How to you make fresh crab?!
Answers:
Unless you buy them off the dock, they are almost all already cooked!. Is the shell pinkish!. It's cooked!.
If you can buy it fresh!. Great!. Boil it just a few minutes!.
I live in dungeness crab country where it's a sin to smother the superb flavor with most anything else!. Mostly we just like to pick the meat off the shell and dip it in some melted butter, maybe with a bit of lemon and minced parsley if we're getting fancy!.
I do love crab cakes, though, so long as the primary ingredient isn't lost in fillers!.
Here's one, but I'd go easy on the breadcrumbs!. Only enough so the cakes hand together!. also, I think they work better if you refrigerate the crab cakes after they're formed for at least half an hour before cooking!.
1 lb Dungeness Crab Meat, cleaned
2 tsp Scallions, chopped
2 tsp Red Bell Pepper, chopped
2 tsp Celery, chopped
1 Tbsp Mayonnaise
1 Egg, whipped
1 cup Panko Bread Crumbs
pinch of Paprika
pinch of Chili Powder
pinch of Salt and Pepper
Directions
Break up the dungeness crab meat!.
Add peppers, celery, scallions, and spices!. Add mayonnaise!.
Combine in bowl to form paste, then add eggs and bread crumbs to thicken!.
Form into round crab cakes!.
Deep fry or sauté in olive oil!.
Serve crab cakes with greens and balsamic vinaigretteWww@FoodAQ@Com
If you can buy it fresh!. Great!. Boil it just a few minutes!.
I live in dungeness crab country where it's a sin to smother the superb flavor with most anything else!. Mostly we just like to pick the meat off the shell and dip it in some melted butter, maybe with a bit of lemon and minced parsley if we're getting fancy!.
I do love crab cakes, though, so long as the primary ingredient isn't lost in fillers!.
Here's one, but I'd go easy on the breadcrumbs!. Only enough so the cakes hand together!. also, I think they work better if you refrigerate the crab cakes after they're formed for at least half an hour before cooking!.
1 lb Dungeness Crab Meat, cleaned
2 tsp Scallions, chopped
2 tsp Red Bell Pepper, chopped
2 tsp Celery, chopped
1 Tbsp Mayonnaise
1 Egg, whipped
1 cup Panko Bread Crumbs
pinch of Paprika
pinch of Chili Powder
pinch of Salt and Pepper
Directions
Break up the dungeness crab meat!.
Add peppers, celery, scallions, and spices!. Add mayonnaise!.
Combine in bowl to form paste, then add eggs and bread crumbs to thicken!.
Form into round crab cakes!.
Deep fry or sauté in olive oil!.
Serve crab cakes with greens and balsamic vinaigretteWww@FoodAQ@Com
Live crab!. Toss them whole into a pot of boiling salted and seasoned (pepper corns, hot sauce, onions, garlic, lemons)water!. 15 minutes of boiling!. remove from boil and run cold water over them!. Pull the backs off of them and clean out the entrails!. Eat warm with melted butter or chill and eat cold!.Www@FoodAQ@Com
If you buy the crab in a container at the marrket, here's a great recipe for stuffed crab (served in the crab shells) - Louisiana Style for a yummy appy!. If you boil your own crabs, save the shells for this one!.
http://www!.cookinglouisiana!.com/Cooking/!.!.!.
Or, you could make a shrimp/crab boil & have a party:
http://www!.chefjohnny!.com/recipes/recipe!.!.!.Www@FoodAQ@Com
http://www!.cookinglouisiana!.com/Cooking/!.!.!.
Or, you could make a shrimp/crab boil & have a party:
http://www!.chefjohnny!.com/recipes/recipe!.!.!.Www@FoodAQ@Com
I just steam it until it's done (shell completely changed color!.!.!. the length of time depends on the size of the crab) and serve with butter, lemon and clean pliers or kitchen shears!.
Here's a website where they talk about exactly what to do and how to take the shells off, etc!.
http://www!.martins-seafresh!.co!.uk/Crabs!.!.!.!.
Occasionally I'll take the meat out and make crab cakes!. I have an awesome recipe!.!.!. let me know if you want it, but it sounds more like you just want to know how to make basic crab so!.!.!.Www@FoodAQ@Com
Here's a website where they talk about exactly what to do and how to take the shells off, etc!.
http://www!.martins-seafresh!.co!.uk/Crabs!.!.!.!.
