Charlestoncrabpotpie Recipes

CHARLESTON CRAB CRACK

Charleston Crab Crack image

A traditional crab crack is one of my family's favorite things to make when we all get together. After the crab is boiled, you dump it out on a table covered with newspaper and everyone digs in and gets crackin'. A little drawn butter and some homemade cocktail sauce is all you need to serve with the sweet blue crabs.

Provided by Kardea Brown

Categories main-dish

Time 40m

Yield 2 dozen crabs plus 1 3/4 cups cocktail sauce

Number Of Ingredients 11

Ingredients

Two 12-ounce cans beer
One 6-ounce can seafood seasoning, plus more for serving
2 Vidalia onions, coarsely chopped
2 dozen live blue crabs
Melted butter, for serving
1 1/2 cups ketchup
2 tablespoons prepared horseradish
2 tablespoons Worcestershire sauce
1 tablespoon fresh lemon juice (about 1/2 lemon)
3 cloves garlic, minced
Kosher salt

Steps:

For the crabs: Place a large pot of water over medium-high heat outside or indoors. (I like to use a Low Country boil/turkey frying pot.) Add the beer, seafood seasoning and onion and bring to a boil. Boil 10 minutes to season and allow the flavors to develop.
For the cocktail sauce: While the water boils, stir together the ketchup, horseradish, Worcestershire sauce, lemon juice and garlic in a medium bowl. Season with salt if desired.
Add the crabs to the boiling water. Cook until the crabs are reddish-orange and cooked through, 15 to 20 minutes. Drain the crabs and spread on a table covered with newspaper or butcher paper. Sprinkle with additional seafood seasoning. Serve with melted butter and the cocktail sauce.

CHARLESTON CRAB POT PIE

Charleston Crab Pot Pie image

Make and share this Charleston Crab Pot Pie recipe from Food.com.

Provided by Stephanie Z.

Categories Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons light butter
4 leeks, chopped
1/3 cup all-purpose flour
2 1/2 cups milk
1 lb crabmeat, flaked and cartilage removed
1 cup frozen peas
1/4 cup dry sherry (optional)
1 1/2 teaspoons cajun seasoning
2 tablespoons butter, melted
1 teaspoon dijon-style mustard (optional)
2 sheets phyllo dough
1/8-1/4 teaspoon ground red pepper (optional)

Steps:

In a large skillet melt the 3 tablespoons butter over medium heat. Cook and stir leeks in hot butter for 2 to 3 minutes or until tender. Add the flour to the skillet; cook and stir about 1 minute. Stir in the milk; cook and stir until mixture begins to boil. Stir in the crabmeat, peas, dry sherry (if desired), Cajun seasoning, and, if desired, the ground red pepper. Spoon the crab mixture into a 2-quart square baking dish.
In a small bowl stir together the 2 tablespoons melted butter and, if desired, the Dijon-style mustard. Brush one sheet of phyllo dough with butter mixture; fold in half crosswise. Repeat with other sheet. Stack the two sheets. Using a sharp knife, trim phyllo to about a 9-inch square. Place phyllo stack over crab mixture; tuck edges under. Brush any remaining butter mixture over top. Bake in a 375 degree F oven for 25 to 30 minutes or until heated through. Serve immediately.

Nutrition Facts : Calories 297.5, Fat 12.7, SaturatedFat 7.5, Cholesterol 63.8, Sodium 810.8, Carbohydrate 25, Fiber 2.4, Sugar 3.6, Protein 20.7

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