SAUTEED CRABS
Fresh crabs are very common on the Gulf Coast. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash crabs; drop head first into rapidly boiling salted water and cook for 20 minutes.
- Drain water and open crabs; clean and reserve yellow fat.
- Pour lemon juice over crab meat.
- Melt butter and crab fat in a frying pan; add crab meat, seasonings and chopped pepper.
- Cook for 20 minutes.
Nutrition Facts : Calories 116.8, Fat 8.2, SaturatedFat 5, Cholesterol 53.1, Sodium 566.1, Carbohydrate 3.1, Fiber 0.8, Sugar 1.9, Protein 8.1
ROUSSOS SAUTEED CRABMEAT
Make and share this Roussos Sauteed Crabmeat recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, saute onion and mushrooms in melted butter until tender.
- Add in crabmeat and sherry; cook until thoroughly heated; adjust seasoning with salt and pepper.
- Garnish with parsley and lemon wedges.
SAUTéED BACK FIN CRAB MEAT
You can serve this alone, in little crab shells, or use it to fill crepes. I have used either canned or fresh crab meat for this, and also other types of crab, like jumbo lump or snow crab. It will also work with imitation crab, although I don't use that for health reasons.
Provided by Susan Feliciano
Categories Seafood
Time 20m
Number Of Ingredients 5
Steps:
- 1. Prepare crabmeat, then melt butter over medium heat in a 10-inch sauté pan. Sauté crab meat until it just begins to dry out.
- 2. Add wine, cover, and steam about 8-10 minutes on low heat.
- 3. Uncover, add green onions, and salt and pepper to taste. Stir over medium heat to desired moistness.
REASONABLE CRABMEAT SAUTE
Provided by Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper.
CRABMEAT SAUTé WITH HERBS
Steps:
- Gather the ingredients.
- Melt butter in a large skillet over medium-low heat.
- Add garlic and green onion to skillet and cook for about 3 minutes. Do not let garlic brown. Stir frequently.
- Add crabmeat to skillet and toss with garlic and green onion. Cook while stirring gently until thoroughly heated.
- Sprinkle crabmeat mixture with chopped chives and parsley. Drizzle with lemon juice.
- Serve crabmeat sauté on a salad or fresh greens, on toast points or baked puff pastry shells, or spoon it over hot cooked rice.
Nutrition Facts : Calories 212 kcal, Carbohydrate 4 g, Cholesterol 114 mg, Fiber 1 g, Protein 14 g, SaturatedFat 10 g, Sodium 421 mg, Sugar 2 g, Fat 16 g, ServingSize 6 servings, UnsaturatedFat 0 g
SAUTEED BACKFIN CRABMEAT RECIPE
Provided by knox_bh01
Number Of Ingredients 6
Steps:
- Sprinkle lemon juice over crabmeat and toss lightly. Saute shallots in butter over low heat until golden. Add crabmeat and cook over low heat until crab is heated through. DO NOT BROWN CRABMEAT. Season with salt and pepper and a dash of sherry or brandy.
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