Crabs Recipes

The way to a man's heart is through his stomach. Meeting a woman who knows how to cook delicious seafood dishes is a big turn on to a guy, unless he doesn't like seafoods. If you have a seafood-lover hubby or boyfriend, try preparing him this simple but totally mouthwatering dish. The main ingredient of this seafood delight is crab meat. The succulent crab meat is really yummy plus very healthy to your partner, in case he is a health-buff. This is a very simple dish yet if done excellently, your man will surely crave for more. The other ingredients are listed below and just do the simple cooking instruction that follows:

4 tomatoes
1 onion
one half cup grated Swiss cheese,
2 tablespoon of butter
water

In your sauce pan, combine the crab meat together with other ingredients like tomatoes, onion, and butter. By the way, make sure that your onions and tomatoes are finely chopped prior to mixing it in. Before you cover, put a half cup of water and add seasonings to enhance the flavor. For more or less 20 minutes, let it simmer, allowing the mixture to be cooked gradually. Afterwards, slowly add the cheese and mix it using a fork. This crab meal is nice to serve hot and good for 4 people.

My sister knows I love crab cuisines very much. But she also knows that cucumber is not my type, which happens to be her favorite. She once served me cucumber sandwich and I almost puked cause she did not tell me that it was cucumber in the sandwich only after I bit it. Then she came across the recipe of this Snow Crab Filled Cucumber Rolls, she knew immediately that we have come to a common ground. I frequently visit their place because I do business with her husband. I hope she starts serving this when I visit her house and play poker again with her husband.

1 Cucumber, must be large
Snow Crab Meat, sixteen and a half ounces
Mayonnaise, four tablespoon
Onion, one and a half teaspoon and finely grated
Salt, one large pint
Sugar, prepare one half teaspoon
Tabasco, have five drops

Begin by cutting ends off cucumber and cut into three pieces, then remove seeds with corer or a very sharp knife, making a large cavity. Next, mix snow crab, mayonnaise, onion, salt, sugar and Tabasco and stuff into cucumber. Finally, wrap cucumber in plastic wrap and chill. Slice them into one-half-inch-thick slices and serve.

I always make it a point to include soup in every meal that I prepare at home. I believe that soup makes my appetite want to consume more. Or maybe, it's just my excuse to make one of my favorite soups, King Crab and Jumbo Shrimp Gumbo. Well, you must admit that the name alone causes your mouth to water. Crab and shrimp are definitely a good combo, not to mention the luscious soup that will run down your throats after you've sipped it. Come on, admit it. Without further ado, here are the ingredients.

Mix for Creole Spice:

1 tablespoon of sweet paprika
3/4 teaspoon of flakes of red pepper (dried)
1 teaspoon black pepper (ground)
1/2 teaspoon oregano (dried)
1/4 teaspoon of onion powder
1/4 teaspoon of celery salt
1 teaspoon of dried thyme (ground)

Ingredients for Gumbo:

1 large diced onion
1 green bell pepper (diced)
1 celery rib (diced)
2 garlic cloves (minced)
1 3/4 cups of canned chicken broth
2 cups of canned tomatoes (seeded with the juice)
5 oz of trimmed okra
1 8oz bottle of clam broth
2 tablespoon of tomato paste
2 tablespoon of fresh chives (snipped)
2 teaspoon of Creole Spice Mix
1 pound of raw jumbo shrimp (shelled)
1 pound meat of king crab
1 teaspoon of file powder

Directions:

Gather all the ingredients for the Creole Spice and mix them all together. These ingredients should be placed in a jar with a screw-top. Cover the jar and shake the mixture well. Next, combine garlic, green pepper, onion, and 4 tbsp chicken broth in a saucepan. In high heat, bring the said mixture in a boil. Once the mixture boils, have it simmering until the veggies are tender. Afterwards, you may add the okra, tomatoes, clam broth, chicken broth, chives, tomato paste, and creole spice. Once again, let this mixture simmer for around 20 or 25 minutes. Then, you can add the king crab and shrimp. Wait for two minutes or until the shrimp turns pink. Lastly, turn off the heat and add some file powder. The gumbo should be let stand for around 3 minutes. Afterwards, you can serve the soup atop white rice.

