Crab Mousse On Cucumbers

This is a great crab mousse recipe I like using for parties. I prefer to use Jonah crab meat for this one, but you can substitute with other crab, lobster or shrimp if you like. I love that seafood is so versatile!

Ingredients

• 1/2 pound Jonah Crab Meat
  
• 1 3-ounce package cream cheese, cut up and softened
  
• 2 tablespoons mayonnaise
  
• 1 tablespoon Dijon-style mustard
  
• 1 tablespoon minced shallots
  
• 2 teaspoons prepared horseradish
  
• 1/2 teaspoon ground cayenne pepper
  
• 1/4 teaspoon salt (optional)
  
• 4 medium cucumbers, each about 8 inches long

Directions
Remove 2 tablespoons crab meat for garnish, if desired. Place remaining crab, cream cheese, mayonnaise, mustard, shallots, horseradish, pepper, and salt, if using, in a food processor bowl; cover and process until smooth, scraping sides of bowl. Spoon mixture into a pastry bag fitted with a large star tip. Using a zestier or vegetable peeler, peel the cucumbers, leaving some strips of skin. Cut into 3/4-inch-thick slices. (Or, halve 2 cucumbers lengthwise and slice 3/4-inch thick.) With a melon scooper, scoop out the center of each slice to create a cup. Pipe mousse into cucumber cups. Sprinkle each with reserved crab meat, if desired. Cover and chill up to 2 hours before serving. Makes about 40 pieces.
Source:Mousse

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

Crab Hominy Chowder

This is an amazing Crab chowder! It's best to use Dungeness Crab for this one!

Ingredients

• 3 slices bacon
  
• 1 large leek
  
• 1/2 cup dry white wine
  
• 2 cups reduced-sodium chicken broth
  
• 1 cup hominy, drained and rinsed
  
• 12 ounces red thin-skinned potatoes
  
• 1 teaspoon salt
  
• 1 avocado
  
• 1 teaspoon lime juice
  
• 1/4 cup whipping cream
  
• 8 ounces Dungeness crab, cooked and shelled
  
• 1/4 cup vegetable oil
  
• 1/4 cup olive oil
  
• 1 cup cilantro, chopped
  
• 2 fresh jalapeno chilies
  
• 1 clove garlic

Directions
In a 4- to 6-quart pan over medium-high heat, cook bacon, chopped, until fat starts to render. Discard all but 1 teaspoon fat from pan. Add white part of leek, halved, rinsed, and thinly sliced; stir until limp. Add wine and boil until almost evaporated. Add chicken broth; 2 cups water; hominy; potatoes, scrubbed and cut into 1/2-inch chunks; and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes. Meanwhile, make cilantro puree (see below). Also pit, peel, and chop avocado; mix with lime juice. Stir whipping cream and salt and pepper to taste into chowder. Add Dungeness crab; cover and cook until heated through, stirring as little as possible to keep crab intact. Spoon chowder into bowls and top each with a tablespoon of cilantro puree and a spoonful of avocado. To make the cilantro puree, in a blender, combine vegetable oil; olive oil; cilantro; chilies, rinsed, stemmed, and seeded; garlic, peeled; and 1/2 teaspoon salt. Whirl until smooth. Any leftovers can be spread on toast for an easy appetizer.
Source:Hominy

Crab Puffs with Cream Cheese

I love cooking with cream cheese. It's a little fatty, but taste is never compromised. These little appetizers remind me of jalapeno poppers, but with yummy crab meat. I usually make these for a game day snack, but they can be brought to any gathering you require an appetizer for.

Ingredients

• 2 cups oil for deep frying
  
• 1/2 pound cooked Jonah crab meat
  
• 1/2 (8 ounce) package cream cheese, softened
  
• 1 tsp garlic salt
  
• 1 (16 ounce) package small won ton wrappers
  

Directions
Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
In a medium bowl, mix together cooked crab meat, cream cheese and garlic salt. Roll a small amount of the crab meat mixture inside each won ton wrapper and seal. In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.
Source: Puffs

Crab Stuffed Lobster

This amazing seafood recipe brings together two of my favorite shell fish, lobster & crab. I prefer to use Johna crab for this recipe so it does not over power the Maine Lobster meat.

