18 posts tagged “crab”
Crab-Stuffed Deviled Eggs
Yields 6-8 servings
12 large eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
Juice of half a lemon
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/4 cup celery leaves, chopped
1/4 cup parsley leaves, chopped
1/2 pound lump crabmeat, picked over for shells
Salt and freshly ground black pepper
Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut them in half lengthwise.
Remove the yolks from the whites and put them in a medium-size bowl. With the back of a fork, mash the yolks then add the mayonnaise, mustard, lemon juice, Worcestershire sauce, hot sauce, celery leaves and parsley leaves, and mix well. Add the crabmeat and gently stir to mix. Season with salt and lots of freshly ground black pepper. Spoon equal amounts of the mixture into the egg white halves and chill well before serving.
Crab Cakes
Recipe courtesy of Robert Duvall
Makes 5 crab cakes
1 pound jumbo lump crab meat, picked through
2 heaping tablespoons prepared mayonnaise
2 large eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 heaping teaspoon cayenne pepper
1/4 teaspoon coarse salt
1/2 small onion, grated
1/2 teaspoon powdered mustard
17 saltine crackers, finely crushed
1/4 cup canola oil
Tartar Sauce (recipe follows)
Lemon wedges, for serving
In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers. Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick.
Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.
Tartar Sauce
1/2 cup mayonnaise
1 tablespoon chopped cornichons
1 tablespoon grated onion
1 tablespoon capers, drained
2 tablespoons freshly squeezed lemon juice
Coarse salt
Freshly ground black pepper
In a small bowl whisk together mayonnaise, cornichons, shallots, capers, and lemon juice. Season with salt and pepper.
Rigatoni Alla Rescigno With Crab Bruschetta
Recipe courtesy of John Sierp
Yields 8 servings
1 1/2 cups all-purpose flour
2 Tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons sea salt
1 tablespoon cracked black pepper
2 pounds boneless skinless chicken breast, rinsed, trimmed and cut into 1-inch pieces
3 tablespoons olive oil, plus more as necessary
1 pound pancetta, trimmed and cut into 1/4-inch pieces
2 portobello mushroom caps, trimmed, gills removed, and cut into 1/4-inch pieces
3 shallots, thinly sliced
3 tablespoons garlic oil
1/2 cup homemade or store-bought low-sodium chicken stock
1 cup dry sherry
15 medium red tomatoes, peeled, seeded, and cut into 1/4-inch pieces
1/2 teaspoon crushed red pepper flakes (optional)
15 fresh basil leaves, julienned
Coarse salt and freshly ground pepper
2 pounds rigatoni
1/4 cup heavy cream
Freshly grated Pecorino Romano cheese, for garnish
Combine flour, garlic, oregano, sea salt, and cracked black pepper in a shallow dish; dredge chicken in flour mixture. Heat olive oil in a Dutch-oven over medium-high heat. Add chicken in batches; sauté until golden brown, about 3 minutes per side. Drain on paper towels; set aside.
Using the same pan, brown pancetta over medium-high heat. Add mushrooms, shallots, and garlic oil; cook until shallots are translucent. Add chicken stock 1 tablespoon at a time to prevent sticking, if necessary. Increase heat to high; add sherry, and stir with a wooden spoon to scrape browned bits from bottom of pan. Cook for 2 minutes. Add tomatoes, red pepper, if using, remaining chicken stock, and half of the basil; season with salt and pepper. Reduce to medium-low heat, and cook until sauce begins to thicken, 40 to 50 minutes.
Meanwhile, bring a large pot of water to a boil; season with salt. Add rigatoni, and cook according to package instructions. Drain; set aside. Stir cream and remaining basil into the sauce; season with salt and pepper. Transfer rigatoni to a large serving dish; top with chicken, and pour sauce over. Sprinkle with cheese, and serve with bruschetta, if desired.
Shrimp and Crab Gumbo (served over Dirty Rice)
Serves 10 to 12
2 pounds medium shrimp
8 ounces turkey sausage, casing removed
2 medium onions, minced
2 medium green bell peppers, cored and seeded, cut into 1/4-inch dice
1 pound okra, cut widthwise into quarters
2 jalapeño peppers, ribs and seeds removed, minced
1/4 teaspoon gumbo filé
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh thyme
3/4 cup Dark Roux (recipe follows)
6 cups Shrimp Stock (recipe follows)
3/4 cup chopped canned peeled tomatoes
6 blue crabs (6 to 8 ounces each), optional
1 pound jumbo lump crabmeat, picked over for shells
3 tablespoons chopped fresh flat-leaf parsley
Dirty Rice (recipe follows)
1. Shell and devein shrimp, leaving tail sections intact; reserve shells for stock. Break sausage into 1/2-inch pieces; in a skillet, cook over medium heat until all the fat has been rendered, about 8 minutes. Mix in onions, green peppers, okra, jalapeño, and filé. Cook until onions have softened, about 10 minutes. Add salt, pepper, and thyme. Reduce heat to low; cook 5 minutes more. Set aside.
