Whole Crab Recipes

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WHOLE BLUE CRABS NEW ORLEANS-STYLE



Whole Blue Crabs New Orleans-style image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

Salt
1 bouquet garni (parsley, thyme, and bay leaf tied together)
1/2 cup crab boil
3 lemons, cut in 1/2
2 garlic heads, split in 1/2, plus 3 cloves, peeled
5 whole ears corn, shucked
1 pound andouille sausage, cut into 3-inch long pieces
6 whole blue crabs
1 stick unsalted butter

Steps:

  • Bring a large pot of lightly salted water to a boil. Add bouquet garni, crab boil, lemons, halved garlic, corn, and sausage. Add blue crabs and cover. Cook for 10 minutes or until crab is cooked through.
  • In a small saute pan over medium heat, melt butter with the 3 peeled garlic cloves. Simmer the butter for 3 to 4 minutes. Remove from the heat and discard the garlic cloves.
  • Remove the crabs, corn, and sausage from the crab boil and serve on newspaper, with butter sauce over top.

THE EASIEST WHOLE DUNGENESS CRAB RECIPE



The Easiest Whole Dungeness Crab Recipe image

Whole Dungeness crabs are the simplest way to create a festive meal that looks totally elegant but is actually deceptively easy to prepare.

Provided by Heidi

Number Of Ingredients 9

4 cooked Dungeness crabs (, about 2 pounds each)
1 tablespoon kosher salt
16 tablespoons 1 cup or 2 sticks salted butter
1 teaspoon Old Bay Seasoning
1 lemon (, juiced)
1/2 cup ketchup
1-2 teaspoons prepared horseradish (, to your taste)
Fresh dill and parsley for garnish
Sliced lemon and limes

Steps:

  • Bring a large stockpot of water to a boil, season with 1 tablespoon kosher salt. Once the water comes to a boil, remove from heat. Immerse two of the crabs into the water for 5-10 minutes until the crabs are warmed through. Remove the crabs from the water and set aside to drain. Bring the water to another boil and repeat with remaining crabs.
  • Clean the crabs while the other two crabs are warming in the hot water. Crack the legs with the back of a heavy knife. Serve on a platter with fresh dill leaves, parsley and sliced lemons and limes.
  • In a small saucepan over medium heat, melt the butter. Reduce the heat to low and skim the foam from the butter. Stir in the Old Bay Seasoning and the lemon juice. In a small bowl, mix the ketchup with the prepared horseradish. Serve the flavored butter and cocktail sauce alongside the crab.

Nutrition Facts : Calories 585 kcal, Carbohydrate 12 g, Protein 30 g, Fat 47 g, SaturatedFat 29 g, TransFat 2 g, Cholesterol 217 mg, Sodium 2903 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 14 g, ServingSize 1 serving

KILLER CRAB WHOLE DUNGENESS CRAB ROASTED IN GARLIC SAUCE



Killer Crab Whole Dungeness Crab Roasted in Garlic Sauce image

Provided by Food Network

Categories     main-dish

Yield 2 to 4 servings

Number Of Ingredients 13

2 whole crabs (2 plus pounds each)
Crab butter
Crab innards (optional)
1/2 cup white wine
2 tablespoons olive oil
1 chopped medium shallot
1/2 sprig rosemary (chopped)
1 sprig thyme, leaves chopped
2 tablespoons Szechwan peppercorns
1/2 cup canola oil
1 tablespoon garlic salt
8 to 10 garlic cloves, roasted and pureed
Chopped parsley, for garnish

Steps:

  • Crabs: Depending on where you get the crabs they could be alive or preboiled.
  • If they're alive, place the crabs in boiling water for 5 minutes (until red in color). Remove from pot and cool them in iced water (quick cool). With your thumb and index finger pry open the head, remove innards and save. Under running water wipe clean the head area.
  • Crab innards: In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save.
  • In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns. Cook until light brown, about 5 minutes. Deglaze with 1/4 to 1/2 cup of wine. Add the blended crab innards, the canola oil, and the garlic salt. Simmer for 10 minutes. Skim the top, remove from the heat and cool for a few minutes. Strain through a sieve or cheesecloth. Whisk in the garlic puree and let rest.
  • Preheat the oven to 325 degrees F.
  • Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes. Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle. Sprinkle with chopped parsley.

