crab meat

Crab Cakes Baltimore-Style

eggs,

celery

Saltine crackers

mayonnaise

Dijon-style mustard

Old Bay Seasoning

red hot pepper flakes

Worcestershire sauce

parsley

scallions

salt

pepper

crab meat,

bread crumbs

vegetable oil

This crunchy California roll sushi bowl is perfect for a quick dinner or an easy lunch for two. Avocado, toasted bread crumbs, pickled ginger, radishes, green scallions, and cucumbers make this a colorful and beautiful meal. Top it with an easy homemade spicy aioli to perfectly balance the flavors.

Crunchy California Roll Sushi Bowl Recipe by Tasty

water

kosher salt,

sushi rice, rinsed until the water runs clear

sugar

rice vinegar

canola oil

panko breadcrumbs

½ teaspoon pepper, plus more to taste

siracha

oz crab, 2 cans, drained

persian cucumber, thinly sliced

radishes, thinly sliced

nori, thinly sliced

scallion,

sesame seed

pickled ginger

avocado, diced

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In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.

In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.

Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.

Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.

In a small bowl, stir together the mayonnaise and Sriracha until smooth.

To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.

https://vid.tasty.co/output/119634/landscape_480/1544739524

Puerto Rico is famous for its fritters, and alcapurrias are among the most coveted. Imagine a tamale made of green banana and root vegetable masa that is stuffed with savory meat or seafood, and then deep fried. You typically get them from the kioskos, roadside stands along Puerto Rico’s beaches and highways, particularly in Loíza, a town on the northeastern coast that is the island’s African heart</span>. At home, they’re often made over the holidays, as many hands make light work. The flavor is unmistakable: earthy green banana and taro cut by savory <a href="https://cooking.nytimes.com/recipes/1022007-sofrito">sofrito</a>, briny capers and delicate crab meat. The filling, often called a salmorejo, is usually made from local land crabs, but commercially available lump crab is a fitting substitute. This recipe is adapted from one by María Dolores “Lula” de Jesús, the 84-year-old owner of El Burén de Lula in Loíza, who is considered by many to be a madrina, or godmother, of this and other dishes with African origins.

Alcapurrias de Jueyes (Crab-Stuffed Fritters)

annatto seeds

Kosher salt

white yautia (taro root)

green bananas

annatto oil

sofrito

drained capers, chopped

store-bought

crab meat (about 2 cups)

Vegetable oil, as needed (about 4 cups)

sauce,

Prepare the annatto oil: In a small saucepan, heat oil and annatto seeds over medium-high. Once the mixture comes to a rolling simmer, remove saucepan from stove, stir to combine, then let rest for 5 minutes. Transfer oil to a heat-safe container, straining out seeds through a fine-mesh sieve, and set aside. (Makes 3/4 cup.) You’ll use this oil in three separate steps to come.

Prepare the masa: Fill a large bowl with cold water and a fistful of salt. Peel and chop yautia and green bananas into 1-inch pieces, then soak in the salted water until ready to process.

Cut at least 32 squares of wax paper about 4 to 5 inches each. (Traditionally, banana leaves are used, but, since they can be difficult to source, wax paper is an appropriate substitute.)

Drain yautia and bananas well, then use a clean cloth to dab any excess water. Working in two batches, add half the drained yautia and bananas to the food processor with 1 tablespoon salt, and pulse until fully incorporated. Repeat with the remaining yautia, bananas and 1 tablespoon salt, processing to the texture of chunky hummus.

Return the first batch of blended yautia and bananas to the food processor, turn it on and gradually pour in 1/2 cup annatto oil, blending the mixture until smooth and dark yellow in color. Taste for salt, then transfer to a large bowl and refrigerate for an hour or more so it can set. (This will make about 9 to 10 cups of masa.)

Prepare the filling: In a medium saucepan, bring 3 tablespoons annatto oil to a simmer over medium heat. Add sofrito, capers, sazón and 1 teaspoon salt, and cook, stirring occasionally, for 5 minutes, until most of the liquid has evaporated. Lower heat to medium-low and add crab meat, stirring well to incorporate. Cook for another 3 to 5 minutes, stirring occasionally until flavors blend and crab has soaked up the seasoning. Adjust salt as needed.

Create an assembly line on a long dining table or counter, preferably atop a cloth or towels you don’t mind getting stained. From left to right, arrange the remaining annatto oil, wax paper squares, masa, crab filling and a large plate or baking sheet. Have a finger bowl with water and a clean towel available in case your hands get messy.