2. In a stockpot, melt dark roux over medium heat; heat shrimp stock in a medium saucepan over high heat. Gradually pour hot stock over roux, whisking to combine well. Cook over medium-low heat until mixture thickens, 6 to 8 minutes. Reduce heat to low, and add reserved sausage-and-vegetable mixture and tomatoes. Stir gumbo well, and let cook for 1 hour.
3. If using whole crabs, cut them in half lengthwise, and add to gumbo. Cook 2 to 3 minutes. Add shrimp, and cook 3 to 4 minutes, or until opaque. Add crabmeat and parsley, and cook 2 to 4 minutes. Season to taste. Serve hot over dirty rice.
Dark Roux
Makes 3/4 cup
1/2 cup vegetable shortening
3/4 cups all-purpose flour
1. Place rack in center of oven. Heat oven to 325°. On the stovetop, melt shortening in a 10-inch cast-iron skillet over medium-low heat. Gradually sift flour over shortening; whisk to combine. Mixture will be thick and pasty. Continue to whisk until light brown, 10 to 12 minutes.
2. Transfer skillet to oven; let roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45 minutes (whisk every 30 minutes if pan is not cast iron). The roux can be kept, refrigerated, for up to a week before using.
Note: This can also be made on the stovetop; be careful not to let it burn. In step 2, cook over medium heat, stirring occasionally, until dark brown, 45 to 60 minutes.
Shrimp Stock
Makes about 6 cups
1 tablespoon vegetable shortening
1 medium onion, cut into eighths
1 carrot, cut into 1/2-inch pieces
1 celery stalk, cut into 1/2-inch pieces
2 dried bay leaves
2 quarter-inch-thick slices lemon
1 jalapeño pepper, cut in half lengthwise
6 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 teaspoon salt
1 teaspoon black peppercorns
Shells from 2 pounds of shrimp
1. Melt shortening in a stockpot over medium heat. Add all remaining ingredients. Cook, stirring often, 10 minutes. Add 3 quarts water, and cover; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 1 hour. Strain; discard solids. The stock may be kept in the refrigerator for up to 2 days, or frozen up to 3 months.
Dirty Rice
Serves 10 to 12
1 1/2 cups long-grain rice
2 1/2 teaspoons salt
1 tablespoon unsalted butter
3 tablespoons vegetable oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1/2 pound chicken livers, cleaned and finely chopped
2 scallions, trimmed, white and green parts, cut crosswise into 1/8-inch pieces
2 celery stalks, including leafy greens, finely chopped
1/4 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano, or 2 tablespoons dried
1 jalapeño pepper, seeds and ribs removed, finely chopped
1/2 teaspoon freshly ground black pepper
1. Bring 3 cups water to a boil in a saucepan. Stir in rice, 1 teaspoon salt, and butter. Cover, reduce heat to low, and cook 15 to 17 minutes, until water is absorbed. Set aside.
2. Heat oil in a cast-iron skillet over medium-high heat. Add onions and garlic; reduce heat to medium. Cook, stirring occasionally, until brown, about 10 minutes. Add chicken livers; cook, stirring, 5 minutes. Add rice and all remaining ingredients. Cook, tossing and stirring, until hot, 2 to 3 minutes. Serve immediately.
Crab Salad in Carrot Coulis
Serves 4
1 pound picked Dungeness or Peekytoe crab
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
1 small head frisée, white part only, washed and dried
Carrot Coulis (recipe follows)
Cumin Coriander Mousseline (recipe follows)
1. In a medium bowl, combine crab, 1 tablespoon oil, and 1 1/2 teaspoons lemon juice. Toss gently to combine. Season with salt and pepper; set aside. In a medium bowl, toss frisée with remaining 2 tablespoons oil and 1 1/2 teaspoons lemon juice. Season with salt and pepper; set aside.
2. Spoon 2 to 3 tablespoons carrot coulis into the center of 4 shallow soup bowls. Spread the coulis in a 4-inch circle. Place a 3-inch ring mold in the center of the coulis. Divide crab between the molds and top each with a small spoonful of mousseline. Carefully remove the ring. Top each plate with one-quarter of the frisée. Serve immediately.
