Cracked Crab With Butter And Citrus Recipes

CRACKED CRAB WITH BUTTER AND CITRUS

Steps:

• Bring a canning pot filled with water to a boil, about 30 minutes. Using tongs, grasp rear of crab (claws away from you). Lower crab into pot; cover. Repeat with 1 more crab; cover. Bring water back to boiling, then cook 8 minutes for 1 1/2- to 2-lb. crabs, 10 minutes if larger. Or, in a large stockpot, boil 1 crab at a time (5 minutes for the smaller size, 8 for the larger).
• In a small saucepan, melt butter with Old Bay over medium-high heat and bring to a simmer. Reduce heat to low and skim foam until only clear liquid is left. Stir in lemon juice and salt.
• Using tongs, transfer crabs to a colander to drain and cool; meanwhile, cook remaining crabs. Set cooled crabs belly up on a rimmed baking sheet, then clean and crack.
• Serve on a platter with citrus, parsley, and the seasoned clarified butter.

CRACKED CRAB WITH BUTTER AND CITRUS

Steps:

• Bring a canning pot filled with water to a boil, about 30 minutes. Using tongs, grasp rear of crab (claws away from you). Lower crab into pot; cover. Repeat with 1 more crab; cover. Bring water back to boiling, then cook 8 minutes for 1 1/2- to 2-lb. crabs, 10 minutes if larger. Or, in a large stockpot, boil 1 crab at a time (5 minutes for the smaller size, 8 for the larger).
• In a small saucepan, melt butter with Old Bay over medium-high heat and bring to a simmer. Reduce heat to low and skim foam until only clear liquid is left. Stir in lemon juice and salt.
• Using tongs, transfer crabs to a colander to drain and cool; meanwhile, cook remaining crabs. Set cooled crabs belly up on a rimmed baking sheet, then clean and crack.
• Serve on a platter with citrus, parsley, and the seasoned clarified butter.

CRACKED CRAB WITH CAVIAR DIPPING SAUCE

Steps:

• Whisk first 3 ingredients in medium bowl. Season to taste with hot pepper sauce. Fold in black caviar. Divide sauce between 2 ramekins. Serve crabs with dipping sauce and toast.

BAKED CRAB WITH GARLIC-CHILE BUTTER

Steps:

• Remove the garlic chile-butter from the refrigerator and using a spoon, scrape about 1 cup of the butter into shards. Add 3/4 cup of the shards to a small bowl; set aside the remaining shards.
• Add the crabmeat to the small bowl and toss gently with the butter to avoid breaking up the crab too much. Lightly season with salt. Transfer to a broiler-safe baking dish, such as ceramic (but not glass) that's about 7 by 5 inches in size (or similar) and top with the remaining butter pieces.
• Cover the baking dish with plastic wrap and refrigerate until ready to bake.
• When ready to serve, preheat the broiler to medium-high.
• Place the baking dish on a rimmed baking sheet and remove the plastic wrap. Broil until the top is golden brown and bubbling, rotating the dish a few times so it browns evenly, 7 to 10 minutes total. Carefully remove the dish from the broiler.
• Garnish the dish with a few sprigs of parsley and a few lemon wedges to squeeze over the top. Serve with the crostini.
• Combine all of the ingredients in a medium bowl and mix well with a rubber spatula until completely incorporated. Alternatively, mix the ingredients in a stand mixer fitted with the paddle attachment.
• Freeze the butter just until firm enough to shave with a spoon, about 10 minutes, or refrigerate for up to 1 week in an airtight container. Alternatively, transfer the butter to a sheet of parchment paper and form into a log. Wrap tightly with the parchment and plastic wrap and freeze for up to 1 month. Makes about 2 cups.
• Preheat the oven to 350 degrees F.
• Place the bread on a baking sheet and season with the olive oil, salt and pepper.
• Bake until golden brown, 7 to 10 minutes. Set aside until ready to serve.

CHARLESTON CRAB CRACK

Steps:

• For the crabs: Place a large pot of water over medium-high heat outside or indoors. (I like to use a Low Country boil/turkey frying pot.) Add the beer, seafood seasoning and onion and bring to a boil. Boil 10 minutes to season and allow the flavors to develop.
• For the cocktail sauce: While the water boils, stir together the ketchup, horseradish, Worcestershire sauce, lemon juice and garlic in a medium bowl. Season with salt if desired.
• Add the crabs to the boiling water. Cook until the crabs are reddish-orange and cooked through, 15 to 20 minutes. Drain the crabs and spread on a table covered with newspaper or butcher paper. Sprinkle with additional seafood seasoning. Serve with melted butter and the cocktail sauce.

DIANNE'S CRAB

Steps:

• In a medium sauce pan, heat butter until melted. Add the garlic and saute lightly. Add the imitation crabmeat and cook over medium heat, turning gently. Add the lemon pepper and continue to cook until hot. Add grated cheese and serve.

MARINATED CRACKED CRAB

Steps:

• Clean and crack crab and place in large bowl.
• Mix the above items together and pour over the crab.
• Mix well.
• Sprinkle some chopped parsley over crab.
• Let marinate for several hours to over night in the refrigerator, mixing well every couple of hours.
• I usually do 7-8 crabs so just increase the measurements accordingly. Make sure you serve with some San Francisco sourdough bread frest from the bakery. Its very nice to mop us the juice thats left from the marinate. Please let me know what you think. Please enjoy.

SOFT-SHELL CRAB WITH LEMON BUTTER

Steps:

• Make the coating: in a shallow dish, stir the all the coating ingredients together.
• Remove the feeler underneath the crab shells on both sides; rinse the crab and dry carefully.
• In a big skillet over medium heat, melt the butter with the vegetable oil; add in shallots and saute until lightly softened, about 1 minute.
• Roll the crabs in the flour mixture and place them in the skillet; saute, turning once, for about 3 minutes on each side.
• When they have finished cooking and have turned pink, add the lemon juice, garlic, parsley, and salt and pepper to taste and cook another minute or two.
• Make sure the garlic is cooked but not browned; taste for seasoning.
• Transfer the crabs to individual plates and garnish with lemon and parsley; serve immediately.