Ingredients

• 2 large Live Maine Lobsters
  
• 1 lb Jonah Crab Meat
  
• 3 tablespoons Olove Oil
  
• 3 tablespoons Butter
  
• 3 ounces Chopped Vidalia Onion
  
• 2 ounces Chopped Celery
  
• 2 ounces Chopped Red Bell Pepper
  
• 3 ounces Bread Crumbs
  
• 1 ounce chopped Parsley
  
• 4 ounces Shredded Asiago Cheese
  
• 1/2 cup Dry Wine
  
• Salt and Pepper to Taste
  

Directions
In a large pot 1/2 full with boiling water, cook lobster, until they turn color from dark to orange then shock them in a cold ice water. Split the lobster in the middle, pulling the meat out of the shell, including claw meat, set aside. In a large sautéed pan put olive oil, butter, onion, celery, bell pepper, cook on a medium heat for 3-4 minutes or until soft, now add the crab meat, crumbs, salt and pepper, mix gently together. The mixture has to be moist and delicate, if it is to dry add more wine, if it is too soft add more bread crumbs. With a spoon fill the cavity of the 4 side of the lobster shell, sprinkle over Asiago cheese and bake in a 395*F. preheated oven for 8-10 minutes.
Directions:Stuffed

Briochette Crab Melts

As far as the crab goes for this recipe, I think Jonah Crab is the most suitable. The sweet delicate flavor of the Jonah Crab meat pairs well with the granny smith apples.

Ingredients

• 8 small round brioche or buttery dinner rolls, split crosswise
  
• 6 tablespoons truffle butter or unsalted butter, softened
  
• 1/2 cup mayonnaise
  
• 1/4 cup minced red onion
  
• 1/4 cup chopped flat leaf parsley
  
• 1 tablespoon fresh lime juice
  
• 1/2 Granny Smith apple--quartered lengthwise, cored and thinly sliced crosswise
  
• Several dashes of hot sauce
  
• Salt and freshly ground pepper
  
• 1 pound Jonah crab meat, picked over
  
• 1 1/2 cups shredded Gruyere cheese

Directions
Preheat the broiler. Spread the cut sides of the brioche with the truffle butter and set on a baking sheet, cut sides up. Broil the rolls 6 inches from the heat, until toasted. Reduce the oven temperature to 400 degrees F.In a large bowl, mix the mayonnaise, red onion, parsley, lime juice, apple and hot sauce and season with salt and pepper. Fold in the crab meat.Set the top halves of the rolls aside. Top the bottoms with the crab salad and sprinkle with the Gruyere. Bake in the upper third of the oven until the cheese is melted. Close the crab melts and serve.
Source:Brioche

Crab Rangoon

This classic Asian recipe is one of my favorites! I like making this recipe in large batches and bringing it to pot luck parties. It's always been a big hit! I prefer to use Alaskan King Crab in this recipe because it holds it's sweetness the best! After you have mastered this recipe in your own home, you will never want to order our Chinese again!

Ingredients

• 1/2 pound crab meat, drained and chopped
  
• 1/2 pound cream cheese, room temperature
  
• 1/2 teaspoon A-1. Steak Sauce
  
• 1/4 teaspoon garlic powder
  
• 3 dozen won-ton wrappers
  
• 1 egg yolk, well beaten
  

Directions
Combine crab meat, cream cheese, A-1 Sauce and garlic powder. Place 1 heaping teaspoonful of this mixture in the center of a won-ton wrapper. Gather edges together, moisten with egg yolk and pinch to seal. Deep fry in hot oil in bunches until golden brown, about 3 minutes. Drain on paper towels. Serve hot.
Source:Rangoon

Dungeness Crab Pot

This crab recipe is so elegant and easy to prepare. Most of my recipes can use any type of crab you like best, but this one needs to be prepared with dungeness crabs.

Ingredients

• 1 can (14 oz.) reduced-sodium chicken broth
  
• 3/4 cup dry vermouth
  
• 2 tablespoons butter or margarine (optional)
  
• 2 tablespoons chopped parsley
  
• 1 tablespoon soy sauce
  
• 1 tablespoon lemon juice
  
• 1 tablespoon minced garlic
  
• 2 cooked Dungeness crabs (about 3 lb. total), cleaned and cracked

Directions
In a 6-8 quart covered pan over high heat, bring chicken broth, vermouth, butter, parsley, soy sauce, lemon juice, and garlic to a boil. Add crab pieces. Cover and simmer over medium-low heat, stirring occasionally, just until crab is hot, about 4 minutes. Spoon crab pieces into wide bowls; ladle broth over crab.
Source:Crabby Pot

Platter of Shellfish & Sauces

This is my favorite seafood recipe to prepare for parties. I made it for our office holiday party last year and I was shocked to see how fast the food went! Try it for your next gathering and you will see what I mean!

