Dressed Crab Cups Recipes
DRESSED CRAB CUPS
A simple, stylish canapé of shellfish with Dijon mustard and lemon, served in individual lettuce cups
Provided by Good Food team
Categories Buffet, Starter
Time 5m
Number Of Ingredients 5
Steps:
- Mix the crabmeat with the mayonnaise, mustard, lemon juice, salt and a good grinding of black pepper. Chill for up to a day.
- To serve, arrange the leaves from the lettuce to form a cup on your board and pile the crab in the centre of the lettuce cup.
Nutrition Facts : Calories 310 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 15 grams protein, Sodium 1.3 milligram of sodium
QUICK AND EASY CRABMEAT DRESSING
This is great for a dressing, stuffing, as a bed for Shrimp Scampi, or by itself. You can buy those little crab shells to stuff and broil, mold it into a loaf pan and bake, or use it to dress any main meat entree. This is a recipe from my wife's mother's collection.
Provided by Pagan
Categories One Dish Meal
Time 1h20m
Yield 1 sliceable loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté garlic, onions, celery, and parsley. Set aside.
- Shred the crab meat.
- Prepare the stuffing mix as per instructions on the box but DO NOT COOK. In other words, just mix the water, butter, and stuffing mix together, without cooking it.
- Stir into the crab meat, add garlic powder, and mix until blended.
- Spoon into loaf pan treated with no-stick cooking spray (DO NOT PRESS).
- Brush lightly with butter, sprinkle with paprika, and bake covered in a 375°F oven for 45 minutes.
- Remove covering, add parmesan cheese, and continue to bake at 400°F for 10-15 minutes to allow the top to brown.
- Serve as a side dish, the main dish, or a bed for Shrimp Scampi.
DRESSED CRAB
Learn a basic method for 'picking' crabmeat, then serve the brown and white meat back in its shell with a few extra ingredients
Provided by Good Food team
Categories Starter
Time 30m
Yield Serves 2 as a starter or light lunch
Number Of Ingredients 7
Steps:
- Lay the crab on its back, twist off the claws and legs, and set aside.
- Use the palm of your hand to push down on the crab. Then get your fingers between the gap where the body meets the shell and pull upwards.
- Pulling quite hard, completely separate the crab body from the shell - it should come away in one piece.
- Pull away and discard the feathery gills (also known as dead man's fingers) - these are found around the main body and inside the shell.
- Use a spoon to scoop out the brown meat from the shell and transfer it to a bowl.
- Use a heavy knife to cut the main body in half.
- Using a lobster pick or skewer, pick the white meat out of the cavities in the body and put in a separate bowl. It's worth taking your time to do this, as there is a surprising amount of meat in all the small crevices.
- Crack the claws and legs using a heavy object like a kitchen mallet or rolling pin - try to break them with one sharp tap. You don't want the shell to shatter into very small pieces as they will be difficult to find.
- Carefully remove the meat using a lobster pick or teaspoon. Discard the cartilage in the middle of the claws and legs. Put the meat in the bowl with the other white meat. Check the bowl for stray shell by shaking it from time to time - shell fragments 'ping' against the side of the bowl and can be removed.
- Give the empty shell a good scrub and use a pair of kitchen scissors to neaten the edge of the cavity. Mix the brown crabmeat with enough fresh breadcrumbs to stiffen the meat. Season with salt and pepper, the cayenne pepper and lemon juice.
- Spoon the white crabmeat back into the shell, then top with the brown meat mixture. Scatter with parsley, if you like, and serve with mayonnaise on the side, along with the extra lemon wedges and buttered brown bread or toast.
Nutrition Facts : Calories 215 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Protein 27 grams protein, Sodium 1.9 milligram of sodium
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