Carrot Coulis
Makes about 1 cup
2 teaspoons extra-virgin olive oil
2 large carrots, peeled, trimmed, and thinly sliced
1/4 cup thinly sliced sweet onion
1/3 stalk celery, peeled, trimmed, and thinly sliced
1/4 medium leek, white part only, thinly sliced, washed and dried
Spice sachet (1/4 teaspoon each, whole fennel seeds, coriander seeds, cumin seeds, white peppercorns, finely chopped parsley, and a pinch of crushed red pepper flakes, tied in a piece of cheesecloth)
About 3 cups homemade or low sodium canned chicken stock
1/2 cup carrot juice
Juice of 1 lime
Coarse salt and freshly ground pepper
Tabasco sauce
1. In a large skillet, heat oil over low heat. Add carrot, onion, celery, and leek. Cook, until the vegetables are soft but not brown, 15 to 20 minutes. Add the sachet, and enough chicken stock to cover the vegetables. Bring to a boil, and reduce to a simmer, cooking until almost all of the liquid has evaporated, about 30 minutes.
2. Working in batches no larger than 2 cups, purée vegetables in a blender until very smooth. Let stand until cool. Measure 1/2 cup, and add carrot juice. Season with lime juice, salt, pepper, and Tabasco sauce. Reserve remaining purée for another use.
Cumin Coriander Mousseline
Makes about 2 1/2cups
1 large egg yolk
2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sherry vinegar
Coarse salt and freshly ground pepper
1/2 cup vegetable oil
2 cups whipped cream
2 teaspoons toasted ground coriander
1 teaspoon toasted ground cumin
Pinch fresh lime zest
1. In a medium bowl, whisk together egg yolk, lemon juice, mustard, and vinegar. Season with salt and pepper. Whisking constantly, drizzle in the oil, starting with one drop at a time. When the mixture starts to look thick and creamy, continue whisking, while pouring the oil into the bowl in a slow steady stream. Fold in the whipped cream, coriander, cumin, and lime zest.
Zesty Crab Cakes
Serves 4; Prep time: 5 minutes; Total time: 35 minutes
1/4 cup yellow cornmeal
2 tablespoons unsalted butter, melted and cooled
2 large eggs
3 tablespoons sour cream
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice, plus wedges for serving
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon coarse salt
1 pound lump crabmeat, picked over
3 hot pickled peppers, such as Peppadew, coarsely chopped
3/4 cup plain breadcrumbs
1/4 cup vegetable oil
1. Line a baking sheet with parchment paper; sprinkle with 2 tablespoons cornmeal. Whisk next 9 ingredients in a large bowl. Gently mix in crab, peppers, and breadcrumbs.
2. For each crab cake, shape 1/3 cup crab mixture into a patty; place on prepared sheet. Sprinkle with remaining cornmeal. Cover with plastic wrap; refrigerate 15 minutes.
3. Heat oil in a skillet over medium-high heat. Cook crab cakes in batches, 4 to 5 minutes per side. Serve with lemon.
Soft-Shell Crabs
Serves 2 to 4
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for sprinkling
1/2 teaspoon freshly ground pepper
4 medium soft-shell crabs, cleaned
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 lemon, cut into 8 wedges
1. Line a baking sheet with paper towels; set aside. Combine flour, salt, and pepper in a large shallow dish. Dredge crabs in seasoned flour, tapping off excess; set aside.
2. Heat a large skillet over medium-high heat. Add butter and oil to skillet. When butter has melted, add crabs and cook until deep golden brown, about 4 minutes per side. Transfer crabs to a prepared baking sheet to drain. Sprinkle with salt. Serve immediately with lemon wedges.
Crab Foo Yung
Recipe courtesy of Tom Douglas
Makes 8 crab cakes; serves 4
4 large eggs
2 teaspoons soy sauce
2 teaspoons mirin (rice wine)
1/2 teaspoon Tabasco
3/4 pound crabmeat, drained, picked clean of shell, and lightly squeezed
1 cup sliced shiitake mushrooms, stems removed
1 cup mung bean sprouts
1/4 cup minced celery, preferably the tender inner stems and a few leaves
1/4 cup thinly sliced scallions, white and green parts
6 tablespoons peanut or canola oil, as needed
4 wedges lemon
Hot sauce, such as Tabasco or Chinese hot chile paste
1. Whisk the eggs with the soy sauce, mirin, and Tabasco in a large bowl until slightly foamy. Stir in the crabmeat, mushrooms, sprouts, celery, and scallions.
