How To make Deviled Rock Lobster Or Crab
1/4 lb Butter
1 Med. onion, grated
2 ts Dried mustard
1 Dash Tabasco sauce
1 Juice of 1 lemon
8 Lobster tails OR;
1 lb Lump crabmeat
4 tb Flour, heaping
2 c Milk
2 ts Salt
1/4 c Sherry
2 tb Parmesan cheese
Deviled Rock Lobster or Crab Servings: 6 This recipe is equally good with lump crabmeat, or using the frozen lobster tails; whichever is available. Melt butter, add onion which has been grated along with onion juice. Cook a few minutes until onion is tender. Add dried mustard, salt, then flour. Slowly add milk and make your cream sauce. Allow your sauce to thicken, stirring constantly, and then add all the other ingredients. Serve this in flaky pastry shells. This will serve six. "Talk About Good" Published by the Junior League of Lafayette, LA. Submitted by Mrs. Robert A. Chenoweth.
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Coconut Crab: Your Worst Nightmare
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Examining the nature of the beast.
How to make the BEST Crab Dip! | Chef Lorious
Do yourself and family a favor, and treat them to this delicious homemade crab dip!
Ingredients:
1 block cream cheese, room temperature
1 green onion chopped
½ white onion chopped
½ cup mozzarella cheese
½ cup cheddar cheese
2 tbsp mayonnaise
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp oregano
1 tbsp parsley
Juice of half lemon
1 tbsp minced garlic
Dash cayenne pepper
2 tbsps dry white wine
Salt and pepper, to taste
2 cups jumbo lump crab meat
Top with shredded cheese
350 degrees
20 - 25 minutes
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The Best Way to Cook and Shell a Lobster - Kitchen Conundrums with Thomas Joseph
Thomas Joseph shows you how to steam a lobster, and he shares his tips on the best way to remove the the most meat from the shell. With a little bit of patience and practice you’ll be cracking open your lobster like a pro.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Deviled Lobster Tails with Michael's Home Cooking
Seafood dish for two, I served mine with couscous. Deviled Lobster is a great meal for a special occasion.
I got this from a Pillsbury Cookbook and it was good but I should have cooked the lobster just a bit longer as it was slightly underdone.
Ingredients:
Two 10 ounce lobster tails
1 Tablespoon table salt in 2 quarts of water
1 Tablespoon butter
2 green onions, sliced
1 Tablespoon all purpose flour
3/4 cup heavy cream
1 teaspoon dry mustard
1/4 teaspoon table salt
2 Tablespoons cocktail sauce
1 teaspoon worcestershire sauce
1/2 teaspoon hot sauce
1/4 cup bread crumbs
2 Tablespoons melted butter
Heat 2 quarts of water to boiling, then add 1 Tablespoon table salt.
Add your lobster tails and cook till almost done.
I cooked mine 5 minutes and wish that I had cooked them 8 minutes.
Remove the lobster tails and put into cold water to stop cooking, remove from ice water after 4 or 5 minutes and set aside.
Put a small pot over medium heat, melt 1 Tablespoon butter and add the 2 green onions, sliced and cook the green onions for one minute.
Add your 1 Tablespoon flour and cook for one minute.
Add your heavy cream and when it comes up to a slow boil, cook for one minute.
Add 1 teaspoon dry mustard
Add 1/4 teaspoon table salt
Add 2 Tablespoons cocktail sauce
Add 1 teaspoon Worcestershire Sauce
Add 1/2 to 1 teaspoon hot sauce
Turn off the heat and allow to sit while you cut up your lobster meat.
Add your lobster meat to your sauce.
Fill your lobster tails and place into baking dish
Add 2 Tablespoons melted butter to 1/4 cup breadcrumbs.
Top your lobster tails with breadcrumbs
I baked mine till the breadcrumbs started getting brown... 8 minutes @ 450F
I wish I would have baked them @ 375F instead to warm them through a bit longer.
They were warm but not hot out of the oven, it would have taken longer that way to crisp the breadcrumbs with the lower oven temperature. Or heat up the sauce with the lobster meat quickly before filling the lobster shells. A sprinkle of paprika would be nice on them as well.
I will make this again, it was really good!
This was the first time I made this and thank you for watching!
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New Orleans Sautéed Crab Claws
#crab #seafood #cajuncooking
Check out these easy simple delicious sautéed crab claws. This is my version of the copelands crab claws that everyone in New Orleans loves. Definitely try this out and you will thank me later
Cooking Live Blue Crabs For Dinner
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