SAUTEED CRAB LEGS
Blackening Seasoning, Cream Sauce and Parmigiano-Reggiano
What a wonderful brunch we had this a.m. Daphne (C2C) posted a link to a website with dinner recipes for one or two peoples. This is a great site. The first one I tried this a.m. was Sautéed Crab Legs and we were able to get some gorgeous Alaskan king crab legs for the dish. It is a definite keeper –
(I will go find the chef's whose dish this is - I forgot...)
Sautéed Crab Legs
12 oz. crab claws (we used 2 King Crab legs)
¾ c. heavy cream
1 T. fresh garlic, minced
2 T. blackening seasoning (recipe follows)
½ c (2 oz.) grated parmesan cheese
1 ½ oz. olive oil
Pinch of parsley
Toasted French Bread (used Roasted Garlic sourdough)
In a large skillet, add oil & heat. When pan is hot, add the garlic and cook for a minute.
Add crab claws and stir in pan until hot.
Add blackening seasoning and parsley.
When seasonings are incorporated into the claws, add the heavy cream and let mixture heat thru. DO NOT ALLOW TO BOIL.
Add cheese to finish and pour over toasted French Bread.
Blackening Seasoning:
2 T. paprika
2 ½ tsp. salt
1 tsp. each: garlic and onion powders, and cayenne pepper
¾ tsp. each: ground white pepper & ground black pepper
½ tsp. each: dried thyme leaves and oregano leaves
Mix all together.
I made up ½ of the above and it was just a little more than the 2 T. needed. Since we were in the sunshine, I don’t cook inside – so I made this on the grill. One burner on and one off, so I could control the heat under the pan. After the heavy cream was added, I pulled it off the lit burner and closed the lid so it would heat and the parmesan would start to melt. It works great outside on the grill!
Add a fruit platter to the brunch and of course a nice champagne and you’re all set.
Sautéed Crab Legs
12 oz. crab claws (we used 2 King Crab legs)
¾ c. heavy cream
1 T. fresh garlic, minced
2 T. blackening seasoning (recipe follows)
½ c (2 oz.) grated parmesan cheese
1 ½ oz. olive oil
Pinch of parsley
Toasted French Bread (used Roasted Garlic sourdough)
In a large skillet, add oil & heat. When pan is hot, add the garlic and cook for a minute.
Add crab claws and stir in pan until hot.
Add blackening seasoning and parsley.
When seasonings are incorporated into the claws, add the heavy cream and let mixture heat thru. DO NOT ALLOW TO BOIL.
Add cheese to finish and pour over toasted French Bread.
Blackening Seasoning:
2 T. paprika
2 ½ tsp. salt
1 tsp. each: garlic and onion powders, and cayenne pepper
¾ tsp. each: ground white pepper & ground black pepper
½ tsp. each: dried thyme leaves and oregano leaves
Mix all together.
I made up ½ of the above and it was just a little more than the 2 T. needed. Since we were in the sunshine, I don’t cook inside – so I made this on the grill. One burner on and one off, so I could control the heat under the pan. After the heavy cream was added, I pulled it off the lit burner and closed the lid so it would heat and the parmesan would start to melt. It works great outside on the grill!
Add a fruit platter to the brunch and of course a nice champagne and you’re all set.
1 comment:
You know, Jean, you eat better out of your Home On Wheels than most people do in the house!!! Sounds great!
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