Crab Sauce Food

CRAB CAKES

Steps:

• Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
• Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
• Refrigerate for 30 minutes, then shape into 6cm cakes.
• Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
• Serve with pinches of watercress and a dollop of tartare sauce.

SINGAPORE CHILLI CRAB

Steps:

• The crab must be prepared before stir-frying (you can ask your fishmonger to do this). This involves removing the claws, the main shell, discarding the dead man's fingers, then cutting the body into four pieces, and cracking the claws and the legs so the sauce can get through to the meat.
• Heat the oil in a large wok and sizzle the garlic, ginger and chopped chillies for 1 min or until fragrant. Add the ketchup, soy and 100ml water, and stir to combine. Throw in the crab, turn up the heat and stir-fry for 3-5 mins or until the crab is piping hot and coated in the sauce. Stir through most of the coriander, spring onions and sliced chilli.
• Use tongs to arrange the crab on a serving dish, pour over the sauce from the pan and scatter over the remaining coriander, spring onions and sliced chilli. Serve with rice or bao buns, and a lot of napkins.

SPAGHETTI WITH CRAB SAUCE

Steps:

• To make the sauce base, put the onions and olive oil in a stockpot and cook, stirring occasionally, over medium heat until the onions are soft and translucent, about 6-8 minutes. Add the crab shells and the garlic and stir to combine. Use a potato masher to smash the crab shells into small pieces. Cook, stirring often, for 5 minutes.
• Add the bay leaves, the tops from the fennel bulb, ouzo and a healthy pinch of salt. Add enough water to cover everything by 1 inch. Bring to a simmer and cook for 1 hour. Turn off the heat and pick out as much of the solids as possible, making sure you save the liquid. Strain the liquid through a paper towel set in a colander. Reserve.
• To finish the sauce, heat the olive oil in a Dutch oven or other large, wide pot over medium-high heat. Saute the onions and chopped fennel until they are soft and translucent, about 6-8 minutes. Add the garlic and cook another minute.
• Mix in the tomato paste and cook for 3-4 minutes, stirring often, until it darkens and turns the color of brick. Add the ouzo, the tomatoes and 2 cups of the crab sauce base. Stir well and bring to a simmer. Taste for salt and add the Tabasco to taste. Simmer uncovered for 30 minutes, stirring from time to time.
• Boil your pasta. Once the pasta is ready, add the crabmeat to the sauce and stir gently. Mix the pasta with a little of the sauce, then portion it out. Top with more sauce, and garnish with chives or parsley.

SALMON WITH CRAB SAUCE

Steps:

• Cut salmon into four portions and season with 1 teaspoon f the lemon pepper.
• Set aside.
• Melt butter in a saucepan over low-medium heat, wisk in flour and cook until bubbly for 1 minute.
• Slowly wisk in milk and remaining lemon pepper and continue stirring until thick, about 12 minutes.
• Remove from heat.
• Add cream cheese and stir until melted.
• Add lemon juice and zest , green onion and the crab and any liquid from th can.
• Keep warm over a very low heat.
• Broil or pan fry seasoned salmon about 3-5 minutes per side until salmon just flakes when press with a fork.
• Plate salmon and pour crab sauce over each filet.

16 BEST WAYS TO USE IMITATION CRAB

Steps:

• Select your favorite side dishes.
• Organize all the required ingredients.
• Prep a delicious seafood feast to remember!

17 IMITATION CRAB RECIPES

Steps:

• Choose from these 17 imitation crab recipes
• Serve and enjoy

STEAKS WITH CRAB SAUCE

Steps:

• Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side., Meanwhile, in a small saucepan, combine the cornstarch and wine or broth until smooth. Stir in the cream, mustard, horseradish, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in crab; heat through. Serve over steaks.

ITALIAN BLUE CRAB SAUCE

Steps:

• Using a large stockpot, cover the bottom of the pot with the EVOO.
• Once heated, saute the garlic, crushed red pepper, parsley and basil.
• Add in crushed tomatoes and tomato paste and simmer for 30 minutes.
• Add in the crab and simmer with the lid partially covered for several hours.
• Remove from heat and cool. Put back in refrigerator and allow to sit overnight.
• 1 hour before serving, take out and simmer again on the stove.
• Remove crabs to allow to cool. Serve sauce over spaghetti.
• Once the pasta course is complete, serve the whole crabs and pick out the meat. UNBELIEVABLE!

OUR 20+ BEST IMITATION CRAB RECIPES (+CAJUN CRAB DIP)

Steps:

• Combine all ingredients except the crab and mix until creamy and smooth.
• Fold in the crab meat.
• Place in the refrigerator to chill.

CRAB CAKE SAUCE

Steps:

• Gather the ingredients.
• Combine all of the ingredients in a food processor or high-speed blender. Blend until completely smooth.
• Garnish with fresh chopped parsley or dill, if using, and serve alongside crispy crab cakes and lemon wedges for squeezing. Enjoy.