Crab Butter Food

BEST EVER CRAB CAKES

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

DRAWN BUTTER FOR STEAMED LOBSTER, CRABS, OR CLAMS

Steps:

• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.

CRAB BUTTER SAUCE

Steps:

• Melt the butter over medium-low heat.Allow the butter to melt but not brown.
• As soon as the butter melts, add any extra seasoning if desired (garlic, red pepper or lemon zest).Continue heating 1-2 minutes, or until the seasonings become fragrant.Stir in the lemon juice. Serve warm along with crab legs.

CRAB WITH SPICY GARLIC BUTTER SAUCE

Steps:

• Wash the cleaned crab a couple of times in cold water and keep it aside.
• Bring a pot of water to boil. (Use a pot large enough to hold all the crabs or else cook in two batches)
• Once the water boils, add the washed crab, 1 lime, 2 bay leaves, and cook till it turns pink.
• Drain and keep aside.
• Melt butter in a heavy-bottomed pot large enough to hold all the crabs.
• Turn the heat to medium-low until the butter melts and take care so that the butter doesn't burn.
• Add the bay leaves and the garlic and cook till you can smell the aroma of garlic.
• Now add the spices (paprika, cayenne, coriander, cinnamon) and stir for a minute to get rid of the raw flavor of spices. Add the vinegar, pepper, and salt. Taste and adjust the flavor if needed. (Be careful when doing so as the butter will be very hot.)
• Place the drained crab in a big bowl and add the sauce. Toss it to coat well.utter.
• Optional: Add the crabs to the pot with butter sauce. Cover and cook for another 10 minutes, stirring it every five minutes and coating all the crabs with sauce.
• Transfer the crabs onto a serving plate. Serve with fresh cut limes and sauce in a bowl.

CRAB RAVIOLI WITH LEMON BUTTER

Steps:

• Make the filling: Mix together ricotta, crabmeat, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the red-pepper flakes.
• Make the ravioli: Lightly flour a baking sheet. Working in batches, arrange 45 wonton wrappers on a work surface; keep remaining wrappers covered with a damp paper towel. Mound 1 teaspoon crab filling in the center of each. Brush edges of wrappers with egg wash, and top each with another wrapper. Press edges to seal. Cut out circles using a 2 1/4-inch cookie cutter; transfer to baking sheet.
• Bring a large pot of salted water to a boil. Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes.
• Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 tablespoons butter, and heat until just bubbling and frothy. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 tablespoons cooking liquid. Add 1 teaspoon chopped lemon peel and 1 teaspoon juice, and swirl to combine. Transfer to plates.
• Repeat with second batch of ravioli. Garnish with chervil.

POTTED CRAB

Steps:

• Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.
• Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don't let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.

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.

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 LEGS WITH GARLIC BUTTER

Steps:

• Place 3 inches of water in a large, deep pot over medium heat. Bring the water to a boil.
• Crack the crab legs with a seafood cracker.
• Place the crab legs in the pot and cover.
• Cook for 5-7 minutes until crab is heated through. If you have raw crab, cook for 10-12 minutes until flesh is red/orange and opaque.
• Drain the crab legs and cover to keep warm.
• Melt the butter in the pot. Add the garlic and cook for an additional 30 seconds. Turn off the heat and stir in the salt, pepper and parsley.
• Return the crab to the pot and toss to coat with the garlic butter. Serve immediately, with lemon wedges if desired.

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.

CHESAPEAKE CRAB BUTTER SAUCE

Steps:

• over medium heat saute garllic and shallots in 2 tbsp of butter until garlic and shallots have softened. then add in heavy cream and reduce by half
• Turn heat to low and then begin whisking in butter 2 tbsp at a time until the sauce is smooth. finally gently fold in the crabmeat, avaid breaking up the lumps as much as possible. finish off the sauce with the parsley. Sauce is complete as soon as the crabmeat is warmed. Do not raise heat or butter will seperate from the sauce

CRAB MEAT BUTTER DIP

Steps:

• Melt butter and cream cheese in top of double boiler.
• Fold in crabmeat.
• Serve in chafing dish.