Occasionally I'll take the meat out and make crab cakes!. I have an awesome recipe!.!.!. let me know if you want it, but it sounds more like you just want to know how to make basic crab so!.!.!.Www@FoodAQ@Com
steam it and mix in mayonaise,onions,garlic,and serve on a roll!.mmmmmmmmWww@FoodAQ@Com
you need fresh crab!.Www@FoodAQ@Com
here are some recipes that use fresh crab
Corn and Crab Bisque
INGREDIENTS:
1/4 cup butter
3/4 cup onion, chopped
3 (14 ounce) cans chicken
broth
3 cloves garlic
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon Cajun seasoning salt and pepper to taste
4 ears corn, kernels cut from
cob
1/2 cup half-and-half
3 tablespoons all-purpose flour
1/2 cup milk
16 ounces fresh lump crabmeat
DIRECTIONS:
1!. Heat butter in a large pot over medium heat!. Stir in onion; cook until soft and translucent!. Pour in chicken broth, and bring to a boil!. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper!. Stir corn into boiling broth!. Simmer about 10 minutes!. Reduce heat to medium low!.
2!. Remove 1 cup of soup, and set aside to cool slightly!. Then pour into a food processor!. Pour in half-and-half!. Puree for 30 to 45 seconds, and set aside!.
3!. In a small bowl, stir together flour and milk!. Slowly stir into simmering soup!. Stirring constantly, simmer for 1 to 2 minutes!. Then stir in pureed mixture!.
4!. Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes!.
Ginger Crab Cakes
INGREDIENTS:
14 ounces crabmeat
1/2 cup light mayonnaise
1/4 cup minced green onions
1 tablespoon chopped cilantro
1 tablespoon lime juice
2 teaspoons minced fresh
ginger root 1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
2 eggs
3/4 cup dry bread crumbs
1/4 cup vegetable oil
DIRECTIONS:
1!. In large bowl, mix together crabmeat, mayonnaise, green onions, cilantro, lime juice, ginger, hot pepper sauce, and salt and pepper!. Shape into 12 patties!.
2!. In a shallow dish, lightly beat eggs!. Place bread crumbs in another shallow dish!. Dip patties into egg, then press into bread crumbs to coat all over!.
3!. In a large skillet, heat 2 tablespoons oil over medium heat!. Cook crab cakes in oil, adding remaining oil as needed, for 2 minutes per side or until golden!.
Seafood Boil
INGREDIENTS:
salt to taste
1 (2!.5 ounce) jar liquid shellfish
boil
3 pounds kielbasa sausage, cut
into 1 inch pieces
5 pounds new red potatoes
4 lemons, halved 1 tablespoon diced green chile
pepper, or to taste
12 ears fresh corn
10 pounds medium shrimp -
peeled and deveined
12 blue crabs, cleaned
DIRECTIONS:
1!. Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil!. Add salt, shellfish boil, sausage, and potatoes!. Let cook until the potatoes are approximately 1/2 completed cooking!.
2!. Stir in lemons, hot peppers, and corn!. Continue boiling until all of the vegetables are tender!. Turn off the heat!.
3!. Mix in shrimp and crab!. Cover pot and let sit for 10 to 15 minutes!. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well!. Serve immediately!.
Fried Soft-Shell Crab
INGREDIENTS:
4 soft-shell crabs
1 egg
1/2 cup milk 1 cup all-purpose flour
salt and pepper to taste
4 cups oil for frying, or as
needed
DIRECTIONS:
1!. Clean each crab!. Lift one pointed side of top shell and remove the gills by pulling them out!. Put top shell back down and repeat on other side!. On the bottom side remove tail flap by twisting and pulling off!. Using a pair of scissors, remove the face by cutting behind the eyes!. Rinse the crabs thoroughly with cold water!. Dry on paper towels!.
2!. Heat oil in a deep fryer to 365 degrees F (180 degrees F)!. In a shallow dish, whisk together the egg and milk using a fork!. In a separate bowl, stir salt and pepper into the flour!. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again!.
3!. Carefully place crabs into the deep-fryer!. Cook for 1 to 2 minutes, or until golden brown on one side!. Carefully turn over, and cook until golden on the other side!. Drain on paper towels!. Serve as soon as they are cool enough to eat!. You can eat the whole crab!.
Barbequed Crabs
INGREDIENTS:
1/2 cup butter
2 1/2 tablespoons garlic
powder
2 1/2 tablespoons seasoning
salt 2 tablespoons Worcestershire
sauce
6 pounds whole Dungeness
crab
DIRECTIONS:
1!. Preheat an outdoor grill for medium heat and lightly oil grate!.
2!. In a medium saucepan over medium heat, melt butter!. Mix in garlic powder, seasoning salt and Worcestershire sauce!.
3!. Remove legs from crab bodies!. Pull apart shells and remove meat!.
