Best 2 Crabmeat Hoelzel Duquesne Club Recipes
Crabmeat Hoelzel is a classic dish that combines the delicate flavor of crabmeat with the creamy richness of a duxelles sauce. It is a dish that is sure to impress your guests, and it is perfect for a special occasion or a romantic dinner. This article provides two recipes for Crabmeat Hoelzel: one for a traditional version and one for a modern version. The traditional recipe uses a béchamel sauce, while the modern recipe uses a velouté sauce. Both recipes are delicious and easy to make, and they are sure to become a favorite in your home.
In addition to the two recipes for Crabmeat Hoelzel, this article also includes a recipe for Crabmeat Cocktail, which is a refreshing and delicious appetizer that is perfect for any occasion. The Crabmeat Cocktail is made with fresh crabmeat, lemon juice, Worcestershire sauce, and a variety of spices. It is a light and flavorful dish that is sure to please everyone.
CRABMEAT HOEZEL
This is from the cookbook-I'll Have What They're Having [Legendary Local Cuisine}It was created by John Hoesel,president of the Pittsburgh and a boyhood friend of his It was first served at the Duquesne Club and the chef, Abel Rene Bomberault and titled Crabmeat Hoesel
Provided by Laury
Categories Crab
Time 1m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper.
- Add olive oil.
- Stir well.
- Cover and refrigerate 24 hours before using.
- Place the crab meat in a chilled serving dish.
- Make a mound of the crab meat.
- Stir the dressing well.
- Ladle over the crab meat.
- Sprinkle with chives.
- Serve with melba toast.
EASY SEA SCALLOPS WITH CRAB HOLLANDAISE
This uses the large sea scallops, not bay scallops. I served with parmesan orzo and steamed asparagus. An easy romantic dinner for two.
Provided by Mikekey *
Categories Seafood
Time 20m
Number Of Ingredients 8
Steps:
- 1. Rinse and pat dry scallops. Heat a heavy skillet (cast iron works great) over medium-high heat. When hot, add about 1/2 tablespoon oil and heat until simmering.
- 2. Place scallops in hot pan and sear until browned, about 5 minutes. Turn them over and repeat. Sprinkle with salt and pepper, if desired.
- 3. Mix sauce mix and milk in medium sauce pan over medium heat. Add butter and tarragon and cook, stirring constantly, until sauce boils and butter is melted.
- 4. Stir in crabmeat and cook until heat through.
- 5. Divide scallops between two plates and top with the sauce.
Tips:
- For the Crabmeat Hoelzel: Use fresh crabmeat for the best flavor and texture. If using frozen crabmeat, thaw it completely before using.
- Be sure to pick through the crabmeat to remove any bits of shell or cartilage.
- To make the sauce, use a good quality white wine. A dry Chardonnay or Sauvignon Blanc would be a good choice.
- When adding the crabmeat to the sauce, be gentle to avoid breaking it up too much.
- For the Duquesne Club: Use a good quality mayonnaise. Hellmann's or Duke's are both good choices.
- Be sure to toast the bread slices until they are golden brown and crispy.
- When assembling the sandwich, be generous with the crabmeat and sauce.
Conclusion:
The Crabmeat Hoelzel and Duquesne Club are two classic seafood sandwiches that are sure to please everyone at your next party or gathering. With their rich, creamy sauces and delicate crabmeat, these sandwiches are a true taste of luxury. So next time you're looking for a special sandwich to serve, give one of these recipes a try. You won't be disappointed.
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