Recipe: Cooking with Crab
Orange and Lemon Scented Crab Puffs
- 1 6.5-ounce can Miller’s Select Lump Crab Meat, drained
- 1/4 cup mayonnaise
- 1/2 cup Havarti cheese, grated and packed
- 1/3 cup scallions, finely chopped
- pinch of cayenne
- 2 teaspoon lemon juice
- 1/4 teaspoon lemon zest
- 1/2 teaspoon orange zest
- salt, to taste
- 18 bruschetta rounds*
- 1/4 cup chives or parsley, chopped
Combine the crabmeat, mayonnaise, Havarti cheese, scallions, cayenne, lemon juice, lemon and orange zest in a mixing bowl. Mix gently to blend. Taste and add salt, if desired. Cover and refrigerate until ready to use. (The crab mixture can be prepared a day ahead.)
Spread each bruschetta round with a generous tablespoonful of the crab mixture. Place the rounds on a baking sheet and bake in a 350 degree oven until the topping is warm and the cheese is melted, 10 to 12 minutes. Place the baking sheet under the oven-broiler for a few seconds until the crab puffs are lightly browned. When done, immediately sprinkle with chopped chives or parsley. Arrange the crab puffs on a serving tray and serve warm. Makes 18 crab puffs.
*To make bruschetta rounds: Slice a baguette on the diagonal into ½ to ¾-inch slices (approx.18 slices). Arrange the slices on a baking sheet and brush the tops with olive oil. Place about 6 inches under the oven broiler and toast until the baguette slices are light golden brown. Turn, brush with oil and toast the other side. Place the rounds on a baking rack to cool. (Bruschetta rounds can be made ahead.)
Orange and Lemon Scented Crab Puffs by Staci Joers, Cooking With Class, Racine, WI.
Wine Recommendations by Patrick Nichols:
Gloria Ferrer Blanc De Noirs, Carneros, non-vintage
2007 Burgans Albariño, Rias Baixas, Spain
Crab Frittata
- 2 tablespoons olive oil
- 6 small white or Yukon gold new potatoes, thinly sliced (skins on)
- 1 tablespoon minced shallot
- 1/2 teaspoon minced garlic
- salt and black pepper, to taste
- 1 6.5-ounce can Miller’s Select Crab Meat, drained
- 1 teaspoon chopped parsley
- 1/2 teaspoon tarragon
- 6 eggs, separated
- 1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees. Heat the olive oil in a cast iron or stainless steel (oven-proof) skillet over medium heat. Add the potatoes and sauté until tender. Add the shallot, garlic, salt and pepper and continue cooking for 2 to 3 minutes. Top the potatoes with the crabmeat, parsley and tarragon.
Place the egg whites in a mixing bowl. Using an electric mixer, beat the egg whites until stiff. In a separate bowl, beat the egg yolks using a wire whisk. Gently fold the yolks into the beaten whites. Pour egg mixture into the skillet over the crabmeat. Top with shredded cheese. Reduce the heat to low and cook until the eggs start to set, 2 to 4 minutes. Finish cooking the frittata in a 350 degree oven, about 8 to 10 minutes, until firm. Slide under the oven-broiler to brown the top. Serves 6 to 8.
Crab Louis
Dressing:
- 1/2 cup mayonnaise
- 1 tablespoon chili sauce or ketchup
- 2 teaspoons bell pepper, finely chopped
- 2 teaspoons fresh lemon juice
- dash of Worcestershire sauce
- dash of Tabasco sauce
- 1 or 2 avocados, peeled, pitted and sliced
- 2 hard-boiled eggs*, grated
- 1 or 2 tomatoes, cut in wedges
- 1 6.5-ounce can Miller’s Select Jumbo Lump Crab Meat
- shredded lettuce or spring greens
Dressing: Combine the ingredients for dressing in a small bowl. Cover and chill until ready to use.
Prepare the avocados, hard-boiled eggs and tomatoes as directed. Drain the crabmeat.
To serve, place shredded lettuce or spring greens on salad plates. Arrange the avocado slices, boiled eggs and tomato wedges on the salad greens. Place the crabmeat in the center of the salads. Spoon some of the dressing over each salad. Makes 2 main courses or 4 side salads.
* Hard-boiled eggs: Place the eggs in a saucepan and cover with about 1 inch of cold water. Cover and bring to a boil over high heat. Remove the pan from the heat. Let the eggs stand, covered, in the hot water for 15 minutes. Cool the eggs under cold running water and peel. Cover and chill until ready to use.
Wine Recommendations by Patrick Nichols:
Gloria Ferrer Blanc De Noirs, Carneros, non-vintage
2007 Burgans Albariño, Rias Baixas, Spain
Crab Rarebit
- 8 eggs
Cheese Sauce:
- 1 tablespoon butter
- 8 ounces cheddar cheese, cubed or shredded
- 1/2 cup beer
- 1 teaspoon arrowroot or cornstarch
- dash of Worcestershire sauce
- 1/2 teaspoon dry mustard
- dash of cayenne pepper
- 1 egg, slightly beaten
- 4 English muffins, split and toasted
- 1 6.5-ounce can Miller’s Select Crab Meat, drained
To bake the eggs: Generously butter 8 cups of a muffin tin. Break one egg into each cup. Place the tin in a pan of hot water. Bake the eggs uncovered in a 350 degrees oven for 10 to 15 minutes, until set. While the eggs bake, make the cheese sauce.
Cheese Sauce: Melt the butter in the top of a double-boiler pan over simmering water (low heat). Add the cheddar cheese. Pour the beer into a bowl and stir in the arrowroot or cornstarch, Worcestershire sauce, dry mustard and cayenne pepper. When the cheese melts, slowly add the beer mixture stirring constantly. When the mixture is well combined, add the beaten egg. Continue stirring until the cheese sauce thickens.
To serve, place the toasted muffin halves, cut side up, on four plates. (Butter if desired.) Carefully remove the baked eggs from the muffin tin using a table knife. Place one egg on each muffin half. Put a tablespoon of crabmeat on top of each egg and pour the cheese sauce over the muffins. Serves 4.
Serving suggestion: Serve Crab Rarebit with a fruit salad for a perfect brunch or light dinner.
Recipes for Crab Frittata, Crab Louis, and Crab Rarebit by Christina Miller, President of Sea Fare Food Corp.
Wine Recommendations by Patrick Nichols:
Gloria Ferrer Blanc De Noirs, Carneros, non-vintage
2007 Burgans Albariño, Rias Baixas, Spain