Best 4 Sues Lump Crabmeat St Martin Recipes

Calling all seafood enthusiasts! If you're searching for a culinary masterpiece that tantalizes your taste buds and leaves you craving more, look no further than "Sues Lump Crabmeat St Martin." This delectable dish combines the succulent flavors of crabmeat, wrapped in a crispy golden crust, and smothered in a rich and creamy sauce. As you embark on this culinary journey, we will guide you through the best recipes to create this extraordinary dish, ensuring an unforgettable dining experience.

Here are our top 4 tried and tested recipes!

MOUTHWATERING CRABMEAT PAN SEARED FILETS

Mouthwatering Crabmeat Pan Seared Filets image

This is a rich meal, perfect for a romantic dinner. I prepared this on our one-year anniversary.

Provided by kk0301

Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes

Time 25m

Yield 2

Number Of Ingredients 5

Ingredients

1 pound fresh lump crabmeat
3 tablespoons butter, melted and cooled
2 tablespoons olive oil
2 (8 ounce) filet mignon steaks
coarse sea salt and coarsely ground black pepper to taste

Steps:

Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve.
Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.

Nutrition Facts : Calories 761.4 calories, Carbohydrate 1.7 g, Cholesterol 289.7 mg, Fat 48.2 g, Protein 76.4 g, SaturatedFat 18.8 g, Sodium 1033.4 mg

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.

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 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.

Tips:

For the best results, use fresh lump crabmeat. Frozen crabmeat can also be used, but it should be thawed completely before using.
Be careful not to overcook the crabmeat. It should be cooked just until it is heated through, otherwise it will become tough.
If you don't have any white wine on hand, you can substitute chicken broth or water.
Feel free to add other vegetables to the dish, such as chopped celery, carrots, or bell peppers.
Serve the crabmeat St. Martin over rice or pasta, or with a side of crusty bread.

Conclusion:

Crabmeat St. Martin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. It is a great way to enjoy the delicate flavor of crabmeat, and it is sure to be a hit with your family and friends.