Best 3 Crab Meat Ramekins Casquinho De Caranguejo Recipes

CRAB IN RAMEKINS

Steps:

• Preheat oven to 450°.
• Grease four 1-cup ramekins with butter or cooking spray.
• In a big saucepan, melt butter over medium heat.
• Stir in onions and celery until coated with butter.
• Decrease heat to low, cover, and cook for about 15 minutes, or until the vegetables are soft.
• Stir in the Cajun seasoning; cook 1 minute.
• Stir in the flour, baking powder, salt, and cheese; increase heat to medium and cook, stirring constantly, until the cheeses melt.
• Whisk in 1 ½ cups of cream, then the egg yolk, then the remaining 1 ½ cups cream.
• Whisk over low heat until the mixture is cream and slightly thickened, about 5 minutes.
• Stir in the green onion, then gently fold in the crabmeat to avoid breaking it up.
• Spoon ¼ of the mixture into each prepared ramekin.
• Sprinkle ¼ cup panko over the top of each ramekin.
• Place on a rimmed baking sheet or in a baking pan and bake for 20 minutes, until the mixture is bubbly and the bread crumbs are golden brown; serve immediately.
• Tip: can use half lump crab meat and half crab claw meat, for more intense crab flavor.

DEVILED CRAB RAMEKINS

Steps:

• 1. Preheat oven to 400. Brush four (2/3 cup) ramekins with butter and put on baking sheet. Mix crabmeat with egg, creme fraiche, lime juice and chili sauce. Stir in breadcrumbs and season with salt and pepper
• 2. Spoon mixture into prepared ramekins and sprinkle with cheese. Bake in preheated oven about 15 minutes, til golden and bubbling. Sprinkle with paprika and serve hot with lime wedges, salad greens and toast.

CRABMEAT REMICK

Steps:

• Preheat the oven to 400 degrees F.
• Grease 6 (4-ounce) ramekins with the butter, place on a baking sheet,.
• and set aside.
• Combine the mayonnaise, chili sauce, green onions, lemon juice, garlic,.
• mustard, vinegar, paprika, and hot sauce in a large bowl and mix well.
• Fold in the crabmeat and mix until well coated with the sauce, being.
• careful not to break up the lumps. Divide the mixture among the prepared.
• dishes and top each portion with 1 tablespoon each of the bacon and.
• cheese. Bake until the crabmeat is hot and the cheese is golden brown on.
• top, 8 to 10 minutes.
• Carefully transfer the ramekins to six plates and serve immediately with.
• croutons on the side.
• Mayonnaise:.
• /1 large egg/.
• /1 large egg yolk/.
• /2 teaspoons fresh lemon juice/.
• /1 teaspoon Dijon mustard/.
• /1/2 teaspoon salt/.
• /2 tablespoons water/.
• /1 1/4 cups vegetable oil/.
• /1/4 cup olive oil/.
• /1/8 teaspoon cayenne, optional/.
• Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water,.
• and salt in the bowl of a food processor or blender. Process on high.
• speed for 20 seconds. With the motor running, pour the oil in a thin.
• stream through the feed tube and process until the mixture begins to.
• thicken. When half of the oil has been incorporated, add the remaining.
• tablespoon of water. With the motor running, add the remaining oil in a.
• thin stream, and process on high until all the oil is incorporated.
• Adjust the seasoning, to taste, with salt and cayenne pepper, if desired.
• Chill and use as needed. (The mayonnaise will keep, stored in an.
• airtight container in the refrigerator, for 24 hours.).
• Large Croutons:.
• /1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to.
• 1/2-inch slices/.
• /1/4 cup olive oil/.
• /1/4 teaspoon salt/.
• /1/8 teaspoon freshly ground black pepper/.
• Preheat the oven to 400 degrees F.
• Place the bread slices on a large baking sheet and brush 1 side of each.
• slice with the olive oil, then lightly season with the salt and pepper.
• Bake until light golden brown, about 8 minutes.
• Cool slightly on the baking sheet before handling or serving.
• Yield: 12 to 20 croutons.