Make Tangy, Rich and Crabby!
Beautifully rich, tangy, creamy and of course full of succulent crab! On Maryland's Eastern shore, watermen make a living pulling the "beautiful swimmers" (blue crabs) out of Chesapeake Bay. This recipe was given to me many years ago by a waterman's wife. Be careful though....After serving this dish, don't be surprised if expectations are that you will make it more often than not!
Crab Imperial
Ingredients
Serves 6
8 tbsp unsalted butter, melted
3 tbsp flour
2 cups heavy cream
1 lb jumbo lump crabmeat, picked over for shell pieces
1 cup panko bread crumbs
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped yellow onion
1/4 cup finely chopped parsley
2 tbsp sherry
2 tbsp fresh lemon juice
1 1/2 tsp Worcestershire
1 tsp paprika
1 tsp dry mustard powder
1 tsp Old Bay Seasoning (to start) !
Kosher salt and freshly ground black pepper, to taste
Toasted, sliced country bread, for serving
Preparation
Heat oven to 400°
Heat 5 tbsp butter in a 2-qt saucepan over medium-high heat.
Add flour, and cook, stirring, until smooth, about 2 minutes. Whisk in cream, and bring to a boil. Reduce heat to medium, and cook, stirring, until thickened, about 10 minutes.
Remove from heat and stir in crabmeat (gently), half the bread crumbs, bell pepper, onion, half the parsley, sherry, juice, Worcestershire, half the paprika, mustard, Old Bay, salt and pepper. Taste, and decide for yourself if you would like more Old Bay!
Divide mixture evenly among 6 shallow 6 oz ramekins. Place ramekins on a baking sheet and set aside.
In a small bowl, mix remaining butter, bread crumbs, and paprika until evenly combined. Sprinkle seasoned bread crumbs evenly over each ramekin. Bake until lightly browned and bubbling in the center, about 20 minutes.
Plating/Presentation
Sprinkle with remaining parsley and serve hot with toast on the side.
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