Marinated Crab Salad Recipes

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GRILLED MARINATED STRIP STEAKS WITH SPICY CRAB SALAD



Grilled Marinated Strip Steaks with Spicy Crab Salad image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Number Of Ingredients 16

3 ancho chiles, seeded and torn into pieces
1/4 cup chili powder
2 tablespoons coriander seed
1 tablespoon cumin seed
1 tablespoon dried oregano
2 teaspoons sweet paprika
1/2 cinnamon stick
4 (1 1/2-inch thick) strip steaks, about 2 pounds
Kosher salt and freshly ground black pepper
1 pound lump crabmeat, picked over for shells
3/4 cup mayonnaise
2 tablespoons chopped shallots
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chili sauce, such as Srirachi Hot Chili Sauce
Juice of 1/2 lime plus lime wedges for garnish
Kosher salt and freshly ground black pepper

Steps:

  • In a small dry skillet over medium heat, add the chiles, chili powder, coriander, cumin, oregano, paprika, and cinnamon stick. Heat just until the ingredients become fragrant, about 1 to 2 minutes. Put the spices into a grinder and pulse to a powder. Massage the dry chili rub into the steaks; cover and refrigerate for at least 2 hours.
  • For the crab salad: Put the crabmeat in a bowl and add the mayonnaise, shallots, cilantro, chili sauce, and lime juice. Mix gently to combine the ingredients without breaking up the large lumps of crabmeat. Taste and adjust the seasoning with salt and pepper.
  • Remove the steaks from the refrigerator about 30 minutes before you want to grill them to bring them up to room temperature. Heat the grill; brush the grate with some olive oil. Season the steaks with salt and pepper and place them on the hot grill. Cook for 6 to 7 minutes per side for medium rare. When the steaks are cooked to your liking, put them on a platter, cover them with aluminum foil, and let them rest for 5 minutes. Serve a generous scoop of crab meat on top of the steaks. Garnish with lime wedges.

MARINATED CRACKED CRAB



Marinated Cracked Crab image

This is a very simple yet very delicious recipe and meal. My grandparents grew up in the bay area, california. An area that is popular for the dungenees crab. They knew the owner of a local resturant who made this dish for his friends but was not on the menu. They were fortunate to get the recipe. The recipe works best with fresh live crabs but will do well with previously frozen crabs.

Provided by hiwayman

Categories     Crab

Time P1DT10m

Yield 3 serving(s)

Number Of Ingredients 6

2 -3 crabs
1/2 cup olive oil
2 tablespoons red wine vinegar
2 chopped garlic cloves
1 tablespoon oregano
salt and pepper

Steps:

  • Clean and crack crab and place in large bowl.
  • Mix the above items together and pour over the crab.
  • Mix well.
  • Sprinkle some chopped parsley over crab.
  • Let marinate for several hours to over night in the refrigerator, mixing well every couple of hours.
  • I usually do 7-8 crabs so just increase the measurements accordingly. Make sure you serve with some San Francisco sourdough bread frest from the bakery. Its very nice to mop us the juice thats left from the marinate. Please let me know what you think. Please enjoy.

Nutrition Facts : Calories 334.4, Fat 36.2, SaturatedFat 5, Cholesterol 10.9, Sodium 42.1, Carbohydrate 0.9, Fiber 0.2, Protein 2.7

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