Rays Crab Dipping Sauce Recipes

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CRAB LEGS WITH GARLIC BUTTER SAUCE



Crab Legs with Garlic Butter Sauce image

I ended up getting some snow crab legs on sale at the market. I wanted something a little different from plain steamed, boiled, or grilled crab legs, so I ended up throwing a few things together to make this awesome crab leg dish. Enjoy! This would be great with shrimp as well.

Provided by Tamaralynn

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 20m

Yield 2

Number Of Ingredients 6

1 pound Snow Crab clusters, thawed if necessary
¼ cup butter
1 clove garlic, minced
1 ½ teaspoons dried parsley
⅛ teaspoon salt
¼ teaspoon fresh-ground black pepper

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.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 1 g, Cholesterol 274.2 mg, Fat 37.5 g, Fiber 0.2 g, Protein 43.6 g, SaturatedFat 17.1 g, Sodium 1030.7 mg, Sugar 0.1 g

SNOW CRAB LEGS WITH DIPPING SAUCES



Snow Crab Legs with Dipping Sauces image

Whenever I prepare crab legs for my family, I'm sure to serve these three dipping sauces on the side. They really enhance the already fabulous crab flavor.-Suzy Horvath, Gladstone, Oregon

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 19

DILL BUTTER SAUCE:
1/4 cup butter, melted
1-1/2 teaspoons lemon juice
1/4 teaspoon dill weed
1/8 teaspoon garlic salt
Dash white pepper
HORSERADISH CHILI SAUCE:
1/4 cup chili sauce
1/2 teaspoon rice vinegar
1/2 teaspoon prepared horseradish
AVOCADO CREAM SAUCE:
1/2 medium ripe avocado, peeled and mashed
1/3 cup sour cream
1/4 teaspoon ground cumin
1 teaspoon lime juice
1/8 teaspoon hot pepper sauce
CRAB LEGS:
1 pound cooked snow crab legs
1 tablespoon olive oil

Steps:

  • In three separate small bowls, combine the ingredients for the dill butter sauce, horseradish chili sauce and avocado cream sauce; set aside., Brush both sides of crab legs with oil. Grill, covered, over medium heat for 3-4 minutes on each side or until heated through. Serve with dipping sauces.

Nutrition Facts : Calories 570 calories, Fat 49g fat (22g saturated fat), Cholesterol 168mg cholesterol, Sodium 1034mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

CRAB CAKES WITH ROASTED RED PEPPER SAUCE



Crab Cakes with Roasted Red Pepper Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 cup cracker meal
1 egg, beaten
1/2 cup milk
12 ounces lump crab meat, picked over to remove any shell fragments
1 rounded teaspoon crab boil seasoning
1 tablespoon baking powder
A handful flat leaf parsley, chopped
1 lemon, zested, plus 1 lemon, cut into wedges, for garnish
1 rib celery from the heart of the stalk, finely chopped
Several drops Worcestershire sauce
Several drops hot pepper sauce
2 tablespoons mayonnaise or ranch dressing
Vegetable or canola oil, for frying
1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper
1 cup mayonnaise or reduced fat mayonnaise
1/2 cup prepared chili sauce

Steps:

  • Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
  • For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
  • Serve crab cakes with sauce and lemon wedges.

CRAB CAKE SAUCE



Crab Cake Sauce image

This creamy sauce for crab cakes is full of lemon, parsley, garlic, and Creole seasoning, and whips up in a food processor in a flash.

Provided by Leah Maroney

Categories     Appetizer     Dinner     Lunch     Sauce

Time 5m

Number Of Ingredients 15

1 1/4 cups mayonnaise
1/4 cup mustard (Dijon or Creole)
1 tablespoon smoked paprika
1 teaspoon Creole seasoning
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon ground black pepper
1 clove garlic
1 teaspoon capers
1 teaspoon fresh lemon juice
Garnish: 1 tablespoon chopped fresh parsley
Garnish: chopped fresh dill
For Serving:
Crab cakes
Lemon wedges

Steps:

  • Gather the ingredients.
  • Combine all of the ingredients in a food processor or high-speed blender. Blend until completely smooth.
  • Garnish with fresh chopped parsley or dill, if using, and serve alongside crispy crab cakes and lemon wedges for squeezing. Enjoy.

Nutrition Facts : Calories 332 kcal, Carbohydrate 4 g, Cholesterol 19 mg, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, Sodium 930 mg, Sugar 3 g, Fat 35 g, ServingSize 1 bowl (serves 6), UnsaturatedFat 0 g

STEAMED BLUE CRABS WITH BLACK GINGER DIPPING SAUCE



Steamed Blue Crabs with Black Ginger Dipping Sauce image

Categories     Ginger     Shellfish     Steam     Quick & Easy     Seafood     Crab     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

