Crab Recipes

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Here is our special section for crab recipes. Please feel free to add any recipes that you would like to share.
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[font "Arial"][size 2][font "Verdana"]ADRIENNE'S CRAB CAKES

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[/font]ingredients
· [font "verdana, arial, helvetica, sans-serif"][size 2]1 pound fresh crabmeat, picked over for shells and cartilage, and drained
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1/4 cup mayonnaise
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1 scallion, minced (optional)
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1 tablespoon Worcestershire sauce
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1 tablespoon Dijon mustard
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1/4 teaspoon hot pepper sauce (optional)
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]3/4 cup dry breadcrumbs
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]Salt, black pepper and cayenne, to taste
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1 large egg, lightly beaten
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1/4 cup vegetable oil or clarified butter
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preparation instructions
In a bowl, mix the crabmeat, mayonnaise, scallion, Worcestershire sauce, mustard, hot pepper sauce and 1/4 cup of the breadcrumbs. Blend gently and carefully. Season with the salt, black pepper and cayenne. Mix in the egg. Form the crab mixture into either 1/8- or 1/4-cup-sized flat cakes, depending on your taste. Dredge the cakes in the remaining breadcrumbs, pressing to make the crumbs stick. Transfer the cakes to a baking sheet lined with waxed paper. Cover and refrigerate for 1 to 4 hours.

Heat the oil in a cast-iron (or other heavy) skillet over medium heat. Add a few crab cakes at a time to the skillet and cook until golden brown, about 2 minutes per side. Drain the cakes on paper towels. Prepare to devour.

Makes 12 to 24 crab cakes, depending on the size

For sauce ideas I'd try:

Basil Aioli
Cilantro-Lime Tartar Sauce
Cucumber Tartar Sauce
Red Chili Mayonnaise
Chipotle Mayonnaise
Mustard Mayonnaise
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Crabmeat Au Gratin
6 Tbsp butter
1 cup chopped onion
½ cup green onion
¼ cup parsley
½ tsp. Garlic
1 lb. Crabmeat
1 Tbsp. [url "http://www.zatarain.com/products/product.php/67/Creole_Seasoning"]Zatarain's Creole Seasoning[/url]
2 Tbsp. Flour
Hot sauce to taste
1 cup clam stock/broth/juice
1 cup medium cheddar
½ cup mozzarella
Pre-heat oven to 350°F.
Melt 4 Tbsp butter in medium size saucepan; add onions, green onions and parsley. Sauté until onion is clear. Stir in garlic, crabmeat, Creole Seasoning, and hot sauce – reduce heat to low and continue cooking.
In a separate saucepan, melt remaining butter over medium heat, add 2 Tbsp flour and lightly brown, stirring occasionally. Slowly add stock and continue cooking until mixture begins to thicken.
Add ½ of cheddar cheese, stir until melted. Pour mixture into crab and carefully stir.
Turn into greased casserole and top with remaining cheddar and mozzarella. Bake 20 to 30 minutes.
Serve with toasted French bread or crackers.
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CRAB CHOPS

Ingredients:
3 tablespoons butter
3 green onions, chopped (green and white parts)
2 tablespoons all-purpose flour
1 cup milk
1 pound lump crabmeat, picked over for shells and cartilage
20 saltine crackers, finely crumbled
1 egg, lightly beaten
½ teaspoon salt
¼ teaspoon cayenne
1/8 teaspoon Tabasco hot sauce
Cracker meal or bread crumbs for dredging
Butter and vegetable oil for frying

Steps:
Heat the butter in a large skillet over medium heat. Add the onions and cook, stirring, for about one minute. Alternate adding the flour and milk, stirring constantly to make a smooth and thick white sauce. Remove from the heat. Add the crabmeat, saltine cracker crumbs, egg, salt, cayenne and Tabasco. Gently mix together and set aside to cool completely. (If you wish, you can chill the mixture in the refrigerator.) Gently shape into six patties. Dredge them in the cracker meal or breadcrumbs, coating completely and evenly. Put about one-half inch of equal parts of butter and vegetable oil in a nonstick skillet over medium heat. Fry the patties two to three minutes on each side until golden brown. Drain on paper towels and serve warm. Makes 6 servings.

