KING CRAB LEGS
Old Bay® Seasoning is one of our favorites for seafood. This is easy but delicious.
Provided by MarylouH
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 38m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place crab legs in a shallow baking pan.
- Heat butter in a small saucepan over medium heat until melted, about 3 minutes. Whisk in seafood seasoning, lemon juice, garlic, and olive oil. Brush crab legs with butter mixture and pour any remaining mixture over crab legs.
- Bake in the preheated oven until opaque and flaky, basting regularly with the butter mixture in the pan, 25 to 35 minutes.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 0.6 g, Cholesterol 124.4 mg, Fat 23.3 g, Fiber 0.3 g, Protein 34.5 g, SaturatedFat 8.8 g, Sodium 2253.7 mg, Sugar 0.1 g
KING CRAB ROLLS
Provided by Ken Gross
Categories easy, quick, salads and dressings, side dish
Time 10m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Squeeze the crab meat between your hands to remove all the moisture and then break into large pieces and place in a large bowl. Add the celery leaves, mayonnaise and lemon juice and mix well. Season to taste with salt, pepper and red-pepper flakes.
- In a nonstick skillet set over low heat, heat the butter until it begins to foam. Brown the hot-dog buns on both sides and set aside to cool slightly.
- Spread 1/4 of the mixture into each bun and sprinkle with chives. Serve immediately.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 6 grams, Sodium 613 milligrams, Sugar 3 grams, TransFat 0 grams
ALASKAN KING CRAB SUMMER ROLLS
Steps:
- Peel daikon and cut into julienne (thin matchsticks). Transfer to a small bowl.
- Cut carrot into 2-inch lengths, then cut into julienne. Add to daikon and toss with lime juice, sesame oil, and salt to taste.
- Cut cucumber into julienne.
- Purée jalapeño and avocado with vinegar and 1/4 teaspoon salt in a blender, then transfer to a bowl and stir in mayonnaise and tobiko.
- Stir together yuzu juice, soy sauce, and chile oil in a small bowl.
- Soak 2 rice-paper wrappers in a 13-by 9-inch baking dish of warm water until pliable, about 5 seconds. Put 1 soaked wrapper on a damp kitchen towel (not terry cloth), then place other wrapper below the first (closer to you), overlapping them halfway. Put one fourth of crabmeat across lower third of wrapper (nearest you), leaving a 2-inch border at bottom. Spread with 1 1/2 tablespoons avocado mixture and top with one fourth each of carrot mixture, cucumber, and sliced scallion. Fold bottom of wrapper over filling and roll up tightly, putting 2 cilantro sprigs on wrapper halfway through. Make 3 more rolls in same manner (you will have avocado mixture left over).
- Trim ends and cut each roll into 4 pieces. Divide among 8 shallow bowls, standing them up, and top each with a dollop of avocado mixture and a cilantro leaf. Drizzle yuzu sauce around rolls.
CRAB ROLLS
Don't let lobster have all the fun! Crab is just as delicious on a buttery toasted bun, especially when amped up with mayonnaise, lemon, Old Bay, and cayenne.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
- Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.
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