1/2 cup fresh cilantro stems, coarsely chopped
36 live blue crabs (1/4 to 1/3 lb each; 3 dozen), well rinsed
1 1/2 to 2 tablespoons finely chopped peeled fresh ginger
1/2 cup fermented fine-quality soy sauce
1/4 cup sugar
1/4 cup water
3 tablespoons Chinese black vinegar* (preferably Chinkiang) or cider vinegar
1/4 teaspoon salt
Special Equipment
a wide 6- to 8-qt heavy pot with a tight-fitting lid

Steps:

  • Bring 1 1/2 inches water to a boil in pot. Add cilantro stems, then carefully add half of crabs using tongs and return to a boil. Cook, covered with lid, 8 minutes (for 1/4-pound crabs) to 10 minutes (for 1/3-pound crabs) from time they enter water. (Break shell of 1 claw to check for doneness; crabmeat should be opaque.) Transfer crabs with long-handled tongs to a large platter, reserving cooking liquid in pot, and keep warm, loosely covered with foil. Cook remaining crabs in same manner.
  • While crabs cook, stir together ginger (to taste), soy sauce, sugar, water, vinegar, and salt in a small bowl until sugar and salt are dissolved.
  • If necessary, dip crabs in cooking liquid to remove any external residue, then transfer to another large platter. Serve crabs hot, with dipping sauce.
  • *We recommend Gold Plum brand, available at Asian markets and Kam Man Food Products (212-571-0330).

DIPPING SAUCE FOR SPRING ROLLS



Dipping Sauce for Spring Rolls image

Provided by Rachael Ray : Food Network

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 6

3 tablespoons (3 splashes) rice wine vinegar
1/4 cup dark tamari soy sauce
1/2 teaspoon sugar
1 scallion, finely chopped
1 teaspoon toasted sesame oil, a drizzle
Spring rolls, storebought and heated according to package instructions

Steps:

  • Combine all ingredients in a medium bowl and transfer to a serving dish. Combine and serve with prepared frozen spring rolls.

CRAB-FILLED EGG ROLLS WITH GINGER-LIME DIPPING SAUCE



Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce image

Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.

Provided by USA WEEKEND columnist Jean Carper

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Yield 45

Number Of Ingredients 10

15 egg roll wrappers
1 pound pasteurized lump crabmeat
1 quart vegetable oil
2 tablespoons lime juice
1 tablespoon white sugar
2 tablespoons Asian fish sauce
1 tablespoon water
½ teaspoon ground ginger
½ teaspoon hot red pepper flakes
¼ cup chopped fresh cilantro, for garnish

Steps:

  • Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
  • Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
  • Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
  • Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

Nutrition Facts : Calories 36.7 calories, Carbohydrate 1.9 g, Cholesterol 9.2 mg, Fat 2.1 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 97.6 mg, Sugar 0.3 g

CRAB CAKES WITH AIOLI DIPPING SAUCE



Crab Cakes With Aioli Dipping Sauce image

Green onion potato chips instead of bread crumbs? Yes! They fry up to a nice, crunchy golden brown. Many brands are gluten free, which is critical for me. If you like crab cakes without a lot of filler, I recommend trying this recipe. I also highly recommend using a cast iron skillet for frying them. My husband deemed these the best crab cakes he'd ever eaten, and said he'd also love to try them on a potato roll with lettuce, tomato and the dipping sauce. A great, quick and easy side dish that also cooks in about 8-10 minutes is fresh asparagus sauteed in olive oil with chopped garlic, then drizzled with lemon juice and kosher salt just before it's done cooking.

Provided by adiadv1

Categories     Lunch/Snacks

Time 18m

Yield 4 patties, 2 serving(s)

Number Of Ingredients 15

8 ounces lump crabmeat, shells picked out
1 1/2 cups finely crushed green onion flavor potato chips (I use Mikesell's brand)
1/4 cup real mayonnaise (do not substitute)
1/2 teaspoon Old Bay Seasoning
1 dash white pepper
1/2 tablespoon worchestershire sauce
1/2 teaspoon dry mustard
unsalted butter (for frying, approx. 2-4 tablespoons)
1 lemon, cut in half (other half is for the dipping sauce)
1 fresh garlic clove
1/2 cup real mayonnaise
1 1/2 tablespoons horseradish mustard (I use Grey Poupon Horseradish Mustard)
1/2 teaspoon chili powder
2 tablespoons lemon juice
1 dash kosher salt (optional)

Steps:

  • In a mini chopper, finely crush the potato chips.
  • In a med. size bowl, mix together mayonnaise, Old Bay, white pepper, worcestershire sauce, and dry mustard until creamy.
  • Add the crab meat and mix evenly but gently so as not to break up the clumps of crab too much. Clumps of crab are a good thing!
  • Gently stir in 1/4 cup crushed potato chips.
  • Form the mixture into 4 patties and coat with remaining potato chip crumbs.
  • Melt about 2 tablespoons unsalted butter over medium heat. Add more butter if needed.
  • When the butter starts to sizzle, gently place the crab cakes into the pan (they're delicate).
  • Sprinkle with a little kosher salt if desired and cook for about 4 minutes.
  • Carefully flip the patties, and drizzle with lemon juice from 1/2 of the lemon. Cook for 4 minutes or until golden brown.
  • Dipping Sauce: Place all ingredients in mini chopper and push the button. That's it! Make it ahead of time if desired and refrigerate.

