crab

Avocado-Mango Topping

  • 1 mango
  • 1 clove garlic, finely chopped
  • 1 shallot, finely chopped
  • 6 sprigs fresh cilantro
  • 6 sprigs fresh mint
  • Juice of 1 lime
  • 1 teaspoon (5 ml) rice vinegar
  • 1 teaspoon (5 ml) simple syrup 
  • 1 avocado, diced
  • 1 tomato, diced
  • ¼ cup (35 g) pine nuts, toasted
  • Sriracha sauce (optional, to taste)



Crab Cakes

  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons (13 g) leek (the white part only), finely chopped
  • 1 tablespoon (15 ml) olive oil
  • 1 pound ( 455 g) crab meat, chopped
  • Juice of 1 lemon
  • 1 tablespoon (11 g) Dijon mustard
  • ½ cup (60 g) bread crumbs (panko preferably), divided
  • 1 egg, lightly beaten
  • ¼ cup (60 g) aioli or mayonnaise
  • Salt and pepper
  • 2 tablespoons (28 g) unsalted butter

Tropically-Topped Crab Cakes

Tropically-Topped Crab Cakes

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Course: 
  • 1 cup of chopped onions
  • 1 cup of chopped celery
  • ¼ cup of chopped bell pepper
  • ¼ cup of butter or oleo
  • salt, black pepper, and cayenne pepper to taste
  • ½ cup of chicken broth
  • 12 slices of day-old bread, toasted
  • 1 pound of crab meat
  • 1 cup of cooked shrimp, peeled and chopped
  • 2 eggs, beaten
  • ½ cup of chopped green onion tops
  • ½ cup of chopped parsley
  • Bread crumbs

Seafood-Stuffed Crabs

Seafood-Stuffed Crabs

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Course: 
  • 1 pound crabmeat
  • Kosher salt 
  • 1 pound fresh spinach, cleaned
  • 2 tablespoons all-purpose flour, plus more for rolling
  • ¼ teaspoon cayenne
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon white pepper
  • Unsalted butter
  • Beurre Blanc (recipe follows

Beurre Blanc

  • 1 cup dry white wine
  • ¼ teaspoon kosher salt
  • 12 tablespoons cold butter, cubed
  • Squeeze of fresh lemon juice
  • 1 tablespoon chopped fresh parsley

Crab and Spinach Dumplings

Crab and Spinach Dumplings

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Course: 

Click here if you're looking for shrimp and garlic over baked tomatoes.

Remoulade Dressing

  • 2 large egg yolks
  • ¼ cup vegetable oil
  • ½ cup finely chopped scallions
  • ½ cup finely chopped celery
  • ¼ cup chopped fresh parsley leaves
  • ¼ cup prepared horseradish
  • ¼ lemon, seeded and cut up (rind included)
  • 1 bay leaf, crumbled
  • 2 tablespoons Creole mustard
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon minced garlic
  • 3 tablespoons capers
  • 2 teaspoons sweet paprika
  • 1 teaspoon salt
  •  

Crab and Corn Fritters

  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • salt to taste
  • 2 large eggs, beaten
  • ½ cup buttermilk, plus more as needed
½ tablespoons fresh lime juice
  • 4 tablespoons (½ stick) butter
  • ½ cups corn kernels (fresh or thawed frozen)
  • ½ cup finely chopped red bell pepper
  • 2 scallions (part of green tops included), finely chopped
  • 1 pound fresh lump crabmeat, picked over for shell and cartilage and flaked
  • Vegetable oil for shallow frying

Crab and Corn Fritters Remoulade

Crab and Corn Fritters Remoulade

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TOMATOES 

  • 3 large green tomatoes, sliced into 1½-inch steaks (cut from the centers), scraps saved 
  • Kosher salt 
  • 1 cup all-purpose flour 
  • 1 large egg 
  • ¼ cup buttermilk or milk 
  • ½ cup finely ground cornmeal 
  • ½ cup panko 
  • ½ cup canola oil 

 

CRAB REMOULADE 

  • 1 pound jumbo lump crab, best available, picked for shells 
  • 1 cup small-dice red pepper 
  • ½ cup small-dice celery 
  • ½ cup chopped fresh flat-leaf parsley leaves, plus more for garnish 
  • ½ cup mayonnaise (such as Duke's) 
  • 2 tablespoons creme fraiche or sour cream 
  • 2 tablespoons fresh lemon juice, plus wedges for serving 
  • 2 tablespoons capers, drained and crushed with your fingers 
  • 1 tablespoon hot sauce, such as Crystal or Tabasco, plus more for serving 
  • 1 tablespoon prepared horseradish 2 teaspoons whole grain or Creole mustard 
  • 2 teaspoons Cajun seasoning 
  • 1 teaspoon kosher salt 

 

Fried Green Tomatoes with Crab Remoulade

Fried Green Tomatoes with Crab Remoulade

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Course: 

Baked Stuffed Fish

  • 2 onions, chopped
  • 4 stalks of celery, chopped
  • 1 bell pepper, chopped
  • ½ cup butter
  • 2 10-ounce cans of tomatoes with chilies
  • 1 8-ounce can of tomato sauce
  • salt, pepper, cayenne, to taste
  • ¼ cup chopped parsley
  • ¼ cup chopped green onion tops
  • 1 5-pound whole fish, cleaned and head removed
  • Shrimp and Crab Stuffing (recipe follows)



Shrimp and Crab Stuffing

  • 1 onion, chopped
  • ½ bell pepper, chopped
  • ¼ cup of oil
  • ½ pound of peeled and deveined shrimp
  • ½ pound of crab meat
  • salt, black pepper, and cayenne pepper to taste
  • ¼ cup of water

Baked Stuffed Fish

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Course: 

Per serving:

  • 12 gnocchi per serving (recipe follows)
  • ¼ cup citrus cream (recipe follows)
  • 2 ounces jumbo lump crab
  • fresh mint chiffonade for garnish

Gnocchi

  • 3 Yukon gold potatoes,  boiled and peeled
  • 1 fresh egg
  • 1 cup all purpose flour
  • 1 tablespoon kosher salt

Citrus Cream        

  • 1 quart heavy cream
  • ½ cup lemon juice
  • ½ cup lime juice
  • ½ cup orange juice

 

Crab Gnocchi

Crab Gnocchi

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  • 2 loaves sliced white bread
  • 1 teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • ½ green bell pepper, finely diced (about ¼ cup)
  • ½ red bell pepper, finely diced (about ¼ cup)
  • ½ small onion, finely dices (about ½ cup)
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Colman's dry mustard
  • 1 teaspoon hot sauce
  • 8 ounces crabmeat, any mix of lump, claw, and backfin
  • Canola or corn oil for frying
  • Lemon wedges for serving

Devil Crab

Devil Crab

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Course: 
  • 6 bacon slices
  • 2 celery ribs, diced
  • 1 medium-size green bell pepper, diced
  • 1 medium onion, diced
  • 1 jalapeño pepper,seeded and diced
  • 1 (32-oz.) container chicken broth
  • 3 tablespoons all-purpose flour
  • 3 cups fresh corn kernels (6 ears)
  • 1 pound fresh lump crabmeat, drained and picked*
  • 1 cup whipping cream
  • ¼ cup chopped fresh cilantro ½ tsp. salt
  • ¼ teaspoon pepper
  • Oyster crackers
  • Garnish: chopped fresh cilantro

*1 pound peeled cooked shrimp or chopped cooked chicken may be substituted.

Shrimp and Corn Chowder 

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