Crabmeatsauce Recipes

Steps:

• Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side., Meanwhile, in a small saucepan, combine the cornstarch and wine or broth until smooth. Stir in the cream, mustard, horseradish, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in crab; heat through. Serve over steaks.

Steps:

• Heat grill to medium-high.
• Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking.
• Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with Crabmeat Sauce.
• Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.

Steps:

• Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.

Steps:

• Cook the pasta as directed on the box.
• Meanwhile, in a saucepan, melt the butter over medium heat.
• Add the onion and cook, stirring often until softened, for about 5 minutes.
• Stir in the flour and cook for about 1 minute.
• Stir in the clam juice, cream and garlic powder.
• Bring to a boil, stirring continuously.
• Drain pasta and return to the pot.
• Stir in the imitation crab and cream sauce.
• Toss to combine all the ingredients.
• Garnish with cilantro or parsley if desired.

Steps:

• In a large bowl, combine onion, green pepper, celery and imitation crab meat.
• In a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper.
• Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Cover and chill at least 2 hours before serving.

Steps:

• Combine ingredients and microwave for 1 minute or until melted.
• Stir and drizzle or dip.

Steps:

• Place fillets on a foil-lined 15x10x1-in. baking pan. , In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning and oil; brush over fillets. Broil 4-in. from the heat for 6-7 minutes on each side or until fish flakes easily with a fork., Meanwhile, for sauce, in a large skillet, saute the onions, red pepper, green onions and garlic in butter until tender. Stir in flour and seafood seasoning until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in crab meat; heat through. Serve with fish. Sprinkle with parsley.

Steps:

• Saute shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add white sauce, bring to a boil and season to taste with salt and pepper. Fold in cucumbers and chives and serve over ink pasta.

Steps:

• Brush muffins with butter. Place on an ungreased baking sheet. Broil 3 in. from the heat for 3-5 minutes or until toasted., In a small bowl, combine the cream cheese, mayonnaise, egg yolks, onion and seasonings. Fold in crab. Spread 3 tablespoons crab mixture over each muffin half. , Broil for 2-3 minutes or until tops are golden brown. Freeze option: Cover and freeze uncooked crab-topped muffins in a single layer for up to 2 months. Place frozen muffins on an ungreased baking sheet. Bake at 350° for 10 minutes, then broil for 5 minutes or until tops are golden brown.

Steps:

• Heat the oil in a large casserole, and saute the onions and garlic for about 10 minutes, or until wilted but not browned.
• Stir in the tomatoes, lower the heat, and simmer until they reduce slightly and form a sauce, about 15 minutes.
• Stir the sauce occasionally.
• Add the crab meat and cook for only a moment to heat through.
• Meanwhile, cook the pasta according to the package directions until it is cooked throughh but still firm.
• Drain thoroughly, toss with the butter, then top with the sauce.
• Serve immediately.

Steps:

• heat the oil in a saute pan over medium heat.
• add the onion and the parsley.
• after 1 minute add the garlic, dried thyme and the crab meat.
• cook for one minute more.
• pour in the wine and clam juice.
• raise the heat to high, to cook off the wine.
• add the canned plum tomatoes.
• cook the tomato sauce for 25-30 minutes, to reduce.
• stir occasionally to help the crab disintergrate.

Steps:

• Melt butter in a sauce pan. Stir in the flour, and cook until the mixture thickens.
• Whisk in the half-and-half and stir until the mixture forms a thick sauce.
• Stir in the cheese, white pepper, pepper and the crab meat. Heat until the cheese is fully melted.
• Use extra half-and-half if the sauce is too thick for your taste.

Steps:

• Preheat oven to 400°. Carefully hollow out each roll, leaving a 1/2-in. shell (save removed bread for another use). Spread inside of rolls with butter. In a large bowl, combine the crab, cheese, celery, mayonnaise, parsley, seafood seasoning if desired, and paprika; divide between rolls. Wrap each in foil and place on a baking sheet. Bake until cheese is melted, 15-20 minutes.