Best 8 Crabmeat Sycamore Recipes

CRAB MEAT CASSEROLE

Steps:

• Mix first 8 ingrdients in a bowl.
• Spray a 9x13 baking dish with non stick cooking spray.
• Pour Crab mixture into baking dish.
• Combine eggs and milk and pour over mixture in dish.
• Sprinkle cheese over top.
• Bake at 350 degrees for approximately 1 hour.

NEW ORLEANS CRABMEAT AU GRATIN

Steps:

• Preheat oven to 375ºF.
• In a medium heavy bottomed saucepan, melt the butter over medium heat.
• Add the onions and garlic; sauté for 3-5 min or until vegetables are wilted. Be careful not to brown.
• Sprinkle in the flour, blending well into the mixture.
• Using a wire whisk, add the hot cream into the saucepan, stirring constantly until thick cream sauce is achieved.
• Reduce heat to a simmer.
• Add the white wine, lemon juice, nutmeg, and hot sauce, stir to combine.
• Sprinkle in half of the Cheddar cheese, stirring the mixture constantly.
• Season with salt and pepper to taste. If mixture becomes too thick, add a small amount of hot water or whipping cream.
• Place equal parts of the crabmeat in the bottom of 6 au gratin dishes, top with sauce-enough to cover and sprinkle with remaining cheese.
• Bake for 10 min or until cheese is bubbly.
• OR.
• Spread crabmeat on the bottom of an 8-inch baking dish, top with sauce, and sprinkle remaining cheese on top.
• Bake for 30 min or until cheese is bubbly and melted.

CRABMEAT SYCAMORE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers each into the bottom of the prepared casserole dish.
• Melt the butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add the sherry, hot sauce, Worcestershire sauce, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
• Bake in the preheated oven until bubbly, about 30 minutes.

CRABMEAT SYCAMORE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers each into the bottom of the prepared casserole dish.
• Melt the butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add the sherry, hot sauce, Worcestershire sauce, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
• Bake in the preheated oven until bubbly, about 30 minutes.

CRABMEAT SYCAMORE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers each into the bottom of the prepared casserole dish.
• Melt the butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add the sherry, hot sauce, Worcestershire sauce, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
• Bake in the preheated oven until bubbly, about 30 minutes.

CRABMEAT SYCAMORE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers each into the bottom of the prepared casserole dish.
• Melt the butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add the sherry, hot sauce, Worcestershire sauce, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
• Bake in the preheated oven until bubbly, about 30 minutes.

SOUFFLéED CRAB-MEAT CANAPéS

Steps:

• Preheat oven to 425 degrees. Place rack in center of oven. Lightly toast bread and place on foil-lined baking sheet.
• Place egg yolks, 1 tablespoon lemon juice, the salt and 1/2 tablespoon pesto in food processor or bowl. While processing or whisking constantly, slowly drizzle in olive oil; continue mixing until thickened to a mayonnaise. Transfer to a clean bowl and mix in crab meat. Stir in remaining lemon juice.
• In another bowl, beat egg whites until they hold peaks. Fold into crab-meat mixture.
• Spread toast with remaining pesto and top each slice with crab-meat mixture, covering it completely. Lightly dust with paprika. Bake 15 minutes, until puffed and browned. Cut each slice in half and serve at lunch or as a first course, or cut each slice in six pieces and pass as hors d'oeuvres.

CRABMEAT SYCAMORE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers each into the bottom of the prepared casserole dish.
• Melt the butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add the sherry, hot sauce, Worcestershire sauce, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
• Bake in the preheated oven until bubbly, about 30 minutes.