Crafty Crab Sauce Food

CRAB SAUCE

Steps:

• Saute shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add white sauce, bring to a boil and season to taste with salt and pepper. Fold in cucumbers and chives and serve over ink pasta.

COPYCAT BOILING CRAB RECIPE

Steps:

• Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.
• Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn and sausage (add potatoes, corn, and sausage 15 minutes prior to crawfish). While they are cooking make the sauce:.
• Melt the margarine over low heat in a large saucepan. Add garlic and saute until translucent.
• NOTE: This will get salty fast with the Cajun seasoning and Old Bay, so add them in tiny, tiny amounts. Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. then add more for spiciness), lemon pepper, paprika, and liberally add Louisiana Hot Sauce. When you have the mixture right, add a tiny bit of lemon juice (roughly 1/4 lemon).
• Simmer for 10 minutes and check for flavor. Add more cayenne, paprika, or hot sauce as desired.
• Drain the boiling water (or ladle out the crawfish, sausage, and vegetables) and mix the sauce in with them. Serve with hot crusty french bread.

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!

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.