GARLIC CRAB



Garlic Crab image

This is a simi difficult recipe, but the result is ever so delectable. I had something like this at Crustaceans in San Francisco. They used the wonderful Dungeness crabs, but here in Virginia I had to settle for Blue crabs, which turned out just as nice.

Provided by Jessica

Categories     Crab

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

8 crabs, cleaned and cracked
1 whole bulb of garlic, finely chopped
1 small onion, chopped
1 -2 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon red chili pepper flakes
chopped parsley
lemon slice

Steps:

  • Place garlic, onions, butter, salt, red and black pepper into a roasting pan and put into a 450 degree oven.
  • Be sure to watch carefully and cook until onions and garlic turn golden brown.
  • Remove from oven, add crab and blend thoroughly.
  • Make sure the crab (shells and all) is coated.
  • Place pan back into oven on 475 degree for 15-20 minutes, turning crab about every 5 minutes.
  • After the crab has been heated throughout remove from oven.
  • Garlic sauce should be braised onto the shell of the crab.
  • Serve as soon as possible, sprinkled with parsley and garnished with lemon.

COOKING FRESH CRAB



Cooking fresh crab image

Gordon Ramsay gives you the secrets to preparing and cooking fresh crab

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Supper

Time 30m

Number Of Ingredients 13

2 leeks
2 carrots
1 onion
1 celery stick
1small fennel bulb
1 garlic head, halved
large sprig each basil , thyme, tarragon and parsley
20g rock salt
1 lemon , sliced
2ml white wine vinegar
2 star anise
300ml dry white wine
1whole fresh crab

Steps:

  • Start by making a flavoured stock called a court bouillon. Roughly chop the leeks, carrots, onion, celery stick and fennel bulb. Put in a large saucepan or stockpot with the garlic, and herbs.
  • Add the rock salt, sliced lemon, white wine vinegar, star anise and wine. Add 3 litres water, bring to the boil and simmer for 30 mins. Cool and strain the liquid into a jug, discarding the vegetables.
  • Return the liquid to the pot and bring back to the boil. Lower in the crab and simmer for 12 mins per kg, then leave to cool in the pot until cold.
  • To prepare the crab, lay the crab on its back and twist off the front black-tipped claws. These contain most of the white meat. Put the crab on its back with the eyes towards you and, using both hands, push up the six legs. Press your two thumbs either side of the eyes and push away the 'purse' (that is the central body part).
  • On the underside you will see a circle of grey feathery gills called dead men's fingers. It is crucial to pull these off and discard. They should not be eaten. Then, using a heavy knife, cut the round purse into four. This exposes the white meat, which can be picked out.
  • Pull off the knuckles from the claws and pick out the meat with a skewer or small, sharp knife. Place the large claws on a worktop and cover with a clean towel. Smash down with the back of a heavy knife or mallet until the shell cracks. As an alternative method, placing a wooden board on top of the crab, then hitting the board with a large hammer, also works well. Peel off the cracked shell to extract the meat inside. There is a thin blade bone in the centre, which should be discarded - be careful, it is sharp. You can also push the meat out using your thumbs and fingers, checking at the same time for any stray bits of shell.
  • Pull off the 6 legs. Extracting meat from the legs is fiddly, so unless you really need the meat, save them for a bisque.
  • To check that there is no shell left in the white crabmeat, sprinkle the crab over a metal tray - you will be able to hear if any shell is left in.
  • Using a teaspoon, scrape out the brown meat inside the main body shell, both soft and hard. Place in a sieve and rub through into a bowl using the back of a wooden spoon.

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