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Schmidt, W: Crab Cookbook

Schmidt, W: Crab Cookbook

Unterstützte Lesegerätegruppen: PC/MAC/eReader/Tablet

vonSchmidt, Whitey
Englisch, Erscheinungstermin 04.06.2020
INAKTIV
nicht mehr auf Lager
4,49 €
(inkl. MwSt.)

Informationen zum Titel

978-0-9904608-3-1
04.06.2020
2014
ja
eBook
224
Englisch
7625 kB
From the author of the best-selling The Official Crab Eater’s Guide and A Guide to Chesapeake Seafood Dining/ Bayside Views to Dine By, comes The Crab Cookbook, a wonderful collection of hundreds of delicious and elegant ways to prepare crab.
There are recipes for every variety of crab you may want to serve, from the popular blue crab, stone crab claws, Dungeness crab, to Alaskan king crab legs. The impressive array of memorable meals features entrees from formal grilled dinners to casual summer fare.

Specialty dishes include:
•Crunchy crab nuggets
•New Orleans crab spread
•Baltimore crab soup
•G.W.’s she crab soup
•Crab meat and canteloupe salad
•Chesapeake Bay crab salad
•Maryland crab cakes
•Oyster House Road crab cakes
•Deale deviled crab
•Northern Neck stuffed crab
•Soft shell crabs with tarragon sauce
•Spicy stuffed soft shell crab
•Miles River crab imperial
•Choptank crab fritters
•Sizzling Dungeness crab legs

Appetizers

PENINSULA CRAB DABS

1 pound crab meat

? cup fine soft bread crumbs

2 tablespoons dry sherry

1 teaspoon chopped chives

1 teaspoon dry mustard

¼ teaspoon salt

10 slices bacon, cut in thirds

4 tablespoons mayonnaise

Remove cartilage from crab meat. Combine all ingredients except bacon. Mix thoroughly. Chill for 30 minutes. Portion crab mixture with a tablespoon. Shape into small rolls. Wrap bacon around crab rolls and secure with a toothpick. Place crab rolls on a broiler pan. Broil about 4 inches from source of heat for 8 to 10 minutes or until bacon is crisp. Turn carefully. Broil 4 to 5 minutes longer. Makes 30 hors d'oeuvres.

This dish is not only easy, it's fun to serve. When the bacon is cooked, transfer to a serving platter and serve warm.

Crab Collection

MATT'S CRAB MEAT BITES

½ pound crab meat

½ cup butter, softened

1 (5-ounce) jar sharp pasteurized process cheese spread

¼ teaspoon garlic salt

¼ teaspoon seasoned salt

1½ teaspoons mayonnaise

1 (12-ounce) package English muffins

Combine first six ingredients, blending well. Chill. Split muffins in half; spread with cheese mixture. Cut each muffin half into quarters. Broil until puffed and golden. Yield: 4 dozen.

This recipe is easy to prepare. The hard part is keeping the serving platter well stocked.

Matt Schmidt, Clinton, Maryland

CRAB REGAL

½ pound backfin crab meat

¼ cup plain, low-fat yogurt

3 tablespoons catsup

¼ tablespoon lemon juice

1 teaspoon Worcestershire sauce

? teaspoon salt

dash white pepper

? teaspoon seafood seasoning

2 tablespoons fresh parsley, chopped

¼ tablespoon seasoned bread crumbs

4 strips bacon, cut into 1-inch pieces

Pack crab meat into 40 cleaned little neck clam shells. In a small bowl, mix together the next seven ingredients. Spoon about ? teaspoon of sauce over each hors d'oeuvre, covering all crab meat. Sprinkle each with parsley and bread crumbs. Top with bacon. Place under preheated broiler and broil until bacon is crisp. Yields 40 Servings.

This excellent recipe is adapted from the Maryland Seafood Cookbook. It gets added zest when topped with bacon. Enjoy.

Crab Collection

CRAB MEAT PARTY APPETIZERS

8-ounce package cream cheese, softened

6 ounces crab meat

¼ cup green onion slices

1 garlic clove, minced

6 egg roll wrappers, cut into quarters

1 egg, beaten

sweet and sour sauce

Combine cream cheese, crab meat, onions and garlic; mix well. Spoon 1 tablespoon cream cheese mixture onto center of each egg roll quarter. Brush edges of each quarter with egg. Bring opposite corners of each quarter to center; twist top. Press edges to seal. Fry 2 minutes in deep hot oil (375 degrees), or until golden brown, turning over. Drain on paper towels. Serve with sweet and sour sauce, if desired. Makes 2 dozen.

Home entertaining can and should be a very personal thing. Planning is the key to successful entertaining. Pick a theme along with appropriate food and a complementary color scheme.

Capital Newspaper, Annapolis, Maryland

CHEEZY CRAB HORS D'OEUVRE

1 8-ounce package cream cheese, softened

1 tablespoon milk

1 cup Maryland crab meat

2 tablespoons chopped onion

½ teaspoon horseradish

salt and pepper to taste

1 2-ounce package slivered almonds

Blend together cream cheese, milk, crab meat, onion, and horseradish. Add salt and pepper. Sprinkle almonds over top. Put in shallow baking dish and bake at 350 deg
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