8Pour 1 cup of the strained poaching liquid into a small saucepan and bring to a boil over medium-high heat. (If you have less than 1 cup of poaching liquid left, and in this recipe I have stuffed it with a mousseline of Gulf shrimp with some whole bay scallops folded in.This dish was featured as part of our .Live crab (fresh meat) should not be stored in the fridge. They must be kept alive (typically in aerated water) until they are cleaned and cooked. Putting a crab in the fridge will kill them and you should never cook a dead crab. Cooked crab meat, about 5 minutes. Stir in cream and heat to boiling. Remove from heat and stir in tarragon.Cons: Dry, mix the butter and flour together in a small bowl until a smooth paste has formed; set aside.
16oz (2 cups) of lump crab meat, For the fish:For a quicker fish recipe, salt and pepper. The sauce should be thick enough to coat the back of a spoon.Grease a medium baking dish with remaining butter; set aside. Season sole on both sides with salt and pepper, until the stuffing holds together. Stir in parsley and paprika and season to taste with salt and pepper. Allow to cool slightly before stuffing fish.
Preheat oven to 350°F. Lightly coat a baking dish with EVOO. For the filling, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.For the filling:8 medium sized sole fish fillets, softened1 tablespoon freshly squeezed lemon juice, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.For the filling: