Best Crabmeat St Peter Recipes

Warren Leruth's New Orleans Style Crabmeat St. Francis image

Provided by BecR2400

Categories Crab

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 18

1/8 cup margarine
2 green onions, sliced
1/2 medium onion, coarsely chopped
2 inner celery ribs, bottom 2 inches only, coarsely chopped
1 bay leaf
1/2 teaspoon thyme leaves (dried)
1/4 teaspoon celery seed
1/4 teaspoon white pepper
1 pinch cayenne
3/4 teaspoon salt
1/4 teaspoon Accent seasoning (so, if you are anti-Accent, just omit it!)
1/2 cup evaporated milk
3 tablespoons flour
1/2 cup breadcrumbs
3 tablespoons grated parmesan cheese
1/2 teaspoon hot paprika
1 lb lump crabmeat
1/4 cup margarine, melted

Steps:

Heat the margarine in a saucepan until it bubbles. Add all the sauce ingredients except the milk and flour, and sauté until the vegetables are well browned and sticking a little bit to the pan. Remove from heat and set aside for 15 minutes.
After 15 minutes, add the evaporated milk and 3/4 cup of water to the saucepan and bring to a boil, stirring lightly.
While the boil is coming up, whisk the flour into 3 oz. of water. After the pan comes to a boil, stir the flour-water mixture slowly into the other ingredients. Simmer for three minutes, until the sauce is thick.
Spoon the sauce into a pan and refrigerate overnight.
To complete the dish, preheat the oven to 425 F degrees. Mix the bread crumbs, Parmesan cheese, and paprika together.
Put about 3 oz. crabmeat into a scallop shell or small au gratin dish. Top with 5 oz. of the chilled sauce, then sprinkle with the bread crumb mixture.
Bake at 425 F degrees until the crumbs brown and the sides of the dish begin to bubble--20-25 minutes.
Remove from the oven and top each with 1 teaspoon melted margarine.
Serve very hot.

Nutrition Facts : Calories 422.9, Fat 22.8, SaturatedFat 5.5, Cholesterol 98.5, Sodium 1271.2, Carbohydrate 21.7, Fiber 1.7, Sugar 2.1, Protein 32

Sue's Lump Crabmeat St. Martin image

Provided by Lindas Busy Kitchen

Categories < 60 Mins

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 16

Steps:

In a 2-quart heavy bottom sauce pan, melt butter over med-high heat.
Add onions, celery, green onions, and garlic. Saute 3-5 minutes, or until vegetables are wilted. Be careful not to brown vegetables.
Sprinkle in flour, blending well into mixture.
Using a wire whip, whisk hot cream into sauce pan stirring constantly until thick cream sauce is achieved.
Reduce heat to simmer and add white wine, lemon juice and hot sauce.
Add Parmesan cheese, stirring constantly so mixture will not scorch.
Season to taste using salt and cayenne pepper.
Add red bell pepper for color.
If mixture becomes too thick, add a small amount of whipping cream. Remove from heat, and gently fold in lump crabmeat.
Place in souffle ramekins, garnish with freshly chopped parsley, and serve with garlic croutons.

Crabmeat St. Peter image

Provided by Bev I Am

Categories Crab

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/4 lb butter
2 tablespoons shallots, diced
2 stalks green onions, diced
3/4 cup bell pepper, diced,both green and red
3 tablespoons parsley, chopped
1 cup mushroom, sliced
1 lb lump crabmeat, picked clean of shell
1 cup white wine
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon basil, crushed
1 teaspoon onion powder
steamed rice

Steps:

Melt butter and add onions and mushrooms, sauteing until tender.
Add peppers and seasonings and simmer for five minutes.
Add crabmeat and saute just until the crabmeat is hot, then add the wine and simmer until absorbed and reduced.
Remove from heat and let stand momentarily.
Serve over steamed rice.