Tag-Archive for » King Crab Legs «
I went to fish market a couple of weeks back to buy some king crab legs and oysters to make oysters kilpatrick to start followed by crab stuffed ostrich. This is what I had on hand, but this recipe would also work great with beef. Anyway I did not realise how much meat would come from just two legs, and I ended up making crab topped oysters instead of kilpatrick and still had enough to make creamy crab pasta for the kids and still had loads left for the ostrich. Check out the size of them.
Huge Crab Legs
O.K. so you can see, I got a lot of crab from these puppies, I am going to have to guess the amount of crab I used for the stuffing.
The total weight of the legs with shell on was 880 grams, and after removing meat I was able to make three different things, so I did get quite a lot. This is a very elegant and quite expensive meal so it is one for a dinner party or special occasion.
Ingredients
1x800g Ostrich Fillet, or beef if making with that
Olive oil
5 Pancetta rashers
Stuffing
2 Tablespoons olive oil
3 Green onions, sliced thinly
3 Garlic cloves crushed
1 Celery stick, chopped finely
1 Teaspoon Cajun seasoning
4 Tablespoons water
1 Teaspoon fish stock granules
350-400g Lump fresh crab meat (I am guessing on weight so please adjust.)
3-4 Tablespoons breadcrumbs
1 Tablespoon parsley, finely chopped
Sauce
2 Tablespoons whisky
200g mushrooms, stems removed, sliced thinly
1 Tablespoon butter
1 Clove garlic, crushed
1 Tablespoon lemon juice
1 Teaspoon Worcestershire sauce
1 Teaspoon beef stock granules
2 Tablespoons whisky, extra
11/2 Teaspoons cracked black peppercorns
1 Teaspoon Dijon mustard
250ml Cream
11/2 Tablespoons fresh tarragon, chopped finely
11/2 Teaspoons cornflour
Method
1. Heat oil in a pan add onions, garlic and celery cook a few minutes to soften celery and onion, add stock, seasoning, water, breadcrumbs, parsley and crab meat stir to combine, remove from heat.
2. Slice the ostrich or beef down the centre lengthwise being careful not to cut all the way through. Open out and using a meat mallet flatten, unti,l more or less of equal thickness.
3. Spread crab stuffing down one half of meat, fold the other half over and secure with kitchen string at close intervals to form a roll shape. Heat some olive oil in a pan sear meat on all sides.
4. Remove and transfer to a lightly oiled ovenproof dish lay the 5 slices of pancetta over the top and cook in pre-heated oven 180ºC for about 35-40 Min’s for medium rare to medium.
Allow to rest before carving.
Sauce
1. De glaze the same pan you seared the meat in with 2 tablespoons whisky, add butter to the pan and melt, add mushroom and garlic and cook until tender.
2. Add lemon juice, Worcestershire sauce, pepper, stock, Dijon, extra whisky, stir to combine.
3. Mix a little water with cornflour add a little to sauce and stir to thicken slightly. Pour in cream and turn heat up a little add remaining cornflour stir until mixture thickens and stir in tarragon. Serve with meat.
I served mine over spinach cooked in a little butter and garlic with some chopped red pepper and topped with asparagus bacon wrapped bundles.
To Serve: Slice Ostrich or beef into slices and arrange on a plate pour sauce over top with asparagus bundles if desired.
All photos taken by me unless otherwise stated.
I went to my fish market last weekend and bought some king crab legs, to make crab stuffed ostrich, the legs were huge and when I removed all the meat I realised there was far too much meat for just the ostrich I had. I had also bought some oysters as my niece loves them and she was coming over, I had planned on making oysters kilpatrick and mornay to start, when I realised I had so much crab I changed my mind and made crab topped oyster instead.
Ingredients
16 Large Oysters
1/4 Cup dry Bread Crumbs
Paprika
Rock Salt
Béarnaise Sauce
450g Fresh lump Crab Meat
Easy Béarnaise Sauce
2 Large shallots, minced
3 Teaspoons tarragon, chopped finely
2 Teaspoons parsley, chopped finely
1/4 Cup dry white wine
Pepper to taste
1 Cup hollandaise, kept warm
Method
1. Scrub oyster shells and open Oysters discard top shell, drain liquid, rinse under cold running water to remove any sand or grit.
2. Place oysters on a bed of rock salt (this helps to keep them stable.) in a large flat pan.
3. Put 1-2 teaspoons of béarnaise over each oyster and top with 1 tablespoon of crab meat. Add another 1-2 teaspoons of sauce over crab.
4. Sprinkle oysters with bread crumbs and paprika. Bake at 190c degrees for 15 minutes or until sauce starts to brown.
Béarnaise Method
1. Combine shallots, tarragon, parsley, white wine and pepper in a small saucepan and boil over a high heat until liquid has been reduced by half.
2. Remove from heat you can either leave as is or strain through a fine sieve if desired.
3. Cool slightly and beat the mixture into the warm hollandaise. If desired add a few extra chopped fresh herbs.
Yields about 1 cup
Makes 4 stater servings
All Photo’s taken by me unless otherwise stated.
