Rinse the crab claws with cold water and pat
Whip together all ingredients except crab claws and refrigerate for one hour. Serve with the stone crab claws, cooked, chilled and precracked.
Place crab claws in 2-quart casserole dish. In another bowl, combine remaining ingredients, except ice, and stir well. Pour mixture over crab claws. Pour ice cubes over top; cover and refrigerate. Best if refrigerated overnight.
Put butter, minced garlic, dill weed and Cajun seasoning in pot. Cook for 5 to 10 minutes. Add melted butter. Pour over cooked crab claws and steam in pot for 15 to 20 minutes.
Mix all ingredients.
Pour over crab claws in bowl with airtight lid.
Refrigerate 24 hours without disturbing.
Serve as appetizer or pig out!
Mix all ingredients and pour over crab claws.
Marinate for 8 to 24 hours.
May want to drain before serving.
Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.
Melt butter in saucepan.
Add onion; cook over low heat for 4 minutes, stirring frequently.
Stir the cornstarch into the skillet; cook 3 minutes more.
Add water, clam juice and seasonings; slowly cook for 5 minutes.
Add crab meat, shrimp, fish and crab claws; cook until heated through (about 20 minutes on low heat).
Heat frying pan.
Fry crab, ginger and garlic with peanut oil. Mash black beans. Add salt, m.s.g., shoyu, sake and water. Add the seasoned mixture to the fried crab.
Cover and cook over medium heat.
When crab is cooked, add cornstarch mixed with water. Cook only until gravy is thickened. Garnish with lemon slices.
This sounds like a huge recipe, but because fish cooking time
oss with strained tomato sauce, crab meat, spinach and lemon zest
In a food processor whirl egg white, onion, sherry, ginger, sesame oil and fish and puree until smooth.
Spoon into a bowl and add the crab.
With a spoon spread an equal portion of puree over the meat on each claw.
Set aside.
Pour oil in pan, around 2 inches deep and heat to medium high, 3 or 4 at a time, cook to golden brown, around 4 or 5 minutes.
Drain on paper towels.
Serve when you can handle pincers, or chill overnight and reheat in oven.
Whisk together lime, soy sauce and jalapeno to dip claws in.
br>Wrap Lobster tails and Crab Claws in aluminum foil and bake
Mix both Cream of Celery and Cream of Mushroom soups in a pot.
Add the crab meat, the claws and crab segments and slowly bring to a light boil.
Add the cream and the rest of the ingredients, except for the paprika and simmer for 15 minutes.
Add the crab roe to the soup, or if you do not have crab roe, take the hard boiled egg yolks that are sieved and add them to soup.
Serve and lightly sprinkle paprika on top of each serving.
heat oven to 400*F.
in large roasting pan layer crab, clams, potatoes, corn and onions.
in a medium bowl stir together remaining ingredients, (except bay leaves and butter) pour over ingredients in roasting pan.
add bay leaves, cover and bake for 30 minutes.
then stir to baste with pan juices, continue baking covered stirring after 15 minutes for 30 to 35 minutes, or until seafood is steamed and vegetables are fork tender.
remove bay leaves.
dot butter over top of seafood and vegetables.
serve with pan juices.
In a large kettle, bring water to a boil. Add mustard and salt; blend. Drop in claws; cover and boil 20 minutes.
Remove claws; break them open and serve with butter to which a few drops of Key Lime juice has been added.
In large stock pot, melt margarine.
Add all seasonings and flour; cook while stirring until flour browns.
Add chicken and sausage; let simmer for 10 minutes.
Add water and shrimp; stir until smooth.
Add rice, crabmeat and hot sauce.
When rice is done, add okra and crab claws.
Let simmer for 1 hour and serve. Makes 25 servings.
Blend mustard, mayonnaise and A.1. sauce until smooth. Gradually add cream; chill and serve with stone crab claws.
Makes 2 cups.
In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
Cover and simmer for 30 minutes.
Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
Serve in heated bowls with crusty French bread and green salad. Top with fresh shredded parmesan cheese, chopped parsley or cilantro and lemon, if desired.
In a deep pan, add butter and melt.
Add flour, stirring on med heat for 1 minute.
Add leeks, stirring on med heat for 1 minute.
Add garlic, stirring on med heat for 1 minute.
Add wine and chicken stock, stir.
Add thyme and crab, stir and cover for 5 minutes.
Cook linguine according to box directions.
Drain linguine and place on platter, pour crab mixture on top.
Sprinkle grated asiago cheese on top.
Serve and enjoy.