Every time I would go out for lunch with my office buddies, we would visit this restaurant in front of our building. They specialize in seafood dishes and I particularly like their crabstick sandwich. Until last week one in the group suggested we try their Cream of King Crab Soup. From then on, we have been ordering it regularly. There are times when we would call for delivery. You should try the recipe for yourself so you'll know what I'm talking about.







King Crab meat, two cups (one pound)
Milk, prepare two quarts
small Red Onion, one-half and finely chopped
finely chopped Celery, prepare two tablespoons
Butter, have two tablespoons
Flour, have one tablespoon
fresh Parsley, one teaspoon and chopped
Salt, have one-fourth teaspoon
White Pepper, have one-third teaspoon
and prepare also the Paprika

You will need a large double boiler for you to combine the milk, onion, celery, flour, parsley, salt, and pepper. Cook the mixture in the double boiler for 45 minutes, stirring it occasionally. Then add the crab meat and cook while stirring frequently and until the mixture is thoroughly heated. Finally sprinkle with a small pinch of paprika and serve immediately. You can make four servings of the Cream of King Crab Soup.

We surely love cheesecake. I want one with cream cheese, cherries on top mixed with other fruits. That, for me is an ideal cake galore. But while surfing the high speed Internet during my office break, I found out that even seafood are being use as ingredient for cakes and other pastries. I think that's healthy especially to those who are not allowed to eat pork or allergic to chicken meat.

So here I am, out of my good heart, sharing a recipe good for the heart and the soul. Call this Cheesy, Crabby, Cake. For this pastry, you will need the following:

1/2 cup zested bread crumbs
1/2 cup brayed Parmesan cheese
1/4 cup butter or margarine, melted

For the filling:
1/4 cup each chopped sweet yellow, red and green pepper
1/4 cup chopped onion
1/4 cup butter or margarine
4 packages (three 8 ounces, one 3 ounces) softened cream cheese
3 eggs, beaten
2 cups heavy whipped cream
2 cups canned and drained crab meat and make sure the cartilage are removed
2 cups (8 ounces) Swiss cheese, shredded
1/2 teaspoon salt

Saute onion and pepper in butter placed in a skillet until delicate then set it aside. Mixed bread crumbs, Parmesan cheese and butter in a bowl. In a mixing bowl, beat the cream cheese until the texture become smooth then add egg and beat the mixture again slowly. Combine the crab, cream, pepper mixture, salt and the Swiss cheese then pour it over the crust. Bake the cake at 325° within an hour or until the center sets. Gently loosen the cake around the edge of the baking pan using a knife then let it cool for another 60 minutes. Refrigerate the dessert overnight and before serving let it stand at room temperature within 30 minutes.

Seafood recipes are ideal for health-conscious people. Seafood diet is also good for people suffering certain ailments such as diabetes mellitus disease. The high iodine and other mineral contents of seafood are beneficial to normal body metabolism. Seafood is also rich in antioxidants that can prevent cancer diseases. The omega3 fatty acids contents of seafood are also good for cardiovascular health. The low calorie and high protein contents of seafood makes it ideal meat substitute.

Here is an example of a crab recipe that you can prepare. This recipe is called Crab and Spaghetti Casserole. You will need the following ingredients:







1 small onion (chopped)
1/2 green pepper (chopped)
1 small can mushrooms
1 tablespoon of butter or margarine
1 tablespoon of flour
1 cup of milk
1 can tomato soup
8 ounces of package spaghetti (cooked)
8 ounces of can crab meat (shredded)
1/2 cup of sharp cheese grated (for topping)

Use butter to saute mushrooms, onion, and pepper. Blend mixture with flour. Now, add milk and heat thoroughly. Add spaghetti, tomato soup, and crab meat. Pour the mixture into casserole. Top with cheese and bake for 30 minutes at 350 degrees Fahrenheit.

The sea abounds with riches. I am not talking about the sunken treasure galleons. Although they may be counted as riches, I am referring to the natural wealth of the sea. The sea is also the most colorful and highly mysterious part of our planet. The mystery of the sea is as deep as its trenches. The sea provides our planet with most of the oxygen and water that are vital in all biological processes. The sea is also home to many wonderful creatures, big or small.

