BAKED STUFFED SOLE W. CRAB STUFFING AND LOBSTER NEWBURG SAUCE
Make and share this Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce recipe from Food.com.
Provided by FoodieFanatic
Categories Crab
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Saute mushrooms, leeks, and butter until soft.
- Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.
- Saute until 75% of liquid is gone.
- Add dash of salt, and black pepper.
- Add this to 1/2 cup cracker crumbs.
- Mound stuffing in ovenproof dish.
- Place fish on top.
- Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.
- To Make Lobster Sauce:.
- Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.
- Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.
- Add 1/2 gal. cream, and bring to a boil, then add the roux, and simmer 15 minutes until thick, stir often.
- Spoon this on top of fish and serve.
Nutrition Facts : Calories 3058.3, Fat 284.9, SaturatedFat 176.1, Cholesterol 1253.4, Sodium 1600.5, Carbohydrate 23.6, Fiber 0.3, Sugar 2.2, Protein 87.3
PAN-SEARED BOSTON COD FISH WITH CRAB AND LOBSTER BRANDY CREAM SAUCE
Steps:
- For the sauce: Steam lobster for 15 minutes. Cool completely, 45 minutes to 1 hour, and remove the meat from the shells. Keep claw meat whole. Coarsely chop tail meat. Break up all shells and save for the sauce. Reserve lobster meat in the refrigerator.
- Heat canola oil in saute pan and saute vegetables with thyme leaves until shallots are transparent. Add reserved lobster shells to pan and cook for 1 minute, stirring shells to completely heat and coat. Pour in sherry and then brandy to deglaze pan; simmer for 2 minutes. Add the chicken broth and simmer on low heat until reduced by half, about 4 minutes.
- Mix in the tomato paste and add salt and pepper, to taste. Add the heavy cream, stir, and bring to a simmer. Simmer gently until cream and tomato paste bind, about 2 minutes.
- Strain sauce in a strainer over a small bowl. Keep warm until other seafood is prepared.
- For the seafood: Heat pan with canola oil to medium. In a small bowl mix together salt, pepper, thyme, and parsley. Liberally coat cod fillets with seasoning mixture, then drizzle with olive oil. Place fillets, skin side down, in hot saute pan. Allow fish to cook 3 to 4 minutes until skin side is crusted nicely, then carefully turn and cook 3 to 4 minutes on other side.
- While fish is finishing, place a generous handful of field greens on each plate. Lean sauteed fish against the greens.
- Quickly pour excess oil off from pan and saute shrimp until pink, about 1 1/2 minutes on each side. Lift out shrimp to plate and add chopped lobster and crabmeat to the pan. Add brandy cream sauce and heat mixture briefly until warmed. Pour half of seafood-cream sauce mixture over bottom half of each fillet. Garnish each plate with one lobster claw and two shrimp.
JACK FRY'S LOBSTER CRAB CAKES WITH CREAMY DIJON SAUCE
Another Jack Fry's special!! Crab and lobster together.....pan FRIED in butter!! What can be better?
Provided by SkinnyMinnie
Categories Lobster
Time 40m
Yield 10 crabcakes, 5 serving(s)
Number Of Ingredients 15
Steps:
- To make the cakes: In a large bowl, blend the egg whites, mayonnaise, Old Bay seasoning, cayenne, cracker meal and lemon juice.
- Fold in the crab meat and the lobster meat.
- Divide into 10 portions and flatten gently to form a cake.
- Coat each cake in the breadcrumbs.
- Pan sear the cakes in the butter for 2-3 min on each side.
- Do this in batches and drain on paper towels to get rid of any excess grease. If more butter is needed, add more.
- To make the sauce: Combine the shallot, wine and broth in a saucepan.
- Bring to a boil and reduce by half.
- Add the heavy cream and reduce by a third.
- Whisk in the mustard.
- To serve: Pool the sauce on a warm plate.
- Place 2 crab cakes on top. Garnish with lemon slice if desired.
