Baked Crab With Brown Crab Butter Food

SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER

Steps:

• To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm.
• Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges.

BAKED CRAB WITH BROWN CRAB BUTTER

Steps:

• 1. Method 1. Preheat the oven to 180°C/Gas mark 4. 2. Melt the butter in a pan over a medium heat and sauté the onion until soft but not coloured. Add the mustard, horseradish and lemon juice, and then stir in the cream. 3. Once the sauce is combined, stir in the white crab meat. 4. Spoon the crab mixture into the cleaned shells, place on a baking sheet and bake for 8 minutes. Meanwhile, combine the cheese, breadcrumbs and parsley in a bowl with a little salt and pepper. Set aside. 5. To make the crab butter, place the brown crab meat into a food processor with the horseradish cream and blitz slowly adding the cream until a mayonnaise consistency is reached. 6. When the crab is cooked, remove from the oven and cover the crab with the breadcrumb mixture and place under a hot grill for 2-3 minutes, or until golden. 7. Serve with hot granary toast and a small pot of crab butter on the side.
• 2. NB: If you can't get a whole fresh crab you can easily buy fresh white crab meat and brown crab meat from the supermarket and then use large ramekins or small ovenproof gratin dishes instead. It would work just as well.

BROWN-BUTTER CRAB ROLL

Steps:

• Heat a medium skillet over medium. Spread 2 Tbsp. butter on cut sides of each bun. Toast buns, cut side down, working in batches if necessary, until golden brown, about 2 minutes per batch. Set buns aside and wipe out skillet.
• Melt remaining 6 Tbsp. butter in same skillet over medium heat. Continue to cook until butter foams, smells nutty, and turns caramel-colored, about 5 minutes. Add Old Bay seasoning, then gently fold in crabmeat and Worcestershire (mixture might spatter). Cook, stirring occasionally, until crabmeat is heated through, about 3 minutes. Remove from heat; stir in lemon juice and salt.
• Using a slotted spoon, transfer crab mixture to buns and top with chives. Serve with lemon wedges alongside.

CRAB BUTTER

Steps:

• Cut cream cheese and butter into chunks.
• Microwave until smooth (usually 3 min med high. Extra 1 min high if needed).
• Remove from microwave and add remaining ingredients.
• Mixture will be liquid.
• Refrigerate overnight.
• Mix well before serving with crackers.

CRAB LEGS WITH GARLIC BUTTER SAUCE

Steps:

• Cut a slit, length-wise, into the shell of each piece of crab.
• Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.