make the roux: Melt butter in a saucepan over medium heat. Whisk in flour. Cook until toasty, about 1 minute. Whisk in stock. Bring to a boil. Reduce heat; simmer until sauce is thick enough to coat the back of a spoon, about 5 minutes (you should have about 1 1/2 cups).
• Make the potatoes: Place potatoes in a medium pot; cover with 1 inch salted water. Bring to a boil. Reduce heat, and simmer until potatoes are very tender, about 15 minutes. Drain. While potatoes are still warm, pass through a ricer into a bowl. Stir in butter. Add milk, season with salt and pepper, and stir.
• Make the vegetables: Heat oil in a medium skillet. Add celery stalks and carrots; cook over medium-high heat 5 minutes. Add celery root, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover, and cook until vegetables are tender, about 10 minutes.
• To assemble, preheat broiler. Place 12 scallop shells on a rimmed baking sheet. Place 2 tablespoons vegetable mixture in center of each, and top each with 1/4 cup crabmeat. Spoon 2 tablespoons sauce over top of each. Fill a pastry bag fitted with a 3/4-inch star tip (such as Ateco #88) with potatoes. Pipe rosettes around edges and one in center. Broil until browned on top and bubbling, about 4 minutes. Serve immediately.

Steps:

• Lightly cook the garlic in the olive oil in a saute pan (about 2 to3 minutes on medium-low heat). Allow to cool.
• Add the crab and toss with the salt and pepper.
• Preheat the grill to high, carefully place all the marinated crab onto the grill, allowing the oil to drip off before putting onto the grill, and cover with lid. Allow to cook about 4 to 5 minutes then turn over and allow to cook another 3 to 4 minutes.
• Remove from the grill, and place into a large metal bowl. Squeeze the fresh lemon juice over the crab and toss well.
• Serve on a large platter with fresh lemon wedges and chopped Italian parsley.

Steps:

• On stovetop melt 1/4 cup butter.
• Add flour, mustard, salt and pepper.
• Stir to bring together, slowly add milk.
• Cook slow approximately 10 minutes to thickened.
• Add parmesean cheese.
• Continue cooking till smooth and flour has absorbed all the milk. It will be like velvet.
• In another pan, saute shallots in butter and sherry, wine or brandy.
• Add seafood, parsley and barely cook 2-3 minutes.
• Remove from heat, add to sauce.
• Fill shells with mixture, top with cheese and breadcrumb and sprinkle paprika for color.
• Bake in 400 degree oven just until cheese melts and crumbs brown.
• Serve at once.

Steps:

• Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
• Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute.
• Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce.
• Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne.
• Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
• Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.

Steps:

• Wash and dry the scallops and separate the coral from the white flesh.
• Peel and smash the garlic.
• Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
• Season to taste.
• Place on paper towel and keep hot between two plates over a pan of hot water.
• Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.
• Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).
• Serve immediately with a dry rose wine.

Steps:

• Lightly oil six ovenproof shells or individual shallow baking dishes. Set in a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In a small bowl, mix butter or margarine with 1/2 cup of the bread crumbs set aside. In a medium bowl, mix remaining 1 cup crumbs, mayonnaise, celery, cheese, sherry, parsley, garlic, paprika and pepper until well blended.Cut crab meat into 1/2 -inch pieces and stir into mayonnaise mixture. Lightly spoon into shells or baking dishes and sprinkle buttered crumbs on top. Broil 6 inches from heat source for 2 to 4 minutes or until golden brown and bubbly.Garnish with parsley and serve immediately.

Steps:

• Set aside the pie crust. If its frozen, let thaw to room temperature.
• In a large mixing bowl, add all ingredients. You may subsitute shrimp or lobster for any of the above seafood.
• Mix all ingredients well and pour into pie crusts.
• Bake 20 minutes at 400 degrees until the edges of the pie crust are nice and brown. Ovens may vary so watch your crust so it doesn't burn.
• Bake an additional 35 minutes at 350 until the top of the quiche is nice and bubbly and a bit brown. Again, ovens may vary, so you'll know they are done when you test witha fork or knife and it comes out clean.
• Cool on a cooloing rack for 20-30 minutes before serving.
• This recipe should make 2- 9 inch quiche. So, you can always freeze one for later! Wrap tightly and freeze cooked quiche up to 4 weeks.

Steps:

• Melt 3 tablespoons butter in heavy saucepan over low heat. Add flour, stirring until smooth; cook 1 minute stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and white pepper; set aside.
• Melt remaining 3 tablespoons butter in large skillet over medium heat. Add scallops and green onions; cook 3 minutes, stirring constantly. Add mushrooms and cook 3 minutes more.
• Stir cream sauce, crabmeat, and wine into the scallop mixture. Cook just until thoroughly heated.
• To serve, spoon about 1 tablespoon seafood mixture into each shell.

Steps:

• Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
• Put 3 tablespoons butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the cream sauce, and set aside.
• Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
• Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
• When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.

Steps:

• Put the fennel in a large bowl of ice-cold water with a squeeze of lemon juice. Leave for at least 30 mins to crisp up. Drizzle more lemon juice on the avocados to stop them browning. Whisk together all the ingredients for the Marie Rose sauce in a bowl with seasoning. Set aside to chill in the fridge.
• Just before serving, drain the fennel and toss with the remaining lemon juice, dill and some seasoning. Layer the lettuce, avocado, fennel and crab in 4 x half-pint glasses - or tumblers or jam jars. Add a spoonful of sauce to each, then repeat the layers until the glasses are full, finishing with the Marie Rose sauce. Sprinkle a pinch of cayenne pepper over each cocktail and serve with lemon wedges and toast, if you like.