Crab In Ramekins Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Pick through the crabmeat and remove and discard any shells; set aside. Grease the insides of the ramekins with butter. Lightly sprinkle the bottom of each ramekin with salt.
• Whisk together the mayonnaise, 2 teaspoons of the Dijon, 2 teaspoons of the lemon juice, the Worcestershire and hot sauce and 1/4 cup of the panko in a medium bowl. Gently fold in the crabmeat and 2 tablespoon of the herbs. Season to taste with salt and pepper. Add up to 1 more teaspoon of the remaining lemon juice, if desired.
• Divide the crab mixture evenly among the ramekins. Using the back of a spoon, create a small well in the center of the mixture.
• Gently crack or slide 1 egg into each well and season with salt and pepper. Spoon the creme fraiche or drizzle the heavy cream around the eggs, evenly dividing it among the ramekins.
• Place the ramekins inside a baking dish and transfer to the oven. (You may also want to place the baking dish on a baking sheet to catch any spills.) Carefully pour enough boiling water into the baking dish to come 3/4 of the way up the sides of the ramekins.
• Bake until the egg whites are just set, but the yolks still jiggle when you move the baking dish, 15 minutes to 30 minutes, depending on the size of the ramekins.
• Meanwhile, heat the oil over medium heat in a small nonstick skillet, and stir in the remaining 1/4 cup panko. Cook, stirring, until toasted, 2 to 3 minutes. Stir in the remaining 1 teaspoon Dijon. Remove from the heat and season with salt and pepper.
• When the eggs are done baking, carefully remove the baking dish from the oven. Using a thin spatula and oven mitts and/or tongs, carefully remove the ramekins from the water and set on a kitchen towel to dry the bottoms. Transfer each ramekin to a plate, top with the toasted panko, and sprinkle with herbs. Serve with toasted bread and salad.

Steps:

• 1. Preheat oven to 400. Brush four (2/3 cup) ramekins with butter and put on baking sheet. Mix crabmeat with egg, creme fraiche, lime juice and chili sauce. Stir in breadcrumbs and season with salt and pepper
• 2. Spoon mixture into prepared ramekins and sprinkle with cheese. Bake in preheated oven about 15 minutes, til golden and bubbling. Sprinkle with paprika and serve hot with lime wedges, salad greens and toast.

Steps:

• Preheat the oven to 400 degrees F.
• Grease 6 (4-ounce) ramekins with the butter, place on a baking sheet,.
• and set aside.
• Combine the mayonnaise, chili sauce, green onions, lemon juice, garlic,.
• mustard, vinegar, paprika, and hot sauce in a large bowl and mix well.
• Fold in the crabmeat and mix until well coated with the sauce, being.
• careful not to break up the lumps. Divide the mixture among the prepared.
• dishes and top each portion with 1 tablespoon each of the bacon and.
• cheese. Bake until the crabmeat is hot and the cheese is golden brown on.
• top, 8 to 10 minutes.
• Carefully transfer the ramekins to six plates and serve immediately with.
• croutons on the side.
• Mayonnaise:.
• /1 large egg/.
• /1 large egg yolk/.
• /2 teaspoons fresh lemon juice/.
• /1 teaspoon Dijon mustard/.
• /1/2 teaspoon salt/.
• /2 tablespoons water/.
• /1 1/4 cups vegetable oil/.
• /1/4 cup olive oil/.
• /1/8 teaspoon cayenne, optional/.
• Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water,.
• and salt in the bowl of a food processor or blender. Process on high.
• speed for 20 seconds. With the motor running, pour the oil in a thin.
• stream through the feed tube and process until the mixture begins to.
• thicken. When half of the oil has been incorporated, add the remaining.
• tablespoon of water. With the motor running, add the remaining oil in a.
• thin stream, and process on high until all the oil is incorporated.
• Adjust the seasoning, to taste, with salt and cayenne pepper, if desired.
• Chill and use as needed. (The mayonnaise will keep, stored in an.
• airtight container in the refrigerator, for 24 hours.).
• Large Croutons:.
• /1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to.
• 1/2-inch slices/.
• /1/4 cup olive oil/.
• /1/4 teaspoon salt/.
• /1/8 teaspoon freshly ground black pepper/.
• Preheat the oven to 400 degrees F.
• Place the bread slices on a large baking sheet and brush 1 side of each.
• slice with the olive oil, then lightly season with the salt and pepper.
• Bake until light golden brown, about 8 minutes.
• Cool slightly on the baking sheet before handling or serving.
• Yield: 12 to 20 croutons.

Steps:

• Preheat oven to 450°.
• Grease four 1-cup ramekins with butter or cooking spray.
• In a big saucepan, melt butter over medium heat.
• Stir in onions and celery until coated with butter.
• Decrease heat to low, cover, and cook for about 15 minutes, or until the vegetables are soft.
• Stir in the Cajun seasoning; cook 1 minute.
• Stir in the flour, baking powder, salt, and cheese; increase heat to medium and cook, stirring constantly, until the cheeses melt.
• Whisk in 1 ½ cups of cream, then the egg yolk, then the remaining 1 ½ cups cream.
• Whisk over low heat until the mixture is cream and slightly thickened, about 5 minutes.
• Stir in the green onion, then gently fold in the crabmeat to avoid breaking it up.
• Spoon ¼ of the mixture into each prepared ramekin.
• Sprinkle ¼ cup panko over the top of each ramekin.
• Place on a rimmed baking sheet or in a baking pan and bake for 20 minutes, until the mixture is bubbly and the bread crumbs are golden brown; serve immediately.
• Tip: can use half lump crab meat and half crab claw meat, for more intense crab flavor.

Steps:

• Preheat the oven to 375 degrees F.
• Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
• Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

Steps:

• Tip the crab into a bowl and check for any pieces of shell. Melt 100g of the butter and add half the chilli, the lemon juice, nutmeg and salt. Add to the crab and mix well. Pack into a bowl or jar, pressing down lightly.
• Melt the remaining butter. When it is foaming, remove from the heat. When the foam has died down, carefully skim off any scum that is on the surface with a teaspoon, then pour the clear butter over the crab, leaving behind any milky sediment. Scatter over the remaining chilli and put a bay leaf in the centre.
• Leave to set in the fridge for about 1 hr. Serve on a board with the prawns and radishes, with toasted rustic bread.

Steps:

• In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives., Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.