Cream of Crab on Rice
Sep. 18th, 2011 09:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
vampyrichamsterComes with this prefacing comment from the spouse: "Oh, my god. The food is so good!" (dying space marine noises in the background)
It is even a white sauce on white rice, which makes this a totally Swedish dinner. I know it would taste so much better with brown rice, but I didn't have any of that lying around. Most of the flavour comes from my attempt at mixing together a Creole mustard. Although I was afraid it would come out too spicy, once mixed into the sauce, it mellowed out rather well. Because I don't generally keep cream around the house lest I use it all in tea, which by the way is perfectly alright to do, I use a cream substitute I learned from my mother. This involves gently curdling a bit of milk in lemon (or lime) juice. The result is a soft, lightly sour curd suitable as a cream or sour cream substitute. It goes particularly well in stroganoff.
Sauce ingredients:
1½ cups crab meat
½ large onion (diced)
½ soup bowl water
¼ cup white wine
1 clove garlic (minced)
2 tbsp flour
1 tbsp butter
1 tbsp oil
1 bay leaf
grated lemon zest (taken from lemon below)
splash of milk (as needed)
Creole mustard ingredients:
1 tsp yellow mustard
1 tsp Dijon mustard (with seeds)
1 tsp horseradish sauce
1 tsp honey
1 clove garlic (minced)
a pinch salt
a pinch cayenne pepper
a pinch red pepper flakes
Cream substitute:
½ soup bowl milk
½ lemon
1. Mix milk into lemon juice. Let sit.
2. Brown butter and oil in a pan on medium-low to low heat. Add onions, garlic, bay leaf and lemon zest. Allow onions to clarify.
3. While onions are cooking, mix together all mustard ingredients until blended well and set aside.
4. When onions are clarified and slightly golden, add flour. Turn heat up to medium. Stir until golden brown roux is formed.
5. Add mustard mix, water and curdled milk. Keep stirring until roux is well blended into liquid, and your desired consistency of sauce is formed. You may want to add the splash of milk (or water) to thin the sauce as needed.
6. If the sauce is not already lightly bubbling, turn heat up very gently until it begins to boil. Stir in crab meat. Turn off heat.
7. Remove bay leaf. Serve sauce warm over (preferably) brown rice.
It is even a white sauce on white rice, which makes this a totally Swedish dinner. I know it would taste so much better with brown rice, but I didn't have any of that lying around. Most of the flavour comes from my attempt at mixing together a Creole mustard. Although I was afraid it would come out too spicy, once mixed into the sauce, it mellowed out rather well. Because I don't generally keep cream around the house lest I use it all in tea, which by the way is perfectly alright to do, I use a cream substitute I learned from my mother. This involves gently curdling a bit of milk in lemon (or lime) juice. The result is a soft, lightly sour curd suitable as a cream or sour cream substitute. It goes particularly well in stroganoff.
Sauce ingredients:
1½ cups crab meat
½ large onion (diced)
½ soup bowl water
¼ cup white wine
1 clove garlic (minced)
2 tbsp flour
1 tbsp butter
1 tbsp oil
1 bay leaf
grated lemon zest (taken from lemon below)
splash of milk (as needed)
Creole mustard ingredients:
1 tsp yellow mustard
1 tsp Dijon mustard (with seeds)
1 tsp horseradish sauce
1 tsp honey
1 clove garlic (minced)
a pinch salt
a pinch cayenne pepper
a pinch red pepper flakes
Cream substitute:
½ soup bowl milk
½ lemon
1. Mix milk into lemon juice. Let sit.
2. Brown butter and oil in a pan on medium-low to low heat. Add onions, garlic, bay leaf and lemon zest. Allow onions to clarify.
3. While onions are cooking, mix together all mustard ingredients until blended well and set aside.
4. When onions are clarified and slightly golden, add flour. Turn heat up to medium. Stir until golden brown roux is formed.
5. Add mustard mix, water and curdled milk. Keep stirring until roux is well blended into liquid, and your desired consistency of sauce is formed. You may want to add the splash of milk (or water) to thin the sauce as needed.
6. If the sauce is not already lightly bubbling, turn heat up very gently until it begins to boil. Stir in crab meat. Turn off heat.
7. Remove bay leaf. Serve sauce warm over (preferably) brown rice.