Using a small teaspoon, smear about 1/8 teaspoon of annatto oil in a wide oval shape nearly to the edge of the paper. Add about 2 tablespoons of masa, then spread in a wide oval over the annatto oil, leaving at least a 1/2-inch border of paper uncovered. Add about 2 to 3 teaspoons crab to the center of the masa, taking care not to overfill. Fold the paper in half, creating a half-moon shape, and seal the edge by pressing the masa lightly with your fingers, careful not to let the filling spill out. Stack carefully on a plate or baking sheet, and return to the fridge until ready to fry. (These fry up best when they’ve had time to rest in the refrigerator. If you’d like to prepare these ahead of time, you can refrigerate them for several hours, or store in the freezer for several months. They can be fried directly from the freezer.)

In a deep, heavy-bottomed pan or deep fryer, bring about 2 inches of vegetable oil (at least 4 cups) to a simmer over medium-high heat until it reaches 350 degrees on a candy thermometer. Working in batches, carefully transfer each alcapurria to the simmering oil, sliding it off the paper onto your hand, then carefully dropping in the oil. Gently nudge the alcapurrias with heat-safe tongs to prevent them from sticking. (The filling may burst through the edges, causing oil to splatter, so keep a splatter guard handy, if you have one.) Turn each fritter a few times until evenly dark golden brown, about 5 to 7 minutes.

Remove from oil and drain on a baking sheet lined with paper towels and cook remaining alcapurrias. Let rest for at least 5 minutes before eating, as they are quite hot. Sprinkle each bite with your hot sauce of choice.

These tostadas make for a perfect appetiser or addition to any share table. Recipe by Raph Rashid.

Crab tostadas with green mango

tomato, seeds removed,

Lebanese cucumber, peeled, seeds removed, finely chopped

lime

corn chips

green mango, peeled, shredded

cooked crab meat

chives,

onion

garlic

avocados

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977445562001&=domain=del

5348771529001-5977445562001

This style of crab dip, often referred to as Maryland crab dip because of its Chesapeake Bay origins, makes for a festive appetizer. Here, it’s served hot out of the oven and is extra creamy thanks to the combination of cream cheese and a little mayonnaise. Though crabs are plentiful this time of year — and you can certainly make this with freshly steamed and picked meat if you’d like — canned lump crabmeat makes this dish simple to assemble. Just be careful to leave the clumps of meat as intact as possible when mixing. A sprinkle of cayenne pepper and a generous douse of hot sauce add heat to this flavorful dish.

Spicy Crab Dip

unsalted butter, softened, for greasing

cream cheese, softened

shallot, minced

garlic cloves,

lemon juice (from 1 lemon)

Cajun seasoning

mustard powder

Parmesan

crabmeat,

Black pepper

butter crackers, finely ground, plus more for serving

cayenne,

baguette,

Celery sticks and carrots,

Heat oven to 375 degrees. Grease an 8-inch cast iron skillet or 1-quart baking dish with butter.

In a large bowl, combine the cream cheese, mayonnaise, shallot, chives, garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and 1/3 cup Parmesan. Stir until well combined. Add the crabmeat and gently stir until just combined, trying to not break up the large lumps. Season with pepper to taste.

Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 tablespoons Parmesan on top.

Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.

Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine

Crab linguine with chilli &amp; parsley

linguine

olive oil

red chilli, deseeded and chopped

garlic cloves, finely chopped

small splash, about 5 tbsp, white wine

lemon (optional)

Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn’t stick.

While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.

When the pasta has had its cooking time, taste a strand – it should have a very slight bite. When it’s ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.

Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it’s starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

For many African Americans, seafood gumbo is an essential part of New Year’s celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family’s southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.

Seafood Gumbo

oregano

thyme

bay leaf (see Tip 1)

garlic powder

onion powder

red-pepper flakes,

smoked paprika

kosher salt (Diamond Crystal)

black pepper

salted butter

all-purpose flour

onion,

celery stalk, finely chopped

red bell pepper, finely chopped

grape tomatoes, halved

shrimp (optional; see Tip 2)

tomato paste

chicken stock

lemon juice

lobster

picked crab meat

sea scallops

shrimp

Kosher salt and black pepper

jasmine rice,

Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.

Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.

Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.

Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.

While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.

Season the gumbo to taste with salt and pepper and serve over rice.

