Crab bisque? Seafood stew? What kind of crabmeat do you have? There are recipes for crab risotta on the interwebz.
I am a Marylander, so I love crab!
Crab soup, crab cakes, crab risotto, crab Mac 'n cheese, crab stuffed flounder, soul, or shrimp, crab omelets are really good too - I pair it with Swiss or gruyere cheese.
We love crab. Here's a recipe for crab cakes:
Crab Cakes2 Eggs 1 c. Mayonnaise 1/3 c. Grain mustard 1/8 c. Fresh lemon juice 1/8 c. Freshly chopped parsley 1 tsp. Blackening spice 1/2 tsp. Salt 1 lb. Lump crab meat 2 tbsp. Cracker meal 1/2 c. Crab cake sauce CRAB CAKE SAUCE Add first three ingredients into a bowl and mix until well combined. Add lemon juice, parsley, blackening spice and salt and mix well. Place sauce in an air tight container in refrigerator for use later. CRAB CAKES Preheat oven to 400 degrees. In a food processor, finely grind cracker meal into crumbs (if necessary). Open cans of crab and place on a lined cookie sheet. Carefully pick through crab to remove any shells that may remain without breaking apart any lumps of crab. In a mixing bowl, gently combine the Ritz crackers and crab until well incorporated. Portion the crab mixture into 2 oz. crab cakes and place onto a greased cookie sheet. Repeat until all of the mix is portioned. Bake in a 400 degree oven for 8-10 minutes. YIELD: 5 servings
Crab Alfredo4 tablespoons Butter or margarine4 tablespoons Flour2 cups Half-and-half (heavy cream If you REALLY feel wicked)1/2 cup (or more to Taste) grated Parmesan CheeseSalt and white pepper to TasteFew grains cayenne pepper (optional)6 (8 oz.) cooked snow crab meat, Cut into chunksMelt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT let it color. Wisk in the half-and-half, and stir until the mixture forms a thick sauce. Stir in the cheese, and season to taste. Simmer for a few minutes to blend the flavors, and stir in the crab meat. Cook JUST until the crab is heated through. Serve over cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side.
--Red Lobster's Crab Au Gratin--
8 tablespoons (1 stick) butter
1/2 cup onion, minced
2 tablespoons all-purpose flour
1 cup milk, scalded
1/2 teaspoon salt
dash of white pepper
1/4 cup sherry
12 ounce crab meat
1 cup crackers, finely crumbled
1/2 cup cheddar cheese, finely grated
1) Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs and cheese to top the casserole.
2) Melt 4 tablespoons of the butter in a large heavy skillet.
3) Add onion and saut for about 5 minutes or until golden.
4) Slowly add flour, stirring constantly over low heat.
5) When flour is blended, gradually add hot milk (scalded) and blend with a whip.
6) Continue stirring over low heat until the sauce begins to thicken.
7) Add salt, pepper, and sherry, and continue stirring in a bowl.
8) Mix crab meat, sauce, and the extra cracker crumbs and cheese.
9) Place in a lightly greased baking dish.
10) Sprinkle reserved cracker crumbs and cheese on the top of the casserole.
11) Dot the top with the remaining 4 tablespoons butter.
12) Bake uncovered at 350F for about 15 minutes or until the top is golden brown.
Seafood Stuffed Mushrooms1/4 cup melted butter1 pound fresh mushrooms, stems removed and set aside1/4 cup minced red bell pepper1/3 cup minced onion1 cup Italian bread crumbs1 cup shredded mozzarella cheese
6-8 oz fresh crabmeat
1 pound lobster tail, cleaned and chopped
Scampi Sauce1 stick butter 1/2 cup Chablis or other white wine3-4 Tablespoons garlic powder.
Preheat the oven to 375. Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer in several small baking dishes so they fit tight. Dice the stems and saute in 1/2 cup butter with red bell papper and onion. In a medium bowl, mix together the breadcrumbs, sauteed mixture , shredded mozzarella cheese, crabmeat, and the lobster . Spoon into mushroom caps. Mix ingredients for Scampi sauce in small saucepan. cook 1-2 minutes or until butter is malted. Pour over top of mushrooms. Bake for 5 minutes. Remove and top with shredded white cheddar. replace in oven and bake for 5 minutes more.Notes: You can eliminate the lobster and double the crabmeat, or use small chopped shrimp. You can also use canned crabmeat or surimi (Imitation crabmeat) to bring down the cost. (I gave a friend this recipe and she says she used the imitation and they like it) If you have stuffing leftover, you can freeze it and use it another time.
