Cracked Crab With Butter And Citrus Recipes

Steps:

• For the crabs: Place a large pot of water over medium-high heat outside or indoors. (I like to use a Low Country boil/turkey frying pot.) Add the beer, seafood seasoning and onion and bring to a boil. Boil 10 minutes to season and allow the flavors to develop.
• For the cocktail sauce: While the water boils, stir together the ketchup, horseradish, Worcestershire sauce, lemon juice and garlic in a medium bowl. Season with salt if desired.
• Add the crabs to the boiling water. Cook until the crabs are reddish-orange and cooked through, 15 to 20 minutes. Drain the crabs and spread on a table covered with newspaper or butcher paper. Sprinkle with additional seafood seasoning. Serve with melted butter and the cocktail sauce.

Steps:

• Remove the garlic chile-butter from the refrigerator and using a spoon, scrape about 1 cup of the butter into shards. Add 3/4 cup of the shards to a small bowl; set aside the remaining shards.
• Add the crabmeat to the small bowl and toss gently with the butter to avoid breaking up the crab too much. Lightly season with salt. Transfer to a broiler-safe baking dish, such as ceramic (but not glass) that's about 7 by 5 inches in size (or similar) and top with the remaining butter pieces.
• Cover the baking dish with plastic wrap and refrigerate until ready to bake.
• When ready to serve, preheat the broiler to medium-high.
• Place the baking dish on a rimmed baking sheet and remove the plastic wrap. Broil until the top is golden brown and bubbling, rotating the dish a few times so it browns evenly, 7 to 10 minutes total. Carefully remove the dish from the broiler.
• Garnish the dish with a few sprigs of parsley and a few lemon wedges to squeeze over the top. Serve with the crostini.
• Combine all of the ingredients in a medium bowl and mix well with a rubber spatula until completely incorporated. Alternatively, mix the ingredients in a stand mixer fitted with the paddle attachment.
• Freeze the butter just until firm enough to shave with a spoon, about 10 minutes, or refrigerate for up to 1 week in an airtight container. Alternatively, transfer the butter to a sheet of parchment paper and form into a log. Wrap tightly with the parchment and plastic wrap and freeze for up to 1 month. Makes about 2 cups.
• Preheat the oven to 350 degrees F.
• Place the bread on a baking sheet and season with the olive oil, salt and pepper.
• Bake until golden brown, 7 to 10 minutes. Set aside until ready to serve.

Steps:

• Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
• Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

Steps:

• Clean and crack crab and place in large bowl.
• Mix the above items together and pour over the crab.
• Mix well.
• Sprinkle some chopped parsley over crab.
• Let marinate for several hours to over night in the refrigerator, mixing well every couple of hours.
• I usually do 7-8 crabs so just increase the measurements accordingly. Make sure you serve with some San Francisco sourdough bread frest from the bakery. Its very nice to mop us the juice thats left from the marinate. Please let me know what you think. Please enjoy.

Steps:

• Season the flour for dredging: mix together flour, cumin, coriander, cayenne, paprika and salt in a shallow bowl. Quickly dip both sides of the crabs in flour mixture and shake off excess.
• Put 4 tablespoons melted butter in a large, wide cast-iron skillet over medium-high heat. When butter is hot, carefully put in the crabs, top side down. Cook for about 2 minutes per side, until well crisped and cooked through. Remove crabs to a warmed platter. Sprinkle lightly with salt.
• Add 4 more tablespoons melted butter to pan and add sliced almonds. Stir to coat and cook until lightly browned, 1 to 2 minutes. Add preserved lemon and cilantro and turn off heat.
• Spoon butter sauce over crabs, surround with lemon wedges and serve immediately.