Rinse crab clusters under cool water.
Cut into serving-size pieces; score back of leg sections using large heavy knife or kitchen shears.
Saute' onion and garlic in margarine until tender.
Stir in remaining ingredients except crab; simmer for five(5) minutes. Serve hot with chilled or steamed crab.
)) and add water. Place crab legs on top of the
Preheat an outdoor grill for high heat. When hot, lightly oil grate.
Whisk together the olive oil, butter, and garlic; generously brush onto crab.
Cook crab on preheated grill, turning once, until the shell begins to brown, about 6 minutes.
Melt butter in saucepan.
Saute onion and bell pepper in butter.
Add crab meat and shrimp and cook on low until shrimp is cooked.
Add half and half and parsley.
Thicken sauce with flour. Serve over noodles and top with cheese or serve with crackers.
he frypan (in the original recipe they used a bamboo steamer
n oil.
Add the crab, season with salt, pepper and
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.
Rinse the crab claws with cold water and
Melt both cheeses.
Stir in whipping cream.
Add W.
sauce and garlic powder, stirring until well blended.
Add a crab.
That's what my recipe says!
Add a crab!
*LOL*She served this with warm baguette type bread, or you could do crackers of some type.
MmMmm~ I have no clue how many this serves!
It's dip.
*preptime doesn't include cleaning the crab~ i've never had to clean my own crab, so i really don't know how long it takes!
nd mix well. Add the crab meat (be sure to check
In a small bowl, combine crab meat and steamed breadfruit; set to the side.
In a hot saute pan, heat 1 teaspoon olive oil; add shallots, red and yellow pepper and saute for a few minutes or until tender.
Cool, then add to crab mixture.
Add remaining ingredients (except olive oil) and fold together.
Divide into six cakes.
Heat remaining olive oil in saute pan and cook crab cakes until golden brown on each side.
Place on a plate of salad greens and serve with the condiments of your choice.
Make into puree:
1/3 can salmon with small amount of milk in blender to make puree.
Use entire cans; make in thirds, as directed.
Saute scallops in butter and enough water to \"pouch.\" Cut scallops in half before sauteing.
Pour hot milk (enough to cover crab meat) over crab.
Set aside.
Saute onion and celery in butter (chop both fine).
Combine crab meat, eggs and stock; add soy sauce and beat lightly with a fork.
Heat 1 T. of oil in wok over medium-low heat; stir-fry ginger and scallion for one minute, remove and set aside.
Heat 2 T. of oil in wok over medium-high heat; add crab meat and egg mixture and stir-fry very gently. When mixture starts to set, add ginger and scallion. Cook for about 2 more minutes then thicken with dissolved cornstarch. Stir in the vinegar and serve hot over steamed rice.
ell.
Finally, add lump crab with large spoon. Fold in
bove the liquid.
With crab tongs, place crabs in pot
eat then stir-fry the crab pieces in batches until they
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.
he oil). Shallow-fry the crab cakes, in batches, for 1
Wash crabs well. Remove hard top shell, stomach, gills and fibrous tissue. Wash well. Split each crab in half.
Heat oil in a wok or large frying pan over high heat. Add crabs and cook, covered, for 4-5 mins, until crabs change color. Remove and set aside. Add garlic, ginger and chilies to pan. Cook for 1 min. Stir in tomato puree and sweet chili, soy and fish sauces. Simmer for 3 mins.
Blend in coconut milk. Bring to a boil. Return crabs to pan and simmer, covered, for 4-5 mins. Stir in cilantro and serve with rice and Asian greens.
Mix aioli, parsley, mustard, seasoning, lemon zest and eggs until combined. Add crabmeat and breadcrumbs and stir to combine. Season. Shape into 8 patties. Chill for 20 mins, or until firm.
Melt butter in a deep frying pan over medium heat. Working in batches, cook crab cakes for 2 mins per side, or until golden and heated through. Serve with vegetables, extra aioli and lemon wedges.