4!. Loosely wrap crabmeat and legs in aluminum foil, and place on the prepared grill!. Unwrap slightly, and coat with the butter mixture!. Cook until pink and flaky, 15 to 20 minutes!.Www@FoodAQ@Com
Corn and Crab Bisque
INGREDIENTS:
1/4 cup butter
3/4 cup onion, chopped
3 (14 ounce) cans chicken
broth
3 cloves garlic
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon Cajun seasoning salt and pepper to taste
4 ears corn, kernels cut from
cob
1/2 cup half-and-half
3 tablespoons all-purpose flour
1/2 cup milk
16 ounces fresh lump crabmeat
DIRECTIONS:
1!. Heat butter in a large pot over medium heat!. Stir in onion; cook until soft and translucent!. Pour in chicken broth, and bring to a boil!. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper!. Stir corn into boiling broth!. Simmer about 10 minutes!. Reduce heat to medium low!.
2!. Remove 1 cup of soup, and set aside to cool slightly!. Then pour into a food processor!. Pour in half-and-half!. Puree for 30 to 45 seconds, and set aside!.
3!. In a small bowl, stir together flour and milk!. Slowly stir into simmering soup!. Stirring constantly, simmer for 1 to 2 minutes!. Then stir in pureed mixture!.
4!. Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes!.
Ginger Crab Cakes
INGREDIENTS:
14 ounces crabmeat
1/2 cup light mayonnaise
1/4 cup minced green onions
1 tablespoon chopped cilantro
1 tablespoon lime juice
2 teaspoons minced fresh
ginger root 1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
2 eggs
3/4 cup dry bread crumbs
1/4 cup vegetable oil
DIRECTIONS:
1!. In large bowl, mix together crabmeat, mayonnaise, green onions, cilantro, lime juice, ginger, hot pepper sauce, and salt and pepper!. Shape into 12 patties!.
2!. In a shallow dish, lightly beat eggs!. Place bread crumbs in another shallow dish!. Dip patties into egg, then press into bread crumbs to coat all over!.
3!. In a large skillet, heat 2 tablespoons oil over medium heat!. Cook crab cakes in oil, adding remaining oil as needed, for 2 minutes per side or until golden!.
Seafood Boil
INGREDIENTS:
salt to taste
1 (2!.5 ounce) jar liquid shellfish
boil
3 pounds kielbasa sausage, cut
into 1 inch pieces
5 pounds new red potatoes
4 lemons, halved 1 tablespoon diced green chile
pepper, or to taste
12 ears fresh corn
10 pounds medium shrimp -
peeled and deveined
12 blue crabs, cleaned
DIRECTIONS:
1!. Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil!. Add salt, shellfish boil, sausage, and potatoes!. Let cook until the potatoes are approximately 1/2 completed cooking!.
2!. Stir in lemons, hot peppers, and corn!. Continue boiling until all of the vegetables are tender!. Turn off the heat!.
3!. Mix in shrimp and crab!. Cover pot and let sit for 10 to 15 minutes!. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well!. Serve immediately!.
Fried Soft-Shell Crab
INGREDIENTS:
4 soft-shell crabs
1 egg
1/2 cup milk 1 cup all-purpose flour
salt and pepper to taste
4 cups oil for frying, or as
needed
DIRECTIONS:
1!. Clean each crab!. Lift one pointed side of top shell and remove the gills by pulling them out!. Put top shell back down and repeat on other side!. On the bottom side remove tail flap by twisting and pulling off!. Using a pair of scissors, remove the face by cutting behind the eyes!. Rinse the crabs thoroughly with cold water!. Dry on paper towels!.
2!. Heat oil in a deep fryer to 365 degrees F (180 degrees F)!. In a shallow dish, whisk together the egg and milk using a fork!. In a separate bowl, stir salt and pepper into the flour!. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again!.
3!. Carefully place crabs into the deep-fryer!. Cook for 1 to 2 minutes, or until golden brown on one side!. Carefully turn over, and cook until golden on the other side!. Drain on paper towels!. Serve as soon as they are cool enough to eat!. You can eat the whole crab!.
Barbequed Crabs
INGREDIENTS:
1/2 cup butter
2 1/2 tablespoons garlic
powder
2 1/2 tablespoons seasoning
salt 2 tablespoons Worcestershire
sauce
6 pounds whole Dungeness
crab
DIRECTIONS:
1!. Preheat an outdoor grill for medium heat and lightly oil grate!.
2!. In a medium saucepan over medium heat, melt butter!. Mix in garlic powder, seasoning salt and Worcestershire sauce!.
3!. Remove legs from crab bodies!. Pull apart shells and remove meat!.
4!. Loosely wrap crabmeat and legs in aluminum foil, and place on the prepared grill!. Unwrap slightly, and coat with the butter mixture!. Cook until pink and flaky, 15 to 20 minutes!.Www@FoodAQ@Com