CRAB TOAST
Like the very best crab cakes on earth, which have as little dulling, distracting or deadening filler as possible, these crab toasts take that ethos to the extreme. There is no call for bell pepper or bread crumbs or diced celery; just the best fresh, sweet, saline crab meat you can buy, gently seasoned with a little lemon juice, bound with a tiny amount of tangy crème fraîche, then piled onto a slab of good toast, still warm. The toast is made ever so luxurious with a slathering of nutty brown butter mayonnaise. These two simple components - crab and brown butter toast - act in concert, and a glass of cold rosé to wash them down makes for the most exhilarating, satisfying spring supper imaginable.
Provided by Gabrielle Hamilton
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot, and let cool to room temperature.
- Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running, slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
- For the crab salad, gently and quickly mix crab meat, olive oil, chives, crème fraîche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
- Schmear each piece of toasted bread with the brown butter mayonnaise evenly - as we like to say, "wall to wall." Divide the crab mixture among the slices, piling it evenly on top.
MARINATED CRACKED CRAB
This is a very simple yet very delicious recipe and meal. My grandparents grew up in the bay area, california. An area that is popular for the dungenees crab. They knew the owner of a local resturant who made this dish for his friends but was not on the menu. They were fortunate to get the recipe. The recipe works best with fresh live crabs but will do well with previously frozen crabs.
Provided by hiwayman
Categories Crab
Time P1DT10m
Yield 3 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 334.4, Fat 36.2, SaturatedFat 5, Cholesterol 10.9, Sodium 42.1, Carbohydrate 0.9, Fiber 0.2, Protein 2.7
COLD CRACKED DUNGENESS CRAB WITH CRAB TOASTS RECIPE
Provided by á-170456
Number Of Ingredients 5
Steps:
- Place the crab in a large pot and cover with water. Place the pot over high heat and bring to a boil. Cook for 15 minutes. Drain the crab and rinse under cold running water. Refrigerate until almost ready to serve, about 1 hour. About 30 minutes before serving, heat the oven to 350 degrees and remove the crab from the refrigerator. Pull off the legs and claws. Crack the large sections of each using the back of a heavy knife or a nutcracker. Arrange on a platter. Lift off the top shell. Using a small spoon, scoop out all of the golden butter and any ivory fat. Set these aside in a small bowl. With your fingers, pull away the slender, finger-like gills and discard them. Also pull away the thin, hard jaws from the front of the crab and the fat "spade" from the bottom. Using a heavy chef's knife, cut the body in half lengthwise, then in half again crosswise, cutting through the leg joints to expose as much meat as possible. Add these to the platter. Spoon the crab butter and the fat into a strainer and using the back of a wooden spoon or a plastic spatula, press them through the strainer into another bowl. (Be sure to scrape the bottom of the strainer; much of the crab butter collects there.) You should get about one-quarter cup of strained crab butter. Add the mayonnaise, vinegar and salt and whisk until smooth. The mixture should be about the consistency of stirred yogurt. Taste the mixture; it should be intensely crabby and slightly sharp. If necessary, squeeze in a little lemon juice. Arrange the baguette slices on a baking sheet and spoon 2 to 3 teaspoons of this crab mixture onto the center of each baguette slice. Bake until the crab mixture is puffed and golden and the edges of the baguette are beginning to brown, 10 to 12 minutes. Arrange these crab toasts on the platter around the crab pieces or on a separate platter. Careful, they're hot. Serve immediately. This recipe yields 4 servings. Each serving: 447 calories; 1,238 mg. sodium; 68 mg. cholesterol; 8 grams fat; 1 gram saturated fat; 62 grams carbohydrates; 29 grams protein; 3.40 grams fiber.
DUNGENESS CRAB TOASTS
Provided by Marian Burros
Categories easy, quick, appetizer
Time 10m
Yield Eight servings
Number Of Ingredients 8
Steps:
- In a mixing bowl combine the crab, scallions and mayonnaise. Season to taste with salt, cayenne and lemon juice.
- Toast the bread slices and spread with the crab mixture. Garnish with a small sprig of chervil and serve immediately.
OVEN-ROASTED DUNGENESS CRAB
Categories Citrus Garlic Shellfish Roast Valentine's Day Orange Crab Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 10
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.
DUNGENESS CRAB DIP
This crab dip is so flavorful and easy to prepare. It can be made ahead of time and baked later. It is good served either hot or cold with peppered toasted French bread. This wonderful recipe was found on a beautiful website: www.finedinings.com
Provided by NcMysteryShopper
Categories Crab
Time 40m
Yield 1 Cup, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350° degrees F.
- Slice the French bread very thinly into 1/4-inch slices, cut each slice into two pieces, place on a baking sheet and brush each slice with melted butter; add the cracked pepper, pressing to adhere; place under the broiler for approximately 2-3 minutes until lightly toasted; Turn each slice over and toast the other side for 2-3 minutes until lightly toasted; Remove from oven and cool in the pan on a rack.
- In a small bowl combine the cream cheese, sour cream, garlic, crab, Parmesan, cayenne and salt; mix well; Lightly butter two 4 oz. (1/2 cup) ramekins, fill each ramekin with the crab mixture (This can be done ahead of time, covered and refrigerated until ready to bake).
- When ready to serve, bake for approximately 20 - 22 minutes until top is bubbly and starting to turn brown; Place on a plate with a pate knife and the toasted bread and serve.
- Makes approximately 1 cup.
Nutrition Facts : Calories 217.5, Fat 6.4, SaturatedFat 3.2, Cholesterol 24, Sodium 494.7, Carbohydrate 30.1, Fiber 1.7, Sugar 0.2, Protein 9.2
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