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Archive for Monday, September 14, 2009

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Crab adds casual, elegant touch to brunch

September 14, 2009

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This week:

“Cooking with Crab”: Christine Miller, president of Sea Fare Food Corp., prepares classic crabmeat recipes for a leisurely Sunday brunch or anytime.

Crab Rarebit

8 eggs

Cheese Sauce:

1 tablespoon butter

8 ounces cheddar cheese, cubed or shredded

1/2 cup beer

1 teaspoon arrowroot or cornstarch

dash of Worcestershire sauce

1/2 teaspoon dry mustard

dash of cayenne pepper

1 egg, slightly beaten

4 English muffins, split and toasted

1 6.5-ounce can Miller’s Select Crab Meat, drained

To bake the eggs: Generously butter 8 cups of a muffin tin. Break one egg into each cup. Place the tin in a pan of hot water. Bake the eggs uncovered in a 350-degree oven for 10 to 15 minutes, until set. While the eggs bake, make the cheese sauce.

Cheese Sauce: Melt the butter in the top of a double-boiler pan over simmering water (low heat). Add the cheddar cheese. Pour the beer into a bowl and stir in the arrowroot or cornstarch, Worcestershire sauce, dry mustard and cayenne pepper. When the cheese melts, slowly add the beer mixture, stirring constantly. When the mixture is well-combined, add the beaten egg. Continue stirring until the cheese sauce thickens.

To serve, place the toasted muffin halves, cut side up, on four plates. (Butter if desired.) Carefully remove the baked eggs from the muffin tin using a table knife. Place one egg on each muffin half. Put a tablespoon of crabmeat on top of each egg and pour the cheese sauce over the muffins. Serves 4.

Serving suggestion: Serve Crab Rarebit with a fruit salad for a perfect brunch or light dinner.

Crab Frittata

2 tablespoons olive oil

6 small white or Yukon gold new potatoes, thinly sliced (skins on)

1 tablespoon minced shallot

1/2 teaspoon minced garlic

salt and black pepper, to taste

1 6.5-ounce can Miller’s Select Crab Meat, drained

1 teaspoon chopped parsley

1/2 teaspoon tarragon

6 eggs, separated

1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees. Heat the olive oil in a cast iron or stainless steel (oven-proof) skillet over medium heat. Add the potatoes and sauté until tender. Add the shallot, garlic, salt and pepper and continue cooking for 2 to 3 minutes. Top the potatoes with the crabmeat, parsley and tarragon.

Place the egg whites in a mixing bowl. Using an electric mixer, beat the egg whites until stiff. In a separate bowl, beat the egg yolks using a wire whisk. Gently fold the yolks into the beaten whites. Pour egg mixture into the skillet over the crabmeat. Top with shredded cheese. Reduce the heat to low and cook until the eggs start to set, 2 to 4 minutes. Finish cooking the frittata in a 350-degree oven, about 8 to 10 minutes, until firm. Slide under the oven-broiler to brown the top. Serves 6 to 8.

— Recipes for Crab Frittata and Crab Rarebit by Christina Miller, President of Sea Fare Food Corp.

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