MARINATED BLUE CRAB CLAWS
Save the claws the next time you have a crab boil at your house or purchase them already peeled from a local market. Make this one pot recipe ahead of time and pull it out of the fridge just in time for the party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield 6 to 8 appetizer servings
Number Of Ingredients 16
Steps:
- Combine all the ingredients except the crab claws in a large nonreactive bowl, and whisk to mix well. Add the crab claws and toss to coat. Cover, and refrigerate for at least 6 hours or as long as overnight.
- Serve chilled or at cool room temperature in individual serving bowls or allow guests to serve themselves from a large bowl.
MARINATED CRAB SALAD
Provided by Alton Brown
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.
- Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.
MARINATED CRAB CLAWS
These easy appetizers will disappear fast, so make plenty! Get your crab fingers for this dish at www.BigEasySeafood.com
Provided by Sarah Close
Categories Crab
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all together, pour over crab fingers and chill for two hours.
Nutrition Facts : Calories 342.2, Fat 36.2, SaturatedFat 5, Sodium 314.3, Carbohydrate 4.8, Fiber 1.2, Sugar 1.6, Protein 1
MARINATED CRAB LEGS
Marinated crab legs are then steamed over beer and onion. Great taste, even for those who claim to not like crab. I like to dip in melted butter!
Provided by Ashley
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 8h30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl with a cover, combine the crab legs, olive oil, lemon juice and parsley. Stir to coat the crab legs. Cover and refrigerate overnight.
- Put the garlic, beer, water and onion into a large pot. Place the crab legs in a steamer basket and set aside. Discard the marinade. Bring the beer mixture to a rapid boil, then insert the steamer basket. Cover and steam for 10 to 15 minutes, or until crab is cooked through.
Nutrition Facts : Calories 348.7 calories, Carbohydrate 10.7 g, Cholesterol 95.3 mg, Fat 11.7 g, Fiber 1.2 g, Protein 43.1 g, SaturatedFat 1.6 g, Sodium 1912.9 mg, Sugar 2.1 g
MARINATED CRABS
Something tells me it's gonna be a better crabbing summer - so here's a recipe to stash when cracking Old Bay steamed crabs needs a little variety. From The Times-Picayune. These used to be served at a restaurant called Mosca's. I listed the servings as posted in the recipe but it seems a skimpy main dish - 3 crabs person unless they are whale Jimmies like we haven't seen in years will leave folks here rooting out more grub. I plan to increase the crab but keep the marinade the same. BTW - the original recipe called for "boiled" crabs - couldn't bring myself to enter that! LOL (Eastern Shore anyone?) This recipe calls for that cooked crab so I included the steaming in the prep time. I did NOT include the overnight marination of those crab parts so plan ahead. MMmmmm! Will be eating these al fresco with newspaper tablecloth & plenty of cold 7 ounce Rolling Rocks or Bloody Marys... & napkins! BTW - this is my "go-to" Olive salad - Recipe#215696 - this is simply the best! Use it, you will love it! EDIT - used 3 lbs of large beheaded steamed shrimp in this recipe - steamed them with granulated garlic, smoked chipotle pepper (about a tsp scattered & 2 t of Lowry's) - outstanding results!
Provided by Busters friend
Categories < 4 Hours
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Pull off the steamed crabs' backs; scrape off the lungs and everything from the cavity except the fat. Cut off the eyes. Discard everything but the body, legs and claws. Cut the crabs in half with a sharp knife or kitchen shears. Cut off the claws. Do not pull them, or the meat will pull out of the body. Leave small legs on. With a nutcracker, crack both segments of each claw but try to leave them intact. With a sharp knife, cut off the small piece of shell that holds the lump crabmeat in place. Repeat gently with each crab, placing them in a large bowl.
- In a medium bowl, mix well all other ingredients except the olive salad. Pour over the crabs and stir very gently to coat without breaking them up. Tightly seal the top of the bowl and refrigerate at least 8 hours or up to 24. Stir gently several times. An hour before serving, add olive salad and stir gently. Serve in bowls with some of the liquid and plenty of French bread.
Nutrition Facts : Calories 954.8, Fat 59, SaturatedFat 8.2, Cholesterol 288.5, Sodium 1469.7, Carbohydrate 18.5, Fiber 3.1, Sugar 4, Protein 87
MARINATED CRAB CLAW COCKTAIL
Steps:
- In a large bowl, combine the onion, bell peppers, garlic, lemon juice, vinegar, oregano, oil, salt, and seafood seasoning. Stir until thoroughly mixed. Add the crab claws and gently stir them in. Refrigerate for at least 2 hours to let the flavors meld. This is best if marinated overnight. Remove the cocktail from the refrigerator about 1 hour before serving. Just before serving, stir gently to mix all the ingredients. Serve with sliced baguettes, lightly toasted or not, as your mood strikes.
- do it early
- This recipe can be made up to 1 day in advance, covered, and refrigerated.
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