Crab Butter Recipes Recipezaar

LEMON GARLIC BUTTER SAUCE FOR CRAB (OR SEAFOOD)

Steps:

• Combine ingredients and microwave for 1 minute or until melted.
• Stir and drizzle or dip.

GARLIC CRAB

Steps:

• Place garlic, onions, butter, salt, red and black pepper into a roasting pan and put into a 450 degree oven.
• Be sure to watch carefully and cook until onions and garlic turn golden brown.
• Remove from oven, add crab and blend thoroughly.
• Make sure the crab (shells and all) is coated.
• Place pan back into oven on 475 degree for 15-20 minutes, turning crab about every 5 minutes.
• After the crab has been heated throughout remove from oven.
• Garlic sauce should be braised onto the shell of the crab.
• Serve as soon as possible, sprinkled with parsley and garnished with lemon.

CRAB BUTTER

Steps:

• Cut cream cheese and butter into chunks.
• Microwave until smooth (usually 3 min med high. Extra 1 min high if needed).
• Remove from microwave and add remaining ingredients.
• Mixture will be liquid.
• Refrigerate overnight.
• Mix well before serving with crackers.

CRAB CAKES WITH ROASTED VEGETABLES AND TANGY BUTTER SAUCE

Steps:

• CRAB CAKES:
• Combine first seven ingredients and gently add in the crab meat followed by 3/4 cup of the panko. Cover and chill 30 minutes.
• Divide crab mixture into 8 equal portions of about 1/2 cup each. Form 3.4 in thick patties and dredge in remaining 3/4 cup panko.
• Heat 1 1/2 tsp oil in a non-stick skillet over medium heat. Coat both sides of cakes with cooking spray and fry four at a time for 7 minutes, turning over and frying for another 7 minutes. Repeat with the four remaining cakes.
• Preheat oven to 450°.
• VEGETABLES:.
• Scrub carrots and leave root end intact and 1 inch of the stem on. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray and sprinkle with salt. Toss to mix well. Bake at 450° for 20 minutes, turning once. Coat the French haricots verts or the American green beans with cooking spray and add to roasting pan and toss well. Bake an additional 10 minutes or until vegetables are tender.
• SAUCE:.
• Combine broth, shallots, and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 cup (about five minutes). Remove from heat and stir in butter. Serve with crab cakes and vegetables.
• Serving size: 2 crab cakes,1 cup vegetables, and 1 1/2 tbsp sauce.