Ingredients

• 8 tablespoons extra-virgin olive oil, divided
  
• 1/4 cup minced shallots
  
• 2 tablespoons minced fresh Italian parsley
  
• 1/2 teaspoon finely grated lemon peel
  
• 3 large frozen uncooked lobster tails, thawed, cut lengthwise in half
  
• 6 jumbo shrimp, peeled, deveined, butterflied
  
• 6 very large dry sea scallops
  
• 2 pounds cooked large Alaska King crab legs, cut lengthwise in half
  
• 3 tablespoons water
  
• Lemon wedges
  
• Fresh Italian parsley sprigs
  
• Lemongrass and Cilantro Sauce
  
• Saffron Mayonnaise
  
• Roasted Grape Tomato, Orange, and Basil Relish

Directions
Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes. Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes. Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemon grass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.
Source:Platter

Crab & Asparagus Soup

I'm usually not a fan of asparagus, but if you combine it with sweet succulent crab meat, It's amazing! I prefer to use Johna Crab Meat in this recipe, but use whatever you see fit!

Ingredients:

• 1/2 pound fresh asparagus
  
• 1 tablespoon vegetable oil
  
• 2 tablespoons finely chopped shallots or onion
  
• 1 tablespoon finely chopped garlic
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 4 cups chicken broth
  
• 2 teaspoons cornstarch
  
• 2 tablespoons water
  
• 1 egg, well beaten
  
• 1/4 pound cooked Jonah crab meat
  
• 2 tablespoons thinly sliced green onion

Directions:
Trim the asparagus, breaking off and discarding the base of each stalk about here the bright green color fades. Cut each stalk crosswise diagonally into 1 inch pieces, but leave the beautiful tips intact. (You should have about 2 cups.) Heat the oil in a medium saucepan over medium-high heat for 1 minute, and then add the asparagus, shallots, garlic, salt, and pepper. Cook until the shallots and garlic are fragrant and the asparagus is shiny and bright green, 1 to 2 minutes. Add the broth and bring to a boil. In a small bowl, combine the cornstarch and water, stirring it to make a thin, smooth paste. Add it to the soup. Stir the soup well and drizzle in the beaten egg, letting it swirl to form lacy shreds in the hot broth. Add the crab meat and stir well. Sprinkle in the green onion, remove the soup from the heat, and serve hot or warm.
Source:Asparagus Soup

Napa Crab Salad

This is a Napa Valley favorite! A fresh salad brimming with fresh Alaskan King Crab meat! This recipe can also be used with Jonah Crab, or Snow Crab!

Ingredients

• 1 cup mayonnaise
  
• 2 tablespoons fresh lemon juice
  
• 8 cups finely sliced Napa cabbage (about 1 head)
  
• 2 cups grape tomatoes
  
• 1 1/2 cups fresh lump crab meat
  
• 3/4 cup chopped green onions
  
• 1 avocado, cubed
  
• 1 cup cashews
  
• 1/2 teaspoon kosher salt
  
• 1/2 teaspoon freshly ground black pepper

Directions
Combine mayonnaise and lemon juice, stirring well; cover and chill.
Gently toss together cabbage and remaining ingredients in a large bowl. Carefully toss in dressing. Serve immediately.
Source:Napa Slaw

Crab Salad with Ginger & Orange Dressing

This great crab recipe has a fantastic Asian flair you will find yourself yearning for time and again! I prefer using Dungeness Crab meat for this recipe, but you can also use Snow Crab, Alaskan King Crab or Jonah Crab.

Ingredients

• 3 tablespoons vegetable oil
  
• 3 large scallion whites, thinly sliced
  
• 1 large scallion green, thinly sliced
  
• 1 tablespoon minced fresh ginger
  
• 2 tablespoons sake
  
• 1 tablespoon rice vinegar
  
• 1 teaspoon soy sauce
  
• 1 teaspoon sugar
  
• 1 pound Dungeness Crab meat
  
• Salt and freshly ground pepper
  
• 1/2 teaspoon granulated dried orange peel

Directions
In a large skillet, heat the oil. Add the scallion whites and ginger and cook over moderate heat until starting to brown, about 3 minutes. Add the sake, rice vinegar, soy sauce and sugar and cook, stirring to dissolve the sugar, about 1 minute. Add the crab meat and scallion green and toss lightly to coat. Season with salt and pepper. Transfer the salad to a platter and sprinkle with the granulated orange peel. Serve at room temperature or lightly chilled.
Source:Orange Peel