Krabby Crab Coleslaw With Spicy Nuts Recipes

KRABBY CRAB COLESLAW WITH SPICY NUTS

Steps:

• Preheat oven to 300°F.
• In a small bowl, whisk together oil, sugar, garam masala, curry and cayenne, add peanuts and mix well.
• Bake on a nonstick cookie sheet 20 minutes, remove and cool on paper towels.
• Combine cole slaw mix, green onion, tomato and Krab in a large bowl.
• In a small bowl, whisk together mayo, vinegar and sugar.
• Pour dressing over cabbage mixture, season with salt and pepper, toss to combine, refrigerate 2 hours or overnight and top with nuts just before serving.

HEALTHY PASTA WITH SPICY CRAB

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.
• Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.

BEER-POACHED BLUE CRABS WITH SWEET 'N' SAVORY COLESLAW

Steps:

• In a large pot on high heat, combine all the ingredients, except the crabs, and bring to a boil. Add the crabs, cover the pot, and cook for 10 minutes or until the crabs turn red. Remove cooked crabs to a rimmed sheet pan to cool slightly.
• Crack the crabs with lobster crackers to get out all the good stuff. Serve with Sweet 'n' Savory Coleslaw if desired.
• In a medium bowl, whisk together the mayonnaise, relish, salt, and sugar. Add all of the remaining ingredients and mix to combine well.
• Refrigerate for at least 4 hours and mix again just before serving.

CRAB COLESLAW MEDLEY

Steps:

• In a large bowl, combine the coleslaw mix, romaine, onion and crab. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt, pepper and contents of seasoning packet from noodles; shake well. , Break noodles into small pieces. Sprinkle noodles, almonds and sesame seeds over salad; mix well. Drizzle with dressing and toss to coat. Serve immediately.

LOW FAT SHRIMP OR CRAB COLESLAW

Steps:

• Combine all of the coleslaw ingredients and mix well.
• Combine all of the dressing ingredients and pour over the coleslaw mix.
• Chill for at least 1 hour before serving.

ANGIE'S DAD'S BEST CABBAGE COLESLAW

Steps:

• In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

CRAB LEGS WITH GARLIC BUTTER SAUCE

Steps:

• Cut a slit, length-wise, into the shell of each piece of crab.
• Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

CHESAPEAKE SLAW

Steps:

• In a bowl, combine cabbage and carrots. In a small bowl, combine oil, vinegar, seafood seasoning, salt and pepper. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour.

VIETNAMESE CRAB COLESLAW

Steps:

• In a small bowl combine chili, garlic, sugar, vinegar, lime juice, fish sauce, oil and scallions. Season with salt and pepper to taste. Set aside at room temperature for 30 minutes.
• In a large mixing bowl, combine cabbage, carrot, crab meat and 3 tablespoons cilantro. Add chili dressing, and toss slowly until everything is coated evenly with a thin layer of dressing. Adjust salt and pepper to taste.
• To serve, arrange salad on large, flat plates. Sprinkle with cilantro leaves, and serve immediately.