Crabmeat Sauté With Herbs Recipes

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SAUTEED BACKFIN CRABMEAT RECIPE



Sauteed Backfin Crabmeat Recipe image

Provided by knox_bh01

Number Of Ingredients 6

1 pound backfin crabmeat picked for shells
1 teaspoon lemon juice
1 tablespoon shallots finely chopped
6 tablespoons butter
salt and pepper to taste
dash dry sherry or brandy

Steps:

  • Sprinkle lemon juice over crabmeat and toss lightly. Saute shallots in butter over low heat until golden. Add crabmeat and cook over low heat until crab is heated through. DO NOT BROWN CRABMEAT. Season with salt and pepper and a dash of sherry or brandy.

REASONABLE CRABMEAT SAUTE



Reasonable Crabmeat Saute image

Provided by Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 9

4 thin slices of white bread
Melted butter for brushing
2 tablespoons butter
2 carrots, grated
8 ounces lump crabmeat, picked over
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup each finely chopped chives, basil, mint and parsley
Salt and freshly ground black pepper

Steps:

  • Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper.

CRAB AND SHRIMP SAUTE - LOUISIANA STYLE



Crab and Shrimp Saute - Louisiana Style image

Quick, easy and very good over rice or noodles. Add more Tabasco if you wish, we like to add sweet green pepper strips.

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 medium onion, diced
1 cup sliced mushrooms (fresh or canned, drained)
1 cup diced tomatoes with juice (fresh or canned)
2/3 cup fresh shrimp or 2/3 cup frozen shrimp, thawed
2/3 cup fresh crabmeat or 2/3 cup frozen crabmeat, thawed
1 tablespoon tarragon
1 tablespoon dill weed
1/2 teaspoon Tabasco sauce

Steps:

  • Sauté onions and mushroom in oil.
  • Add tomatoes, shrimp, crabmeat, tarragon, dill weed and Tabasco.
  • Bring to simmer and cook just until shrimp are pink, about 5 or 6 minutes.
  • Serve over white or brown rice.

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