TNT Barbo's Semi Alfredo King Crab
Jan 28, 2008 19:44:31 GMT -8
Post by barbogold on Jan 28, 2008 19:44:31 GMT -8
Barbo's King Crab Semi-Alfredo
TNT
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Barbo's King Crab Semi-Alfredo
6-8 Servings
First of all I always have my Bechamel Dry Mix in the fridge so all I
have to do is to add 1 c. cc milk. 1 c. heavy cream to it and use hand held blender this makes two cups. Then I slowly cook it for about 10 minutes
on very low and use the hand held blender to make sure it stays creamy.
At the end of cooking I added 4 oz. cream cheese, 1/4 to 1/3 c. Parmesan.
Stir that in and when incorporated off heat.
I must have had close to two lbs. of shelled out legs. Well rinsed and
drained. Standing by.
Skillet:
1/2 cube salt free butter
Saute 2 -3 celery hearts
2-3 oz. onion
1 clove garlic.
Couple pinches of thyme
Dash of Vietnamese garlic hot sauce.
Kosher salt and fresh ground pepper to taste.
Chopped parsley to garnish each dish.
When veggies are ready, throw in the sauce and the crab and mix it all
in together lightly as you want those big pieces of leg as whole as possible.
I used two ounces of Dreamfield's pasta and cooked it about 10 min.
Opened up two packages Miracle Noodles and rinsed them very well.
Added them to the Dreamfields' and tossed them together. Place
a serving in bowl and cover with sauce, dust with parsley and serve.
It got a 10 from Mr. Jay who covered his in lemon pepper.
Since I cut way back on the cheeses in the sauce, the buttery noodley
crab taste was the most prominent taste. This will not be forgotten.
It was a very good dish. We are full and I have enough left for another
dinner meal for the two of us. If you are interested, here is my LC
Bechamel Sauce Mix.
Barbo’s Instant Low Carb Sauce Mix
TNT Instant Béchamel, Veloute, Beefy Mushroom
2 c. Carbalose plus 2 tbs.
1- 4oz. cube butter
¾ tbs. salt
¾ tbs. coarse pepper, freshly ground is best
*Onion powder to taste
Place everything in Cuisinart except onion powder and whirl until the mix is like coarse sand.
1 serving: 3 tbs. mix ½ c. liquid
4 serving: ¾ c. mix 2 c. liquid
For white sauce or Béchamel sauce. (Add cheese for cauli. & cheese)
1. I used ½ c. Low Carb 2% Hood milk, pinch onion powder, 3 tbs. mix
2.I used ¼ c. heavy cream and ¼ c. water, pinch onion powder, 3 tbs. mix.
I think I liked the milk best.
Extra Sauces:
Veloute Sauce
Serving size was the same as above
I used:
½ c low sodium chicken broth
Pinch of onion powder
3 tbs. mix
Method:
*Onion powder was a pinch as I made small servings
as my experiment. It is optional but I thought it disguised the
Carbalose taste. Method is make a slurry and cook on low for 3 minutes once it comes up to a boil turn heat down, keep stirring with a whisk. When using the large amount use hand held blender
Beefy Mushroom Sauce
Serving size was same as above
Sauté fresh sliced mushrooms, set aside, add when sauce is ready
½ c. really good strong beef broth
3 tbs. mix.
__________________
THIS CAN BE MADE WITH IMITATION CRAB OR LOBSTER OR REAL.
MAKES NO DIFFERENCE.
TNT
--------------------------------------------------------------------------------
Barbo's King Crab Semi-Alfredo
6-8 Servings
First of all I always have my Bechamel Dry Mix in the fridge so all I
have to do is to add 1 c. cc milk. 1 c. heavy cream to it and use hand held blender this makes two cups. Then I slowly cook it for about 10 minutes
on very low and use the hand held blender to make sure it stays creamy.
At the end of cooking I added 4 oz. cream cheese, 1/4 to 1/3 c. Parmesan.
Stir that in and when incorporated off heat.
I must have had close to two lbs. of shelled out legs. Well rinsed and
drained. Standing by.
Skillet:
1/2 cube salt free butter
Saute 2 -3 celery hearts
2-3 oz. onion
1 clove garlic.
Couple pinches of thyme
Dash of Vietnamese garlic hot sauce.
Kosher salt and fresh ground pepper to taste.
Chopped parsley to garnish each dish.
When veggies are ready, throw in the sauce and the crab and mix it all
in together lightly as you want those big pieces of leg as whole as possible.
I used two ounces of Dreamfield's pasta and cooked it about 10 min.
Opened up two packages Miracle Noodles and rinsed them very well.
Added them to the Dreamfields' and tossed them together. Place
a serving in bowl and cover with sauce, dust with parsley and serve.
It got a 10 from Mr. Jay who covered his in lemon pepper.
Since I cut way back on the cheeses in the sauce, the buttery noodley
crab taste was the most prominent taste. This will not be forgotten.
It was a very good dish. We are full and I have enough left for another
dinner meal for the two of us. If you are interested, here is my LC
Bechamel Sauce Mix.
Barbo’s Instant Low Carb Sauce Mix
TNT Instant Béchamel, Veloute, Beefy Mushroom
2 c. Carbalose plus 2 tbs.
1- 4oz. cube butter
¾ tbs. salt
¾ tbs. coarse pepper, freshly ground is best
*Onion powder to taste
Place everything in Cuisinart except onion powder and whirl until the mix is like coarse sand.
1 serving: 3 tbs. mix ½ c. liquid
4 serving: ¾ c. mix 2 c. liquid
For white sauce or Béchamel sauce. (Add cheese for cauli. & cheese)
1. I used ½ c. Low Carb 2% Hood milk, pinch onion powder, 3 tbs. mix
2.I used ¼ c. heavy cream and ¼ c. water, pinch onion powder, 3 tbs. mix.
I think I liked the milk best.
Extra Sauces:
Veloute Sauce
Serving size was the same as above
I used:
½ c low sodium chicken broth
Pinch of onion powder
3 tbs. mix
Method:
*Onion powder was a pinch as I made small servings
as my experiment. It is optional but I thought it disguised the
Carbalose taste. Method is make a slurry and cook on low for 3 minutes once it comes up to a boil turn heat down, keep stirring with a whisk. When using the large amount use hand held blender
Beefy Mushroom Sauce
Serving size was same as above
Sauté fresh sliced mushrooms, set aside, add when sauce is ready
½ c. really good strong beef broth
3 tbs. mix.
__________________
THIS CAN BE MADE WITH IMITATION CRAB OR LOBSTER OR REAL.
MAKES NO DIFFERENCE.