I would like to have a great hot crab recipe. My boyfriend is crazy for crab - anyone know some good recipes?!
I would like to have a great hot crab recipe. My boyfriend is crazy for crab - anyone know some good recipes?
Thanks!!
Answers: i have a wonderful crab dip recipe:
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
4 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 (6 ounce) cans crabmeat
1 1/2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
paprika, for garnish
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
Bake in the preheated oven 30 minutes, or until golden brown and bubbly.
Crab Snacks
INGREDIENTS
1 pound fresh crab meat
1 (16 ounce) jar processed cheese spread
1 tablespoon mayonnaise
2 tablespoons butter, softened
1 (12 ounce) package English muffins
1/2 teaspoon paprika
DIRECTIONS
Preheat oven to broil.
In a medium-size mixing bowl, mix together crabmeat, cheese, mayonnaise, and butter or margarine. Spread heaping tablespoon of crab mixture on each muffin. Sprinkle with paprika. Cut muffins into quarters. Arrange the pieces on a cookie sheet.
Broil until the crab mixture is bubbly and golden brown, 3 to 5 minutes. Serve warm. a simple one that i know asians like is just simply boiling the crab plain & dipping it with a sauce made of lime, salt, & pepper. its pretty good but i dont know if you'll like it x] go to recipegoldmine.com crab cakes are delicious and i love them and they go great with asparagus.
steamed or maryland crabs are the best, after you cookthem cover them in old bay seasoning.
crab salad on a toasted hot dog bun then microwaved, a great picnic lunch. Go out and buy 2 pounds of king crab legs boil them and dip in melted butter there the best i just had them for my birthday on the 3rd and it was like an orgy in my mouth its amazing and if he loves crab its perfect!! Artichoke Crab Dip
40 min 10 min prep
1 1/2 teaspoons oil
1 (14 ounce) can artichoke hearts, drain & chop
1/2 cup mayonnaise
1/2 cup parmesan cheese, freshly grated
1 1/2 teaspoons worcestershire sauce
1 1/2 teaspoons lemon juice, fresh
8 ounces crabmeat, preferably fresh
Heat oil and sauté artichoke hearts.
Add Remaining ingredients and gently blend in crab meat.
Season to taste.
I
Bake @ 375° for 30 minutes, until browned and bubbly.
Serve with crackers or tortilla chips for dipping.It's always the first thing to go at get togethers....Enjoy! mise en place:
* 2 tablespoons butter
* 2 tablespoons flour
* 1/2 cup milk
* 1 pound shredded Cheddar cheese
*
* 2 pounds veal cutlets
* 1 cup all-purpose flour for coating
* 1 tablespoon butter
* 16 spears fresh asparagus
* 8 ounces crabmeat
DIRECTIONS
1. To Make Cheese Sauce: Melt 2 tablespoons butter and flour in a medium saucepan over medium-low heat till it tastes nutty. Stir in milk, and cook just until bubbles begin to form at the edges. Whisk in the shredded cheese until fully melted and smooth. Remove from heat, cover and set aside to keep warm.
2. Pound the veal thinly using a mallet or the side of a moistened cleaver. Dredge cutlets in flour seasoned with seasoning salt, shaking off the excess. Melt 2 tablespoons butter in a large skillet over medium heat. Cook cutlets in butter, 1 to 2 minutes a side, until browned. Set aside and keep warm.
3. Bring a large pot of water to a boil. Trim asparagus, and blanch by dropping in boiling heavily salted water for 2 minutes, until bright green then shocking in ice water.
4. Heat the cooked crabmeat in the microwave or by steaming over the asparagus water.
5. To Assemble: Plate the veal; top with crabmeat; criss-cross the asparagus over the top; and drizzle cheese sauce over all. Serve extra sauce on the side.
you can use any meat, filet mignon is good as is chicken if you guys hate veal.
you can substitute different sauces too...try piccata, bearnaise, seafood bechamel...etcetera. Crab Cakes with Garlic Sauce
Ingredients
3 Tbsp. Onion Onion?, divided
3/4 cup mayonnaise, divided
2 Tbsp. fresh lemon juice, divided
16 oz. jumbo lump crabmeat
1 tsp. mustard
2 beaten eggs
1 Tbsp. water
1 1/2 cups breadcrumbs
1/2 tsp. Spinach & Herb Dip Mix
1/2 tsp. Seasoned Salt
1 Tbsp. Garlic Garlic?
Directions
Combine 2 tablespoons Onion Onion?, 1/4 cup mayonnaise, 1 tablespoon lemon juice, crabmeat and mustard; blend well. Shape into 8 crab cakes. Blend eggs and water together. In separate bowl, combine breadcrumbs, Spinach & Herb Dip Mix and Seasoned Salt. Dip crab cakes in egg mixture; coat with breadcrumb mixture. Place on greased baking sheet. Bake at 400° for 25-30 minutes or until cooked through. Combine remaining 1/2 cup mayonnaise, 1 tablespoon Onion Onion?, 1 tablespoon lemon juice and Garlic Garlic?; blend well and refrigerate. Serve garlic sauce over crab cakes. Makes 8 cakes.
http://tastefullysimple.com/web/dgoodacr... Oh girl-yours and mine both! I keep trying to re-create the recipe from the Crab House on Pier 39 in San Francisco. I have eaten many a crab-but these BY FAR are THE BEST I have ever found. Worthy of a 6 hr. trip from LA on the weekend just for that yummy garlic butter UMPH! So here's what I am going to try with my crab tonight:
Ingredients:
2 lbs king crab legs
1 stick butter (we like salty food, so we use salted butter)
1/8 cup olive oil
LOTS of peeled & crushed garlic (we use about 1/2 head)
Lemon or lime (squeeze in as much as you like)
Sea salt (optional-like I said, we like it salty)
Crushed dried parsley (optional)
Okay, preheat your oven to 375. In the meantime, grab a small saucepan, melt up that butter, and LIGHTLY sautee the garlic. Add the salt, and the lemon or lime juice and turn that puppy down. Whisk in the olive oil.
Arrange your crab in a 13x9 baking dish. Pour that lovely little concoction you just whipped up all over those legs. Smother it with love. Now kiss a crab leg (for good baking luck), and pop those tasty crustaceans into the oven. Now go and kiss your man with the buttery garlic lips-I call it a "tasting" or aperitif. Wipe any remaining juice off of your face. Bake for about 15-20 minutes if thawed; 25-30 if frozen. Be sure to brush or baste the legs every 5 minutes for maximum flavor. Remove the pan from the oven, plate the crab, sprinkle with the parsley for color, and serve with the hot garlic butter left in the baking dish. My man REALLY likes it if I have some cupcakes waiting for dessert...