MICHAEL'S CRAB THERMIDOR
A delightful way of preparing real crab meat, delicious and not too time consuming provided you have 2 cups of cooked crab meat when you start. You can use fresh, canned or frozen crabmeat (thawed). It can be served as an elegant starter or as a main dish served with rice. I save the largest crab shells and after thorough washing use them to fill with the crab meat before cooking in the oven. They present very well that way at the table as unusual, but of course you can use ramekin dishes as well!
Provided by Switzerland
Categories European
Time 1h5m
Yield 6-8 medium crab shells, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat your oven to 350°F.
- Melt the butter in a medium sauce pan on medium heat.
- Add the minced shallots and stir for 2 minutes.
- Sprinkle the flour evenly and stir until well blended.
- Add the milk gradually stirring until the sauce starts to thicken.
- Add Season All, salt and pepper, mix.
- Now add the spring onion, Italian parsley, the Gruyere and Parmesean cheeses, blend well.
- Add Cayenne and Tabasco followed by the dry white wine. Sauce should be fairly thick, not liquid otherwise add more cheese.
- Now carefully fold in the crab meat and sour cream until well blended. Taste and adjust seasoning to your liking.
- Remove from heat and start filling the crab shells or ramekin dishes. Sprinkle with Paprika and place in an oven proof dish.
- Transfer to the 350°F oven until golden and bubbly (about 30 min.).
- Serve immediately with fluffy white rice.
Nutrition Facts : Calories 260.4, Fat 19.7, SaturatedFat 12.1, Cholesterol 57.8, Sodium 229.3, Carbohydrate 7.5, Fiber 0.1, Sugar 0.4, Protein 10.1
CRAB THERMIDOR
Imitation crabmeat keeps this dish affordable, but it's even better with the real thing. From TOH Casseroles, Slow Cookers, and Soups.
Provided by cookiedog
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauepan, melt butter. Stir in the flour, salt, paprika and nutmeg until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add process cheese and lemon juice; stir until the cheese is melted. Remove from the heat and add cheddar cheese; stir until melted. Stir in crab.
- Transfer to a greased 1-qt. baking dish. Sprinkle with additional paprika if desired.
- Bake, uncovered, at 350F for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 431.1, Fat 28.4, SaturatedFat 17.3, Cholesterol 105.2, Sodium 1493.8, Carbohydrate 21.7, Fiber 0.2, Sugar 1.5, Protein 22.8
LOBSTER TAILS THERMIDOR
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.
- Preheat your broiler to high.
- Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute.
- Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.
- To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves.
CRAB THERMIDOR
The taste of this dish is as impressive as its name. Imitation crabmeat keeps it affordable, but it's fabulous with the real thing, especially for special occasions.-Mary Rose Fedorka, Jamestown, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter. Stir in the flour, salt, paprika and nutmeg until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in process cheese and lemon juice until cheese is melted. Remove from heat; stir in cheddar cheese until melted. Stir in crab., Transfer to a greased 1-qt. baking dish. Sprinkle with additional paprika if desired. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 368 calories, Fat 25g fat (17g saturated fat), Cholesterol 99mg cholesterol, Sodium 846mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.
SEAFOOD THERMIDOR
"Here in the Midwest, lobster can be pricey, so I found this recipe that tastes like Lobster Thermidor but costs a lot less," shares Sandi Laskowski of Rapid city, South Dakota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted. , Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden.
Nutrition Facts : Calories 365 calories, Fat 12g fat (7g saturated fat), Cholesterol 162mg cholesterol, Sodium 829mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 39g protein.
CHEF JOHN'S LOBSTER THERMIDOR
I used a nice light sauce on this iconic special occasion dish--lobster thermidor--rather than the thick, cheesy sauce popular in the '80s. Lobster is sweet and rich tasting on its own, so the lighter sauce makes so much sense. And what's even better, you can prep these ahead of time and just pop them in the oven when your guests arrive!
Provided by Chef John
Categories Seafood Shellfish Lobster
Time 1h
Yield 2
Number Of Ingredients 14
Steps:
- Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.
- Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.
- Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.
- Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.
- Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.
- Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.
- Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.
- Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.
Nutrition Facts : Calories 590.3 calories, Carbohydrate 13.8 g, Cholesterol 220.2 mg, Fat 35.3 g, Fiber 0.8 g, Protein 41.4 g, SaturatedFat 21.5 g, Sodium 1007.8 mg, Sugar 4.6 g
LAURA'S SEAFOOD THERMIDOR
Use crab or lobster, or mix it up with some fish. I use individual au gratin dishes to serve. The sauce can be frozen before the topping is added.
