Best 4 King Crab En Croute With Porcini Duxelle A Top Matignon Vegetables Served With Bay Shrimp Blanc Recipes

SEAFOOD EN CROUTE

Steps:

• On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut each sheet into four 6x5-in. rectangles. Place a salmon fillet in the center of four rectangles., In a small bowl, combine the scallops, cream, onions, parsley, dill, salt and pepper. In another bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture. Spoon about 1/2 cup over each salmon fillet. , Top each with a pastry rectangle and crimp to seal. With a small sharp knife, cut several slits in the top. Place in a greased 15x10x1-in. baking pan; brush with egg. Bake at 400° for 20-25 minutes or until a thermometer reads 160°.

OLD BAY KING CRAB LEGS

Steps:

• Put the crab legs in the bottom of a large stockpot, then cover with 4 quarts of water and stir in the seafood seasoning (see Cook's Note). Halve the lemons and squeeze the juice into the pot, then add the rinds. Cover and bring to a boil, then cook over medium-high heat until the crab legs are warmed through, about 5 minutes. Remove the crab legs to a large serving bowl or platter.
• Meanwhile, melt the butter in a small saucepan over medium-low heat. Cook until the butter foams and simmers, about 1 minute. Remove from the heat and let stand 5 minutes. Using a spoon, remove any milk solids from the surface of the butter, then slowly pour the melted butter into a small serving bowl, leaving any watery, white whey behind in the saucepan. Serve alongside the crab legs.

KING CRAB EN CROUTE WITH PORCINI DUXELLE A TOP MATIGNON VEGETABLES SERVED WITH BAY SHRIMP BLANC

Steps:

• Directions: -in a small saute pan add the mushrooms, garlic, shallots and saute until soft add the wine and render down to a paste and mix with the crab. Place small amounts of the mixture onto the puff pastry (cut into 4X4 squares) roll close and seal with egg wash and brush with clarified butter. Let sit fro 5 min before baking at 350 degrees for 7 to 10 min. for the matignon vegetables, render the bacon until all fat has release and bacon is crispy. Add the vegetables and saute, deglaze with wine add season to taste, puree the mixture in robot coup or with handheld emersion blender and finish with fresh herbs. In a small sauce pot add the shrimp and saute until soft, add the garlic and cook until aromatic. Deglaze with wine and add lemon juice, mount with butter. Season to taste and finish with fresh chopped parsley. On a square plates place the matignon vegetables into 3 mounds and cut the pastry on a bias and arrange three tiers on top of the vegetables. Drizzle the sauce around the plate.

KING CRAB LEGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place crab legs in a shallow baking pan.
• Heat butter in a small saucepan over medium heat until melted, about 3 minutes. Whisk in seafood seasoning, lemon juice, garlic, and olive oil. Brush crab legs with butter mixture and pour any remaining mixture over crab legs.
• Bake in the preheated oven until opaque and flaky, basting regularly with the butter mixture in the pan, 25 to 35 minutes.