I started out with a crab stuffed mushroom recipe that seemed similar and then changed it to what I feel is a pretty close version of what Red Lobster serves.
Makes: 4 servings (2 crepes each)Crepes:2/3 cup all-purpose flour1 cup milk1 tablespoon vegetable oil1 teaspoon sugar1/4 teaspoon baking powder1/4 teaspoon salt1 egg
Filling:2 tablespoons butter or margarine1/4 cup chopped fresh mushrooms4 medium green onions, chopped (1/4 cup)2/3 cup small cooked shrimp1 package (6 ounces) frozen cooked crabmeat, thawed, drained1/2 cup half-and-half2 packages (3 ounces each) cream cheese, cubed1 cup shredded Swiss cheese (4 ounces)
1. In medium bowl, beat all crepe ingredients with wire whisk or hand beater until smooth. For each crepe, lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom. until light brown; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
2. In 2-quart saucepan, melt butter over medium heat. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender. Stir in shrimp, crabmeat, half-and-half and cream cheese, Cook over medium heat, stirring constantly, until cheese is melted.
3. Spoon about 1/4 cup seafood mixture down center of each crepe; roll up. Place in 11x7-inch (2-quart) glass dish. Sprinkle with Swiss cheese.
4. Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through. Sprinkle with remaining 2 tablespoons onions.Do-Ahead Tip: Freeze cooked crepes, layered between waxed paper, up to 3 months. Thaw uncovered at room temperature about 15 minutes or until soft.
How-To: Instead of microwaving the filled crepes, they can be baked at 350 degrees F about 15 minutes or until warm and bubbly.
My sister-in-law taught me how to make this traditional Italian dish.
Spaghetti with Crab Sauce
4 to 6 servings
6 tablespoons olive oil
3 tablespoons fresh minced garlic
3 tablespoons fresh minced shallots
8 blue crabs , cleaned
1 cup dry white wine
2 cans (28 ounces each) Italian-style peeled tomatoes
1 tablespoon mixed fresh chopped herbs (thyme, oregano, rosemary)
Red pepper flakes to taste
½ teaspoon salt
3 to 4 tablespoons chopped Italian parsley
16 ounces linguine pasta, cooked al dente
Heat the olive oil in a large stock pot over medium heat. Saute garlic and shallots until opaque, 2 to 3 minutes.
Add crabs in the shell and cook, stirring occasionally, until juices leak into pan and crabs are turning red, 5 to 7 minutes. Add the wine. Bring to a boil and cook for 2 more minutes, or until the wine has cooked off and juices have thickened.
Lower heat. With tongs, transfer crab to a large ovenproof serving bowl; cover and keep warm in a 200-degree oven.
Add tomatoes (including juice) to pan. With a wooden spoon, scrape any crab bits from the bottom of the pan. Cover and bring to a boil over high heat, stirring occasionally.
Lower heat. Add the cooked crabs, fresh herbs, red pepper flakes and salt and boil gently, uncovered, stirring occasionally and crushing tomatoes with a potato masher or spoon. Reduce heat as sauce thickens, until sauce is reduced to about 4 ½ cups, about 30 minutes. About 15 minutes before sauce is done, in a 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil. Add pasta, stir to separate, and cook just until barely tender to the bite, about 6 minutes. Drain well. Mound pasta in a wide, shallow serving bowl.
Add a little of the sauce to the pasta, toss to combine.
Pour sauce into a serving bowl.
Remove the crabs from the sauce and arrange on top of the pasta or serve on the side. Sprinkle both crabs and pasta with parsley.
1 Tablespoon olive oil
½ cup minced onions
1 cup uncooked sweet corn from the cob
2 Tablespoon minced shallots
1 Tablespoon minced celery
1 cup crab stock (substitute fish or clam broth)
3 bay leaves
Salt & pepper
2 cups half & half
2 cups heavy cream
1 teaspoon seafood seasoning
3 Tablespoon roux
8 oz. crabmeat (put aside a few nice pieces for garnish)
¼ cup chopped green onions
½ teaspoon Worcestershire sauce
Chives for garnish
Splash of sherry
In large saucepot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and sauté for 1 minute. Add seasonings, stock and bay leaves. Season with salt & pepper. Bring the mixture to a boil. Whisk in the milk and cream. Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 Tbsp. at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crabmeat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Add splash of Sherry. Ladle into a shallow bowl and garnish with crab pieces, and chives.
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