Crab Recipes Food Network Recipe Cards

SIMPLE CRAB CAKES

Steps:

• Carefully pick over the crabmeat feeling for bits of shell and cartilage and discarding them. Stir in the peppers, seasoning and mayonnaise. Stir in up to 1/2 cup of bread crumbs to mixture or as much is needed to bind ingredients. Shape into 4 - 6 cakes, depending on desired size. Place on a plate and chill for 1 hour in refrigerator. Dip each cake into beaten egg and then into bread crumbs and set aside. Heat oil in a non-stick skillet over medium high heat. Cook cakes on each side until golden brown. Serve warm with spicy mayonnaise.
• Stir all ingredients until well combined and chill.

CRAB CAKES

Steps:

• Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed. Form the crab cake mixture into the desired size. Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet). Fry on one side until golden brown and turn over on other side to get the same.

JUMBO LUMP BLUE CRAB CAKES

Steps:

• Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
• Refrigerate the cakes for at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
• Serve with a red Cocktail Sauce and/or a flavored aioli.
• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

FRESH PICKED CRAB CAKES

Steps:

• Heat the butter in a medium saute pan over medium heat. Add the celery and onions and saute until translucent, about 6 minutes. Drain any excess butter and chill the celery and onions in the refrigerator.
• In a mixing bowl, combine the yellow mustard, Dijon mustard, eggs, parsley, black pepper and seafood seasoning and mix well. Add the chilled onion and celery to the mixing bowl and combine thoroughly. Fold the saltines into the mixture.
• Dump out the fresh-picked crabmeat onto a plate and sift through, checking for shell fragments but being careful not to break up the meat.
• Dump the crabmeat into the mixing bowl and slowly fold the stuffing around the crabmeat, avoiding breaking up the crabmeat as much as possible.
• Form the mixture into 7 to 8 equal patties (3 1/2 to 4 ounces each). Chill in the refrigerator to help them set, at least 30 minutes.
• Heat the vegetable oil in a medium saute pan or skillet over medium heat. When the oil is fully heated, very carefully transfer 3 to 4 crab cakes to the oil and cook until golden and the internal temperature reaches 155 degrees F., 3 to 4 minutes per side.

CRAB FRIES

Steps:

• Prepare your preferred method for frying french fries, such as oil on a stovetop, countertop fryer or air fryer at 350 degrees F.
• Drop the frozen fries into the oil and cook for 8 minutes (if you prefer a little extra-crisp, cook for an additional 2 minutes). Transfer to a medium bowl.
• Season with the Fry Seasoning to taste. Drizzle with the Char Grill Butter and toss until the fries are all covered.
• To a bowl or plate of your choice, add a layer of fries, an even layer of the Char Grill Cheese, lump crab and a drizzle of the Crab Mayo on top, then repeat the process.
• In a medium bowl, combine the paprika, salt, chili powder, granulated garlic and cayenne. Stir with a whisk until all ingredients are incorporated. Store in an airtight container, up to 1 month.
• In a medium stockpot, combine the butter, lemon juice, garlic, hot sauce, Worcestershire, salt, granulated garlic, liquid smoke and 1/2 cup water. Melt the butter on low heat, then turn the heat to medium and bring to a simmer. Cook for 5 minutes, then turn off the heat. (Be sure not to bring the mixture to a boil.) Store in an airtight container for up to 7 days.
• Combine the Parmesan, mozzarella, granulated garlic and parsley in a large mixing bowl. Transfer to a food processor and pulse until chopped into small pieces. Can be stored in the refrigerator for up to 7 days.
• In a large bowl, combine the parsley, onion, mayonnaise, lemon juice, hot sauce, honey and seafood seasoning until all ingredients are fully incorporated. Refrigerate in an airtight container for up to 7 days.

CAROLINA SHE-CRAB SOUP

Steps:

• In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
• Reduce the heat to medium low, whisk in the flour and continue to cook, stirring constantly. You are essentially making a roux without browning it. Stir in the seafood seasoning, nutmeg, bay leaf and pepper, then whisk in the sherry and clam juice. Increase the heat to medium and bring to a simmer. Cook, stirring frequently, until very thick, about 10 minutes. Stir in the seafood stock and crab roe, if using, bring to a simmer and cook for 15 minutes.
• Add the heavy cream and Worcestershire, return to a simmer and cook until thickened and reduced slightly, another 15 minutes. Remove the bay leaf, then puree the soup with an immersion blender until smooth (or use a regular blender; let cool slightly first, and use caution when blending hot liquids). Season with salt. Stir in the crabmeat and garnish with crab roe if desired.

HOT CRAB DIP

Steps:

• Preheat oven to 375°.
• Blend all ingredients with a spoon.
• Place in a small 1-1/2" deep baking dish.
• Bake for 10 minutes or until brown and heated through.
• Serve with tortilla chips or bagette slices; garnish with minced green onion and cayenne pepper.

THE WORLD'S GREATEST CRAB RECIPE

Steps:

• 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.

CRAB SCRAMBLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in 11x7 baking dish.
• Beat eggs and milk together in medium bowl.
• Mix in cubed cream cheese and crabmeat.
• Pour into baking dish with melted butter.
• Sprinkle chopped dill over top.
• Bake 30 to 35 minutes.
• Remove from oven, let set for 5 minutes.
• To serve, cut into squares.

CRAB BROCCOLI CASSEROLE

Steps:

• Combine eggs, half and half, crab, broccoli, bread crumbs, cheese, salt, pepper and dill.
• Saute onion, pepper, and mushrooms in butter until tender.
• Combine with egg mixture.
• Place in greased 9x13" pan.
• Bake uncovered at 375 F for 1 hour.
• Stand 10 minutes before serving.

CAULIFLOWER AND CRAB CHOWDER

Steps:

• In a large saucepan combine cauliflower, broth, bell pepper and lemon peel. Bring to boiling, reduce heat. Cover and simmer 6 to 8 minutes or until cauliflower is crisp tender.
• Stir together half and half and flour. Stir into cauliflower mixture. Bring to boiling.
• Gently stir in crabmeat. Heat through. Season with salt and pepper to taste. Sprinkle with dill weed, if desired. Serve immediately.

IMITATION CRAB WHEELS RECIPE

Steps:

• In a bowl, mix imitation crab, mayonase, pepper, onion, Montery Jack cheese and oregano until well blended.
• Spread 1/6 of mixture on inner, rough side of each pita.
• Sprinkle with parmesan cheese.
• Broil for 4 to 5 minutes of until cheese melts and mixture is bubbly.

CRABMEAT RABBIT

Steps:

• melt cream cheese with tomato soup.
• Add salt, pepper and crabmeat.
• Serve hot in chafing dish.
• Can also be served cold.