Sues Lump Crabmeat St Martin Recipes

Steps:

• Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper.

Steps:

• 1. Preheat oven to 450 degrees F.
• Brush olive oil on both sides of the bread pieces, then toast for 5 minutes.
• Mash the avocado and season with salt, pepper, and chili pepper flakes.
• Combine crab meat, melted butter, and lemon juice. Season to taste.
• Top baguette slices with mashed avocado then and crab meat mixture.
• Garnish with freshly grated pepper and parsley.

Steps:

• Toss corn kernels with olive oil, salt and pepper to taste.
• Oven roast corn in a preheated 450 degree oven for 5 minutes.
• Combine the corn with the garlic, carrots, onions, celery, jalapeño ( or cayenne), and chicken stock in a heavy pan and simmer for 30 minutes.
• Add the cream and boil the mixture for 5 minutes.
• Puree the soup in a blender, in batches if necessary, for about a minute and a half.
• Strain soup, top with lump crab meat and serve hot.

Steps:

• Preheat the oven to 350 degrees.
• Gently toss the crabmeat with the mustard and green onions in a bowl, being careful not to break up the crabmeat. Divide the mixture between 4 ramekins. Using an electric mixer, whip together the topping ingredients in a mixing bowl and spread the topping on the crabmeat mixture. Bake in the oven until thoroughly heated and the sauce is golden brown and bubbly, about 8 minutes. Serve hot.