Best 5 Crab Meat Broussard Recipes

REASONABLE CRABMEAT SAUTE

Steps:

• Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper.

CRAB MEAT BROUSSARD

Steps:

• Preheat the oven to 400 degrees. In a large skillet, melt the butter and sauté the shrimp until they are just cooked. Set aside to cool. In a heavy saucepan, heat the olive oil and sauté the yellow onion, artichoke hearts, and garlic over medium heat until the onion becomes limp. Sprinkle in the flour and mix well while cooking for a minute more. Deglaze the pan with the white wine, then add stock. Bring to a boil, reduce heat, and simmer for three minutes. Add the heavy cream and simmer for another five minutes. Take the brie and scrape off and discard the white skin; cut cheese into small pieces. Add brie to the ream sauce and stir until all of the cheese is melted and mixed well. Remove from heat and allow to cool. In a small bowl, combine the bread crumbs, olive oil, and thyme. Set aside. After the cheese mixture is cool, gently fold in the crab meat, being careful not break up the lumps. To assemble, place one shrimp in the center of an oven proof serving dish so that it stands. Spoon the crab meat mixture around the shrimp and sprinkle with the bread crumb mixture. Repeat with the remaining shrimp. Arrange the dishes on a large baking pan and bake in the preheated oven for fifteen minutes, or until the crab mixture is hot and bubbly. Serve immediately. Serves 6.

CRABMEAT BISQUE MADE EASY

Steps:

• Spray a stockpot with cooking spray.
• Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
• Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

CRAB SANDWICH

Steps:

• In a small bowl, mix together mayonnaise and lemon juice until well combined. Gently fold in crab; season with salt and pepper.
• Place one slice of brioche on work surface. Top with lettuce, crab salad, and tomato slices. Sandwich with remaining slice of bread. Serve immediately.

CRAB AU GRATIN SPREAD

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers.