Crab Saute Scampi

Good Monday morning Foodies! I hope everyone had a nice relaxing weekend!
I spent Saturday evening preparing another great seafood dish in honor of National Seafood Month! This week's recipe was an easy Crab Saute Scampi with Lobster Gram's Fresh Catch Jonah Crab Meat.
The Fresh Catch Jonah Crab Meat from Lobster Gram is ideal for so many recipes because of how convenient it is! Two lbs of this fresh Jonah Crab Meat already cooked, picked and shelled for you! All you have to do is find your favorite recipe and toss in the crab!
Gourmet does not have to mean complicated! In my experience, the easiest way to create a five star feast is working with quality products and letting that quality shine through.
This recipe is a great example of just that!

How to Make Crab Saute Scampi


Ingredients
12 oz. cooked Jonah Crab meat
1/2 cup butter
3 tablespoons chopped garlic
1/2 cup white wine
1 teaspoon of lemon juice
1/4 cup clam juice or chicken broth
Pinch salt, pepper, garlic powder, and parsley
1 lb. cooked pasta

Directions
In a medium sauté pan, melt the 1/4 cup of butter and sauté the garlic until it is golden brown. Add white wine, clam juice or chicken broth and spices and bring to a boil. Let sauce boil away until half is left. Add the crab meat and return to a simmer. Reduce heat, add the remaining butter and simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley.

Cajun Crab Burgers-Video & Recipe

And as promised, here is the recipe and video from last night! Enjoy!



Ingredients

• 1 pound fresh Jonah Crab Meat
  
• 1/4 cup light mayonnaise
  
• 3 green onions chopped
  
• 1 large egg, lightly beaten
  
• 1 teaspoon Worcestershire sauce
  
• 3/4 teaspoon dry mustard
  
• 1/4 teaspoon cayenne pepper (For really Hot Crab Burgers, add 1/2 tsp)
  
• 1 1/2 cups fine dry bread crumbs, divided
  
• 3/4 cup vegetable oil
  
• 4 kaiser rolls or hamburger buns, split and toasted
  
• Accompaniments: Remoulade or Campaign Mustard Sauce

Recipe Directions
Stir together crab meat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain. Assemble burgers with buns and accompaniments.

Cajun Crab Burgers Tonight

So tonight I'm making Cajun crab burgers with my fresh catch Jonah Crab I got on Friday. Unfortunately I was unable to do anything with it when it arrived fresh on Friday, but as it is so fresh and never frozen, I was able to freeze it for the weekend and pull it out this afternoon to thaw without worrying about compromising the fresh taste with freezer burn. It's been a while since I have gotten our fresh catch so I decided to take some pictures to share. So here they are! I'm taking this crab home tonight to cook with, and tomorrow I will have a new video up!

This is the container that the crab comes in. Two containers per 8oz of crab meat, and best of all...these containers are REUSABLE! Yay free Tupperware I won't worry about getting lost lol!

Here you can see the fresh crab a little better. It's very white in color with just hints of
pink and red

Here is a close up on the fresh Jonah...I'm getting hungry just smelling it!

And finally I can't help myself anymore...I have to have a bite of this
...mmmmmm Crab perfection

See you tomorrow with the video. Until then, happy eating Foodies!

Crab Salad on Cucumber Rounds

This crab salad recipe is one of my tried and true favorites. I admit that the crab mousse is easier to make, but if I have the time, I like making this for parties.

Ingredients

• 1 or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)
  
• 12 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) or 1 tablespoon grated lime peel (green part only)
  
• 1/3 pound shelled cooked crab meat (preferably Jonah crab)
  
• 1/4 cup thinly slivered shallots
  
• 1 tablespoon finely shredded carrot
  
• 1 tablespoon chopped fresh cilantro
  
• 1 tablespoon chopped fresh mint leaves
  
• 1 tablespoon chopped green onion
  
• 2 tablespoons lime juice
  
• 1 1/2 teaspoons Thai roasted-chili paste (purchased or homemade)
  
• 1 teaspoon Asian fish sauce or salt to taste
  
• teaspoon sugar
  
• About 8 ounces English cucumber

Directions
Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough outer green layers of stalks down to tender white parts. Finely chop enough to make 1/4 cup. Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds. In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion. In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar. Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste. Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.
Source:Cucumber