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CRABMEAT REMICK

Ingredients
1-1/2 cups mayonnaise
1 teaspoon tarragon vinegar
1/2 cup chili sauce
1 teaspoon dry mustard
2 tablespoons fresh lemon juice
1 teaspoon paprika
1 teaspoon Tabasco sauce
Dash of celery salt
1 pound lump crabmeat, picked over for shells and cartilage
6 strips bacon, crisply fried

Steps
Preheat the oven to 400° F. In a small mixing bowl, combine the mayonnaise, vinegar, chili sauce, dry mustard, lemon juice, paprika, Tabasco, and celery salt. Mix well. Divide the crabmeat evenly into six large ramekins (or twelve small ones). Spoon the sauce generously over the crabmeat and top with the bacon.
Bake for 15 minutes, or until the sauce bubbles. If you want to brown the tops, put them under the broiler for one to two minutes. Serves 6 main courses or 12 appetizer servings

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CRABMEAT CASSEROLE

Ingredients
1/2 cup chopped green onions
1/2 cup chopped celery
1/2 cup chopped bell peppers
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 tablespoons fresh lemon juice
Salt and cayenne to taste
1/2 pound regular lump crabmeat, picked over for shells and cartilage
1/2 pound claw meat
1/4 cup dried fine bread crumbs
1/4 cup grated Parmesan cheese

Steps
Preheat the oven to 350° F. Sauté the green onions, celery, and bell peppers in the butter in a heavy saucepan over medium heat. Blend in the flour. Slowly add the milk, stirring constantly, until the mixture is thick and creamy. Add the lemon juice and season with salt and cayenne. Gently stir in the crabmeat. Spoon the mixture into a lightly greased baking dish. Top with the bread crumbs and cheese. Bake for 20 minutes or until bubbly and lightly brown on top. Serves 4.

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CRABMEAT ROYALE

Ingredients
8 tablespoons (1 stick) butter, melted
2 pounds jumbo lump crabmeat, picked over for shells and cartilage
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper, to taste
1 tablespoon finely chopped green onions
1 tablespoon minced parsley
2 tablespoons toasted almond slivers

Steps
Preheat the oven to 325° F. In a large mixing bowl, gently toss the butter with the crabmeat. Add the lemon juice, salt, black pepper, green onions and parsley. Toss gently again to mix. Mound the mixture equally into four ramekins and sprinkle with the almonds. Bake for 10 minutes or until just warmed through. Serve immediately. Serves 4.

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CRAB SOUFFLÉ

Ingredients:
6 tablespoons butter
6 tablespoons all-purpose flour
1 2/3 cups milk
6 egg yolks
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon grated nutmeg
1/4 teaspoon Tabasco sauce
1 1/2 cups grated Parmesan cheese
1 pound lump crabmeat, picked over for shells and cartilage
8 egg whites

Steps:
Preheat the oven to 425 degrees. Butter eight individual small soufflé dishes. Melt the butter in a saucepan over medium heat and add the flour. Cook, stirring constantly, for two minutes. Reduce the heat to low and gradually add the milk, stirring constantly until the mixture thickens and becomes smooth. Remove from the heat. Beat in the egg yolks, one at a time. Add the salt, mustard, nutmeg, Tabasco and one cup of the cheese. Fold in the crabmeat. Beat the egg whites until stiff. Fold into the crab mixture. Spoon into the prepared dishes and sprinkle each with the remaining cheese. Place the dishes on a baking sheet and bake for 10 minutes. Reduce the heat to 400 degrees and continue baking for five to 10 minutes or until the tops are golden brown. Serve immediately. Serves 8.

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GRILLED SOFT-SHELL CRABS

Ingredients
6 jumbo crabs
1 teaspoon salt
1 teaspoon cracked black pepper
6 tablespoons margarine
1 teaspoon hot sauce
1 tablespoon fresh lemon juice

Steps
With a pair of kitchen shears, cut each crab across the face. Remove the eye sockets and the lower mouth. Carefully lift up the apron and remove the gills. Gently rinse with cool water and pat them dry. Sprinkle the crabs with the salt and pepper. Melt the margarine in a small saucepan over medium heat. Add the hot sauce and lemon juice and stir to mix. Remove from the heat and cool for several minutes. Put the crabs in a shallow bowl and pour the butter sauce over them. Let stand for about 10 minutes. Remove the crabs from the butter sauce and place them on a grill over a medium-hot fire. Close the lid of the grill and cook for four minutes. Turn the crabs over, close the lid and cook for about four to five minutes or until the crabs are slightly crusty. Baste with the butter sauce and serve. Serves 6.

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SAUTÉED SOFT-SHELL CRABS

Ingredients
4 medium soft-shell crabs
1/2 cup buttermilk
1 cup flour
3/4 teaspoon salt
1/4 teaspoon cayenne
6 tablespoon margarine
2 tablespoons vegetable oil
Fresh lemon juice
Chopped fresh parsley leaves

Steps
To clean the crabs, use a pair of kitchen shears to cut them across the face. Remove the eye sockets and the lower mouth. Carefully lift up the apron and remove the gills. Gently rinse with cool water and pat dry. Soak the crabs in the buttermilk for 30 minutes. Combine the flour, salt and cayenne in a shallow bowl. Remove the crabs from the buttermilk, dredge them in the flour and shake to remove any excess. Heat the margarine and oil in a large skillet. Cook the crabs for two to three minutes on each side or until they are lightly browned and cooked through. Serve them on slices of toasted French bread and sprinkle with lemon juice to taste. Garnish with parsley and serve warm. Serves 2.