Metro Bis Crab Cocktail Recipes

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LUMP CRAB CAKES WITH COCKTAIL REMOULADE SAUCE



Lump Crab Cakes with Cocktail Remoulade Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 24

4 slices white sandwich bread, crusts removed
1 pound jumbo lump crabmeat, picked through for bits of shell
1/4 cup mayonnaise
2 green onions, finely chopped
2 teaspoons finely grated lemon zest
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning, such as Old Bay
1/4 teaspoon hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten
5 tablespoons unsalted butter
1 small clove garlic, thinly sliced
1 pound baby spinach
Cocktail Remoulade, for serving, recipe follows
Lemon wedges, for serving
1/3 cup mayonnaise
1/3 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon whole grain mustard
1 tablespoon white wine vinegar
2 teaspoons finely chopped capers
1 green onion, finely chopped
Kosher salt and freshly ground black pepper

Steps:

  • Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
  • For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.
  • Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.
  • Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.
  • Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.
  • Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.

CRAB COCKTAIL AMERICANA



Crab Cocktail Americana image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup mayonnaise
2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon finely grated lemon zest
1 pound jumbo crabmeat, picked through to remove any bits of shell and cartilage
2 medium Roma tomatoes, cored, seeded and chopped (about 2/3 cup)
1 firm, ripe avocado, diced
Kosher salt
4 to 6 small Boston lettuce leaves
Lemon wedges, for garnish

Steps:

  • 1. Whisk together the mayonnaise, mustard, Worcestershire and lemon zest in a medium bowl. Set aside half of the mustard sauce in a small bowl for topping the cocktail.
  • 2. Gently toss the crab, 1/2 cup of the tomatoes and the avocado with the remaining sauce. Season with salt.
  • 3. Arrange the lettuce leaves in 4 to 6 martini glasses. Spoon the crab salad on top. Garnish with a dollop of the reserved sauce, the remaining tomatoes and lemon wedges.

MARINATED CRAB CLAW COCKTAIL



Marinated Crab Claw Cocktail image

Categories     Crab

Yield serves 12 as an appetizer

Number Of Ingredients 12

1 medium yellow onion, halved crosswise and thinly sliced
1 red or yellow bell pepper, cored, seeded, and thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
1/4 cup red wine vinegar
1/2 teaspoon dried oregano, or 2 teaspoons fresh, chopped
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon seafood seasoning (such as Paul Prudhomme's Seafood Magic)
2 (16-ounce) cans pasteurized blue crabmeat fingers
Toasted or plain sourdough baguette slices, for serving (optional)

Steps:

  • In a large bowl, combine the onion, bell peppers, garlic, lemon juice, vinegar, oregano, oil, salt, and seafood seasoning. Stir until thoroughly mixed. Add the crab claws and gently stir them in. Refrigerate for at least 2 hours to let the flavors meld. This is best if marinated overnight. Remove the cocktail from the refrigerator about 1 hour before serving. Just before serving, stir gently to mix all the ingredients. Serve with sliced baguettes, lightly toasted or not, as your mood strikes.
  • do it early
  • This recipe can be made up to 1 day in advance, covered, and refrigerated.

ELEGANT CRAB COCKTAIL



Elegant Crab Cocktail image

This recipe offers a perfect application for large white lumps of crabmeat. It is best when prepared the day ahead. There are several aesthetically pleasing ways to present it.

Provided by Millereg

Categories     Lunch/Snacks

Time P1D

Yield 6-12 servings, depending on presentation, 6-12 serving(s)

Number Of Ingredients 13

1 lb backfin crab meat, picked over
1/4 cup red bell pepper, finely chopped
1/3 cup vidalia onion, finely chopped
salt and pepper, to taste
1 tablespoon orange juice concentrate
1 teaspoon lemonade concentrate
1/2 teaspoon lemon, zest of, finely grated
1/2 teaspoon orange zest, finely grated
1/4 cup mayonnaise
1/4 cup sour cream
1/3 cup chili sauce
1 teaspoon fresh tarragon leaf, chopped
chives or parsley, to garnish

Steps:

  • Mix all ingredients (except crab) together and pour over crab.
  • Let set to blend flavors in refrigerator as time permits (for at least 1 hour; preferably for up to 24 hours).
  • Serve piled in lettuce-lined martini glasses or mounded on scallop shells (available in finer kitchen supply stores).
  • Endive or cucumber"boats" are a good substitute for these presentations.
  • Garnish with fresh chives or sprigs of parsley.

Nutrition Facts : Calories 112.7, Fat 2.8, SaturatedFat 1.3, Cholesterol 64.1, Sodium 433.3, Carbohydrate 6.2, Fiber 1.2, Sugar 4.1, Protein 14.5

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