Sea creatures may range from the gigantic blue whale to the microscopic planktons. Most sea creatures like fishes such as blue marlin, salmon and tuna have economic value. Meanwhile, some creatures are just scientific curiosities such as the abysmal angler fish.

The sea is the international travel and transportation highway of the surface of the earth that is largely not owned by anybody. The wealth of the sea is for everyone. The biggest riches of the sea are not the pearls or the massive oil well reserves. The true wealth of the sea is its living creatures. The sea is like a large seafood bowl that feeds billions.

One interesting sea food recipe is crab casserole which is easy to prepare. Here are the ingredients: seven to eight ounces of crab meat, one can cream of mushroom soup, 1/2 cup seasoned stuffing crumbs, 1/2 cup chopped green bell pepper, 1/2 cup 1/2 cup chopped celery, 1/2 cup mayonnaise, tabasco sauce, to taste, cajun seasoning, to taste. Combine all ingredients and bake at 350 degrees for about 45 to 55 minutes in a lightly greased casserole dish.

I'm still wondering whether King Crab Rangoon is a Burmese dish (Rangoon is Myanmar's capital) but all I know is that I love crabs and I don't want to argue while gorging on it. If seafood is your fave, then dig into this sumptuous recipe:

Slab half a pound of cream cheese on a half-pound crab meat until they turn into paste. Sprinkle on a quarter teaspoon of garlic powder. You'll need at least 30 wonton wrappers to wrap them into. Each wonton wrapper packs a teaspoonful of the crab-cheese paste. Then wet the edges of your wonton with a beaten egg yolk. Pick up the corners of the wonton wrappers and pinch them altogether to seal them. Cook them by batches on a 375 degree heat for 3 minutes until they turn golden brown. Drain them and serve with Chinese mustard or if you can get one, red sauce for your dip.

Crab meat is probably more expensive compared to other types of meat like beef and pork, so when an avocado and crab dip is served to you with some tortilla chips, you can't help but ask how such a dip is created.

To prepare this, you need two ripe avocadoes, a pound of fresh crab meat, the extract of one lemon juice, chili sauce, sour cream, mayonnaise, chopped scallion, capers, salt, and black pepper. Begin making the dip by adding the lemon juice to the mashed avocado. Mix this while adding the fresh crab meat.

Combine the other ingredients in a separate bowl then fold in crab and avocado mixture. You should have this concoction chilled before using it as a dip for your tortilla.

Eating crab can sometimes get tiring. One can admit that removing the crabmeat from the shell is a daunting task. So why not make things easier for you and your guests. Prepare Chesapeake Crab Cakes for them.

Prepare the following: a pound of pasteurized or fresh blue crabmeat, half a cup of bread crumbs, a teaspoon of mustard (dry), Worcestershire sauce, mayonnaise, white pepper, seafood seasoning, and 2 eggs.

Cartilage from the crabmeat must be removed. Next, mustard, white pepper, seafood seasoning, and the eggs must be mixed well in the bowl. You may then add the crabmeat while mixing the other ingredients. Afterwards, the bread crumbs should be added evenly. Prepare the mixture to appear like cakes. Lastly, deep fry the crab makes for 3 mins or until the color is golden brown.

Crab dishes are among the most expensive seafood delicacies in restaurants. Instead of eating these foods in fancy restaurants, why don't you try cooking it yourself.

In making Alaska King Crab Chowder, you will need 2 cups of crab meat, six tablespoons of butter, 1/3 cup of green onions and celery chopped, one tomato, a cup of water, 1/2 cup of red onions chopped, three peeled tomatoes, 1/4 teaspoons of tabasco and salt, 1/2 teaspoon of pepper, and 2 cups of milk.

Put the big pot in low fire where you will melt your butter. After a few minutes, add the tomato, celery and green onions. Cook for seven minutes before you put the water and add some heat. Put the potatoes, let it simmer, and then give it 50 minutes to cool.

After this, put the crab and the other ingredients. Cook and stir until your soup simmers.

