How To make Novel Crab Newburg
2 tablespoons Butter or margarine
2 tablespoons Flour
1/2 cup Milk
1 can Frozen cream of shrimp soup
1 pound Lump crab meat
2 tablespoons Sherry
Melt butter and blend in flour. Stir in milk and the soup, cooking slowly and stirring constantly, 3 to 5 minutes, or until soup thaws and sauce thickens. Simmer 1 minute. Add crab meat and continue cooking until crab is heated through. Stir in wine and blend. Good on hot waffles. Makes 4 servings.
How To make Novel Crab Newburg's Videos
Shrimp Newburg
On today's menu we have a personal favorite of mine. Quick and easy and if you only fold the puff pastry twice it should only take about 45 minutes from prep to plate. Recipe below.
Puff pastry
2 1/2 cups all purpose flour
1 tsp salt
1 1/2 cups cold water
8 oz cubed unsalted butter
1 Tbs baking powder
1 egg
Mix dry ingredients thoroughly. Cut butter into flour until they are about the size of a pea (if they are a little bit bigger it'll be fine). Add your cold water and mix until dough is formed. Cover dough with plastic wrap and let chill in the fridge for 20 min. On a well floured surface roll out dough to about a 1/2 inch thickness and do a tri-fold (book fold) wrap in plastic wrap and let chill for 20 min. Repeat this process until you get your desired amount of layers (for me it works best after 4). Roll out dough one last time to 1/2 inch and cut out bases (6 for initial cut you can get an additional 4 more after rolling out the excess dough. Be sure to use the fold again because the initial layers have sealed up). Using a smaller cutter cut holes out of half of your bases, remove holes and set aside. Beat egg and gently lather the edges of your bottom (intact) pastry. Place tops on base and bake at 350 degrees f for 12-15 minutes or until golden brown.
Cream sauce
1 lbs shrimp
3 pints heavy cream
2 Tbs clam juice
2 Tbs white wine
2 Tbs unsalted butter
1/2 Tbs chili powder or smoked paprika
salt to taste
Cook shrimp in butter until half way done. Remove shrimp from heat place in a bowl and set aside but keep the juices in the pan. Add clam juice and wine and reduce until just about gone. Add cream and simmer on medium heat until nape thickness. Add shrimp to the sauce and allow to finish cooking. Remove from heat and let stand for about 5 minutes before serving to let sauce finish thickening.
Fill puff pastry cup with shrimp cream sauce and enjoy!
Music: Punky:
How to Make Lobster Oil and Use Lobster Shells
Learn how to make your own lobster oil. Lobster Oil is an original and delicious recipe, orange and very fruity will accommodate with style your seafood salad, and what a great way to use the carcass of your lobster.
★☆★ RECIPE INGREDIENTS & LINKS ★☆★
Lobster Oil ingredients: 0:52
Lobster Oil method: 1:12
Print the full recipe:
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Lobster Thermidor: A Step-By-Step Guide | Chef Jean-Pierre
Hello There Friends, Lobster Thermidor is a Classic and very Special Dish. Now I know it can be quite expensive so serving it for a special dinner is sure to impress anyone. Follow this Step-By-Step Guide to make this amazing dish and let me know what you think in the comments below!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Demeyer Reduction Sauce Pan:
❤️ Lasagna Pan:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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The Law Offices of Crab Newburg
You've got a case with Crab Newburg
Chef attempts 100 year old recipe with most complex method ever!! | Sorted Food
Ben’s had it too easy recently so our normals have challenged him to take on a 100+ year old recipe from the famous classic French cookbook, Le Répertoire De La Cuisine! Let’s just say in this episode we almost break Ben…
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Cantonese Style Lobster
Learn how to cook Cantonese Style Lobster. This is an easy and delicious recipe, very simple to make. Get the recipe on my blog:
Ingredients:
2 Lobsters, any size, cut into four to six pieces
3 bunches of scallions, cut into 2 inch strips
Knob of ginger, thinly sliced
1 head garlic, smashed with knife
1/2 cup of flour or cornstarch
2 to 3 tablespoons olive oil
For the sauce:
1 cup low-sodium chicken stock
3 tablespoon soy sauce
4 tablespoon Chinese cooking wine
1 teaspoon sugar