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Started By
Message
got 2 pounds of jumbo lump: looking for sauce/stuffing recipies
Posted on 2/7/14 at 10:00 am
Posted on 2/7/14 at 10:00 am
What does the FDB got?
6
Posted on 2/7/14 at 10:01 am to hardhead
Got a whole boneless flounder?
Posted on 2/7/14 at 10:04 am to hardhead
Make a risotto.
West indie salad
Stuff mushrooms
Top off a steak
Au gratin
West indie salad
Stuff mushrooms
Top off a steak
Au gratin
This post was edited on 2/7/14 at 10:05 am
Posted on 2/7/14 at 10:09 am to hardhead
Stuff a flounder or make crab cakes.
Posted on 2/7/14 at 10:10 am to DeepSouthSportsman
quote:
Got a whole boneless flounder?
I do, but I use cheaper crabmeat for that. This stuff is bigger than quarters.
Posted on 2/7/14 at 10:11 am to Motorboat
quote:
West indies salad
This post was edited on 2/7/14 at 10:12 am
Posted on 2/7/14 at 10:13 am to Motorboat
stuffed flounder or crab cakes
Posted on 2/7/14 at 10:15 am to Motorboat
quote:
West indie salad
looks interesting
Posted on 2/7/14 at 10:21 am to hardhead
quote:Is some decadent stuff.
West indies salad
Posted on 2/7/14 at 10:27 am to OTIS2
quote:
West indies salad
Here's my recipe:
1 lb crab meat
1/2 white onion, chopped
White wine or rice vinegar
Salad Oil
Salt and Pepper to taste
Ice Water
Mix all the above in the right proportions. Let sit for a couple of hours in fridge and eat on top of anything.
This post was edited on 2/7/14 at 10:28 am
Posted on 2/7/14 at 10:34 am to hardhead
I wrote up a stuffed mushroom procedure in this thread.
LINK
Have a stuffed eggplant recipe in the recipe book or in the recipe thread that several folks here have made which actually freezes well since the crabmeat is protected in it.
I've posted a spinach and crabmeat timbale recipe before with a buerre blanc sauce which is one of the best dishes I've ever eaten.
Crabmeat Maison from Galatoire's is a good dish. The recipe is all over the internet.
Sometimes, I make a brown butter sauce with a little sherry and Lea and Perrin, chopped green onions and on occasion toasted almond slivers or toasted pine nuts. I pour it over crabmeat in a ramekin and bake until heated through. Delicious.
Crab cakes as already mentioned. I only use jump lump or chunks of claw meat for that. I only use jumbo lump for all of the above.
LINK
Have a stuffed eggplant recipe in the recipe book or in the recipe thread that several folks here have made which actually freezes well since the crabmeat is protected in it.
I've posted a spinach and crabmeat timbale recipe before with a buerre blanc sauce which is one of the best dishes I've ever eaten.
Crabmeat Maison from Galatoire's is a good dish. The recipe is all over the internet.
Sometimes, I make a brown butter sauce with a little sherry and Lea and Perrin, chopped green onions and on occasion toasted almond slivers or toasted pine nuts. I pour it over crabmeat in a ramekin and bake until heated through. Delicious.
Crab cakes as already mentioned. I only use jump lump or chunks of claw meat for that. I only use jumbo lump for all of the above.
Posted on 2/7/14 at 10:49 am to hardhead
Posted on 2/7/14 at 10:57 am to Gris Gris
Send him after Warren LaRuths crab creation which has to be one the finest dishes that crab was ever used in as the main component. Many a tear of the NOLA fans of his restaurant have been shed over that one dish alone for its absence/ unavailability for some reason on restaurants tables.
ETA found it on NOLA.com under crabmeat St Francis.
ETA found it on NOLA.com under crabmeat St Francis.
This post was edited on 2/7/14 at 11:06 am
Posted on 2/7/14 at 10:59 am to hardhead
Edited to add:
What the hell is this?
I read the OP as Shrimp and not crab meat, so everything below this is a waste of time.
For really big shrimp:
- BBQ shrimp
- Shrimp and Grits My way
- Butterfly and fry them
- Skewer and grill - what the Aussies would call shrimp on the Barbie - I'd use a cajun/creole butter baste or your secret blend
- Butterfly and stuff with crab or shrimp dressing.
- So many other things that work better with cheaper small shrimp - all will work with your big guys, but seems to be a waste of jumbo shrimp
- Wrap them in bacon and make shrimp version of angels on horseback google for recipe or someone (Gris Gris) here will give you their best shot.
I love crab, just don't cook it much in this inland location - and not interested in doing recipes for it today. They will be better from Gris Gris or Darla anyway.
What the hell is this?
I read the OP as Shrimp and not crab meat, so everything below this is a waste of time.
For really big shrimp:
- BBQ shrimp
- Shrimp and Grits My way
- Butterfly and fry them
- Skewer and grill - what the Aussies would call shrimp on the Barbie - I'd use a cajun/creole butter baste or your secret blend
- Butterfly and stuff with crab or shrimp dressing.
- So many other things that work better with cheaper small shrimp - all will work with your big guys, but seems to be a waste of jumbo shrimp
- Wrap them in bacon and make shrimp version of angels on horseback google for recipe or someone (Gris Gris) here will give you their best shot.
I love crab, just don't cook it much in this inland location - and not interested in doing recipes for it today. They will be better from Gris Gris or Darla anyway.
This post was edited on 2/7/14 at 11:03 am
Posted on 2/7/14 at 11:33 am to Motorboat
quote:That one looks right. I'd use the rice vinegar.
Motorboat
Posted on 2/7/14 at 11:52 am to MeridianDog
quote:
What the hell is this?
Posted on 2/7/14 at 11:54 am to Gris Gris
quote:
spinach and crabmeat timbale recipe before with a buerre blanc sauce
yes
quote:
brown butter sauce
looking for something a little more off the beaten path, but this is one of my go to's. good call
Posted on 2/7/14 at 12:04 pm to hardhead
Scroll down page 3 of this link and you'll see my post about it.
LINK
A classic buerre blanc is necessary for this. It's one of those dishes that must pair with a sauce to be complete and to get the full effect. The buerre blanc recipe is not included for some reason. Any classic recipe will do.
LINK
A classic buerre blanc is necessary for this. It's one of those dishes that must pair with a sauce to be complete and to get the full effect. The buerre blanc recipe is not included for some reason. Any classic recipe will do.
Posted on 2/7/14 at 12:07 pm to hardhead
quote:
What the hell is this?
Middle aged Mississippi redneck brain fart. We can let it slide for his many contributions for this board to enjoy.
Posted on 2/7/14 at 1:09 pm to CITWTT
quote:
Middle aged
Liar!
I claim Old Fart Status. I worked hard for it and it is mine to enjoy.
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