Sauted Crab Appitizer Recipe with Lemongrass
If you love crab - don't miss the 27th Annual Texas Crab Festival to be held on Mothers Day weekend - May 11-13 2012 in Crystal Beach, TX. More than 60 Food & Craft Booths, Crab Legs Contest, Texas Crab Fest Weiner Dog Nationals, Crab Races, Carnival/ Rides/Games, and a Kids Stage with free entertainment and fun activities for the "Little Crabbies"! You can enjoy some of the Tastiest Crab & Seafood Dishes on the Texas Gulf Coast, find the perfect Mothers Day Gift among the many treasures offered by talented local artists, both professional and amateur and vendors, or just pull up a patch of grass, sit back in your own lawn chair and enjoy some of the Best Live Music in the Lone Star State. Last year's entertainment included: Butch Leger & Sons of the Beaches, Donnie Vondra & Tejas, Lil' Bit and the Customatics, The Texas Showcase, L'Angelus, Ezra Charles and the Works, Johnny Lee, The Grateful Geezers, Dean Scott and MORE!!! Join us for 3 days of Sun, Fun, and CRABS, CRABS, CRABS!
Ingredients
- 1/4 pound butter
- 1/2 clove garlic, minced
- 1 tablespoon of fresh lemongrass
- 1 tablespoon finely minced green onion
- 1 pound fresh lump crabmeat
- 1 tablespoon chopped chives
- 1 tablespoon finely chopped parsley
- juice of 1/2 lemon or 1 small lime
- 12 toast points or baked puff pastry shells
Instructions
Melt butter in a large skillet and add garlic, lemongrass and green onions. Cook, stirring about 3 minutes, but do not brown. Add crabmeat and toss gently and thoroughly until heated through. Sprinkle with chives, parsley and lemon juice or lime juice.
Spoon mixture onto hot toast points, puff pastry shells, or serve over rice.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2012/05/06/sauted-crab-appitizer-recipe-with-lemongrass/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
PONTI THAI CURRY PENNE PASTA RECIPE with CRAB
PONTI THAI CURRY PENNE PASTA Part one 4 TBLS butter 4 tsp chopped garlic 1 cup diced onion 4 large granny smith apples cored and diced 8 tsp curry powder salt and pepper Part two 4 cups Marsala 4 cups chicken broth 12 tsp Thai red curry paste 8 tsp Thai fish sauce 4 cups coconut milk 4 cups whipping cream 2 pounds penne pasta 1 pound Dungeness crab meat (lump meat works best, check for bones) 2 cups tomato chutney fresh basil (lots) washed, dried and cut without bruising for the garnish Directions Combine the first six ingredients in a medium saucepan and sauté over high heat until onions are soft. Add the Marsala to the apple and onion mixture and reduce to half volume. Add chicken broth, curry paste and fish sauce; simmer for 10 minutes. Allow mixture to cool and blend until very fine in a food processor or blender. Cook pasta according to package directions. Drain and set aside. Heat coconut milk, cream and the curry mixture and cook until thick. Toss the crabmeat and pasta into the sauce to coat. Divide onto plates and top with the tomato chutney and fresh chopped basil. Ingredients for Tomato Chutney 2 cups rice wine vinegar 4 tsp grated ginger 1 cup brown sugar 8 tsp lemon juice 4 1 pound cans pear tomatoes, drained and chopped 4 cinnamon sticks Directions Combine vinegar, ginger, brown sugar and lemon juice and simmer for 5 minutes. Add chopped tomatoes and cinnamon sticks. Simmer for additional 30 minutes.
Crab Recipes
Crabmeat au Gratin 1 stalk celery (chopped) 1 onion (chopped) 1/4 lb. margarine 1/2 cup flour 1 can evaporated milk (13oz) 2 egg yolks (broken and stirred) 1 tsp. salt 1/2 tsp. cayenne pepper 1 lb. crabmeat 1/2 cup grated cheese Saute onion and celery in margarine until tender. Add flour, slowly add evaporated milk. Cook until thickened. Add salt, pepper, and egg yolks. Stir well. Add crabmeat, stir. Pour into casserole dish, top with cheese and bake at 325 degrees for 25 minutes.
