Crabmeat And Eggs New Orleans Recipes

Steps:

• In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool.
• Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sauteed vegetables and herbs to the mousse. Fold egg whites into mousse.
• Check the crabmeat for pieces of shell and put in a large clean bowl.
• Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.
• Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.
• Gently work into little cakes and bread them with more bread crumbs. Set aside.
• Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.
• Blonde Remoulade:
• 1 cup mayonnaise
• 1 tablespoon red bell pepper, finely chopped
• 3 tablespoons green onion, finely chopped
• 1 garlic clove, finely chopped
• 1 1/2 tablespoons Creole mustard
• 1/2 teaspoon Creole seasoning
• 1 teaspoon capers, roughly chopped
• 3 tablespoons parsley leaves, finely chopped
• 1 teaspoon hot sauce (recommended Crystal's)
• 1 teaspoon lemon juice
• Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.
• Yield: 6 to 8 servings

Steps:

• Saute crabmeat in butter about 5 minutes.
• Stir in salt and pepper.
• Spoon a small amount of crabmeat onto English muffins.
• Top each with a poached eggs.
• Spoon New Orleans Cream Sauce over eggs.
• Sprinkle with paprika.
• New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
• Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
• Stir in remaining ingredients.

Steps:

• Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
• WILD MUSHROOMS:
• Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;

Steps:

• Preheat oven to 375ºF.
• In a medium heavy bottomed saucepan, melt the butter over medium heat.
• Add the onions and garlic; sauté for 3-5 min or until vegetables are wilted. Be careful not to brown.
• Sprinkle in the flour, blending well into the mixture.
• Using a wire whisk, add the hot cream into the saucepan, stirring constantly until thick cream sauce is achieved.
• Reduce heat to a simmer.
• Add the white wine, lemon juice, nutmeg, and hot sauce, stir to combine.
• Sprinkle in half of the Cheddar cheese, stirring the mixture constantly.
• Season with salt and pepper to taste. If mixture becomes too thick, add a small amount of hot water or whipping cream.
• Place equal parts of the crabmeat in the bottom of 6 au gratin dishes, top with sauce-enough to cover and sprinkle with remaining cheese.
• Bake for 10 min or until cheese is bubbly.
• OR.
• Spread crabmeat on the bottom of an 8-inch baking dish, top with sauce, and sprinkle remaining cheese on top.
• Bake for 30 min or until cheese is bubbly and melted.

Steps:

• Soak buns in milk and egg mixture.
• Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
• Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
• Cook over medium heat about 15 minutes, stirring constantly.
• Add green onions.
• Then add buns.
• Mix well.
• Stuff crab shells (artificial).
• Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.

Steps:

• CHORON SAUCE: In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice until thick and pale. Set bowl over a pan of barely simmering water, stirring constantly, until warm but not hot.
• Stir in butter, a few tablespoons at a time, until all butter is incorporated. Cook, stirring, until sauce thickens enough to lightly coat back of a spoon.
• Remove from heat and stir in remaining lemon juice, Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. Makes About 2 cups.
• POACHING EGGS: In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently.
• Break eggs, one at a time, into a ramekin or coffee cup; holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft.
• Using a slotted spoon, scoop out eggs and place onto toast (which is on warmed plates). If necessary, gently pat eggs dry with paper towels.
• Season with salt and pepper. Spoon several spoonfuls Choron sauce over eggs and decorate with parsley and green onions.

Steps:

• Combine crab meat, eggs and stock; add soy sauce and beat lightly with a fork.
• Heat 1 T. of oil in wok over medium-low heat; stir-fry ginger and scallion for one minute, remove and set aside.
• Heat 2 T. of oil in wok over medium-high heat; add crab meat and egg mixture and stir-fry very gently. When mixture starts to set, add ginger and scallion. Cook for about 2 more minutes then thicken with dissolved cornstarch. Stir in the vinegar and serve hot over steamed rice.