The Best Crab Cake Recipe You'll EVER Make in Your RV | RV Kitchen
Come join us as our chef at RV kitchen shows you how you can make the best crab cakes with these simple ingredients right in your RV. Hit the like and subscribe button to tune on more recipes from our chief at RV Kitchen.
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Chinese Buffet Imperial Crab | The Hungry Jawn
I love the Chinese Buffet! I don't know if I'll ever not love eating at that place even though sometimes the thought of not know who is making my food or what their putting in it kind of freaks me out. Welp, worry no more because I think I've mastered one of my favorite dishes from this restaurant. Enjoy!
Imperial Shrimp
Imperial Shrimp, Chef Frank shows you how to make this delicious seafood combo dinner.
INGREDIENTS....makes 3 servings
1lb. Blue crabmeat
1 1/2 cups mayo
1 tsp celery salt
2 tbsp fresh lemon juice
1 1/2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/2 tsp black pepper
2 tbsp minced fresh parsley
Recipe
1. Drain crabmeat by gently squeezing out all excess liquid.
2. In large bowl combine mayo, celery salt, mustard, Worcestershire sauce, black pepper.
3. Place crabmeat and parsley in a separate large bowl.
4. Start by adding 2/3 cup imperial mix to crab and parsley. Add enough imperial mix to coat the crabmeat. This mixture should be wet but not soupy.
5. Clean and devein shrimp, then place in casserole dish.
6. Put crab imperial mix on top of the shrimp. DO NOT pack tightly.
6. Cover your crab imperial with moderate layer of the remaining imperial sauce.
7. Top with panko bread crumbs and sprinkle with paprika.
8. Bake at 400 for 12 minutes or until golden brown.
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
COLOSSAL CRAB MEAT
Shrimp and Crab Au Gratin - Blast From the Past
Paula's making meals to warm you right up when the weather gets chilly and today's meal is Shrimp and Crab Au Gratin. Enjoy Y'all!
Ingredients:
1/2 cup butter
1/2 cup all purpose flour
1/2 cup whole milk
1/2 cup dry white wine
1 juiced lemon
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 lb small or medium peeled and deveined shrimp
1 lb picked through for shell claw crabmeat
1 1/2 cup grated sharp cheddar cheese
Preparation:
1.) Melt the butter in a heavy-bottomed saucepan over very low heat.
2.) When the butter is completely melted, stir in the flour with a wooden spoon.
3.) Cook for about 1 minute over low heat, stirring constantly.
4.) Slowly add the milk.
5.) Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes.
6.) Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again.
7.) Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.
8.) Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp.
9.) When the water returns to a boil, cook the shrimp for 1 minute.
10.) Drain immediately. Roughly chop the shrimp and put in a large mixing bowl.
11.) Add the crabmeat and, with your hands, toss gently to mix.
12.) Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.
13.) Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11-by-7-inch casserole dish.
14.) Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture.
15.) If freezing: Wrap the uncooked casserole securely with plastic wrap, the with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze.
16.) When ready to bake: Completely thaw in refrigerator. When ready to bake, remove the foil and plastic wrap. Bake at 350 °F for about 25 to 30 minutes, until bubbly.
Recipe courtesy of pauladeen.com
How To Make The Best Imperial Crab - SHOCKINGLY EASY!!!!!!
Crab Imperial is an easy, elegant dish made with fresh lump crabmeat. The crab is the star of the show, so you don’t want to overwhelm it with a lot of ingredients. Served as an appetizer, stuffed into veggies or elegantly into lobster, shrimp, salmon or any fish of your choice, your tastebuds will thank you! YOU are the cook????.. add or subtract ingredients to your taste! Make it your own!! I’m glad I get to inspire????! #seafood, #food, #fish,#easy
INGREDIENTS:
1 Pound Lump Crab Meat
2 Tbs. Fresh Minced Parsley
1 1/2 Cups Mayonnaise
1 1/2 Tbs. Dijon Mustard
1 Tbs, Worcestershire sauce
1/2 tsp. Black Pepper
1 Tbs. Fresh Squeezed Lemon Juice
1 tsp. Celery Salt
Paprika to sprinkle
* substitute celery salt with Chesapeake (Old Bay Seasoning ) if desired .
DIRECTIONS:
Preheat oven to 400 degrees F.
Make sure your crabmeat is picked through to remove shells.
If using canned lump crabmeat, make sure it is thoroughly drained.
Gently add crabmeat into medium sized bowl.
Add the minced parsley to the crabmeat and set aside. Don’t mix yet.
In separate bowl, combine mayo, dijon, worcestershire, pepper, lemon juice and celery salt.
Stir with a spoon until thoroughly incorporated.
If you have large pieces of crab, you’ll need less Imperial Sauce, and more if the crab is fine or shredded.
Add half the sauce to the crab, and very gently to not break up the lumps, stir with a spoon or toss with your hands. You don’t want the crab too goopy, just lightly covered. You can add more to taste/ consistency.
Using single serving au gratin dishes, scallop/ clam shells or casserole dish, very lightly place the crab into your container of choice. If all the mixture is placed into a casserole dish it may need a couple more minutes in the oven than single servings.
Don’t press the mixture in. Leave it light and airy.
Drizzle or spoon some or all (depending on taste) of the remaining imperial sauce on top.
Sprinkle with paprika.
Bake at 400 degrees F for approx 12 mins. ( couple more mins for casserole )
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Best Crab for your Crab Recipe
Today we look at different types of crab meat. Before you shop for crab for your crab recipe, it’s helpful to know which varieties of crab meat you can find at the supermarket so you don’t pay too much for your crab cake recipe.
Find crab info and a delicious crab cake recipe at
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Thanks for checking out our canned crab information, and hopefully this will help you out the next time you’re making crab cakes or any crab recipe. We appreciate all the kind comments and support, and we'll see you next time in the kitchen!