Crab Hoelzel Recipes

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CRABMEAT HOEZEL

This is from the cookbook-I'll Have What They're Having [Legendary Local Cuisine}It was created by John Hoesel,president of the Pittsburgh and a boyhood friend of his It was first served at the Duquesne Club and the chef, Abel Rene Bomberault and titled Crabmeat Hoesel

Provided by Laury

Categories     Crab

Time 1m

Yield 4-6 serving(s)

Number Of Ingredients 8



Crabmeat Hoezel image

Steps:

  • In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper.
  • Add olive oil.
  • Stir well.
  • Cover and refrigerate 24 hours before using.
  • Place the crab meat in a chilled serving dish.
  • Make a mound of the crab meat.
  • Stir the dressing well.
  • Ladle over the crab meat.
  • Sprinkle with chives.
  • Serve with melba toast.

1/4 cup tarragon vinegar
1/4 cup cider vinegar
1/2 teaspoon salt
1 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
1 lb flaked crabmeat (lump crabmeat, is best)
1 teaspoon chopped chives
melba toast

EASY SEA SCALLOPS WITH CRAB HOLLANDAISE

This uses the large sea scallops, not bay scallops. I served with parmesan orzo and steamed asparagus. An easy romantic dinner for two.

Provided by Mikekey *

Categories     Seafood

Time 20m

Number Of Ingredients 8



Easy Sea Scallops with Crab Hollandaise image

Steps:

  • 1. Rinse and pat dry scallops. Heat a heavy skillet (cast iron works great) over medium-high heat. When hot, add about 1/2 tablespoon oil and heat until simmering.
  • 2. Place scallops in hot pan and sear until browned, about 5 minutes. Turn them over and repeat. Sprinkle with salt and pepper, if desired.
  • 3. Mix sauce mix and milk in medium sauce pan over medium heat. Add butter and tarragon and cook, stirring constantly, until sauce boils and butter is melted.
  • 4. Stir in crabmeat and cook until heat through.
  • 5. Divide scallops between two plates and top with the sauce.

3/4 lb sea scallops (about 6 large)
1/2 lb crabmeat, fresh (i used dungeness)
1 pkg (0.9oz) knorr hollandaise sauce mix
3/4 c milk
1/4 c butter, unsalted
1 tsp dried tarragon
salt and pepper
cooking oil

CRAB LOUIE SALAD

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10



Crab Louie Salad image

Steps:

  • To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
  • Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing

1 pint mayonnaise
1/2 pint tomato ketchup
1/2 cup sweet relish
1/2 cup chopped black olives
2 hard boiled eggs, chopped
1 head iceberg lettuce, chopped
8 to 12 ounces fresh picked Dungeness crabmeat
1 avocado, peeled, pitted, and sliced lengthwise thinly
3 tomatoes, quartered
1/2 pound asparagus spears, cooked.

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