THE WORLD'S GREATEST CRAB RECIPE
When it comes to crab you have 3 options: you can go to the expensive seafood place for overpriced, soggy, and bland crab; you can ruin it yourself at home; or you can follow this recipe and have crab so good you will never eat it any other way.
Provided by Dreamthief
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 16m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for high heat. When hot, lightly oil grate.
- Whisk together the olive oil, butter, and garlic; generously brush onto crab.
- Cook crab on preheated grill, turning once, until the shell begins to brown, about 6 minutes.
Nutrition Facts : Calories 956.7 calories, Carbohydrate 5.8 g, Cholesterol 394.5 mg, Fat 72.7 g, Fiber 0.4 g, Protein 68.9 g, SaturatedFat 22.3 g, Sodium 1292.9 mg, Sugar 0.2 g
GRILLED CRAB LEGS
These grilled crab legs are topped with a tasty seasoned butter and cooked perfectly on the grill. You'll never go back to steaming them again!
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Course
Time 1h
Number Of Ingredients 6
Steps:
- Preheat. Preheat your grill to 225 degrees F for indirect cooking.
- Split the legs. Split your crab legs by cutting them lengthwise using a pair of sharp kitchen shears. Remove any shell fragments. Set the legs split side up on a baking sheet.
- Season the crab. Combine all ingredients for the seasoned garlic butter in a bowl. Spoon the butter over the exposed meat of the crab. Reserve any additional butter for serving with the finished crab.
- Grill. Place the split crab legs on the grill grates, shell side down. Close the lid and cook for 25-30 minutes or until the crab is heated through.
- Enjoy. Serve immediately with more of the hot, melted seasoned butter and fresh lemon wedges.
Nutrition Facts : Calories 597 kcal, Carbohydrate 11 g, Protein 33 g, Fat 47 g, SaturatedFat 29 g, Cholesterol 193 mg, Sodium 1831 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
FAMOUS ROAST GARLIC CRAB
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cleaning dungeness crab:
- Holding the body backside up, place your right thumb in the joint between the upper and lower shell on the side opposite the mouth. Your palm will be stretched across the top of the shell. Hold the bottom of the crab in your opposite hand. Force your thumb in and pull up and back to your right until shell snaps off. Pour any juices in the shell into a small bowl. Cut the body into quarters with a large knife. Twist the legs off the body. Crack lightly in several places with a nutcracker and set aside.
- Heat the olive oil in a very large ovenproof saute pan over medium-high heat until hot. (You may need 2 pans.) Add the crab and garlic, and toss well. Saute for about 10 minutes. Season, to taste, with salt and pepper and mix in lemon juice. Saute for another 5 minutes, then add parsley. After another 1 or 2 minutes, remove the crab and serve in the newspaper lined cans.
GARLIC ROASTED CRAB
Crustacean restaurants in CA are famous for their garlicky roasted crab, which is a highly guarded secret recipe. This recipe is a great substitute. I especially like to make it on a cold day, and it ranks high on my all-time favorite recipes list.
Provided by Northwest Lynnie
Categories Crab
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500*.
- In a very large oven-proof bowl, place butter and olive oil.
- Put in oven to melt butter and heat bowl (the bowl needs to be hot when you add the crab).
- Break crab legs apart from body, and break body into 2 sections per crab, but do not remove meat from shell.
- Stir crab into hot butter and olive oil mixture; sprinkle in minced garlic and salt and pepper to taste.
- Toss everything together well.
- Bake for 6 minutes and toss well again.
- Bake another 6 minutes, until crab is heated through and garlic is light brown.
- Remove from oven and top with lemon juice and parsley; toss again.
- Serve from hot bowl with lots of napkins and artisanal French or sourdough bread (such as La Brea Bakery's) to soak up the delicious juices.
SHELL LICKIN' SPICY GARLIC CRABS
There is almost nothing better than spicy garlic crabs. I've used dungenous crab legs, blue crabs, alaskan king crab legs, etc. Winn Dixie had a sale on stone crab legs $3.99 a lb. I couldn't resist getting tons of them, I hope that you like these...Happy Cookibg sw:)
Provided by Sherri Williams
Categories Seafood
Time 30m
Number Of Ingredients 8
Steps:
- 1. Defrost crab legs
- 2. Chop parsley and with a microplane grate garlic
- 3. With a microplane, zest the lemon
- 4. In a large heated slillet add olive oil, butter, garlic, red pepper flakes, lemon juice and zest. Saute for 2 minutes
- 5. Add crabs, parsley and swamp fire seasoning to crabs, cook and baste for 4-5 mintes.
