Bobby Flay Crab Food

GRILLED SOFT SHELL CRAB SANDWICH WITH RED SLAW AND YELLOW TOMATOES

Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes image

Provided by Bobby Flay

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup ketchup
2 tablespoons red wine vinegar
1 teaspoon celery salt
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne
1/2 small head white cabbage, finely chopped
4 large or 8 small soft shell crabs, cleaned
1/4 cup canola oil
Kosher salt and freshly ground black pepper
4 soft buns, buttered if desired, and grilled
2 yellow tomatoes, cut into 1/4-inch-thick slices

Steps:

For the slaw: Whisk together the ketchup, red wine vinegar, celery salt, kosher salt, black pepper and cayenne in a large bowl. Add the cabbage and toss to combine. Cover and refrigerate for at least 1 hour and up to 24 hours before serving. Taste for seasoning just before serving.
For the crabs: Heat a charcoal or gas grill to high heat direct grilling. Brush both sides of the crabs with oil and sprinkle with salt and pepper. Grill until the crabs are just firm to the touch, 2 to 4 minutes per side, depending on the size.
For assembly: Place 1 large or 2 small crabs on the grilled buns, top with a large spoonful of coleslaw and 2 slices of tomatoes. Serve immediately.

BOBBY FLAY CRAB CAKES RECIPE - (3.5/5)

Bobby Flay Crab Cakes Recipe - (3.5/5) image

Provided by beach cook

Number Of Ingredients 8

Ingredients

1 pound jumbo lump crabmeat
1 medium yellow onion, chopped fine
4 cloves garlic, minced
1/2 to 3/4 cup bread crumbs
1/2 lime juice
1/4 cup fresh parsley
2 tablespoons extra virgin olive oil
3 tablespoons extra virgin olive oil

Steps:

Heat medium skillet over medium heat. Add 2 tablespoons olive oil and sauté onions and garlic for 5 to 7 minutes. Let cool. In a large bowl, mix all ingredients until blended. Shape into 6 thick patties, like hockey pucks. Place on plate, cover and refrigerate for 30 minutes. Heat oven to 350°F. Place crab cakes in sprayed pyrex dish. Bake for 20 to 30 minutes until the internal temperature reaches 160°F. Heat skillet over medium high heat and add 3 tablespoons olive oil and 1 tablespoon butter. Cook patties for about 4 minutes on each side, or until golden brown and crisp. Transfer crab cakes to plate with paper towel to drain. Serve hot with aioli.

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