PORTUGUESE SPICY CRAB
Make and share this Portuguese Spicy Crab recipe from Food.com.
Provided by Chef Gorete
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Clean the cooked crab as per the directions on the package. Separate the claws and divide the middle section of the crab into 2 pieces. Save any of the juices from the crab. Slightly crush the claw shells using a nut cracker to make eating easier.
- Saute all of the ingredients except for the crab and the ketchup, in hot oil for 5 minutes. Add the crab pieces and the juices from the shell to the spices. Cover the crab with the ketchup and cook for aproximately 20 minutes, stirring occassionally. Taste the sauce and adjust seasonings to suit your taste.
- Remove the whole parsley and hot peppers (if using) before serving. Platter may be decorated with hard boiled eggs and parsley. Serve with plain white rice.
PORTUGUESE STYLE CRABS......
A family favorite.....All these ingredients can be found in your grocery store in the International section or in a Fish Market,or even an Asian Market! Add ingredients to your taste!!!
Provided by Jennifer 1979
Categories Crab
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil crabs with half of the onions, when done let cool. While crabs are cooling, in a seperate pot on low heat add remaining ingredients (minus rolls!) and salt if needed and simmer until onions are cooked. Break crabs into pieces disregarding whatever you dont care for, and add to the sauce until well heated. Serve with plenty of fresh rolls for dipping!
BLUE CRABS WITH SPICY BUTTER
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the beer and vinegar with 1 cup of water in a very large pot. Add a steamer insert and bring the liquid to a boil over high heat. Add the crabs and 1/4 cup of the Old Bay and cook, covered, until the crabs are bright red, 20 to 30 minutes, depending on the size. Transfer the crabs to a large platter and sprinkle with the remaining 1/4 cup Old Bay.
- Serve the hot crabs with the Spicy Butter and lemon wedges on the side.
- Make the butter while the crabs cook: combine the butter, Old Bay, cayenne and garlic in a small saucepan over medium heat. Melt the butter, skimming off any foam that rises to the surface. Pour the melted butter into a small ramekin, leaving the milk solids in the saucepan.
SPICY CRAB CURRY - BANGLA STYLE
A spicy crab curry cooked with hot Indian spices, sliced red onion, and sliced potatoes (what we Bengalis call Chocchori Aloo.) It's best eaten with hot rice.
Provided by keka1980
Categories World Cuisine Recipes Asian Bangladeshi
Time 1h55m
Yield 4
Number Of Ingredients 21
Steps:
- Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste.
- Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside.
- Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
- Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste.
- Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
- Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 30.7 g, Cholesterol 48.1 mg, Fat 5.8 g, Fiber 6.1 g, Protein 18.7 g, SaturatedFat 0.7 g, Sodium 613.4 mg, Sugar 8.1 g
SLOW-COOKED SPICY PORTUGUESE CACOILA
You're probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. A mixture of beef roast and pork can be used. -Michele Merlino, Exeter, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.
Nutrition Facts : Calories 489 calories, Fat 20g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 1075mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
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