crabmeat

Course: 
  • 1 tablespoon butter
  • 3 green onions, white and green parts, minced
  • 1 cup crabmeat, picked over
  • 3/4 cup panko, in all
  • 1 teaspoon minced garlic
  • 1 teaspoon Creole mustard 
  • Creole seasoning, salt, and pepper to taste
  • 2 large eggs
  • 16 crab fingers
  • 2 tablespoons buttermilk
  • vegetable oil for frying 
  • Hot sauce, tartar sauce, cocktail sauce, for serving

Stuffed Crab Fingers

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Course: 
  • ¼ cup diced yellow onion 
  • ¼ cup diced bell pepper (red and/ or green) 
  • Olive oil or butter for sautéing and coating the baking dish 
  • 4 cups cooked white rice 
  • ¾ cup mayonnaise 
  • ½ cup tomato sauce 
  • 12 ounces peeled and deveined medium shrimp 
  • 1 pound crabmeat, picked over to remove shells 
  • 2 tablespoons seafood boil spice 
  • 1 ½ cups seasoned bread crumbs

Shrimp and Crab Casserole

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Course: 

Crab Cakes

  • 1 tablespoon Creole mustard
  • 1 large egg
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/2 small red onion, finely chopped
  • 1 green pepper, seeded de-ribbed and finely chopped
  • 1 teaspoon finely chopped fresh cilantro
  • 1 teaspoon Kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup fine, dry breadcrumbs
  • 1 pound lump crabmeat
  • 1/2 cup olive oil or clarified butter
  • 1½ cups Creole Sauce (see recipe)
  • 1/4 cup Lemon Butter Sauce (see below)
  • 4 springs of fresh basil, for garnish

 

Lemon Butter, Yield: 1 cup

  • 3/4 cup unsalted butter
  • Juice of one lemon
  • Kosher or Sea salt and white pepper
  • 2 teaspoons chopped flat leaf parsley

Arnaud's Creole Crab Cakes

Arnaud's Creole Crab Cakes

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Course: 
  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery 
  • 1/4 cup chopped red bell pepper
  • 1 tablespoon minced garlic
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 3/4 teaspoon dried thyme
  • 1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
  • 3½ cups heavy whipping cream
  • 1 cup cooked corn
  • 1 teaspoon salt
  • 1 teaspoon hot sauce
  • 1 pound lump crabmeat
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped green onion
  • 16 crab claws, optional for garnish

Louisiana Corn & Crab Bisque

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  • 2 small pears, peeled cored, and chopped
  • 1/2 pound cooked jumbo lump crabmeat, picked over
  • 3/4 cup coarsely grated skim0milk mozzarella cheese
  • 1/2 cup finely chopped lean Virginia ham
  • 3/4 cup minced drained water chestnuts
  • 6 green onions, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 6 (12 x 17-inch) sheets phyllo dough, room temperature
  • 4 teaspoons vegetable oil
  • 1 teaspoon plain dried bread crumbs

Paste Recipe Title Here

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Course: 
  • 1 lb crabmeat
  • 1 tablespoon butter
  • 4 cloves garlic, chopped
  • 1/3 cup green onions, chopped
  • 1/4 cup fresh parlsley, chopped
  • 1 tablespoon Old Bay Seafood seasoning
  • 3/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon fresh basil, chopped

Crab Cakes

 Crab Cakes

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  • 1 cup extra-virgin olive oil
  • 16 tablespoons butter

  • 1 medium yellow onion, peeled and chopped

  • 2 medium carrots, peeled, trimmed, and chopped

  • 1 rib celery, chopped

  • 1 green bell pepper, cored, seeded, and chopped

  • 1 leek, white part only, trimmed, cleaned, and chopped

  • 1⁄2 small fennel bulb, trimmed and chopped

  • 2  28-oz. cans crushed Italian tomatoes

  • 2 tablespoontomato paste

  • 4 bay leaves

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon dried basil

  • 2 pinches cayenne

  • Salt and freshly ground black pepper

  • 2 cloves garlic, peeled and finely chopped

  • 1 1⁄2 lbs. halibut filet, cut into large pieces

  • 16 sea scallops

  • 16 large shrimp, peeled and deveined

  • 1⁄2 lb. raw bay shrimp, if available, or smallest shrimp available, peeled

  • 1–2 cups flour

  • 12 oz. crabmeat, preferably dungeness, picked over

  • 2 cups dry white wine

  • 16 manila clams, scrubbed

  • 1⁄2 bunch parsley, chopped

Cioppino from Taddich Grill

 

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Course: 
  • 1/2 lb jumbo lump crabmeat, free of shells
  • 1 (8-oz) package cream cheese
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons minced green onions (white and green parts)
  • 2 large garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon Old Bay seasoning

Hot Crab Dip

Hot Crab Dip

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Course: 
  • 1 teaspoon peanut oil
  • 5 cloves garlic, minced
  • 3 shallots, minced
  • 3 cups fish stock (chicken stock may be substituted)
  • 2 tablespoons fish sauce
  • 1/4 lb crabmeat, shells removed and picked clean
  • 1/4 lb shrimp, shelled and deveined
  • 1 15 ounce can creamed corn
  • 1/2 teaspoon black peppercorns, cracked
  • 1 egg beaten
  • 2 tablespoons cilantro, chopped

Thai Crab Shrimp and Cilantro Soup

Thai Crab Shrimp and Cilantro Soup 

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