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home > recipes > seafood > lava crab
from Yardley, PA Crab Mixture 1 ~12 cups Alaskan crab (picked) 1 pound jumbo lump crab (drained from liquid) 3 1/2 large egg yolks 1/ 4 cup mayonnaise 2 tablespoons Dijon mustard 1/2 tablespoon Tabasco® sauce 1/3 cup chives (chopped) 1/2 cup plum (Roma) tomatoes (seeds removed and brunoise cut) 1 teaspoon fresh tarragon (finely chopped) 1 teaspoon kosher salt 1/2 teaspoon nutmeg (ground) 1 1/2 cups panko bread crumbs 1 pound kataifi phyllo dough Old Bay Sauce 1 cup raw shrimp w1th shell (rough chopped} 1/2 cup yellow onion (chopped} 1/4 cup garlic cloves (chopped} 1/2 pound butter 1 1/2 cups plum (Roma} tomatoes (d1ced} 1 1/2 cup tomato paste 1 1/2 cup white wine 1 1/2 cup lobster base 2 1/2 tablespoons Old Bay seasoning 1/4 cup fresh tarragon leaves (whole) 1/4 cup fresh thyme leaves (whole) 5 cups heavy whipping cream Garnish 6 lava crabs (fried) 6 teaspoons chives (chopped) Method To make the crab mixture, set the crab aside in a strainer to drain liquid. In a mixing bowl, whisk the egg yolks, mayonnaise, mustard, Tabasco, chives, tomatoes, tarragon, salt and nutmeg together. Add the crab to the ingredients in the mixing bowl, and fold with hands. Add the panko bread crumbs and mix well. Scoop 2-ounce balls of mixture onto a sheet pan and set astde. Wrap the crab balls in kataifi phyllo dough until enclosed and completely covered. Place on a sheet pan; cover and set inside the refrigerator. To make the sauce, in a saucepan saute the shrimp, onion and garlic in the butter until lightly browned. Add the tomatoes and tomato paste, cook for 8 minutes. Deglaze with the white wine, and reduce until the wine is evaporated Add the lobster base, Old Bay seasoning, tarragon, thyme, heavy cream, and let it simmer for 30 minutes. Remove from heat and puree the mixture in a blender. Strain through a chinois and reserve until ready to use. To serve, place each kataifi-wrapped crab on a spoon and slowly immerse into a preheated fryer set at high heat until golden brown. Remove and drain on paper towel. Pour 2 ounces of the hot sauce in each martini glass. Place the fried lava crab in sauce and garnish with chopped chives.

Lava Crab


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recipes for seafood
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(posted January 16, 2012)

from Yardley, PA

Crab Mixture
1 ~12 cups Alaskan crab (picked)
1 pound jumbo lump crab (drained from liquid)
3 1/2 large egg yolks
1/ 4 cup mayonnaise
2 tablespoons Dijon mustard
1/2 tablespoon Tabasco® sauce
1/3 cup chives (chopped)
1/2 cup plum (Roma) tomatoes
(seeds removed and brunoise cut)
1 teaspoon fresh tarragon (finely chopped)
1 teaspoon kosher salt
1/2 teaspoon nutmeg (ground)
1 1/2 cups panko bread crumbs
1 pound kataifi phyllo dough

Old Bay Sauce
1 cup raw shrimp w1th shell (rough chopped}
1/2 cup yellow onion (chopped}
1/4 cup garlic cloves (chopped}
1/2 pound butter
1 1/2 cups plum (Roma} tomatoes (d1ced}
1 1/2 cup tomato paste
1 1/2 cup white wine
1 1/2 cup lobster base
2 1/2 tablespoons Old Bay seasoning
1/4 cup fresh tarragon leaves (whole)
1/4 cup fresh thyme leaves (whole)
5 cups heavy whipping cream

Garnish
6 lava crabs (fried)
6 teaspoons chives (chopped)

Method

To make the crab mixture, set the crab aside in a strainer to drain liquid. In a mixing bowl, whisk the egg yolks, mayonnaise, mustard, Tabasco, chives, tomatoes, tarragon, salt and nutmeg together. Add the crab to the ingredients in the mixing bowl, and fold with hands. Add the panko bread crumbs and mix well. Scoop 2-ounce balls of mixture onto a sheet pan and set astde. Wrap the crab balls in kataifi phyllo dough until enclosed and completely covered. Place on a sheet pan; cover and set inside the refrigerator.

To make the sauce, in a saucepan saute the shrimp, onion and garlic in the butter until lightly browned. Add the tomatoes and tomato paste, cook for 8 minutes. Deglaze with the white wine, and reduce until the wine is evaporated Add the lobster base, Old Bay seasoning, tarragon, thyme, heavy cream, and let it simmer for 30 minutes. Remove from heat and puree the mixture in a blender. Strain through a chinois and reserve until ready to use.

To serve, place each kataifi-wrapped crab on a spoon and slowly immerse into a preheated fryer set at high heat until golden brown. Remove and drain on paper towel. Pour 2 ounces of the hot sauce in each martini glass. Place the fried lava crab in sauce and garnish with chopped chives.



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