Nutrition Facts : Calories 491.3, Fat 31.4, SaturatedFat 4.6, Cholesterol 109, Sodium 1063.6, Carbohydrate 30.4, Fiber 3, Sugar 6.1, Protein 27.2

LOBSTER RAVIOLI



Lobster Ravioli image

Who says a quick, easy dinner can't feel luxurious? This lobster ravioli recipe takes less than 30 minutes to make. It's quick enough for everyday, but worthy of a special occasion. Whip up this easy dinner on Valentine's Day or double it and serve it on a busy weeknight for the whole family to enjoy.

Provided by Robin Bashinsky

Categories     Healthy Ravioli Recipes

Time 25m

Number Of Ingredients 11

1 ½ teaspoons all-purpose flour
½ cup whole milk, divided
¼ cup frozen peas, thawed
1 teaspoon chopped fresh tarragon
¼ teaspoon lemon zest
¾ teaspoon lemon juice
⅛ teaspoon kosher salt
⅛ teaspoon ground pepper
1 ½ tablespoons finely minced fresh chives, divided
1 (9 ounce) package refrigerated lobster ravioli (such as Trader Joe's)
3 ounces cooked lobster meat

Steps:

  • Whisk flour and 1/4 cup milk in a small bowl until smooth. Bring the remaining 1/4 cup milk just to a boil in a small saucepan over medium-high heat. Whisk in the flour mixture; simmer, whisking constantly, until slightly thickened, about 1 minute. Remove from heat. Stir in peas, tarragon, lemon zest, lemon juice, salt, pepper and 1 tablespoon chives. Cover and keep warm until ready to serve.
  • Meanwhile, prepare ravioli according to package directions; drain. Divide the ravioli evenly among 2 shallow bowls; top with the sauce, lobster (if using) and the remaining 1/2 tablespoon chives.

Nutrition Facts : Calories 348.3 calories, Carbohydrate 48 g, Cholesterol 46 mg, Fat 10.1 g, Fiber 3.9 g, Protein 16.1 g, SaturatedFat 6.1 g, Sodium 473.5 mg, Sugar 4.9 g

RACH'S CRAB-STUFFED SHELLS WITH CREAMY VODKA SAUCE



Rach's Crab-Stuffed Shells With Creamy Vodka Sauce image

Rach let John's band choose the recipe for this cook-along-the winner was crab-stuffed shells with creamy vodka sauce.

Provided by Rachael Ray

Number Of Ingredients 39

Salt
1 pound large shells
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2 crushed cloves garlic
sliced
A fat pinch of red pepper flakes
1 cup vodka (Rach likes Tito's)
One 28-ounce can diced or whole Italian tomatoes (if using whole
crush into pieces by hand)
1 bottle tomato passata
A sprinkle of salt
A sprinkle of sugar
A handful of basil leaves
torn
1 cup heavy cream
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
1 large shallot
finely chopped
2 large cloves garlic
chopped
Salt and black pepper or white pepper
2 tablespoons fresh thyme
chopped
2 teaspoons lemon zest
½ cup dry vermouth or vodka
1 pound pound crab meat
picked carefully for shell and tendon (Rach likes king leg meat)
A few dashes hot sauce
Juice of ½ lemon
3 cups ricotta cheese
1 egg
2 cups grated Parmigiano-Reggiano cheese
½ cup packed flat parsley and celery tops
chopped
2 cups shredded mozzarella
Handful fresh basil
to garnish

Steps:

  • Bring a large pot of water to boil and season it with salt
  • Add pasta and under cook the pasta 3 minutes less than directions
  • Drain, arrange cut-side up on parchment-lined tray
  • For the vodka sauce, in large pot over medium heat, combine EVOO, 2 turns of the pan, and butter
  • When butter melts, stir in the garlic and red pepper and stir 2 minutes, add vodka and reduce by half, add tomatoes, passata, salt, sugar, and basil, and simmer 20 minutes, then add cream and reduce heat to low
  • Preheat oven to 400˚F
  • For the crab filling, place a skillet over medium heat with EVOO and butter
  • When butter melts, add shallots and garlic, season with salt, add thyme and lemon zest, and stir 2 to 3 minutes
  • Add dry vermouth or vodka and let it almost evaporate, add crab, combine, add hot sauce and lemon juice and cool
  • Combine with ricotta, egg, half the Parm cheese and chopped parsley and celery leaves
  • Pour a couple of cups of sauce into a baking dish and fill shells, arrange open-side up and pour additional sauce over, making a stripe across each row of the shells
  • I angle the shells in to fill pan tightly
  • Top with some shredded mozzarella and remaining Parm
  • Leave enough of the shells peeking out so you can see that these are crab-stuffed shells
  • Cover shells with foil and bake 30 minutes, uncover and bake until cheese is brown and bubbly, 12 to 15 minutes more
  • Garnish with fresh basil

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