Sues Lump Crabmeat St Martin Recipes

Steps:

• In a 2-quart heavy bottom sauce pan, melt butter over med-high heat.
• Add onions, celery, green onions, and garlic. Saute 3-5 minutes, or until vegetables are wilted. Be careful not to brown vegetables.
• Sprinkle in flour, blending well into mixture.
• Using a wire whip, whisk hot cream into sauce pan stirring constantly until thick cream sauce is achieved.
• Reduce heat to simmer and add white wine, lemon juice and hot sauce.
• Add Parmesan cheese, stirring constantly so mixture will not scorch.
• Season to taste using salt and cayenne pepper.
• Add red bell pepper for color.
• If mixture becomes too thick, add a small amount of whipping cream. Remove from heat, and gently fold in lump crabmeat.
• Place in souffle ramekins, garnish with freshly chopped parsley, and serve with garlic croutons.

Steps:

• Toss corn kernels with olive oil, salt and pepper to taste.
• Oven roast corn in a preheated 450 degree oven for 5 minutes.
• Combine the corn with the garlic, carrots, onions, celery, jalapeño ( or cayenne), and chicken stock in a heavy pan and simmer for 30 minutes.
• Add the cream and boil the mixture for 5 minutes.
• Puree the soup in a blender, in batches if necessary, for about a minute and a half.
• Strain soup, top with lump crab meat and serve hot.

Steps:

• Preheat the oven to 350 degrees.
• Gently toss the crabmeat with the mustard and green onions in a bowl, being careful not to break up the crabmeat. Divide the mixture between 4 ramekins. Using an electric mixer, whip together the topping ingredients in a mixing bowl and spread the topping on the crabmeat mixture. Bake in the oven until thoroughly heated and the sauce is golden brown and bubbly, about 8 minutes. Serve hot.