At All’onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon’s racy Japanese cousin. I remembered the dish as I savored the food-friendly, energetic white Bordeaux. The good acidity and citric notes of these wines welcome seafood. Though Mr. Jaeckle’s version calls for peekytoe crab, it is all but impossible to find in most retail fish markets, so he allowed for regular lump crab meat. As for the yuzu juice, it’s sold in Japanese markets. Look for a refrigerated brand that has no preservatives. You’ll have plenty left over, enough to test your cocktail-making chops before dinner.

Linguine with Crab Meat

jalapeño, cored, seeded, very finely minced

lemon

yuzu juice (sold

extra virgin olive oil

button mushrooms, sliced

Salt

Japanese togarashi pepper

garlic,

dry white wine

seafood stock

unsalted butter

tarragon leaves

Combine jalapeño, lemon zest and yuzu juice in a small dish and set aside. Heat half the oil in a large sauté pan. Add the onion and cook on medium-high until it starts to caramelize. Remove it. Add the mushrooms to the pan and cook until they start to brown. Return the onions to the pan, add the tomatoes and cook until they start to dry out. Pulse the mixture in a food processor until very finely chopped. Add the jalapeño mixture and season to taste with salt and togarashi. The mixture should have a touch of heat.

Bring a pot of salted water to a boil for the pasta. Heat the remaining oil in the sauté pan on low. Add the garlic, cook until it softens, then add the wine. Increase heat to medium high and reduce until the wine films the pan. Add the stock and the tomato mixture. Stir, then add the crab.

Cook the pasta until it is al dente, about 3 minutes. Drain and add it to the sauté pan. Add the butter. Use tongs to toss all the ingredients together. Divide among 4 warm plates, scatter tarragon on each and serve.

A vintage recipe that's still every bit as delicious today! 

Nana's Crab Roll-Ups

Velveeta cheese, sliced

butter (two sticks), divided

oz imitation crab meat

white bread (the cheap stuff!)

Sesame Seeds

In a medium bowl, melt cheese and ½ cup butter. Stir until fully combined.

Break crab into small pieces. Add to the butter mixture and stir.

Cut the crust off of the bread slices and roll out with a rolling pin until completely flattened.

Spread a line of the crab mixture across the flattened bread slice and roll tightly.

Place rolls in a prepared 9x13 baking dish and refrigerate for a minimum of 1 hour.

Remove dish from fridge and cut each roll in half.

Dip each roll in the remaining melted butter then place back in baking dish seam down. Sprinkle sesame seeds across top.

Broil on medium high for 3-5 minutes or until golden brown.

In a medium bowl, melt cheese and ½ cup butter. Stir until fully combined. 

Mace, nutmeg’s peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from “Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island,” comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this <a href="https://cooking.nytimes.com/recipes/1022373-fry-sauce">sauce</a>, with the addition of grated onion and lemon.

Crab Cakes

bread

self-rising flour (see Tip)

355 milliliters whole or 2-percent milk

white vinegar

mace

lump crab meat, drained if needed

120 milliliters vegetable oil, plus more as needed

Heat the broiler to 500 degrees (or its highest setting). On your oven’s highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes. 

Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.

In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes. 

Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.

Add the crab meat to the cream sauce and mix lightly with a fork; don’t break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds — about the size of the palm of your hand, and roughly 1 1/2 inches thick.

Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake. 

Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.

Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.

A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about. This is a rosy bisque-like shellfish quiche with a handful of crab meat (use shrimp or lobster if you like).

Top 14 crab meat recipes from across the web

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Crab Cakes Baltimore-Style

Crunchy California Roll Sushi Bowl ...

Alcapurrias de Jueyes (Crab-Stuffed...

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Spicy Crab Dip

Crab linguine with chilli & par...

Seafood Gumbo

Linguine with Crab Meat

Nana's Crab Roll-Ups

Crab Cakes

Crab-Meat Quiche

Crab Omelette on Rice (Tenshinhan)

Crab Rice

Crab Rangoon (Crispy Recipe)

Top 14 crab meat recipes from across the web

The most viewed crab meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crab Cakes Baltimore-Style

Crunchy California Roll Sushi Bowl ...

Alcapurrias de Jueyes (Crab-Stuffed...

Crab tostadas with green mango

Spicy Crab Dip

Crab linguine with chilli &amp; par...

Seafood Gumbo

Linguine with Crab Meat

Nana's Crab Roll-Ups

Crab Cakes

Crab-Meat Quiche

Crab Omelette on Rice (Tenshinhan)

Crab Rice

Crab Rangoon (Crispy Recipe)

The most viewed crab meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Crab linguine with chilli & par...