Crab Almond Delight Recipes

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers.

Steps:

• Make the crab cakes: Whisk together mayonnaise, mustard, egg, egg yolk and lemon zest and juice in a large bowl. Mix in 2 cups of almond meal, scallions and herbs until thoroughly combined. Gently fold in crab. Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
• Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and purée until smooth. With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken. Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency. If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again. Season with salt and pepper to taste. Will keep 2 days or more in an airtight container in the refrigerator.
• Mix remaining 2/3 cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture.
• Heat 1/4 cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes. Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches. Transfer to a paper-towel-lined tray. Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.

Steps:

• In a bowl, combine the first five ingredients. Stir in crab and 2 tablespoons onions. Spread into an ungreased 9-in. pie plate. Bake at 350° for 15 minutes or until heated through. Sprinkle with almonds and remaining onions. Serve with crackers.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium-size mixing bowl, combine crabmeat, cheese spread, butter or margarine, mayonnaise, garlic salt, and parsley. Mix well, and spread on English muffins. Cut the muffins into quarters and arrange them on a cookie sheet.
• Bake at 400 degrees F (200 degrees C) for 15 minutes. Broil the muffins for the last minute to get them toasted.

Steps:

• Combine crab and cream cheese.
• Add mayonnaise, onion, wine, milk, parsley, lemon juice, horseradish, mustard, salt, garlic salt and Worcestershire.
• Mix well.
• Place in 1 1/2 quart baking dish.
• Sprinkle top generously with slivered almonds.
• Bake at 350°F for 20 minutes.
• Serve warm with crackers.

Steps:

• Peel the oranges, leaving no pith, and segment ("V" cut between the membranes). Cut the segments into a small dice. Reserve the juice for the vinaigrette.
• Peel the carrot and shave on a mandoline with the julienne attachment.
• Peel off the outer leaves of the artichoke. Peel the skin at the base. Cut the top of the artichoke where the leaves start. Remove the choke. Cut into 4 wedges. Juice half the lemon in a quart of water and add to a saucepot. Add the cleaned artichoke and simmer until tender. Refresh in cold water and reserve.
• Peel the fennel and shave on a mandolin. Hold in acidulated water (water to cover with the other half of the lemon squeezed into it) until ready to use.
• Heat oil to 350 degrees F.
• Trim the bottom flap, eyes, and lungs of the crabs with a pair of kitchen scissors. Reserve.
• Submerge the crabs in the Tempura Batter. Sprinkle the top with the almonds. Deep-fry until golden brown. Drain on paper towels and season with salt and pepper. Reserve.
• Add the salad to a mixing bowl. Season with salt and pepper and 1/2 of the vinaigrette. Arrange in the center of a plate. Arrange the crabs atop. Make 5 pools of the almond puree around the salad. Add the diced blood oranges to the remaining vinaigrette and drizzle around.
• Put the rice flour, salt, and pepper into a mixing bowl and form a well in the center. Add the egg yolk and water to the center of the bowl all at once. Whisk, starting from the center slowly moving outward, incorporating the dry ingredients. Stop mixing when just incorporated. Reserve until ready to use in a cold place.
• Preheat the oven to 325 degrees F.
• Toast the almonds on a cookie sheet until golden brown. Add the butter to a saucepot and cook over medium-high heat until golden brown. Remove from the heat and add the vinegar, juice, salt, pepper, and nuts. Reserve.
• Preheat the oven to 325 degrees F.
• Toast the almonds on a cookie sheet until golden brown. Add to a saucepot along with the chicken stock and simmer until the nuts are tender. Puree in a food processor until smooth. Season with salt, pepper, and olive oil. Pass through fine strainer. Put in a squirt bottle. Reserve warm until ready to use.

Steps:

• Mix together all ingredients (except Almonds) with fork.
• Place in an uncovered casserole dish and bake at 350 until bubbly, 20 to 30 minutes.
• Sliced Almonds may be sprinkled on top before baking.
• Serve with crackers.

Steps:

• Mix crab meat and cream cheese together. Spread into a 9 inch size pie pan or similiar size dish. Pour cocktail sauce over crab meat mixture to cover completely. Sprinkle with parsley. Refrigerate at least 1 hour to blend flavors. Serve with assorted crackers.

Steps:

• Preheat oven to 350°F (175°C).
• Grease a 2-quart, glass baking dish.
• In a large saucepan over medium heat, melt 4 tablespoons of butter. Remove from heat and whisk in flour. Pour in 1/2 cup of heavy cream and whisk until smooth, return to heat.
• Add cheese and stir until creamy. Remove from heat and whisk in remaining cream. Stir in wine, paprika, crabmeat, and spinach. Season with garlic, salt, rosemary, and thyme. Mix in the onion and mushrooms.
• Pour into prepared casserole dish.
• Top with bread crumbs. Drizzle 1 tablespoon melted butter over the top.
• Bake in preheated oven for 45 minutes or until top is browned and bubbly.

Steps:

• Melt butter in cake pan add brown sugar, flour, coconut, almond mix well and bake in oven 350 degrees 15 -20 minutes till brown stirring a few times. Take out and cool. mix pudding and milk till thick than add cool whip until blended. Pour 1/2 pudding mixture into glass 8x12 dish sprinkle 1/2 almond mixture and then repeat finsih with the almond topping and chill.

Steps:

• Make the béchamel: Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually whisk in milk, 1/4 cup at a time, to obtain a smooth, thick sauce. Turn heat to low, add 1/2 teaspoon salt and a generous amount of freshly ground black pepper. Continue to cook, stirring, for 4 to 5 minutes. Thin if necessary with a tablespoon or so more milk, but keep it the consistency of whipped cream.
• Make the crab mixture: Put crab meat in a mixing bowl and add warm béchamel. Stir in roasted peppers, cayenne, scallions, cilantro, and lemon zest and mix gently until ingredients are well incorporated. Taste for salt and adjust seasoning. Spread mixture on a baking sheet in a layer about 1 inch thick, cover and refrigerate until firm, about 2 hours. (The crab mixture can be prepared up to a day in advance and refrigerated.)
• Assemble the croquetas: Arrange 3 small shallow bowls on a work counter. Add 1 cup of flour to one bowl, then season it with salt and pepper. In second, add the beaten eggs. Fill the third bowl with bread crumbs. Weigh 1-ounce portions of the crab mixture and place on wax paper. Roll each portion in seasoned flour, then dip into egg and finally roll in crumbs, forming each gently into a sphere. Put breaded croquetas on a clean baking sheet and sprinkle with more crumbs. Repeat until all are breaded. Refrigerate, uncovered, until ready to fry.
• Make the garlic-almond sauce: Put almonds in a food processor and blend thoroughly, until finely ground. Add garlic and pulse to combine. With the food processor running, add a faint drizzle of olive oil as sauce thickens. The oil must be added very slowly or the sauce will separate or break. Continue adding the oil until it is all incorporated. Season sauce with salt to taste. Transfer to a small bowl and set aside.
• To fry croquetas, pour vegetable oil to depth of 2 inches in a wide, deep saucepan and place over medium-high heat. Bring oil to 375 degrees. Working in small batches, fry croquetas on each side until golden brown, about 4 minutes. (Too many in the pan risks significantly lowering the temperature of the oil.) Remove croquetas with a slotted spoon and transfer to a paper-towel-lined baking sheet. Season lightly with salt and keep warm in a low oven. Repeat until all croquetas are fried. Pile them on a serving platter and serve with garlic-almond sauce for dipping.