Best Crab Meat Broussard Recipes

CRABMEAT HOEZEL

Steps:

• In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper.
• Add olive oil.
• Stir well.
• Cover and refrigerate 24 hours before using.
• Place the crab meat in a chilled serving dish.
• Make a mound of the crab meat.
• Stir the dressing well.
• Ladle over the crab meat.
• Sprinkle with chives.
• Serve with melba toast.

BEST EVER CRAB CAKES

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

CRABMEAT HOLLANDAISE

Steps:

• DIRECTIONS FOR HOLLANDAISE SAUCE:.
• In a double boiler or a stainless steel bowl set over a pot of simmering water over medium heat, whisk together the egg yolks with the lemon juice, water, prepared mustard and parsley.
• Season with a dash of salt and pepper.
• Continue to whisk the mixture until it is a pale yellow and slightly thick.
• Remove the bowl from the pot and whisk vigorously.
• Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
• DIRECTIONS FOR CRABMEAT:.
• Place crabmeat into large mixing bowl.
• Add unseasoned bread crumbs, eggs, butter, flour, heavy whipping cream, Port Wine or Cream Sherry, 1/2 of the Hollandaise Sauce, salt, pepper, onion powder, garlic powder, thyme, tarragon, Old Bay Seasoning & parsley flakes.
• Mix well with large spoon.
• Place into a well-greased oven-proof baking dish.
• Sprinkle top with additional bread crumbs & evenly spread the remaining sauce over the top.
• Finally, sprinkle the top with paprika.
• Place, uncovered, into preheated 400 degree oven 15 to 20 minutes.