King Crab En Croute With Porcini Duxelle A Top Matignon Vegetables Served With Bay Shrimp Blanc Recipes

Steps:

• Directions: -in a small saute pan add the mushrooms, garlic, shallots and saute until soft add the wine and render down to a paste and mix with the crab. Place small amounts of the mixture onto the puff pastry (cut into 4X4 squares) roll close and seal with egg wash and brush with clarified butter. Let sit fro 5 min before baking at 350 degrees for 7 to 10 min. for the matignon vegetables, render the bacon until all fat has release and bacon is crispy. Add the vegetables and saute, deglaze with wine add season to taste, puree the mixture in robot coup or with handheld emersion blender and finish with fresh herbs. In a small sauce pot add the shrimp and saute until soft, add the garlic and cook until aromatic. Deglaze with wine and add lemon juice, mount with butter. Season to taste and finish with fresh chopped parsley. On a square plates place the matignon vegetables into 3 mounds and cut the pastry on a bias and arrange three tiers on top of the vegetables. Drizzle the sauce around the plate.

Steps:

• Bring 6 quarts water to a boil in a large stewing pot; add seafood seasoning. Cook potatoes in the seasoned water for 15 minutes.
• Bring a separate pot of water to a boil; add seafood seasoning to taste. Cook crab legs until meat is tender, about 10 minutes.
• Mix carrots, celery, and onions into potatoes; cook until vegetables are tender, about 10 minutes. Add sausage and corn and continue boiling for 5 minutes more. Add shrimp and transfer crab legs to same pot; cook until shrimp are cooked through and pink, 2 to 3 minutes.

Steps:

• Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
• While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
• When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
• Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.