Best 2 Crabmeat St Peter Recipes

Crabmeat St. Peter is a classic dish that has been enjoyed for centuries. It is a simple yet elegant dish that can be made with just a few ingredients. The key to making a great Crabmeat St. Peter is to use fresh, high-quality crabmeat. You can also add other ingredients to your dish, such as vegetables, herbs, and spices, to create a unique and flavorful dish. Whether you are a novice cook or a seasoned chef, this article will provide you with all the information you need to make a delicious and memorable Crabmeat St. Peter.

Let's cook with our recipes!

CRABMEAT ST. PETER

Crabmeat St. Peter image

Make and share this Crabmeat St. Peter recipe from Food.com.

Provided by Bev I Am

Categories Crab

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/4 lb butter
2 tablespoons shallots, diced
2 stalks green onions, diced
3/4 cup bell pepper, diced,both green and red
3 tablespoons parsley, chopped
1 cup mushroom, sliced
1 lb lump crabmeat, picked clean of shell
1 cup white wine
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon basil, crushed
1 teaspoon onion powder
steamed rice

Steps:

Melt butter and add onions and mushrooms, sauteing until tender.
Add peppers and seasonings and simmer for five minutes.
Add crabmeat and saute just until the crabmeat is hot, then add the wine and simmer until absorbed and reduced.
Remove from heat and let stand momentarily.
Serve over steamed rice.

CRABMEAT BOATS

Crabmeat Boats image

I've been making this recipe for more than 40 years. You can also spread the filling on small rolls and serve them as an appetizer. -June Strang, Grand Blanc, Michigan

Provided by Taste of Home

Categories Dinner Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 kaiser rolls, split
2 teaspoons butter, softened
1 can (6 ounces) lump crabmeat, drained
4 ounces Swiss cheese, cubed
1 celery rib, chopped
1/4 cup mayonnaise
1 teaspoon minced fresh parsley
1/4 teaspoon seafood seasoning, optional
1/4 teaspoon paprika

Steps:

Preheat oven to 400°. Carefully hollow out each roll, leaving a 1/2-in. shell (save removed bread for another use). Spread inside of rolls with butter. In a large bowl, combine the crab, cheese, celery, mayonnaise, parsley, seafood seasoning if desired, and paprika; divide between rolls. Wrap each in foil and place on a baking sheet. Bake until cheese is melted, 15-20 minutes.

Nutrition Facts : Calories 661 calories, Fat 44g fat (16g saturated fat), Cholesterol 148mg cholesterol, Sodium 863mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 38g protein.

Tips:

For the best crabmeat St. Peter, choose fresh crabmeat with a sweet, briny flavor. Avoid crabmeat that is brown or discolored, as this indicates that it is not fresh.
To prepare the crabmeat, remove any cartilage or shells. Flake the crabmeat into small pieces using a fork.
For a creamy sauce, use a béchamel or velouté sauce. To make a béchamel sauce, melt butter in a saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in milk, stirring constantly until the sauce thickens. Season with salt, pepper, and nutmeg. For a velouté sauce, use chicken stock instead of milk.
To make the crabmeat St. Peter, combine the crabmeat, sauce, and grated cheese in a baking dish. Top with bread crumbs and bake in a preheated oven until golden brown and bubbly.
Crabmeat St. Peter can be served as a main course or an appetizer. It is a delicious and versatile dish that can be enjoyed by people of all ages.

Conclusion:

Crabmeat St. Peter is a classic dish that is easy to make and always a crowd-pleaser. With its delicate flavor and creamy sauce, it is a perfect dish for any occasion. Whether you are serving it as a main course or an appetizer, Crabmeat St. Peter is sure to be a hit.