This is one recipe I instantly loved while on vacation in France a few years ago. It's a nice little baked item called Soufflé au Crabe, and I'm sure you'll love it, too.

You'll need some crab meat, butter, light cream, flour, Worcestershire sauce, hot sauce, mustard, egg whites, egg yolks and salt and pepper to taste.

Butter a soufflé dish with some of the butter, then in a saucepan, melt the rest of the butter. Add the flour, whisking all the while. Whisk in the cream, gradually, until the mix boils. Next, remove the mix from heat, and add in the Worcestershire sauce, hot sauce, mustard and salt and pepper.

Next, whisk in the egg yolks, one at a time, and when you're done, flake in the crab meat, removing any membranes as you do. In a bowl, beat the egg whites until stiff, and fold a quarter of the egg whites into the mix. Then gently fold this mix into the remaining egg whites, and pour it into the soufflé dish. Bake for around 20-25 minutes, or until it puffs up or is browned.

Crabs are delicious critters, and as everybody knows, everything tastes better grilled. So learning how to cook crabs by grilling is a good skill to learn. Grilling gives crabs a smoky flavor that can only enhance their natural taste.

One important thing to remember when grilling crabs is to distinguish whether or not they are soft-shell crabs or hard-shell crabs, as the type of shell they have will determine how they are to be grilled. Soft-shelled crabs can be cleaned and grilled directly, no need to remove their shells. You'll know when the crab is done when the leg meat becomes opaque. This will usually take 10 minutes on a medium hot grill, flipping once to make sure it cooks evenly.

Hard-shelled crabs require a different approach. First, remove the shell by lifting up the triangular tab from the crab's underside and lift the shell off. Clean the crab and grill with the shell off, similarly to a soft-shelled crab. You can clean the shell and use it as a container for the grilled crab after it cooks.

Which is easier? Cooking crabs or eating crabs? Let's find out, shall we?

First of all, to cook crabs, we just need a two-part steamer, water, vinegar and beer, and of course, crabs. Add seasoning too if that's your style. Cover, then steam for about five minutes or more, depending on the crabs. After cooking, lay them out on a plate and break out the crab mallets and knives and go to town!

Eating crabs can be a messy affair. That's why having napkins handy is a wise move. To eat a crab, take a crab mallet and just whack them until they crack. Simple, no? Use the crab knife for those hard-to-reach areas to get that tasty meat.

So, in the end, which proved the harder task? I propose that the eating of the crabs is more difficult than the relatively simple job of steaming them. But the reward for your efforts is simply worth it.

I just love crab cakes! Don't you? Now I'll be giving you a short recipe on how to make one.

You'll require:
Crab Cakes
Three-fourths of a pound of crabmeat
one seeded and chopped red pepper
one celery rib, already cut into three pieces
three scallions, already trimmed
two egg whites
three tablespoons of light wasabi mayo
two-thirds of a cup of breadcrumbs
Good for 24 cakes

Crab Cake Dip
one finely chopped celery rib
one-fourth cup of light wasabi mayo
one finely chopped scallion
one tablespoonful of sweet pickle relish
two teaspoons of water or skim milk


Combine the crabmeat, pepper, celery and scallions in a food processor. Process until finely chopped. Next add the egg whites, mayonnaise and half of the bread crumbs. Process them to combine with the crabmeat. Let the mixture stand for five minutes.

Pre-heat the oven to 425°F. Next, coat a large sheet pan with nonstick cooking spray. Place the remaining bread crumbs in a shallow dish. Using a heaping tablespoon, form small patties, each about a half of an inch thick and around two inches across. Coat them with bread crumbs. Transfer the patties to the prepared baking sheet. Spray the tops of the crab cakes with cooking spray. Bake for around 20 minutes, turning once.

For the dip, combine celery, mayonnaise, scallion, pickle relish and water or milk in a medium-size bowl. Stir until all the ingredients are well blended. Refrigerate the sauce until serving. Once the crab cakes are done baking, transfer them onto a serving platter and serve with the dip.

Easy isn't it? Now get cracking on your own style of crab cakes. Use your imagination, and who knows what you'll end up with!