Crab-stuffed
Artichokes
Serves four
4 Large artichokes
1 Lemon sliced
2 Bay leaves
Salt
With kitchen shears,
trim tops and sharp outer leaves from artichokes. Fill large pot with water. Add
seasonings. Bring to boil. Add artichokes (or use steamer basket and steam).
Cook for 30-45 minutes until knife can be inserted smoothly into artichoke.
Cool. Remove outer leaves and scoop out choke. Fill with crab imperial. Bake for
15-20 minutes at 350° until lightly browned.
Crab Imperial
Stuffing
1 Cup mayonnaise
1¼ Cups jumbo lump crabmeat
3 Tablespoons chopped parsley
2 Tablespoons chopped green onions
1 Teaspoons tarragon chopped
Worcestershire to taste (¼ tsp)
¼ Teaspoon lemon juice
½ Cup fresh bread crumbs
Salt and pepper to taste
In medium bowl mix
mayo and all ingredients but crab until smooth. Fold in crab. Stuff in
artichokes and enjoy.
Fried
Green Tomatoes with crabmeat gravy
Serves 6
3 Green tomatoes
sliced
3 Eggs whisked with milk
Flour, seasoned with salt, pepper
and Old Bay Seasoning
Panko bread crumbs with chopped
parsley and thyme
Slice tomatoes. Dredge
in flour, then egg-wash and bread crumbs. Fry in peanut oil 2-3 minutes on each
side until golden brown.
For gravy
½ White onion finely chopped
2 Cloves garlic minced
2 Tablespoon butter
8 Ounces jumbo lump crabmeat
3 Ounces sherry
1 Tablespoon whole grain mustard
1 Tablespoon flour
3 Cups half-n-half
In saucepan, melt
butter over medium heat. Sweat onions and garlic. Add mustard. Sauté briefly.
Deglaze with sherry add half-n-half. Whisk until smooth. Reduce until thick
gravy consistency. Fold in crabmeat. Heat through. Pour over tomatoes. Garnish
with chopped green onions.
Frozen
Chocolate Pot de Crème
Serves six
12 Ounces semi-sweet
chocolate – Valhrona or Ghirardelli
1½ Teaspoon vanilla
Pinch salt
1½ Cups cream
6 Egg yolks
Place chocolate,
vanilla and salt in blender. Bring cream to a boil. Pour into blender. Process
30 seconds until smooth. Add egg yolks. Blend until smooth. Place in serving
dishes. Freeze overnight or, for a more traditional serving, refrigerate at
least four hours until set. |