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Crab Recipes From the Venus de Milo Restaurant

Crab Imperial

New England Crabmeat Casserole

 

Crab Imperial

Preparation Time: Approx. 45 minutes
Yield: 4 servings 

Ingredients:
2 tablespoons butter
1/2 tablespoon minced onion
1/2 tablespoon minced red bell pepper
2 tablespoons flour
1/2 cup milk
1/4 cup white wine
6 tablespoons mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire Sauce
dash of Tabasco Sauce
1/2 teaspoon chopped parsley
1 lb. broken crab meat
salt and pepper to taste
1/4 cup crushed Ritz Crackers moistened with drawn butter

Method:
Heat the milk in a heavy sauce pan. In a separate pot, melt the butter over a low heat and sauté the onion and green pepper until they are cooked but still firm. Add the flour and blend together while cooking for several minutes. Add the hot milk a little at a time while whisking over a medium heat. Add the remaining ingredients except the mayonnaise and cook for an additional 5 minutes. Remove from the heat and fold in the mayonnaise. Gently fold the crab meat into the sauce and place in a greased casserole dish. Sprinkle Ritz Cracker crumbs over the tot and bake at 350 degrees for about 20-30 minutes or until the top browns and the casserole is bubbling.

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New England Crabmeat Casserole

With this recipe special care should be taken not to over salt because when wine is added to a sauce it will intensify the saltiness. Wine should only be added to a hot sauce just prior to serving. Avoid boiling a sauce after wine has been added. This recipe will also work well with scallops, lobster, or a combination of seafood. When using scallops pre-cook the scallops separately as scallops will give off a lot of liquids which may over thin the sauce. You may later use some of this liquid to thin down the sauce if it is necessary.

Preparation Time: Approx. 45 minutes
Yield: 4 servings

Ingredients:
40 ounces snow crabmeat
¼ cup butter
2 cups milk
3 tablespoons all purpose flour
2 tablespoons chopped onion
¼ cup white wine
2 tablespoons prepared mustard
salt and pepper to taste
1 teaspoon parsley flakes
1 teaspoon Lea & Perrins
dash of Tabasco Sauce
½ teaspoon curry powder
½ cup Ritz Cracker topping

Method:
Heat the milk in a heavy saucepan over a medium heat until the milk just starts to simmer. In a separate saucepan melt the butter and sauté the onions until they become transparent. Add the flour to the butter and onion mixture making a roux and continue to cook for a bout a minute.

Slowly add the hot milk to the roux while whisking until all the milk is incorporated into the sauce. Add the prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder and simmer over a low fire for about 10 minutes. Add the white wine and simmer for an additional 10 minutes. Adjust seasoning with salt and pepper and remove from heat.

Drain the crabmeat and place it in a mixing bowl and add the hot sauce and mix until a nice blend is achieved. Place this mixture into an appropriate sized casserole or 4 individual ceramic bakers. Top with Ritz Cracker topping and bake in a 375° oven for approximately 20 minutes or until the sauce begins to bubble at the center of the casserole. Remove the casserole from the oven and brown the top under the broiler if desired. Serve at once.

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