- 6. Preheat oven to 375 degrees. Place crabs in oven and bake 12-15 minutes. Baste a couple times
- 7. Remove from oven put crabs on a platter, garnish and serve
GRILLED KING CRAB LEGS
Sweet king crab legs are enhanced with simple and fresh flavors to create a gourmet meal in a flash. Great served with a baked potato and some grilled corn on the cob.
Provided by ebrinx
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat.
- Lay 4 sheets of aluminum foil on a work surface; place 1 crab leg on each sheet. Squeeze 1 lemon quarter on each crab leg; place squeezed lemon quarter next to each crab leg. Cut 1/4 cup butter into small cubes; dot crab legs. Sprinkle parsley and chopped garlic on each crab leg. Season each crab leg with sea salt and freshly ground black pepper.
- Cover each crab leg with remaining sheets of aluminum foil; roll top and bottom edges together to create sealed packets.
- Cook packets on preheated grill until crab legs are bright pink on the outside and the meat is opaque, about 20 minutes.
- Melt remaining butter in a small saucepan over low heat; serve with crab.
Nutrition Facts : Calories 646.3 calories, Carbohydrate 4.9 g, Cholesterol 353.1 mg, Fat 43 g, Fiber 1.7 g, Protein 60.2 g, SaturatedFat 18.1 g, Sodium 1595.4 mg, Sugar 0.1 g
GARLIC CRAB
This is a simi difficult recipe, but the result is ever so delectable. I had something like this at Crustaceans in San Francisco. They used the wonderful Dungeness crabs, but here in Virginia I had to settle for Blue crabs, which turned out just as nice.
Provided by Jessica
Categories Crab
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place garlic, onions, butter, salt, red and black pepper into a roasting pan and put into a 450 degree oven.
- Be sure to watch carefully and cook until onions and garlic turn golden brown.
- Remove from oven, add crab and blend thoroughly.
- Make sure the crab (shells and all) is coated.
- Place pan back into oven on 475 degree for 15-20 minutes, turning crab about every 5 minutes.
- After the crab has been heated throughout remove from oven.
- Garlic sauce should be braised onto the shell of the crab.
- Serve as soon as possible, sprinkled with parsley and garnished with lemon.
CRABS - GARLIC BUTTER BAKED CRAB LEGS
I have tried and tried again to re-create the garlic butter crab legs that taste like the crabs from my favorite crab joint-The Crab House on Pier 39 in San Francisco. I have finally done it!
Provided by Missykrissy66
Categories Crab
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 375 degrees. Meanwhile, grab yourself a small saucepan. On med low heat, melt the butter. Add the garlic (I prefer a press) and LIGHTLY saute. Squeeze in the juice of the citrus of choice. If using a lemon, squeeze the juice into your hands so that you can remove the seeds with ease. Turn the heat to low and let those flavors mesh until the oven is nice and hot. Toss in as much salt (to taste) and a couple pinches of parsley. Then whisk in that olive oil with a fork. Turn off your burner.
- Arrange your tasty crustaceans in a 9x13 baking dish, brushing each leg with the sauce. ***TASTY TIP*** I use an injector to pop a *little* extra UMPH into my crabs. Pour any remaining sauce over those puppies. Now toss the pan into the oven on the center rack.
- Bake your crabs for about 25 minutes or so (depending on how thick the legs you have are), brushing the sauce from the bottom of the pan onto the legs every 5-7 minutes. Remove from oven. Sprinkle with a few pinches o' parsley for garnish.
- I am a lazy gal, detest doing more dishes than I have to, and am a firm believer in the "waste not, want not" phrase. With that said, I just serve the crab in the same dish I baked it in so I can dip the meat into the tasty sauce, savoring every last drop. If you are the opposite, use tongs and place them on a platter and pour the buttery-goodness into ramekins. VOILA! Crab House comparable delicacy! "Ohhhh my CRAAAABS!
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