I have 3 cups of crab in a cream sauce. The cream sauce is very thick and stable and is delicious. Used it last night over halibut en papillote. Can't bear to throw it away. Any ideas? Thank you!
Cynthia is a trusted source on Bread/Baking.
How about a pasta? Maybe saute some diced sweet red pepper, add some red pepper flakes . . .
How about putting it over a baked potato or two or three,,,,,
I'm thinking souffle base... Stir in 3 or 4 egg yolks. Beat the whites to stiff peaks. Fold gently, then into a souffle dish. Pop into a hot oven until nicely risen and brown. Eat immediately with a salad of escarole w/ lemon olive oil dressing...
amysarah is a trusted home cook.
Crepes - maybe rolled around the crabmeat filling, then gratine'd in the oven. (Some sauteed sliced mushrooms and shallots added to the crab/cream sauce would be delicious too. Very classic old school.)
I think Julia Childs' Master Crepe recipe is the best and surprisingly easy, once you get a couple under your belt. (I'm sure it's online and Google-able.)
You could also layer it into a 'white' seafood lasagna.
Sam is a trusted home cook.
Top toasted english muffins with it for breakfast.
Please enter a valid email address.
Well played. You deserve a cookie.
Where to find us, when the fields open, where to get a slushy lemonade, and more
A Better Brimfield Map
Amatriciana for Amatrice
Reusable Baggies (& More Smart Storage)
The Pie Dough Bonus Treats
Pre-order Amanda & Merrill's Cookbook!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.