SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER
Provided by Food Network
Categories appetizer
Time 32m
Yield 3 appetizer servings
Number Of Ingredients 18
Steps:
- Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
- In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
- Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
DIANNE'S CRAB
A delicious hot appetizer or main dish, with a buttery garlic and lemon pepper flavor. Very easy, uses inexpensive imitation crabmeat. May serve as is or with a dipping sauce of your choice. Also good on rice or pasta. Great when on toasted Italian bread, or on pizza, especially with a cream sauce
Provided by H. Crouch
Categories Appetizers and Snacks Seafood Crab
Time 35m
Yield 3
Number Of Ingredients 5
Steps:
- In a medium sauce pan, heat butter until melted. Add the garlic and saute lightly. Add the imitation crabmeat and cook over medium heat, turning gently. Add the lemon pepper and continue to cook until hot. Add grated cheese and serve.
Nutrition Facts : Calories 288 calories, Carbohydrate 23.9 g, Cholesterol 71.1 mg, Fat 14.9 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 9.2 g, Sodium 1704.7 mg, Sugar 9.7 g
SAUTéED BACK FIN CRAB MEAT
You can serve this alone, in little crab shells, or use it to fill crepes. I have used either canned or fresh crab meat for this, and also other types of crab, like jumbo lump or snow crab. It will also work with imitation crab, although I don't use that for health reasons.
Provided by Susan Feliciano
Categories Seafood
Time 20m
Number Of Ingredients 5
Steps:
- 1. Prepare crabmeat, then melt butter over medium heat in a 10-inch sauté pan. Sauté crab meat until it just begins to dry out.
- 2. Add wine, cover, and steam about 8-10 minutes on low heat.
- 3. Uncover, add green onions, and salt and pepper to taste. Stir over medium heat to desired moistness.
MOUTHWATERING CRABMEAT PAN SEARED FILETS
This is a rich meal, perfect for a romantic dinner. I prepared this on our one-year anniversary.
Provided by kk0301
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve.
- Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.
Nutrition Facts : Calories 761.4 calories, Carbohydrate 1.7 g, Cholesterol 289.7 mg, Fat 48.2 g, Protein 76.4 g, SaturatedFat 18.8 g, Sodium 1033.4 mg
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