2. Heat 2 large nonstick skillets over medium-high heat with about 3 tablespoons oil in each one, or work in batches using just 1 skillet and preheating the oven to 200°. When oil is hot, ladle as many patties as will fit into each pan using a 4-ounce ladle or 1/2-cup measuring cup. Cook patties, turning from side to side a couple of times, until golden brown on both sides and cooked through, about 4 minutes total, making sure to turn down heat if patties begin to brown too quickly. If using one skillet, be sure to wipe out the pan with paper towels before cooking the next batch and transfer cooked patties to the oven to keep warm.
3. Serve immediately with lemon wedges and Tabasco or chile paste.
Chesapeake Bay Classic Crab Cakes
Makes 8 large crab cakes
1 large egg yolk
1 tablespoon Old Bay Seasoning
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoon cider vinegar
1/2 cup peanut or canola oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced scallions, both white and green parts
1 pound fresh or pasteurized lump blue, Dungeness, Jonah, or Peekytoe crabmeat, drained and picked clean of shell
4 cups fresh bread crumbs
1/4 cup chopped fresh flat-leaf parsley
About 4 tablespoons unsalted butter
Red Cocktail Sauce (recipe follows)
Green Cocktail Sauce (recipe follows)
Really Good Tartar Sauce (recipe follows)
4 wedges lemon
1. Place egg yolk, Old Bay, mustard, lemon zest and juice, and vinegar in the bowl of a small food processor or jar of a blender, and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with salt and pepper.
2. Transfer mayonnaise to a medium bowl. Fold in scallions and crabmeat until well combined. Place the bread crumbs and parsley on a shallow dish and gently stir to combine. Form the crab mixture into 8 patties about 3 inches wide and 3/4-inch thick. Coat patties on all sides with the bread-crumb-and-parsley mixture. Leave the patties in the shallow dish with the bread-crumb mixture, cover, and refrigerate for at least 1 hour.
3. Place 2 large nonstick skillets over medium heat. Add 2 tablespoons butter to each pan. When butter is melted, add 4 crab cakes to each pan. Cook the crab cakes until they are golden brown on both sides and hot throughout, turning once with a spatula, about 4 minutes per side. If crab cakes begin to brown too quickly, reduce the heat. Internal temperature should be 155° when fully cooked.
4. Transfer crab cakes to plates and serve with your choice of sauce and lemon wedges.
Red Cocktail Sauce
Makes 1 cup
1 cup ketchup or chili sauce, such as Heinz
1 tablespoon plus 2 teaspoons prepared horseradish
2 dashes hot sauce, such as Tabasco
1. Mix all ingredients together in a small bowl.
Green Cocktail Sauce
Makes about 2/3 cup
8 ounces tomatillos, husked, rinsed, dried, and quartered
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
2 teaspoons green hot sauce, such as Tabasco
1 teaspoon chopped garlic
1 teaspoon mustard seeds, toasted
1 teaspoon peeled and grated fresh horseradish
1. Place the tomatillos in the bowl of a food processor and process to a coarse purée. Remove tomatillo puree and place into a sieve, drain liquid and discard. Place the drained puree in a large bowl and stir in the vinegar, sugar, green Tabasco, mustard seeds, and horseradish.
Really Good Tartar Sauce
Makes about 1 1/3 cups
2 large egg yolks
2 tablespoons cider vinegar
1 cup peanut or canola oil
1/4 cup pickle relish
3 tablespoons chopped parsley
1 tablespoon Dijon mustard
Pinch of cayenne
Coarse salt and freshly ground black pepper
1. Put the egg yolks in the bowl of a food processor or jar of a blender and, with the machine running, gradually add the vinegar. Continue processing and gradually add the oil until the mixture is emulsified. Transfer the mayonnaise to a bowl and stir in relish, parsley, mustard, and cayenne. Season to taste with salt and pepper. Cover and store in the refrigerator for up to 1 day.
Texas Crabgrass
Original recipe yield: 2.5 cups
Prep Time 20 Min
Cook Time 20 Min
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 onion, chopped
1/2 cup butter
1/2 pound crabmeat
3/4 cup grated Parmesan cheese
1/4 cup dry sherry
In a medium saucepan, place spinach with 1/4 cup water. Bring to a boil. Reduce heat to medium, cover and cook approximately 10 minutes, stirring occasionally.
In a medium saucepan over medium heat, slowly cook and stir onions in butter until tender.
Place spinach, onion, crabmeat, Parmesan cheese and dry sherry in a small baking dish. Mix thoroughly. Bake in the preheated oven 15 minutes, or until bubbly and lightly browned.
