Steamed Marinated Crabs With Glutinous Rice Recipes
MARINATED CRABS
Something tells me it's gonna be a better crabbing summer - so here's a recipe to stash when cracking Old Bay steamed crabs needs a little variety. From The Times-Picayune. These used to be served at a restaurant called Mosca's. I listed the servings as posted in the recipe but it seems a skimpy main dish - 3 crabs person unless they are whale Jimmies like we haven't seen in years will leave folks here rooting out more grub. I plan to increase the crab but keep the marinade the same. BTW - the original recipe called for "boiled" crabs - couldn't bring myself to enter that! LOL (Eastern Shore anyone?) This recipe calls for that cooked crab so I included the steaming in the prep time. I did NOT include the overnight marination of those crab parts so plan ahead. MMmmmm! Will be eating these al fresco with newspaper tablecloth & plenty of cold 7 ounce Rolling Rocks or Bloody Marys... & napkins! BTW - this is my "go-to" Olive salad - Recipe#215696 - this is simply the best! Use it, you will love it! EDIT - used 3 lbs of large beheaded steamed shrimp in this recipe - steamed them with granulated garlic, smoked chipotle pepper (about a tsp scattered & 2 t of Lowry's) - outstanding results!
Provided by Busters friend
Categories < 4 Hours
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Pull off the steamed crabs' backs; scrape off the lungs and everything from the cavity except the fat. Cut off the eyes. Discard everything but the body, legs and claws. Cut the crabs in half with a sharp knife or kitchen shears. Cut off the claws. Do not pull them, or the meat will pull out of the body. Leave small legs on. With a nutcracker, crack both segments of each claw but try to leave them intact. With a sharp knife, cut off the small piece of shell that holds the lump crabmeat in place. Repeat gently with each crab, placing them in a large bowl.
- In a medium bowl, mix well all other ingredients except the olive salad. Pour over the crabs and stir very gently to coat without breaking them up. Tightly seal the top of the bowl and refrigerate at least 8 hours or up to 24. Stir gently several times. An hour before serving, add olive salad and stir gently. Serve in bowls with some of the liquid and plenty of French bread.
Nutrition Facts : Calories 954.8, Fat 59, SaturatedFat 8.2, Cholesterol 288.5, Sodium 1469.7, Carbohydrate 18.5, Fiber 3.1, Sugar 4, Protein 87
STEAMED MARINATED CRABS WITH GLUTINOUS RICE
Number Of Ingredients 11
Steps:
- 1. Clean crabs. Mince ginger root and scallions then combine with sherry and soy sauce. Add to crabs and let stand 30 to 40 minutes, turning occasionally. Drain, reserving marinade. 2. Meanwhile wash and cook glutinous rice (see HOW-TO, _Glutinous Rice: To cook).3. Transfer rice to a deep heatproof bowl. Blend in oil, salt, sugar and remaining soy sauce. Top with crabs. Pour the reserved marinade over. 4. Steam until done (about 1 hour). See HOW-TO, _Steaming.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
MARINATED CRAB LEGS
Marinated crab legs are then steamed over beer and onion. Great taste, even for those who claim to not like crab. I like to dip in melted butter!
Provided by Ashley
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 8h30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl with a cover, combine the crab legs, olive oil, lemon juice and parsley. Stir to coat the crab legs. Cover and refrigerate overnight.
- Put the garlic, beer, water and onion into a large pot. Place the crab legs in a steamer basket and set aside. Discard the marinade. Bring the beer mixture to a rapid boil, then insert the steamer basket. Cover and steam for 10 to 15 minutes, or until crab is cooked through.
Nutrition Facts : Calories 348.7 calories, Carbohydrate 10.7 g, Cholesterol 95.3 mg, Fat 11.7 g, Fiber 1.2 g, Protein 43.1 g, SaturatedFat 1.6 g, Sodium 1912.9 mg, Sugar 2.1 g
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