Best 2 Crabmeat Martin Recipes

Crabmeat Martin is a classic dish that has been enjoyed for generations. It is a rich and flavorful dish that can be easily prepared at home with fresh ingredients. This article will provide you with all the information you need to make a delicious Crabmeat Martin, including a detailed recipe and tips for preparing the dish.

Check out the recipes below so you can choose the best recipe for yourself!

CRABMEAT MARTIN

Crabmeat Martin image

Provided by Andrew Jaeger

Categories Bake Mardi Gras Mayonnaise Crab

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 pound crabmeat, picked clean of any shell fragments
2 tablespoons Creole mustard
2 tablespoons finely chopped green onions
Topping
1 cup mayonnaise
2 tablespoons yellow mustard
1/2 teaspoon Tabasco sauce
1/2 tablespoon Worcestershire sauce

Steps:

Preheat the oven to 350 degrees.
Gently toss the crabmeat with the mustard and green onions in a bowl, being careful not to break up the crabmeat. Divide the mixture between 4 ramekins. Using an electric mixer, whip together the topping ingredients in a mixing bowl and spread the topping on the crabmeat mixture. Bake in the oven until thoroughly heated and the sauce is golden brown and bubbly, about 8 minutes. Serve hot.

SUE'S LUMP CRABMEAT ST. MARTIN

Sue's Lump Crabmeat St. Martin image

For that next cocktail party, this dish makes an excellent hors d'oeuvres and should be served hot with garlic croutons or crackers. The serving size is approximate.

Provided by Lindas Busy Kitchen

Categories < 60 Mins

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1/4 lb butter
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green onion, chopped
1 tablespoon garlic, diced
2 tablespoons flour
3 1/2 cups hot whipping cream
1 ounce dry white wine
1 tablespoon lemon juice
1 dash hot pepper sauce
1/4 cup parmesan cheese, grated
salt, to taste
cayenne pepper, to taste
1/4 cup red bell pepper, diced
1 lb lump crabmeat
1/4 cup parsley, chopped

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.

Tips:

Select fresh crabmeat: Fresh crabmeat has a sweet, delicate flavor and firm texture. Avoid crabmeat that is discolored or has an off odor.
Use a variety of crabmeat: There are many different types of crabmeat available, each with its own unique flavor and texture. For a more complex flavor, try using a combination of different types of crabmeat.
Don't overcook the crabmeat: Crabmeat is a delicate protein and can easily be overcooked. Cook crabmeat just until it is opaque and tender, about 2-3 minutes.
Add flavor to the crabmeat: Crabmeat has a mild flavor, so it is important to add flavor to it. This can be done with a variety of ingredients, such as herbs, spices, and sauces.
Serve crabmeat immediately: Crabmeat is best served immediately after it is cooked. This will help to preserve its delicate flavor and texture.

Conclusion:

Crabmeat is a versatile and delicious seafood that can be enjoyed in a variety of ways. With its delicate flavor and tender texture, crabmeat is a popular ingredient in many different dishes. Whether you are looking for a simple appetizer or a hearty main course, there is a crabmeat recipe out there for you. So next time you are looking for a seafood dish to try, be sure to give crabmeat a try. You won't be disappointed!