Best 3 Crabmeat St Peter Recipes
In the realm of seafood delicacies, Crabmeat St. Peter stands out as a culinary masterpiece. Originating from the dynamic Gulf Coast region, this dish tantalizes taste buds with its harmonious blend of succulent crabmeat, vibrant bell peppers, tender celery, aromatic onions, and a symphony of zesty Cajun spices. It's a dish that embodies the essence of Southern charm and hospitality, perfect for any occasion.
Our comprehensive guide unveils not one, but three enticing variations of Crabmeat St. Peter, each offering a unique flavor profile to cater to diverse palates. The Classic Crabmeat St. Peter recipe embodies the traditional flavors of this iconic dish, while the Piquant Crabmeat St. Peter tantalizes with its fiery Cajun twist. For those seeking a lighter yet equally flavorful option, the Air Fryer Crabmeat St. Peter offers a guilt-free indulgence without compromising on taste.
With step-by-step instructions, helpful tips, and a treasure trove of insider secrets, this culinary journey promises to transform you into a master chef in your own kitchen. So, gather your ingredients, prepare your taste buds, and get ready to embark on a delectable adventure with Crabmeat St. Peter.
CRABMEAT BOATS
Steps:
- Preheat oven to 400°. Carefully hollow out each roll, leaving a 1/2-in. shell (save removed bread for another use). Spread inside of rolls with butter. In a large bowl, combine the crab, cheese, celery, mayonnaise, parsley, seafood seasoning if desired, and paprika; divide between rolls. Wrap each in foil and place on a baking sheet. Bake until cheese is melted, 15-20 minutes.
Nutrition Facts : Calories 661 calories, Fat 44g fat (16g saturated fat), Cholesterol 148mg cholesterol, Sodium 863mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 38g protein.
WARREN LERUTH'S NEW ORLEANS STYLE CRABMEAT ST. FRANCIS
"This was one of the best dishes created by the late Chef Warren LeRuth at his spectacular (New Orleans) restaurant. He told me once that the thing he missed most about not having LeRuth's open anymore was that he couldn't grab one of these at moment's notice. Crabmeat St. Francis is also special in that it's one of the few regular menu items from LeRuth's for which the chef ever published the recipe. At that, it only came out a few years ago, in the little cookbook they do every year at the Chef's Charity for Children. (Another reason to go!) I find this recipe fascinating in that it uses ingredients and techniques generally left behind by latter-day gourmet chefs. Despite that, this is a dish that knows few peers." -- Tom Fitzmorris is a New Orleans food critic, radio host, and author. (Note: Time does not include overnight chill time, so plan ahead.)
Provided by BecR2400
Categories Crab
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the margarine in a saucepan until it bubbles. Add all the sauce ingredients except the milk and flour, and sauté until the vegetables are well browned and sticking a little bit to the pan. Remove from heat and set aside for 15 minutes.
- After 15 minutes, add the evaporated milk and 3/4 cup of water to the saucepan and bring to a boil, stirring lightly.
- While the boil is coming up, whisk the flour into 3 oz. of water. After the pan comes to a boil, stir the flour-water mixture slowly into the other ingredients. Simmer for three minutes, until the sauce is thick.
- Spoon the sauce into a pan and refrigerate overnight.
- To complete the dish, preheat the oven to 425 F degrees. Mix the bread crumbs, Parmesan cheese, and paprika together.
- Put about 3 oz. crabmeat into a scallop shell or small au gratin dish. Top with 5 oz. of the chilled sauce, then sprinkle with the bread crumb mixture.
- Bake at 425 F degrees until the crumbs brown and the sides of the dish begin to bubble--20-25 minutes.
- Remove from the oven and top each with 1 teaspoon melted margarine.
- Serve very hot.
Nutrition Facts : Calories 422.9, Fat 22.8, SaturatedFat 5.5, Cholesterol 98.5, Sodium 1271.2, Carbohydrate 21.7, Fiber 1.7, Sugar 2.1, Protein 32
CRABMEAT ST. PETER
Make and share this Crabmeat St. Peter recipe from Food.com.
Provided by Bev I Am
Categories Crab
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter and add onions and mushrooms, sauteing until tender.
- Add peppers and seasonings and simmer for five minutes.
- Add crabmeat and saute just until the crabmeat is hot, then add the wine and simmer until absorbed and reduced.
- Remove from heat and let stand momentarily.
- Serve over steamed rice.
Tips:
- Choose fresh, high-quality crabmeat. Look for bright red or pink meat that is firm to the touch.
- If using canned crabmeat, rinse it well and drain it thoroughly.
- To make the St. Peter sauce, use a good quality white wine and a dry sherry.
- Be careful not to overcook the crabmeat. It should be cooked just until heated through.
- Serve St. Peter immediately over rice or pasta.
Conclusion:
Crabmeat St. Peter is a delicious and easy-to-make dish that is perfect for a special occasion. The combination of crabmeat, St. Peter sauce, and rice or pasta is sure to please everyone at your table. With just a few simple ingredients, you can create a restaurant-quality meal in your own home.
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