Jonah Crab Claws Taste Food

JONAH CRAB CLAWS

Jonah Crab Claws image

Everyone loves crab claws and these tender sweet Jonah crab claws will make the perfect addition to your dinner table or get together.

Provided by Chef Dennis Littley

Categories Entree

Time 20m

Number Of Ingredients 13

Ingredients

2 lb Jonah crab claws or stone crab claws
1 cup mayonnaise
2 tablespoons half-and-half
4 teaspoons dry mustard
2 teaspoons Worcestershire sauce
1 teaspoon A.1. Steak Sauce
Sea salt and freshly ground black pepper (to taste)
1-2 cloves garlic chopped
4 tablespoons butter
1 cup ketchup
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
3 teaspoons prepared horseradish (adjust to taste)

Steps:

Steam claws for 3-4 minutes just long enough to warm them or serve them cold

Nutrition Facts : Calories 508 kcal, Carbohydrate 13 g, Protein 27 g, Fat 37 g, SaturatedFat 9 g, Cholesterol 126 mg, Sodium 1177 mg, Sugar 10 g, ServingSize 1 serving

JONAH CRAB CAKES

Jonah Crab Cakes image

For a sensational appetizer for a spring lunch or dinner, these flaky crab cakes are just the solution. For a stunning presentation, serve them topped with diced tomatoes and baby arugula.

Provided by Chef mariajane

Categories Crab

Time 12m

Yield 10 crab cakes

Number Of Ingredients 15

Ingredients

1 lb crabmeat
1 tablespoon finely chopped parsley
1 tablespoon fresh lemon juice
1 green onion, finely chopped
1 1/4 teaspoons Dijon mustard
1/2 teaspoon white pepper
1/4 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 pinch kosher salt
8 ounces halibut, cod or 8 ounces haddock fillets, finely chopped
1 egg, lightly beaten
3/4 cup 35% cream
3 tablespoons dry breadcrumbs
4 tablespoons butter, divided
1 large tomatoes, seeded and diced baby arugula

Steps:

In a bowl, combine crabmeat, parsley, lemon juice, green onion, mustard, pepper, Tabasco, and Worcestershire sauces and salt; set aside.
In a large bowl, combine halibut, egg, cream and bread crumbs; mix gently. Stir in crab mixture; cover and refrigerate overnight.
Form crabmeat mixture into 10 cakes (each about 1/3 cup) . Chill for a minimum of 1 hour or overnight.
Preheat oven to 375°F Line a baking sheet with parchment. Heat a large skillet over medium-high heat; add half the butter and swirl to coat the pan. Add half th crab cakes, and brown on both sides. Place on prepared baking sheet and repeat with remaining butter and crab cakes.
Bake for 12 minutes or until cook through.
Garnish with diced tomato and baby arugula, if using.
COOKING TIPS: If using frozen crab meat, thaw in refrigerator. Place in a sieve. Remove any cartilege, if necessary; and press firmly to remove liquid.
Pat fillet dry before chopping. If crab mixture is too moist to shape into cakes, add more breadcrumbs (1 tsp) at a time and mix thoroughly.

Nutrition Facts : Calories 176.4, Fat 11.6, SaturatedFat 6.7, Cholesterol 79.6, Sodium 476.6, Carbohydrate 3.1, Fiber 0.4, Sugar 0.8, Protein 14.6

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