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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a wonderful recipe that I developed using my Hollandaise Sauce with one of my favorite things, which is crabmeat. If you have any questions, you may e-mail me: AlanLeonetti Ingredients:
8 egg yolks |
2 lemons, juice of |
2 tablespoons water |
salt and pepper (to taste) |
2 teaspoons prepared mustard |
2 tablespoons chopped fresh parsley |
1 lb butter (melted) |
1 lb crabmeat (back-fin, lump or claw) |
1 cup unseasoned breadcrumbs |
1 egg |
1 tablespoon salted butter |
2 tablespoons all-purpose flour |
1/2 cup heavy whipping cream |
1/8 cup white port or 1/8 cup cream sherry |
6 -8 mushrooms (sliced) |
1 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/2 teaspoon thyme |
1/4 cup parsley flakes |
2 tablespoons paprika |
1/2 teaspoon tarragon |
1/8 teaspoon old bay seasoning |
Directions:
1. DIRECTIONS FOR HOLLANDAISE SAUCE:.
2. In a double boiler or a stainless steel bowl set over a pot of simmering water over medium heat, whisk together the egg yolks with the lemon juice, water, prepared mustard and parsley.
3. Season with a dash of salt and pepper.
4. Continue to whisk the mixture until it is a pale yellow and slightly thick.
5. Remove the bowl from the pot and whisk vigorously.
6. Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
7. DIRECTIONS FOR CRABMEAT:.
8. Place crabmeat into large mixing bowl.
9. Add unseasoned bread crumbs, eggs, butter, flour, heavy whipping cream, Port Wine or Cream Sherry, 1/2 of the Hollandaise Sauce, salt, pepper, onion powder, garlic powder, thyme, tarragon, Old Bay Seasoning & parsley flakes.
10. Mix well with large spoon.
11. Place into a well-greased oven-proof baking dish.
12. Sprinkle top with additional bread crumbs & evenly spread the remaining sauce over the top.
13. Finally, sprinkle the top with paprika.
14. Place, uncovered, into preheated 400 degree oven 15 to 20 minutes.
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