Throw it all in the crock pot and cook on high for 4 hrs or low for 8, stirring occasionally.
Remove bones before serving.
**Raw meat can be used, just allow 8-10hrs to fully cook**.
For the dressing, place the chili pepper, garlic, cilantro and pepper into a mortar. Season with salt and pound with a pestle until smooth. Stir in the lime juice.
For the crab salad, place the crab, lime leaf, lemongrass, chili pepper, herbs and bean sprouts into a large bowl and toss with the dressing.
Divide the crab salad among 4 serving plates. Garnish with trout roe.
gg. Chop your claw meat into 1 square centimeter cubes
ith two zones: one for direct grilling over high heat
For the aioli:
Mix all
Preheat grill for medium heat.
Lay 4
ll sides of the lamb leg. Refrigerate & marinade overnight.
The
nsert into the pot. Break crab legs apart at joints. Place
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.
For the crab/crawfish mixture: Heat olive oil
f water to boil. Place crab legs and corn in the
Melt butter in a sauce pan on medium heat. Add the onion and garlic and saute for 5 minutes.
Add the spinach, the cream cheese, and the heavy cream and continue to cook on medium heat until the cream cheese is melted.
Add the monterrey jack cheese and salt and pepper to taste.
Finally, tear the crab meat into small chunks and gently fold the meat into the spinach mixture.
Spoon the spinach mixture into the mushroom caps and place them on an oiled baking sheet.
Bake the mushrooms on 375 for 20 minutes.
Drain can of crab thoroughly and place to the side.
Spread cream cheese from the center out on a 12-inch plate, leaving 1 to 1 1/2-inch edge.
Cover cream cheese with cocktail sauce. Sprinkle drained crab over cocktail sauce.
Place Triscuits around edge of plate and serve.
Reserve choice pieces
of crab \"leg\" meat for garnish.
In a large mixing bowl, mix 1/2 of the cocktail sauce and all other ingredients until blended.
Shape mixture into a log and spread with remaining cocktail sauce. Garnish top of log with crab legs and the perimeter of the log with lemon slices.
Serve with assorted crackers.
t random intervals in the meat.
Put a sliver of
ay before:
Saute vegetables for marinade and add spices.
Remove crab meat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat.
Transfer mixture to 4 to 6 individual serving ramekins and tamp down. Cover the surface of each ramekin with a circle of wax paper, then cover the dishes with plastic wrap and chill at least 2 hours, preferably overnight.
Bring to room temperature before serving.
he tomato paste and cook for 1 minute.
Add the
Put butter and garlic in a small saucepan over medium heat to melt.
Once melted, add the rest of the ingredients and simmer for a few minutes or until your crab legs are steamed and ready to devour!
Enjoy!
In large pot, boil water, 1 lemon, onion, potatoes and crab boil for 30 minutes.
Add crab legs; boil for another 17 minutes. Add corn; boil for another 6 minutes, or until corn is done. Drain and serve with melted butter and lemon wedges.