How To make New Orleans Crab Canape
2 tb Butter
1 White onion, small, or
-shallot 1 tb Flour
1/2 c Broth, water, or white wine
3/4 c Cooked (or 6-1/2 oz can)
-crabmeat, drained And flaked CHEESE TOPPING: 2 tb Butter
2 tb Flour
4 oz Parmesan cheese (1 cup),
-grated 4 oz Swiss or Gruyere cheese,
-grated 1 Loaf white bread
Butter for sauteing FORCEMEAT: Melt butter, add onion, and cook over moderate heat until onion is soft. Add flour, stir to blend, cook 1 minute; stir in broth, cooking until smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool. Cheese Topping: Melt butter, add flour to make a roux, and cook two or three minutes. Add cheses, blend well. Remove from fire, cool, then form into small firm, round balls. Cut bread into canape-sized pieces; saute in butter. Spread each with the crab mixture; then place a cheese ball over the crab. Just before serving, place in hot oven for 5 minutes until cheese is melted and bubbly. Makes about 50. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 7/93
How To make New Orleans Crab Canape's Videos
Mexican-Style Shrimp Cocktail - How to Make a Mexican-Style Seafood Cocktail
Learn how to make a Mexican-Style Shrimp Cocktail! Visit or the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious Mexican-Style Shrimp Cocktail Recipe!
Oysters Au Gratin with Chef Nini Nguyen | Downton Kitchen | Ep 5
In the season finale, chef Nini Nguyen teaches you to make oysters au gratin and relives her favorite moments from the first season of Downton Kitchen.
#DowntonAbbey is now on Peacock and in theaters: watchdowntownabbey.com
Subscribe to Focus Features:
Become a Focus Insider:
Website:
Instagram:
Facebook:
Twitter:
Smoked Salmon and Crab Parcels |
#SmokedSalmon and Crab Parcels
Smoked Salmon and Crab Parcels
Christmas is just around the corner and if your like us you have already started to plan your menu. Well, we have the perfect starter! Christmas lunch is normally the easiest menu of the year: the selection of the bird of choice, the goose fat roasties, honey-roasted parsnips and of course everyone’s love-to-hate favourite Brussels sprouts!
Something different is always a must on this special day, and we have just the starter. A combination of succulent smoke salmon, crabmeat and avocado, finished with a squeeze of lemon. This DELICIOUS, TASTY and oh so GOOD seafood dish will wow your family and friends.
Seafood is packed full of natural goodness and with so many variations you can never get bored.
Put this perfect starter on your Christmas menu and we promise you won’t be disappointed!!
For this recipe you will need:
Serves 2
• 300g smoked salmon (slices)
• 200g white crab meat
• 2g fresh flat leaf parsley
• 2 spring onions
• 1 red chilli
• ½ cucumber
• ½ ripe avocado
• ½ lemon
• 1 tbsp crème fraiche
• salt & pepper to taste
Method: see tutorial video
INSTAGRAM
FACEBOOK
TWITTER
Our master of wines Livio has recommended some brilliant and tasty beverages to accompany this delicious starter.
LIVIO’S RECOMMENDATION:
With fish, and especially with smoked fish, I recommend white wines that have full fruity aromas on the nose and very fresh at the palate, with wines aged in oak barrels being the best match for this tasty dish.
My recommendations are:
• Champagne NV from France
• Chablis from France
• Pouilly Fume from France
• Sauvignon Blanc either from New Zealand or Chile
• Chenin Blanc from South Africa
• Pecorino from Italy
• Albariño Rías Baixas from Spain
And why not try a dark rum based cocktail like Planter’s Punch, an easy to prepare cocktail at home
Ingredients:
• 50ml dark rum
• 20ml lime juice, freshly squeezed
• 10ml sugar syrup
• 5ml of grenadine
• 3 dashes Angostura bitters
• 1 splash soda water
• Garnish: mint sprig
Enjoy
For more advice and inspirational knowledge check out and follow Livio’s Instagram page
-~-~~-~~~-~~-~-
Please watch: Créme Anglaise | Posh Custard
-~-~~-~~~-~~-~-
Bite-sized at Love With Food: Cajun Delight!
Refer 3 friends to sign up and get your next box free (Ends 2/28!):
--------------------------------------------------------------------------------------
Welcome to Bite-Sized at Love With Food! Celebrate Mardi Gras with a tantalizing Cajun Delight dish. Taste New Orleans' legendary Cajun and Creole flavors with every bite of this classic Cajun recipe.
Access the written recipes at
Comment below with how you are celebrating Mardi Gras this year and you might win some Love With Food swags!
-----------------
Subscribe now for more LOVE WITH FOOD videos!
Like LOVE WITH FOOD on Facebook:
Follow LOVE WITH FOOD on Twitter:
Add LOVE WITH FOOD on Pinterest:
Gordon Tries Smoked Oysters | Gordon Ramsay: Uncharted
Gordon is in Maine learning about the unique cuisine being made along the coast. While there he visits an oyster estuary and tries some smoked oysters.
➡ Subscribe:
Get More National Geographic:
Official Site:
Facebook:
Twitter:
Instagram:
TikTok:
Tenor:
About National Geographic:
National Geographic is the world's premium destination for science, exploration, and adventure. Through their world-class scientists, photographers, journalists, and filmmakers, Nat Geo gets you closer to the stories that matter and past the edge of what's possible.
Gordon Tries Smoked Oysters | Gordon Ramsay: Uncharted
National Geographic
Imperial Crab Dip from Supper!
Virginia This Morning airs LIVE Monday through Friday from 9 am to 10 am.