Hot Buttered Crab Food

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.

CREAMY SAUCE BUTTER CRABS

Steps:

• Clean crabs and steam them, then drain well.
• Remove the pincers and crack with a pestle.
• Trim the legs and cut each crab into four pieces.
• Set aside.
• Heat margarine in a wok until melted then add the milk.
• Gently simmer the mixture over a medium heat.
• Add the curry leaves, hot chilli and seasoning.
• Simmer for 10–15 minutes.
• Add thickening and stir gently over a very low heat until sauce is thick and glossy in texture.
• Return crabs to the mixture and cook over a very low heat for about 1 minute.
• Dish out the crabs with the curry leaves, chilli padi and a little of the sauce.
• Serve immediately.

CRAB ROLLS

Steps:

• Toss the crabmeat in the melted butter. Mix all the remaining ingredients except for the buns in a large bowl. Fold the crabmeat into this.
• Grill or toast the buns; you can spread some butter on the buns first if you'd like. Fill with the crab mixture. Serve with pickles and potato chips.

CHINESE BUFFET STYLE CRAB

Steps:

• Preheat oven to 350 degrees.
• Break crab into smallish bite-size chunks into a bowl.
• Stir in mayonnaise to coat.
• Bake for about 10 to 15 minutes until bubbly, but not brown.
• Enjoy!

HOT CRAB SALAD

Steps:

• Preheat oven to 375 degrees. Combine all the ingredients, except the crackers, and place in 4 individual ramekins or 1 large gratin dish. Top evenly with crushed butter crackers. Bake in oven for 20 - 25 minutes, until heated through.

HOT BUTTERED CRAB

Steps:

• Extract all the meat from the crabs. Wash and reserve the shells.
• Finely chop the garlic and anchovies, then fry them gently in a little of the butter for about 3 minutes. Add the vermouth, lemon juice and remainder of the butter, and season with the nutmeg and a good dash of hot pepper sauce to taste. Stir in half of the bread crumbs and the crabmeat. Season with salt and pepper to taste. Stir to blend and cook for about 5 minutes. Add most of the chopped parsley.
• Transfer the buttered crab mixture to the crab shells, and sprinkle with the remaining bread crumbs and parsley. Cook under a preheated hot grill until bubbling and brown.

CHEF JOHN'S HOT BUTTERED RUM

Steps:

• Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
• To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.