Best Crab Pan Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN ROAST LOUISIANA BLACKFISH WITH CORN, CRAB AND CAVIAR



Pan Roast Louisiana Blackfish with Corn, Crab and Caviar image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 30

1 cup grated Parmesan
1 cup all-purpose flour
6 (4-ounce) blackfish fillets, skin on
1 teaspoon lemon juice
Sea salt
2 tablespoons extra-virgin olive oil
Silver Queen Corn Pudding, recipe follows
Saute of Crab and Baby Corn, recipe follows
Silver Queen Foam, recipe follows
6 teaspoons Louisiana caviar, for garnish
1 teaspoon minced fresh chives, for garnish
1 teaspoon fresh chive blossoms, for garnish
6 small sprigs fresh dill, for garnish
6 small sprigs fresh chervil, for garnish
1 quart heavy cream
1 pound Silver Queen corn kernels
Kosher salt
Cayenne pepper
10 eggs
2 tablespoons butter
1 1/2 pounds jumbo lump crabmeat, picked over
6 ears fresh baby corn, blanched and sliced into rounds
1 teaspoon lemon juice
Hot pepper sauce
Sea salt
2 stalks lemongrass
2 cups fish stock or fumet
1 cup Silver Queen corn kernels
Sea salt
1 tablespoon butter

Steps:

  • In a shallow bowl, combine Parmesan cheese and flour. Lightly score the skin side of the fillets several times to form a cross hatch pattern without cutting into the flesh of the fish. Season the portions of the blackfish with salt and a touch of lemon juice. Dredge the seasoned fish into the Parmesan/flour mixture.
  • In a large heavy skillet over medium heat, add olive oil. Add fillets, skin side down. Cook until skin is crisp, about 4 minutes. Flip fish and cook until fish is just cooked through, about 2 minutes. Once the fish is cooked, remove it from the pan and place on absorbent towels to rest in a warm place for a moment, while the plate is being composed.
  • To serve, remove the Silver Queen Corn Pudding from molds and place into large, shallow bowls. Over the warm pudding, place a portion of fish. Over the fish, spoon on the Saute of Crab and Baby Corn. Carefully pour a small ladle of Silver Queen Foam around the fish. With 2 demitasse spoons, form the caviar into quenelle or egg shapes and place over the fish next to the bed of corn and crab. Lightly garnish the fish with chives, chive blossoms, dill and chervil.
  • Preheat oven to 275 degrees F.
  • In a 4 quart saucepan, bring cream and corn to a boil. Reduce heat and simmer until corn is tender, about 5 minutes. Pour mixture into a blender and blend until smooth, season to taste with salt and cayenne pepper. Strain the mixture through a fine strainer into a bowl.
  • In another mixing bowl, beat the eggs. Slowly pour the hot corn mixture into the eggs, whisking constantly to avoid curdling the eggs. Pour the custard into individual custard cups or molds, preferably nonstick. Place the molds in a roasting pan and pour hot water in the pan to come halfway up the sides of the mold. Bake until custards are just set, about 20 minutes.
  • In a medium skillet over medium-high heat, melt butter. Add crab and corn, cook, stirring, until mixture is just heated through, about 2 to 3 minutes. Stir in lemon juice, remove from heat and season with hot pepper sauce and salt.
  • Cut lemongrass into 2-inch pieces and bruise with the back of a knife. Place lemongrass in a piece of cheesecloth and tie closed.
  • Combine lemongrass, stock and corn in a saucepan. Gently bring to a boil, simmer 15 minutes, remove from heat and let steep 15 minutes. Remove cheesecloth, puree mixture in blender, and pour through a fine strainer, pressing on the solids to extract as much flavor as possible.
  • When ready to use, bring the broth to a boil, season to taste with salt, whisk in butter and froth with a hand-held immersion blender.

CRAB PAN ROAST



CRAB PAN ROAST image

Categories     Shellfish     Sauté

Yield Makes 1-2 Servings

Number Of Ingredients 12

Teaspoon of butter (unsalted)
Teaspoon of garlic
Teaspoon of shallots
Pinch of basil
Teaspoon of Tabasco
Teaspoon of Worcestershire
One ounce of white wine
Two ounces Heavy Whipping Cream
Two heaping tablespoons of tomato paste
Three ounces of mixed peppers( green, red, and yellow peppers)
Twelve ounces of Sea Clam Juice
Eight ounces of Lump Crab

Steps:

  • Over medium heat in a saucepan add butter, garlic, Basil, and shallots. Then de-glaze with white wine. Add peppers and cook for two minutes. Then add tomato paste, Tabasco, Worcestershire, and ten ounces of Sea Clam Juice. Stir items together until even consistency. This should be very lose at this time if not add more clam juice. Let it reduce then add crab. Bring back to temperature then add heavy cream. Serve immediately with white rice.

Related Topics