Provided by Laura Sewall Bossart
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque, about 2 minutes. Add the lobster and crab, and cook a few minutes to heat.
- Stir in the sherry and white wine. Bring to a simmer, and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and Cheddar cheese until the cheese has melted, and the mixture is bubbly. Pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter.
- Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.
Nutrition Facts : Calories 934.1 calories, Carbohydrate 46.4 g, Cholesterol 271.8 mg, Fat 60.7 g, Fiber 4 g, Protein 46.2 g, SaturatedFat 36.6 g, Sodium 1818.9 mg, Sugar 5.8 g
More about "creamy crab meat thermidor recipes"
MAT FOLLAS' CRAB THERMIDOR RECIPE - RYLANDPETERS
From rylandpeters.com
Estimated Reading Time 3 mins
CRAB THERMIDOR RECIPE | NEW IDEA FOOD
From newideafood.com.au
11 BEST CRAB MORNAY/ SEAFOOD THERMIDOR IDEAS - PINTEREST
From pinterest.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
21 BEST CRAB MEAT RECIPES | MRFOOD.COM
From mrfood.com
KETO SHRIMP & CRAB THERMIDOR - DIABETIC CHEF'S RECIPES
From diabeticchefsrecipes.com
DEVON CRAB THERMIDOR - GLADWIN BROTHERS
From gladwinbrothers.com
BEST CRAB MAC & CHEESE - FOOD NEWS
From foodnewsnews.com
CLASSIC LOBSTER THERMIDOR - SEAFOOD BY SYKES
From seafoodbysykes.com
PRAWN AND CRAB THERMIDOR RECIPE | YUMMY.PH
From yummy.ph
SEAFOOD THERMIDOR RECIPE | RECIPELAND
From recipeland.com
CLASSIC LOBSTER THERMIDOR RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPICED CRAB THERMIDOR - THE FIELD
From thefield.co.uk
CRAB THERMIDOR RECIPE BY CHEF.ALEXANDE | IFOOD.TV
From ifood.tv
CRAB THERMIDOR - LOCAL & INDEPENDENT
From localandindependent.com
CREAMY CHEESY CRAB THERMIDOR / KERALA STYLE /VARIETY DISH …
From youtube.com
EASY COLD CRAB DIP RECIPE WITH CREAM CHEESE – 5 MINUTES
From wholesomeyum.com
CLASSIC SEAFOOD RECIPES: LOBSTER THERMIDOR & CRAB LOUIE
From cameronsseafood.com
DAY 43: CRAB THERMIDOR - RESTAURANT FOR TWO
From restaurantfortwo.com
CREAMY CRAB DIP WITH CREAM CHEESE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRAB THERMIDOR FOOD- WIKIFOODHUB
From wikifoodhub.com
10 BEST CRAB MEAT DINNER RECIPES - YUMMLY
From yummly.com
FRENCH LOBSTER THERMIDOR RECIPE - FOOD NEWS
From foodnewsnews.com
CRAB THERMIDOR CLASSIC RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CRAB THERMIDOR - RECIPE | COOKS.COM
From cooks.com
CRAB THERMIDOR | RECIPE | CHEF RECIPES, CRAB RECIPES, SEAFOOD RECIPES
From pinterest.co.uk
LOBSTER THERMIDOR - IMMACULATE BITES
From africanbites.com
CRAB THERMIDOR - VIBRANT WORLD FLAVORS
From vibrantflavorsoftheworld.com
CRAB THERMIDOR - OLIVEMAGAZINE
From olivemagazine.com
CRAB THERMIDOR RECIPE BY SEAFOOD.MASTER.CHEF | IFOOD.TV
From ifood.tv
RECIPE: BAKED CROMER CRAB THERMIDOR - HUGHES
From hughes.co.uk
CRAB THERMIDOR - COLCHESTER OYSTER FISHERY
From colchesteroysterfishery.com
CRAB THERMIDOR – PORTLAND SHELLFISH LTD
From shop.portlandshellfish.co.uk
BEST LOBSTER THERMIDOR RECIPE - THE BALD CHEF
From baldchef.com
CRAB THERMIDOR - DISCOVER SEAFOOD
From discoverseafood.uk
CROMER CRAB THERMIDOR - DISCOVER SEAFOOD
From discoverseafood.uk
CREAMY CRAB MEAT THERMIDOR RECIPE | YUMMLY | RECIPE IN 2021
From pinterest.com
10 BEST CANNED CRAB MEAT HEALTHY RECIPES - YUMMLY
From yummly.com
CRAB THERMIDOR TARTS | THE INDEPENDENT | THE INDEPENDENT
From independent.co.uk
You'll also love