This recipe was provided by professional chefs, and therefore may be difficult to reproduce in the home.
5 pounds shelled Alaskan King crab
1 1/2 cups finely diced red pepper
2 bunches scallions
2 tablespoons garlic
2 tablespoons tarragon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons black pepper
1 cup cream, mixed with 12 tablespoons cornstarch to make a slurry
1 teaspoon Cajun seasoning
1 cup Seafood Sauce, recipe follows
Mustard Creme Sauce
1 tablespoon finely diced onion
1 cup white wine
2 teaspoons salt
1 teaspoon white pepper
2 quarts cream
1 cup Dijon mustard
6 ounces white roux, to thicken
Sauté pepper, scallions, garlic, tarragon, nutmeg, and black pepper lightly in
butter. Let cool and set aside.
In a bowl, mix all ingredients together, carefully by hand.
Serve with Mustard Creme Sauce. Garnish with scallions and tomatoes.
Mustard Creme Sauce: In a large sauté pan, cook the onion, wine, salt, and pepper.
In a separate sauce pot, heat the cream and mustard. Thicken the cream-mustard
mixture with the roux, by stirring some of the mixture into the roux, whisking to
incorporate and then adding the roux to the mixture. Add the onion mixture and cook
for at least 20 minutes, stirring often, until mixture has lost the raw flour taste,
has a satiny sheen, and evenly and thickly coats the back of a spoon. Strain before
Yield: 28 (3 1/2-ounce) cakes; 7 to 14 servings
Posted by GayleL at Recipe Goldmine 6/24/01 10:36:17 pm.
Source: Foodtv.com Show # BE1C17- Recipe courtesy Captain Bill's, Wisconsin