Sautéed Back Fin Crab Meat Recipes

SAUTEED CRABS

Steps:

• Wash crabs; drop head first into rapidly boiling salted water and cook for 20 minutes.
• Drain water and open crabs; clean and reserve yellow fat.
• Pour lemon juice over crab meat.
• Melt butter and crab fat in a frying pan; add crab meat, seasonings and chopped pepper.
• Cook for 20 minutes.

ROUSSOS SAUTEED CRABMEAT

Steps:

• In a large nonstick skillet, saute onion and mushrooms in melted butter until tender.
• Add in crabmeat and sherry; cook until thoroughly heated; adjust seasoning with salt and pepper.
• Garnish with parsley and lemon wedges.

REASONABLE CRABMEAT SAUTE

Steps:

• Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper.

BEST BACKFIN CRAB CAKES

Steps:

• Beat eggs.
• Add parsley flakes, Old Bay Seasoning, mustards, Worcestershire sauce, lemon juice,Miracle Whip and, salt and pepper.
• Carefully add crab meat without breaking up lumps too much.
• Roll mixture into 12 balls and roll in cracker crumbs.
• Flatten balls into cakes.
• Heat saute' pan with a little oil on stove top.
• Saute' cakes until golden brown, turning once.
• OR broil in oven til golden brown.

SAUTEED BACKFIN CRABMEAT RECIPE

Steps:

• Sprinkle lemon juice over crabmeat and toss lightly. Saute shallots in butter over low heat until golden. Add crabmeat and cook over low heat until crab is heated through. DO NOT BROWN CRABMEAT. Season with salt and pepper and a dash of sherry or brandy.