HEALTHY PASTA WITH SPICY CRAB
"I was training for a marathon when I created this recipe. Crab is high in protein but low in fat, so it's a great balance to the carbs."
Provided by Bobby Flay
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.
- Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.
Nutrition Facts : Calories 440 calorie, Fat 8 grams, Cholesterol 53 milligrams, Sodium 280 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 27 grams
POTTED CRAB
Rustle up Tom Kerridge's crab starter with a hint of smoked paprika for your next dinner party. You can make it ahead, leaving you time to sit down and enjoy
Provided by Tom Kerridge
Categories Starter
Time 12m
Number Of Ingredients 8
Steps:
- Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.
- Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don't let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.
Nutrition Facts : Calories 715 calories, Fat 45 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.6 milligram of sodium
SPICED POTTED CRAB
A great get-ahead starter for the summer which can be made up to two days in advance
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Tip the crab into a bowl and check for any pieces of shell. Melt 100g of the butter and add half the chilli, the lemon juice, nutmeg and salt. Add to the crab and mix well. Pack into a bowl or jar, pressing down lightly.
- Melt the remaining butter. When it is foaming, remove from the heat. When the foam has died down, carefully skim off any scum that is on the surface with a teaspoon, then pour the clear butter over the crab, leaving behind any milky sediment. Scatter over the remaining chilli and put a bay leaf in the centre.
- Leave to set in the fridge for about 1 hr. Serve on a board with the prawns and radishes, with toasted rustic bread.
Nutrition Facts : Calories 283 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 10 grams protein, Sodium 0.89 milligram of sodium
BLUE CRABS WITH SPICY BUTTER
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the beer and vinegar with 1 cup of water in a very large pot. Add a steamer insert and bring the liquid to a boil over high heat. Add the crabs and 1/4 cup of the Old Bay and cook, covered, until the crabs are bright red, 20 to 30 minutes, depending on the size. Transfer the crabs to a large platter and sprinkle with the remaining 1/4 cup Old Bay.
- Serve the hot crabs with the Spicy Butter and lemon wedges on the side.
- Make the butter while the crabs cook: combine the butter, Old Bay, cayenne and garlic in a small saucepan over medium heat. Melt the butter, skimming off any foam that rises to the surface. Pour the melted butter into a small ramekin, leaving the milk solids in the saucepan.
POTTED CRAB
Categories Shellfish Cocktail Party Quick & Easy Lemon Crab Sherry Spring Gourmet
Yield Makes 4 to 6 hors d'oeuvre servings
Number Of Ingredients 14
Steps:
- Remove crabmeat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat.
- Transfer mixture to dish and tamp down. Cover surface with wax paper, then cover dish with plastic wrap and chill at least 2 hours. Bring to room temperature before serving.
SPICY CRAB BOIL
Provided by Food Network
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a very large pot combine beer and lemon with 3 cups water. In a coffee grinder or spice mill, grind spices to a coarse powder; add to pot. Bring to a boil over medium-high heat, reduce heat to medium and simmer vigorously, 10 minutes. Add crabs and cover pot tightly. Bring to a boil and simmer 8 minutes. Serve on lots of newspapers with a small hammer, picks and lemon.;
SPICY CRAB BOIL FOR BLUE CRABS
Provided by Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- To make the spice mix, grind the mustard, celery, cumin, dill seeds, and bay leaves in an electric spice grinder or a clean coffee grinder. Place the freshly ground spices in a large bowl and mix in the paprika, chile powder, red chile flakes, and thyme. Add the fresh herb sprigs to the bowl.
- Put some water and a steamer insert in the bottom of a very large pot. Add the crabs, sprinkling the spice mix and the herb sprigs between the crabs as you layer them in the pot. Put the lid on, bring the water to a boil, and steam until the crabs are cooked, about 20 minutes. The crabs should be a bright red. Remove the crabs from the pot, serve hot, and pass around crab crackers or hammers.
SPICY CRAB DIP
With cayenne pepper and hot sauce (both optional), this delicious dip doubles up on the heat. Chock-full of crabmeat, this appetizer feels special, yet it only takes minutes to prepare. -Carol Forcum, Marion, Illinois
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a food processor, combine the first 8 ingredients. Cover and process until smooth. Transfer to a large microwave-safe bowl. Stir in crab; mix well. , Cover and microwave on high until bubbly, 2-3 minutes. Serve warm with crackers or vegetables.
Nutrition Facts : Calories 82 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
POTTED CRAB
This recipe is from the March 2004 issue of Gourmet Magazine. Potted crab is best made 1 day ahead to allow the flavours to develop and it can be kept covered and chilled for up to 3 days.
Provided by Chef Regina V. Smith
Categories Crab
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove crab meat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat.
- Transfer mixture to 4 to 6 individual serving ramekins and tamp down. Cover the surface of each ramekin with a circle of wax paper, then cover the dishes with plastic wrap and chill at least 2 hours, preferably overnight.
- Bring to room temperature before serving.
Nutrition Facts : Calories 383.9, Fat 25.5, SaturatedFat 14.8, Cholesterol 164.2, Sodium 1579.9, Carbohydrate 1.6, Fiber 0.1, Sugar 0.4, Protein 34.9
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