Crab Saute Recipes

MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE

Steps:

• Line a baking sheet with aluminum foil for easy clean-up.
• Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
• Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
• In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
• Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
• Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
• Note: The nutritional information does not include the tartar sauce.

CRAB LEGS WITH GARLIC BUTTER SAUCE

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.

CRABMEAT SAUTé WITH HERBS

Steps:

• Gather the ingredients.
• Melt butter in a large skillet over medium-low heat.
• Add garlic and green onion to skillet and cook for about 3 minutes. Do not let garlic brown. Stir frequently.
• Add crabmeat to skillet and toss with garlic and green onion. Cook while stirring gently until thoroughly heated.
• Sprinkle crabmeat mixture with chopped chives and parsley. Drizzle with lemon juice.
• Serve crabmeat sauté on a salad or fresh greens, on toast points or baked puff pastry shells, or spoon it over hot cooked rice.

CRAB SAUTE

Steps:

• Melt the butter. Warm shallots until transparent. Add crab meat. Stir until heated through. Add dill and water cress. Stir and serve on toast.

CRAB SAUCE

Steps:

• Saute shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add white sauce, bring to a boil and season to taste with salt and pepper. Fold in cucumbers and chives and serve over ink pasta.

SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER

Steps:

• Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
• In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
• Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CRAB SAUTé WITH SPICY COCONUT SAUCE

Steps:

• Mix garlic, 1 teaspoon salt, and turmeric in bowl. Place crab on rimmed baking sheet; smear garlic mixture over. Cover; chill 2 hours.
• Heat medium skillet over medium heat. Add chiles and next 7 ingredients; stir until toasted, about 3 minutes. Transfer to spice grinder; cool. Add coconut to skillet and stir until light brown, about 5 minutes; cool. Add 1/3 cup coconut to spices in grinder; blend well. Add remaining coconut, 1/3 cup at a time, grinding finely.
• Heat oil in large deep skillet over medium heat. Add onions; saute until golden, about 20 minutes. Add crabs and coconut-spice mixture; reduce heat to low. Cook until heated, tossing with tongs, about 5 minutes. Add coconut milk and 1/2 cup water; bring to simmer. Cover; simmer 15 minutes, turning often. Transfer crab to platter. Serve with lime wedges and rice.
• *This bright red chile is available at some supermarkets, specialty foods stores, and Latin markets.
• **Sold at some supermarkets, specialty foods stores, and natural foods stores.