CRAB RECIPES PAGE 3

Crab Stuffed Mushrooms

3 dozen large whole mushrooms
1 can (7 1/2 ounces) crabmeat, drained, cartilage removed, flaked
1 tablespoon finely chopped parsley
1 tablespoon chopped pimiento
1/4 teaspoon dry mustard
1/2 cup mayonnaise

Wash mushrooms well; dry and remove stems with a sharp knife. Combine crab, parsley, and pimiento. Stir together mayonnaise and dry mustard; gently stir into crab mixture. Fill each mushroom cap with about 2 tablespoons of crab mixture. Bake at 375° for 8 to 10 minutes, or until hot. Makes 36 crab stuffed mushrooms.

Crab Bisque

Roux

6 tablespoons butter
1 tablespoon flour

Bisque

1 pound snow crab legs
1 carrot, diced
1 onion, diced
4 cloves garlic, minced
1 rib celery, diced
4 green onions, chopped
2 ripe tomatoes, diced
2 tablespoons vegetable oil
3 tablespoons dry sherry
salt and pepper
16 ounces clam juice or 2 cups fish stock
1 teaspoon tomato paste
1 cup half-and-haif
dash cayenne pepper
chopped parsley for garnish

Make roux: In a small saucepan, melt butter over low heat. Stir in flour and cook until blonde (pale gold) in color.
Split crab legs down the middle and remove meat. Reserve large pieces of crab shell and set meat aside for garnish.
In a skillet over medium-low heat, sauté carrot, onion, garlic, celery, green onion, and tomatoes in oil until vegetables are tender. Stir in dry sherry and season with salt and pepper. Deglaze skillet; cook liquid down over high heat. Add stock and crab shells; bring to a rolling boil. Reduce to a simmer, cover, and continue to cook for one hour.
Strain and discard crab shells and vegetables. Thicken soup with the roux and simmer over low heat for 20 minutes. Add tomato paste, half-and-half, cayenne, and salt and pepper to taste. Simmer for five minutes; strain. Garnish with crabmeat and parsley.
Crab bisque serves 4.