How To make Crab Stew
2 EGG YOLKS
1 QT. MILK
1/8 lb BUTTER
SALT AND PEPPER TO TASTE CRAB MEAT 1/2 c SHERRY WINE
LEMON PEEL (GARNISH) HARD COOKED EGG (GARNISH) 1 tb FLOUR
PLACE FLOUR WITH 1 C. MILK IN A BOWL AND MIX INTO PASTE. PLACE THE REST OF THE COLD MILK IN POT WITH BUTTER, SALT AND PEPPER, AND CRAB MEAT. COOK ON LOW HEAT. MIX IN 2 EGG YOLKS. COOK SLOWLY FOR 1/2 HOUR. ADD SHERRY. GARNISH WITH LEMON PEEL AND StrAINED HARD COOKED EGG YOLK. Food & Wine RT [*] Category 3, Topic 6 Message 143 Sun Feb 16, 1992 C.NORBERG [Kit] at 17:01 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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VIEW RECIPE:
Shopping List:
1 lb Lump Crab Meat (preserving some to garnish)
4 tbs butter
4 tbs flour
1/2 grated onion
1-2 stalk grated celery
1-2 tsp minced garlic (optional)
2 bay leaves
1 cup half & half cream
2 cups heavy cream
1.5 cups chicken stock or seafood stock
1.5 tbs lobster base
1 tbs Worcestershire sauce
hot sauce to taste
1/2 cup sherry (plus more if desired)
old bay, salt & pepper, garlic powder, and onion powder to taste
Directions:
Melt butter in a large stockpot or dutch oven over medium heat.
Mix in the onion, celery, and garlic and season with salt and pepper. Sweat the veggies for about 1-2 minutes
Add in Lobster Base and stir to incorporate
Stir in flour to form a roux. Cook this mixture for about 3 minutes to cook out the raw flour taste.
Gradually whisk in the half & half and bring to a simmer
Next, whisk in your heavy cream and chicken stock and bring back to a simmer
Pour in your sherry (reserve more for later if desired based on taste)
Add Old Bay, Worcestershire, Hot Sauce and taste for seasoning. Adjust as needed
Cover and simmer for 30 minutes, stirring occasionally
Add in crab meat and simmer for another 15 minutes. Taster one more time for seasoning and then serve mr make it happen
Mauritian crab soup ( bouillon crap)
Crab soup is a lovely meal that most Mauritians enjoy. Its very simple, not many spices but very flavourful and delicious
You will need:
200 gm crab
3 tbs cooking oil
1 tbs ginger paste
1 tbs garlic paste
2 tbs tomato paste
1 big tomato
Water
Thyme & spring green
Salt & chilli to your taste
This is how Mom makes the best Korean Crab Stew
Korean Crab Stew. Mom makes the best crab stew ever. Sorry we didn’t have a chance to measure things yet. But we used 2 boxes of crabs, enough doenjang (like doenjang jjigae) to make the water very brown and salty. For best flavor it’s gotta be Korean swimming crab (similar to blue crab but slightly different) and add no other veggies or ingredients, just lots and lots of green onion and garlic along with doenjang (soybean paste), gochugaru (korean chili pepper flakes), sesame seeds and black pepper.
Do NOT add gochujang (hot pepper paste) for this dish. And you’ve got to use a wide shallow pot so the liquid boils down quickly. Boil until the broth get slightly thickened and taste a little salty. We boiled 20 min after it started to boil as a reference.
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