Texas Blue Crab Salad Recipes

MARYLAND CRAB SALAD

Steps:

• Carefully comb through crab meat for any extra shells.
• Making sure not to break up crab, marinate crab pieces with Italian dressing for about 1 hour. But if you don't get a chance, ten minutes works well too.
• Mix all other ingredients in a medium bowl thoroughly.
• Add crab meat mixture to mayonnaise mixture and mix with spatula, again not to break up pieces.
• You can either cool in fridge for an hour or two, or you can eat directly.

TEXAS STYLE SPICY CRABS

Steps:

• 1. The fist two steps are for fresh caught crabs ONLY! If blue crabs are caught fresh, put in an ice Chest covered with ice to put them asleep. If any of the crabs you catch have orange sponge like material on the bottom side, release immediately. those are eggs.When you get to where you are going to clean them, empty ice and fill ice chest half way with water and half a container of table salt. Allow crabs to sit in salt water for approximately 10 minutes. Drain water from ice chest. Rinse crabs with fresh water from water hose for approximately 5 minutes and drain again.
• 2. To clean crabs, wear heavy rubber gloves. They can be found at most large home improvement stores. Crabs will still be alive. You can put them back to sleep by completely covering them with ice and allowing them to sit for 15 - 20 minutes. Take a large tablespoon in one hand and hold the crab bottom side up. Using the edge of the spoon, pop the top of the crab shell off (save the tops for deviled or stuffed crab recipes if desired). Using the spoon, scrap out the long, gray spongy material (also known as dead man's meat, it is actually the crab's lungs). After cleaning the crabs, break each cluster in half. You will them have right legs on one side and left legs on the other.
• 3. This section is for all types of crabs. In a large mixing bowl, cover the leg clusters with the olive oil. Using your hands, make sure all leg clusters are covered with olive oil. Sprinkle canon seasoning on legs and rub all over until. Evenly distributed.
• 4. Poor all leg clusters in a large stock pot that has a tight fitting lid. Including oil. Cook over medium heat until crab shells are bright red and meat is no longer translucent. *Crab legs like Alaskan King Crab & Snow Crab are already cooked and are just being reheated. Spread newspaper out on table with pecan crackers and pecan picks. Melted butter & a bit of hot sauce make it all good. ENJOY!!! :o)

CALIFORNIA-STYLE BLUE CRAB SALAD

Steps:

• Whisk together the mayonnaise, vinegar, paprika, and cayenne in a large bowl. Season with salt and pepper. Add the crab, avocado, olives, tomatoes, and chives and fold gently to combine.
• Put the greens in a large bowl, toss with the Meyer lemon dressing, and season with salt and pepper. Arrange the greens on 4 large dinner plates and top each with a mound of the crab salad.

TEXAS BLUE CRAB SALAD

Steps:

• In a medium saute pan, saute garlic and shallots in canola oil until translucent. Remove from heat and cool. In a medium size bowl, whip together sour cream and Boursin cheese. When mixture becomes smooth, season with hot pepper sauce, Worcestershire, cilantro and chives. Finish with lime juice, salt and cayenne pepper to taste. Mix in crabmeat, garlic and shallots being careful not to break up the crabmeat too fine. Place crab salad on a piece of lavosh and serve as hors d'oeuvre.