black chef
Senior Cook
- Joined
- Jul 2, 2006
- Messages
- 383
BLACK CHEF'S SEAFOOD STEAK RECIPE
[FONT="]1 cup mayonnaise - use a good quality brand [/FONT]
[FONT="]2 large eggs, lightly beaten [/FONT]
[FONT="]2 T Dijon mustard [/FONT]
[FONT="]2 T worcestershire sauce [/FONT]
[FONT="]2 tsp. hot sauce [/FONT]
[FONT="]1 pound fresh lump crabmeat, drained & picked-thru [/FONT]
[FONT="]1/2 pound cod fish, chopped a bit finer than crab meat[/FONT]
[FONT="]1/4 lb of peeled boiled shrimp - chopped
[/FONT]
[FONT="]2 cups crushed saltines or RITZ crackers (about 2 rows of crackers) [/FONT]
[FONT="]1 T olive oil + 2 tsp european style butter[/FONT]
[FONT="]Old Bay Seasoning & Celery salt to taste - don't use too much because there's salt in the crackers AND salt on the cooked shrimp[/FONT]
[FONT="]Stir together the first 5 ingredients, and fold in the crabmeat, cod, and shrimp. Then, sprinkle-in the saltines and mix gently. [/FONT]
[FONT="]Let mixture stand for 3 minutes and shape into a nice sized patty - about the size of a 10 oz ribeye steak.[/FONT]
[FONT="]Place on a wax paper on a cookie sheet, cover, and chill for 2 hours. [/FONT]
[FONT="]Fry on each side for about 3-4 minutes and place in the oven for 10 min at 250 F. Drain on paper towels. [/FONT]
[FONT="]Now, for the sauce… yeah, this is NOT healthy eating:[/FONT]
CRAWFISH CREAM SAUCE
2 tablespoons minced shallots
1 tablespoon minced garlic
1 pound crawfish tails - precooked
2 cups heavy cream
1 tablespoon hot sauce
1/4 cup vermouth
1 tablespoon Worcestershire sauce
Salt and pepper
2 tablespoon unsalted butter
2 T olive oil
1/4 cup chopped green onions
In a saute pan, heat 2 T olive oil. When the oil is hot, saute the shallots and garlic for 30 seconds. Add the cream, hot sauce, vermouth and Worcestershire sauce. Bring the liquid up to a boil and reduce to a simmer. Simmer the cream until it thickens and reduces by half, about 4 to 5 minutes. Add-in the crawfish tails, season, and simmer for 3 min to warm them thru. Mount in the butter. Taste, re-season and fold in the green onions. Let this sit for 3 - 5 min before serving.
Note: I could only eat half of this "steak" with the crawfish cream sauce… it is rich - very rich.
this was a creation i made from leftovers and seafood that's been in the freezer too long.
[FONT="]1 cup mayonnaise - use a good quality brand [/FONT]
[FONT="]2 large eggs, lightly beaten [/FONT]
[FONT="]2 T Dijon mustard [/FONT]
[FONT="]2 T worcestershire sauce [/FONT]
[FONT="]2 tsp. hot sauce [/FONT]
[FONT="]1 pound fresh lump crabmeat, drained & picked-thru [/FONT]
[FONT="]1/2 pound cod fish, chopped a bit finer than crab meat[/FONT]
[FONT="]1/4 lb of peeled boiled shrimp - chopped
[/FONT]
[FONT="]2 cups crushed saltines or RITZ crackers (about 2 rows of crackers) [/FONT]
[FONT="]1 T olive oil + 2 tsp european style butter[/FONT]
[FONT="]Old Bay Seasoning & Celery salt to taste - don't use too much because there's salt in the crackers AND salt on the cooked shrimp[/FONT]
[FONT="]Stir together the first 5 ingredients, and fold in the crabmeat, cod, and shrimp. Then, sprinkle-in the saltines and mix gently. [/FONT]
[FONT="]Let mixture stand for 3 minutes and shape into a nice sized patty - about the size of a 10 oz ribeye steak.[/FONT]
[FONT="]Place on a wax paper on a cookie sheet, cover, and chill for 2 hours. [/FONT]
[FONT="]Fry on each side for about 3-4 minutes and place in the oven for 10 min at 250 F. Drain on paper towels. [/FONT]
[FONT="]Now, for the sauce… yeah, this is NOT healthy eating:[/FONT]
CRAWFISH CREAM SAUCE
2 tablespoons minced shallots
1 tablespoon minced garlic
1 pound crawfish tails - precooked
2 cups heavy cream
1 tablespoon hot sauce
1/4 cup vermouth
1 tablespoon Worcestershire sauce
Salt and pepper
2 tablespoon unsalted butter
2 T olive oil
1/4 cup chopped green onions
In a saute pan, heat 2 T olive oil. When the oil is hot, saute the shallots and garlic for 30 seconds. Add the cream, hot sauce, vermouth and Worcestershire sauce. Bring the liquid up to a boil and reduce to a simmer. Simmer the cream until it thickens and reduces by half, about 4 to 5 minutes. Add-in the crawfish tails, season, and simmer for 3 min to warm them thru. Mount in the butter. Taste, re-season and fold in the green onions. Let this sit for 3 - 5 min before serving.
Note: I could only eat half of this "steak" with the crawfish cream sauce… it is rich - very rich.
this was a creation i made from leftovers and seafood that's been in the freezer too long.