How To make Crab Gratin
6 oz Linguine,dry
1/4 lb Mushrooms,sliced
1 tb Lemon juice
1/4 c Water
3 tb Flour
2 c Clam juice
2 tb Additional lemon juice
1/2 c White wine
1/4 ts Ground coriander
1/4 ts Dried tarragon,crumbled
1/4 ts Ground black pepper
1/2 ts Soy sauce
2 tb Heavy cream
1/4 c Chopped parsley
1/2 c Chopped tomatoes
12 oz Crabmeat,picked over to
-remove cartilage 1/2 tb Plain bread crumbs
Preheat oven to 375 degrees.Follow package directions to prepare linguine.Cook just until al dente,still slightly firm. Drain at once.Cook under cold running water and put aside to drain thoroughly.Place in a mixing bowl. Put mushrooms in a small pot.Sprinkle with 1 tablespoon of lemon juice.Add water.Place aluminum foil directly over mushrooms.Cover pot with a lid.Place on high heat.Cook for about 1 minute just until steam begins to escape from pot.With a skimmer,transfer mushrooms to a dish.Reserve juices.There will be about 1/4 cup. Put flour in a 3 to 4 cup saucepan and stir in a little clam juice to make a smooth paste.Stir in remaining clam juice,lemon juice,white wine and reserved mushroom juice.Season with coriander,tarragon,black pepper and soy sauce.Place over medium heat and bring liquid to a simmer,stirring constantly.Cook and stir until mixture thickens,about 3 to 4 minutes.Stir in heavy cream,then parsley and tomatoes.There
will be about 2 1/2 cups. Lightly oil a 6 cup gratin dish.Add mushrooms to the pasta. Pour half the sauce over the pasta mixture.Mix well.Scrape into gratin dish and pat linguine into a smooth layer.Gently, mix remaining sauce with crabmeat and spoon over the linguine. Sprinkle bread crumbs over top.Bake for 15 minutes or until thoroughly heated through.If the top has not browned,slip under the broiler for a brief minute.Serve directly from gratin dish. Serves 4.
How To make Crab Gratin's Videos
Seafood potatoes au gratin: this recipe is a must-try!
This recipe is just amazing! INGREDIENTS
• 4 potatoes
• 450g shrimp (boiled)
• 450g shrimp (raw)
• 1 diced onions
• 2 tsp chopped garlic
• 4 tsp butter
• 4 tsp flour
• 3 cups mozzarella
• 1 cup cream
• 1 tsp onion powder
• 30g shrimp and crab boil sauce
• salt
• pepper
• green onions
METHOD
Chop potatoes. Boil potatoes for 5 minutes. Melt the butter.
Add onions and garlic. Add flour and mix. Pour in milk. Stir until the sauce thickens. Add 1 cup of cheese and mix until the cheese has melted.
Throw crayfish and raw shrimp along with liquid crab sauce, onion powder, salt, pepper.
Pour into a saucepan and put a small amount of cheese sauce on the bottom. Then add half the potatoes.
Then evenly distribute half of the seafood, sprinkle with cheese and pour over the sauce.
Repeat these layers again, ending with cheese sauce. Sprinkle with cheese.
Cover with baking paper and bake for 25-30 minutes at 180 ° C / 350 ° F. Remove from the oven, sprinkle with the remaining cheese and bake. Garnish with green onions.
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GRAPHIC: Dungeness Crab Gratin
Dungeness Crab is one amazing edible sea creature and if prepared right, it will bring so much joy to your eating pleasure. In this episode, Master Sushi Chef Hiroyuki Terada shows you how to make a delicious Dungeness crab gratin dish with all easy to buy ingredients from your local supermarket. The hardest part will probably find a nice fresh crab but if you can, don't hesitate to make this delicious dish.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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SHRIMP AND CRAB AU GRATIN WITH BÉCHAMEL SAUCE
This video is about SHRIMP AND CRAB AU GRATIN WITH BÉCHAMEL SAUCE
Shrimp & Crab Gratin Recipe
An excerpt from the Coastal Carolina Cuisine Television Show
Chef Kelly Murphrey of Piccatas Restaurant in Morehead City, North Carolina shares his recipe for Shrimp & Crab Gratin. Piccatas.com coastalcarolinacuisine.net
Crab Au Gratin
This is a classic Louisiana dish always found in the best restaurants! It's surprisingly simple to make at home and a great dish for a dinner party.