Creamed Crabmeat In A Patty Shell Recipes

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

Steps:

• In a large kettle, bring the chicken, water, 1 teaspoon salt and 1 teaspoon pepper to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken from broth; cool. Remove meat from bones; cut into cubes and set aside. Discard skin and bones. Drain broth and skim fat; set aside 1 cup broth (refrigerate remaining broth for another use)., Bake pastry shells according to package directions. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pimientos, paprika, reserved chicken and remaining salt and pepper. Cook and stir until heated through. Spoon into pastry shells.

Steps:

• Soften the cream cheese.
• Mix all ingredients except shells in bowl.
• Fill pastry shells (approx. 1/2 tsp each).
• Bake according to directions on pastry shell box.
• Serve warm.

Steps:

• In a 1-qt. microwave-safe dish, combine the soup, crab, lemon juice, marjoram and cayenne. Cover and microwave on high for 3-4 minutes or until heated through, stirring once. Serve on toast or biscuits.

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

Steps:

• Pick over the crab to remove any traces of shell or cartilage.
• Heat 1 tablespoon of the butter in a heavy skillet. Add the curry powder and the scallions. Cook, stirring, until wilted. Add 2 tablespoons of the sherry and cook briefly.
• Add the cream, half-and-half and Worcestershire sauce, and salt and pepper to taste. Bring to a boil and simmer for 5 minutes. Set aside. Keep warm.
• In a nonstick skillet, heat the remaining butter, and add the crab meat and the remaining sherry. Heat briefly without stirring, and remove from the heat.
• Add 1/4 cup of the hot cream mixture to the egg yolks. Stir well with a whisk to blend. Return this mixture to the sauce, stirring rapidly. Remove from the heat.
• Spoon the sauce over the crab meat.
• Preheat the broiler and prepare the toasts.
• Heat the ham under the broiler and place the toasts on serving dishes. Add the ham slices. Top with the crab meat and the cream sauce, dividing evenly. Serve with lemon wedges.

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.