Crab Recipes
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Crab Recipes

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The help of simple crab recipes one can make them with no trouble. In most of the places, crabs are the most popular seafood and are cooked in plenty. Eating a crab dish is also good for health as it ...

The help of simple crab recipes one can make them with no trouble. In most of the places, crabs are the most popular seafood and are cooked in plenty. Eating a crab dish is also good for health as it contains nutrients and vitamins in large number.

http://www.gourmetrecipe.com
http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/crab-recipes

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    Crab Recipes Crab Recipes Document Transcript

    • Crab RecipesCrabs are among the most popular wild and cultured seafoods globally and compriseabout 20% of marine crustaceans consumed. They fall under the same scientificclassification as shrimps and lobsters with several legs covered in an external skeletonor shell. In the case of crabs, most of the edible meat is found in the front claws likelobsters. Other bigger varieties also yield meat from the other legs. Some speciesgrow to an incredible size like the coconut crab native to the Indian and PacificOceans. It is the largest land-living arthropod (animals with external skeletonsincluding spiders and insects) in the world with a leg span of three feet weighting upto four kilograms!Unlike squid, cuttlefish and octopus, crabs take more steps to prepare and consumesince the tender edible meat is enclosed in a hard shell exoskeleton though there aresome species of soft-shell crabs that are entirely edible. In some Asian cuisines, thefat as well as the roe or eggs of the female crab are also consumed. The smallermorsels of meat are also carefully extracted from inside the body enclosed by a hardcarapace. It takes some skill to get the meat from the body of crabs which also hasthe inedible gills and other organs. This is probably why most just prefer to crack openthe claws and legs for bigger chunks of the delectable juicy meat.Crabs are also great additions to salads and mixed seafood soup. For somepreparations like crab cakes and chowder, only the tender flaky meat is needed whileother recipes like Singaporean chili crabs, it is cooked whole with spices andtraditionally served with an apron and crab claw cracker. Having a mild flavor, cookthem in simple dishes to let the mild ocean flavors come out.Like other seafoods, crab prices vary depending on the source, rarity and proximity tothe place where they are caught. Snow crabs caught off the frigid waters of the ArcticOcean in Newfoundland, Greenland and Norway fetch exorbitant prices due to theimmense effort (not to mention hazards) it takes to catch them. Male and femalecrabs are also segregated in markets while the more tender and meaty femalesfetching a higher price.Do note that not all types of crabs are edible. Though not poisonous, tiny hermit crabsthat inhabit the abandoned shells of other sea creatures will not yield much meat.Other species are toxic so care must be taken when deep sea fishing and a seeminglyharmless-looking creature is caught in the net.
    • Artichoke hearts with crabs, horseradishbutter and chiveIn Italy, artichoke hearts in oil are the usual vegetable for spring in the Four Seasonspizza (with olives for summer, mushrooms for autumn and prosciutto for winter).InSpain, the more tender younger and smaller artichokes are used. They can besprinkled with olive oil and left in hot ashes in a barbecue, sauteed in olive oil withgarlic, with rice as paella or sauteed and combined with eggs in a tortilla (frittata).More often cited are the Greek artichokes (? la polita), of which probably the finestexamples are to be found on the island of Tinos.Servings: 4Preparation Time: 60 minutesCooking Time: 60 minutesRecommended Wine: Jurancon secIngredients:4 artichoke hearts, 0.44 lbs. crab meat, 2 shallots, 1 cup white wine, salt, pepper, 17 ½tablespoons butter, 2 teaspoons nutmeg, 0.44 lbs. potatoes, 0.44 lbs. celeriac, 1 spoondried tomatoes, 4 teaspoons flat parsleyFor white butter: 1 tablespoon flour, 2 spoons vinegar, 8 cups waterPreparation Instructions:Cook artichoke hearts in white wine for about 45 minutes. Remove the hearts. Cutcrab into portions. Heat in white butter, along with the artichoke hearts. Prepare acelery puree and garnish the heated artichoke hearts with it. Place the crab on top ofthis. Finish with the white butter and horseradish. As garnishing, decorate with driedtomatoes and parsley.
    • Seafood Salad (Ligurian)Salads dont have to be boring – theres no reason at all you should stick with plain oldlettuce and carrots to create a light meal. Looking for seafood salad recipes? Seafoodsalad is very tasty to the seafood lover. There are several recipes you can use to makeseafood salad. Try one of our recipes for lobster or seafood, including seafood salads,lobster salad and seafood sandwich recipes.Servings: 4Preparation Time: 30 minutesCooking Time: 30 minutesRecommended Wine: Chardonnay del Collio, Gli Archetipi Farra dIsonzo, PuiattiIngredients:8 fresh prawns, 8 fresh crayfish, 3.5 oz. mussels (prepared), 3.5 oz. quahog (roundclam), 3.5 oz. octopus, 3.5 oz. fresh calamari, 1 teaspoon fresh marjoram, 1 teaspoonfresh parsley Court Bouillon: 1 carrot, 1 branch celery, 1 onion, 2 laurel leaves For thesauce: 8.8 oz. olive oil, 1 1/2 tablespoons water, 1 pressed lemon, saltPreparation Instructions:Place the already prepared seafood in the court-bouillon, along with salted water,carrots, celery, onions and laurel. Drain and season with the sauce, chopped parsley,and marjoram.
    • Small crab cakes with pistachios, olives andPerigord verjusA crab cake is an American dish composed of crab meat and various other ingredients,such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings.Occasionally other ingredients such as red or green peppers or pink radishes areadded, at which point the cake is then sautéed, baked, or grilled and then served. Crabcakes are traditionally associated with the area surrounding the Chesapeake Bay, inparticular the state of Maryland and the city of Baltimore.Servings: 4Preparation Time: 35 minutesCooking Time: 35 minutesRecommended Wine: Pouilly fuisseIngredients:1.8 oz. crab meat, 1 cup jelly made of beef fond (see recipe below), diced vegetables(carrots, leek, celery, and zucchini), pistachios, string beans, dried vegetables, tomatosauce, 1 teaspoon liquid sour cream, 1 teaspoon olives, 2 teaspoons verjuice (juicemade from unripe grapes)Preparation Instructions:Prepare a jelly with beef fond and verjuice. Season. Add the diced vegetables andpistachios. Place the meat from the crab in circles on a metal dish. Cover with jelly andrefrigerate. Place the tomato sauce with the olives and string beans on the dish.Garnish the crab with some sour cream and dried vegetables.LINK LISTS:http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/crab-recipeshttp://www.gourmetrecipe.com/recipes/artichoke-hearts-with-crabs-horseradish-butter-and-chivehttp://www.gourmetrecipe.com/recipes/seafood-salad-ligurianhttp://www.gourmetrecipe.com/recipes/small-crab-cakes-with-pistachios-olives-and-perigord-verjus