Garlic Soup With Dungeness Crab Recipes

GARLIC AND CHILE ROASTED DUNGENESS CRABS

Garlic and Chile Roasted Dungeness Crabs image

Provided by Food Network

Time 2h5m

Yield 4 main course or 8 appetizer servings

Number Of Ingredients 10

Ingredients

1 1/2 teaspoons salt, plus more for cooking the crabs
1 lemon, thinly sliced
1 head garlic, minced, peels reserved
1 onion, minced, peel reserved
4 large Dungeness crabs*, 1 1/4 to 1 1/2 pounds each
1 cup (2 sticks) unsalted butter
1 cup olive oil
2 teaspoons crushed red pepper, or 6 to 8 fresh red chiles, such as serrano, minced and seeded, or to taste
1/2 teaspoon ground black pepper
3/4 cup chopped fresh parsley or cilantro leaves

Steps:

Fill a large stockpot two-thirds full of water. Add enough salt so that the water tastes like seawater. Add half of the sliced lemon and the reserved peels from the garlic and onion, and bring to a boil. Plunge the crabs in the water, in batches if necessary, and cook for 5 minutes. Remove the crabs from the stockpot and set aside until cool enough to handle.
Preheat the oven to 450 degrees F.
When the crabs are cool enough to handle, remove the top shell and apron and discard. Remove the gills and any transparent cartilage and scrape out any crab fat and rinse crabs under cool running water. Place crabs, bottom side down, on a cutting board and halve lengthwise with a heavy knife.
Combine 1 1/2 teaspoons of the salt, the minced garlic, onions, butter, olive oil, crushed red pepper, and black pepper in a large roasting pan. Place the pan in the oven on the lowest rack, and bake, stirring occasionally, until onions and garlic are golden, about 8 minutes. (Do not allow the garlic to burn.) Remove the pan from the oven and add the crab pieces and mix thoroughly so that the crabs are well coated with the garlic and butter mixture. Return the pan to the oven and bake, stirring occasionally, until the crabs are heated through and the garlic mixture is braised onto the shells, 13 to 15 minutes. Remove from the oven, sprinkle with the chopped parsley or cilantro, and serve hot.

GARLIC ROASTED DUNGENESS CRAB

Garlic Roasted Dungeness Crab image

Make and share this Garlic Roasted Dungeness Crab recipe from Food.com.

Provided by southern chef in lo

Categories Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 dungeness crabs, cleaned, cooked & cracked
1/3 cup butter
1/3 cup olive oil
3 tablespoons minced garlic
salt & pepper
3 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 500°F.
Heat butter, oil, and garlic is a large saucepan over medium-high heat. Add crabs, 2 at a time, toss well, season with salt & pepper.
Transfer to a large baking pan. Roast about 12 minutes, tossing well halfway through. Warm butter mixture, add lemon juice and parsley.
Arrange crabs in a large shallow bowl & drizzle butter mixture over. Serve immediately with chunks of hot bread and a nice white wine.

DUNGENESS CRAB AND BLACK BEAN SOUP

Dungeness Crab and Black Bean Soup image

Make and share this Dungeness Crab and Black Bean Soup recipe from Food.com.

Provided by Ashley U

Categories Crab

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup dried black beans
2 tablespoons vegetable oil
1 cup onion, diced
2 garlic cloves, minced
1/2 cup celery, diced
1/2 cup carrot, peeled and diced
1/2 cup red pepper, diced
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
14 ounces plum tomatoes, drained
1/2 lb dungeness crabmeat, picked over
1/2 cup sour cream or 1/2 cup yogurt
2 tablespoons cilantro, chopped

Steps:

Place the beans in a large saucepan, and cover them with 4 quarts of cold water. Bring to boil, then turn the heat down to a simmer and skim off any foam that rises to the top.
Simmer, replenishing the water as necessary, until the beans are tender, anywhere from 2-3 hours depending on the age of the beans. Drain the beans, reserving 10 cups of cooking liquid.
Heat the vegetable oil in a large saucepan over medium heat. Add the onion, garlic, celery, carrots, and pepper. Saute until the vegetables are soft but not browned.
Add the cumin, coriander, oregano, cayenne pepper, tomatoes, beans and cooking liquid. Bring to boil, then reduce the heat to a simmer. simmer for 1/2 hour. Add salt and pepper.
Remove from the heat and cool slightly. Reserve 1/2 cup of the bean mixture and puree the rest in a food processor. Return to the pot, add the reserved beans and reheat to a simmer, thinning with a bit of water if the soup seems too thick. Stir in the crab meat and ladle into bowls. Garnish with sour creme or yogurt and cilantro.

Nutrition Facts : Calories 260, Fat 9.8, SaturatedFat 3.3, Cholesterol 30.7, Sodium 142, Carbohydrate 29.3, Fiber 7, Sugar 4.8, Protein 15.5

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