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Categories:
crab red pepper bunches scallions garlic tarragon nutmeg black pepper cream Cajun seasoning seafood sauce breadsticks creme sauce onion white wine salt white pepper cream mustard White Roux
Viewed: 60 - Published at: 5 years agoIngredients
- 5 pounds shelled Alaskan King crab
- 1 1/2 finely diced red pepper
- 2 bunches scallions
- 2 tablespoons garlic
- 2 tablespoons tarragon
- 1 1/2 teaspoons nutmeg
- 1 1/2 teaspoons black pepper
- 1 cup cream, mixed with 12 tablespoons cornstarch, to make a slurry
- 1 teaspoon Cajun seasoning
- 1 cup seafood sauce, recipe follows
- 16 breadsticks
- Mustard Creme Sauce, recipe follows
- 1 tablespoon finely diced onion
- 1 cup white wine
- 2 teaspoons salt
- 1 teaspoon white pepper
- 2 quarts cream
- 1 cup Dijon mustard
- 6 ounces white roux, to thicken
Method
- Saute pepper, scallions, garlic, tarragon, nutmeg, and black pepper lightly in butter.
- Let cool and set aside.
- In a bowl, mix all ingredients together, carefully by hand.
- Make 28 (3 1/2-ounce) cakes.
- Serve with a Mustard Creme Sauce.
- Garnish with scallions and tomatoes.
- In a large saute pan, cook the onion, wine, salt, and pepper.
- In a separate sauce pot, heat the cream and mustard.
- Thicken the cream-mustard mixture with the roux, by stirring some of the mixture into the roux, whisking to incorporate and then adding the roux to the mixture.
- Add the onion mixture and cook for at least 20 minutes, stirring often, until mixture has lost the raw flour taste, has a satin-y sheen, and evenly and thickly coats the back of a spoon.
- Strain before serving.
- This recipe was provided by professional chefs, and therefore may be difficult to reproduce in the home.
