Jan 9, 2014 · Repeat the entire process using the all the phyllo dough and crab filling. Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and …

Deselect All. 6 to 8 cups good seafood stock (see Cook's Note) 2 tablespoons unsalted butter. 2 tablespoons good olive oil. 1/2 cup small-diced shallots (2 large)

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together. In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard.

Deselect All. 6 ounces cream cheese, at room temperature. 1/2 cup good mayonnaise, such as Hellmann’s 1/4 cup sour cream 12 ounces fresh jumbo lump crabmeat

Deselect All. 2 cups chicken stock. 1 cup uncooked long-grain rice, such as Carolina Gold, rinsed to remove the starch 1 stalk celery, cut into large pieces

In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.

8 ounces (227 grams) cooked crab meat. Topping: 2 teaspoons unsalted butter. 2 teaspoons toasted sesame oil. 1/4 cup (15 grams) panko. 1 tablespoon sesame seeds. 1/2 teaspoon …

Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the ...