Crab Recipes
Creamy Crab and Pasta Salad (Serves 4) Warm Lime Buttered Crab Toes, with a Caribbean Salad serves 4-6 Cajun Crab Toes Crab Supreme (Serves 4) Crab Toe Caesar Salad (Serves 4 as Starter)
Ingredients;
350g pasta shells
120ml yoghurt
120ml mayonnaise
1 tbsp lemon juice
1 tbsp wholegrain mustard
1 tbsp chopped dill
Salt and freshly ground black pepper
1/2 red pepper, 1/2 green pepper, diced
100g spring onion, chopped
Method;
1 Cook the pasta shells according to the packet instructions, drain
2 In a large bowl, mix together the yoghurt, mayonnaise,lemon juice, mustard and dill. Season with salt and pepper.
3 Stir the pasta with the crabmeat, peppers and onion into the sauce, cover and chill before serving.
Ingredients;
4 tbsp olive oil
2 tbsp dry white wine
2 tbsp wholegrain mustard
1/2 lime, juiced
salt and freshly ground black pepper
1 ripe mango, skinned and cut into chunks
1 large firm, ripe papaya skinned and cut into chunks
2 sticks celery, thinly sliced
1 small red chilli pepper finely chopped
1 small red onion, thinly sliced
2 large firm, ripe avocadoes, skinned and cut into chunks
150g butter, melted
1/2 tsp chilli oil
1 large pinch cayenne pepper
1/2 lime, juiced
1kg crab toes
Method;
1 Whisk together olive oil, wine, mustard and lime juice, add salt and pepper to taste, set on one side
2 In a large bowl, mix the mango, papaya, celery, chilli and onion
3 Top the salad with the avocado and pour the dressing over the avocado, cover and chill
4 Heat the grill to med/high
5 Blend the melted butter with the chilli oil, cayenne and lime juice and brush liberally over meat of
each crab toe
6 Place crab toes under grill for 5 mins, turning once.
7 Drizzle any unused butter mixture over the salad and stir gently
8 Serve salad with warm crab toes on top
Ingredients;
250ml Plain yogurt
1 Tsp Cajun seasoning
Grated zest of 1 lemon
1 Tsp lemon juice
1 Tsp chopped garlic
500g Crab toes
1.5 Tbsp sunflower oil
Method;
1 Mix together the yoghurt, cajun seasoning, lemon zest, juice and garlic.
2 Dip the flesh of each crab toe into the mixture to coat well, chill for 30min.
3 To cook, heat the oil in a large frying pan over a medium heat, fry the toes untill golden brown.
4. Serve hot with salad
Ingredients;
1 Onion, finely diced
1/2 Green pepper, diced
4 Tbsp butter
1.5 Tbsp plain flour
300ml Milk
0.5 Tsp chilli powder
Salt and freshly ground black pepper
700g Crabmeat
200ml Mayonnaise
1 Dash hot pepper sauce
3 Tbsp breadcrumbs
1 Tsp paprika
Method;
1 Gently cook the onion and greenpepper in 3 tbsp of butter, stir in the flour, gradually stir in the milk, add the chilli and season. Bring to the boil, stirring, cook for 2mins until thickened. Heat the oven to 180C/350F/Gas4.
2 Remove from the heat, stir in the crab, mayonnaise and hot pepper sauce, transfer to a shallow baking dish.
3 Melt the remaining butter and stir in the breadcrumbs. Sprinkle over the crab mixture and bake for 25-30 mins. Sprinkle with the paprika.
Ingredients;
4 tinned anchovy fillets in brine
2 Tbsp mayonnaise
1 Tsp lemon juice
12 crisp lettuce leaves, torn
2 Tbsp fresh croutons
2 Tbsp chopped, crispy cooked bacon
350g Crab toes
55g Fresh parmesan shavings
Freshly ground black pepper
Method;
1 In a food processor blend the anchovy fillets, mayonnaise and lemon juice. Season with pepper.
2 In a large bowl toss the lettuce leaves, croutons and bacon in the mayonnaise dressing until well covered.
3 Distribute the dressed leaves and croutons enenly between 4 bowls, place the crab toes on the top of each salad and scatter the parmesan over the top.
Rosti Crab Cakes
Ingredients;
300g of firm potatoes
1 Tbsp lime juice, 1 lime cut into quarters
2 Tsp lime zest
4 spring onions, finely sliced
1/2 Tsp cayenne pepper
2 Tbsp chopped coriander
Salt and pepper
Sunflower oil for frying
Method;
1 Put the whole potatoes, unpeeled, into boiling salted water and simmer for 10 mins, refresh in cold water.
2 In a bowl mix the crabmeat with the lime juice, zest, onions, cayenne and season.
3 Drain the potatoes and peel off the skin, grate with a course grater.
4 Stir the grated potatoes into the crab mixture.
5 Gently form 12 balls of the mixture and flatten them into cakes, cover and chill for 2 hours.
6 Heat the oil in a frying pan and fry the cakes over a medium heat until golden brown. Drain on kitchen paper.
7 Serve as desired.
Creamy Crab Tagliatelle serves 4
Ingredients;
2 sweet red peppers, halved & deseeded
2 tbsp olive oil
400g fresh egg Tagliatelle
200ml white wine
200ml double cream
2 tbsp wholegrain mustard
450g white crabmeat
salt & freshly ground black pepper
8 spring onions, finely sliced
Method;
1 Preheat oven to 200C /400F/Gas 6
2 Lay the halves of red pepper in a roasting tin, drizzle with oil and roast in the oven for 15 mins.
Remove & leave to cool
3 Boil the white wine in a large pan for 2 minutes
4 Add the cream & mustard & heat through.
5 Cook the pasta according to the packet instructions and drain.
6 Turn the pasta into the pan with the sauce
7 Add the crabmeat and toss well
8 Turn into a hot serving dish