Nutrition Facts : Calories 1083.5, Fat 79.2, SaturatedFat 33.1, Cholesterol 278.3, Sodium 1754.9, Carbohydrate 46.6, Fiber 1.4, Sugar 9.3, Protein 31.9
CRAB STUFFED SALMON WITH LOBSTER SAUCE
Make and share this Crab Stuffed Salmon With Lobster Sauce recipe from Food.com.
Provided by LilPinkieJ
Categories Crab
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Make the Lobster Sauce:.
- Combine all ingredients in sauce pan. Bring to a boil, add roux, set aside.
- Make the Crab Stuffing:.
- Melt butter and sauté onion, celery, and red pepper until onions are translucent. Remove from heat. Combine remaining ingredients except crab stock. Add crab stock slowly until mixture becomes moist.
- Assembly:.
- Par cook bacon in 350 degree oven for 3 minutes. Take salmon halves and place crab stuffing on top. Roll salmon length-wise. Wrap with bacon and adhere w/ toothpick. On baking sheet, place salmon and add about ½ cup water. Place in 375 degree oven for approximately 25 minutes. At about 15 minutes into cooking, sauté asparagus. Heat Sauce. Place sauce on plate. Add salmon on top and then asparagus to liking.
Nutrition Facts : Calories 1411.6, Fat 97.9, SaturatedFat 54.5, Cholesterol 329, Sodium 1295.5, Carbohydrate 79.5, Fiber 6, Sugar 9.6, Protein 42.3
KING CRAB RAVIOLIS IN LOBSTER CREOLE SAUCE AND BRAISED CIPOLLINI ONIONS
Steps:
- Directions: -first for the dough place the semolina on a flat clean surface and make a funnel in the center, add 2 eggs, saffron, and kneed use flour as needed, kneed for 5 min. adding water every minute until dough is well formed, kneed in olive oil and roll flat into two separate sheets, set aside. For the mixture shred the crab meat and mix in all ingredients, place small amount onto the dough and whisk and brush the last egg so as to act as a binder between the layer of dough's, place second peace of dough on top and using a medium size cutter cut small raviolis and set a side. Next add the onions to a small pot and saute until caramelized add sugar, cumin, pinot griccio and reduce to au sec. add the chicken stock and place into a 350 degree oven for 20 min. when done remove season to taste and reserve finish with chopped rosemary. In a small sauce pot add the lobster meat and roasted corn, cook for about 5 min. then add garlic, cayon seasoning, diced tomatoes, cumin, sherry, fish stock and reduce by half. Add the tomato juice, and cream cook for 3 to 5min. Then add the multicolor peppers, thyme, season to taste and finish with butter. Add the raviolis to the sauce and cook for 5 to 7 min until dough is cooked. In a large bowl add the braised onions and place raviolis on top with a small amount of sauce, drizzle the rest of the sauce around the plate.
CRAB/LOBSTER DIPPING SAUCE
Number Of Ingredients 6
Steps:
- Heat butter and add the rest of the ingredients except basil. Cook until garlic is translucent. Add basil and cook for 30 seconds.
LOBSTER SAUCE CRAB
This is from the Diana Liu cookbook. The black beans in this are asian salted black beans. They are also called fermented black beans. You can purchase these in most asian markets. I have made this and subbed the crab with 1 lb. shrimp (deveined and shelled) with great results.
Provided by CJAY8248
Categories Crab
Time 36m
Yield 1 crab, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Remove legs from body; cut body into 6 sections; crack legs.
- Mix 3 Tblsp. soy sauce, 1 Tblsp. cornstarch, 1 Tblsp. sherry, with ground pork.
- Heat 3 Tblsp. oil in frying pan until hot.
- Saute onions and crab for 3 minutes.
- Add meat mixture and fry 5 minutes more.
- Mix ginger juice, 2 Tblsp. cornstarch, 1 1/2 cups water, 1 Tblsp. soy sauce, msg, salt and black beans; add to crab pieces for 10 minutes until pork is done.
- Stir in beaten eggs; cook 3 minutes more.
- Serve hot as part of a chinese meal.
Nutrition Facts : Calories 853.4, Fat 40.9, SaturatedFat 11.9, Cholesterol 465.9, Sodium 3312.7, Carbohydrate 13, Fiber 0.9, Sugar 1.2, Protein 95.9
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