CRAB LEGS

Steps:

• Preheat oven to 375°F (190°C).
• Thaw the crab legs if they are frozen. Using a sharp knife or a pair of a scissors, slice or cut the crab legs into halves to expose the flesh. Arrange them evenly on a baking sheet or tray.
• Melt the butter in a microwave, for about 30 seconds. Add the garlic, parsley and lemon juice to the melted butter. Stir to mix well. Drizzle and spread the butter mixture on the crab. Save some for dipping.
• Bake the crab legs in the oven for about 5 minutes, or until the crab legs are heated. Serve immediately with the remaining garlic lemon butter and lemon slices. Squeeze some lemon juice on the crab before eating.

GRILLED SEA BASS, CRISP POTATO SKINS & CRAB BUTTER

Steps:

• Heat oven to 180C/160C fan/gas 4. Cut the ends from the potatoes and keep. Cut the peel and 1cm flesh from the potatoes, leaving blocky barrels of potato behind. On a shallow baking tray, massage the skins and potato ends with the oil, salt and thyme sprigs. Roast for 30 mins, turning halfway through, until tender and starting to crisp. Set aside until later.
• Simmer the salad onion with the vinegar until reduced to 1 tsp or so. Strain the vinegar into the butter (keep the onion), add the crab and some seasoning, and mash well. Chill until needed.
• Heat grill to high - make sure it's really hot before you cook the fish. Slash the skin of each fillet three times and season. Put the potatoes under the grill for 2 mins or until hot and starting to crisp again, then lay the fish fillets on top. (If your grill doesn't go very high, fry your fillets, skin-side down, in a non-stick frying pan to crisp it up before putting them on top of your potatoes.) Pour olive oil over the fish, and grill for 4 mins or until opaque with the skin crisping.
• Dollop ¼ of the crab butter onto each fillet, then grill for 1 min until the butter begins to melt. Using a fish slice, transfer the fish to warmed plates to serve, with the potato skins, a few thyme leaves and a charred onion & tomato salad.

CRAB BOIL & GARLIC BUTTER SAUCE

Steps:

• Pour the water and beer into a large stock pot. Turn on high heat so it can start to heat up.
• Add the old bay, onion powder, garlic powder, and paprika into the water. Mix well.
• While the liquid is heating in the stock pot peel your onion, put an "X" cut half way through the whole onion (You want the onion to remain whole) Add the onion to the pot.
• Peel the husks off of your corn on the cob, cut them in half or thirds, and add the pieces of corn on the cobb and your red potatoes to the stock pot.
• Cover your stockpot and let the corn and potatoes boil for 7-10 minutes.
• Rinse your crab legs off and add them to the stock pot after the 10 minutes has passed. Cover and boil the crab for 15 minutes. (If the crab legs aren't in the water add more to be sure the flavor gets in the crab meat) *If you decide to add shrimp pour in 7 minutes before the boil is over*
• Serve your crab boil in large bowls for easy access to the feast and ENJOY!

CRAB BUTTER

Steps:

• Preheat oven to 450°F with rack in lowest position.
• Put reserved crab solids in a 3-quart ovenproof heavy pot. Put butter on top of solids, then cover and cook in oven 1 hour.
• Remove pot from oven and add enough cold water to reach 1/4 inch below rim of pot. Let stand, uncovered, about 10 minutes to allow melted butter to rise to surface of water.
• Skim melted butter with a large spoon or ladle into a 1-quart saucepan, then boil until butter stops crackling (when all water has been boiled out) and turns clear, about 15 minutes. Strain through a fine-mesh sieve into a small bowl. Stir in paprika.

AUGUST DEWINDT @THERES.FOOD.AT.HOME

Steps:

• Put water and a steaming basket in a large pot or pan. Large enough to hold the crab legs. Bring to a boil. Add the crab legs, cover and let steam for 7 minutes.
• Melt the butter in a saucepan or skillet on medium-high heat. I like to skim off some of the white foam that forms on top, so the butter is a little clarified but not all the way. This is optional.
• Add the garlic & seasonings. Whisk to incorporate. Let cook for a few minutes.
• Remove the crab legs and place them on a large plate for serving. I like to use a baking dish. Pour the garlic butter over the crab legs, reserve about 1/4 cup for dipping on the side if you'd like. Sprinkle parsley on top.
• Eat and enjoy! I like to slice a few lemons to have on the side as well.