Best Fire Roasted Crab Shooters Recipes

FIRE ROASTED TOMATO-BASIL CRAB BISQUE

Fire Roasted Tomato-Basil Crab Bisque image

Looking for a creamy seafood dinner using Muir Glen® tomatoes? Then check out this flavorful crab soup that's perfect for a French meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
2 cups organic chicken broth
1/2 cup finely chopped celery
1/4 cup finely sliced green onions (white part only)
6 tablespoons unsalted butter
2 tablespoons Gold Medal™ all-purpose flour
2 1/2 cups half-and-half
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 lb fresh lump crabmeat or 2 packages (6 oz each) pasteurized refrigerated lump crabmeat
2 tablespoons chopped fresh basil leaves

Steps:

In 2-quart saucepan, combine tomatoes, broth, celery and onions. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until celery is softened.
In 4-quart saucepan, melt butter over low heat. Using wire whisk, stir flour into butter. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in tomato mixture, 1 cup at a time.
Stir in wine, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low; stir in crabmeat and basil. Cover and simmer 30 minutes, stirring occasionally.

Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 120 mg, Fat 3 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 7 g, TransFat 1 g

FAMOUS ROAST GARLIC CRAB

Famous Roast Garlic Crab image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 7

Ingredients

6 Dungeness crabs, about 1 1/4 pounds each, cooked, cleaned, and cracked
3 cups extra-virgin olive oil
20 garlic cloves, finely minced
Gray salt and freshly ground pepper
1 cup freshly squeezed lemon juice
1 cup finely chopped fresh flat-leaf parsley
8 (#10) tin cans, lined with newspaper

Steps:

Cleaning dungeness crab:
Holding the body backside up, place your right thumb in the joint between the upper and lower shell on the side opposite the mouth. Your palm will be stretched across the top of the shell. Hold the bottom of the crab in your opposite hand. Force your thumb in and pull up and back to your right until shell snaps off. Pour any juices in the shell into a small bowl. Cut the body into quarters with a large knife. Twist the legs off the body. Crack lightly in several places with a nutcracker and set aside.
Heat the olive oil in a very large ovenproof saute pan over medium-high heat until hot. (You may need 2 pans.) Add the crab and garlic, and toss well. Saute for about 10 minutes. Season, to taste, with salt and pepper and mix in lemon juice. Saute for another 5 minutes, then add parsley. After another 1 or 2 minutes, remove the crab and serve in the newspaper lined cans.

KING CRAB AND AVOCADO SHOOTERS

King Crab and Avocado Shooters image

This is a combination of King crab and avocado, what could be bad - and to top it off it is fast and healthy! Made a mistake it wasn't Saveur Magazine it was www.foodandwine.com/recipes/king-crab-and-avocado-shooters - it is from the April 2010 edition. **The computer will not allow me to post the lump crab meat (substitute) for the King crab, just know you can use it instead.Update:kcpowers reviewed the recipe and she says to use just a little aount of lemon juice and to use 5 oz glasses. :)

Provided by Manami

Categories Crab

Time 30m

Yield 8 5 oz small glasses, 8 serving(s)

Number Of Ingredients 9

Ingredients

2 small Hass avocadoes, 1 cut into 1/2-inch dice 1 cut into 8 wedges
2 tablespoons heavy cream
1 tablespoon fresh lemon juice, it is best to add it a little at a time (not the bottled stuff)
1 tablespoon finely chopped cilantro
salt & freshly ground black pepper, to taste
crushed red pepper flakes, to taste (A pinch or two or three)
1/2 lb lump crabmeat, in the shell
3 tablespoons unsweetened coconut milk
1/4 teaspoon finely grated peeled fresh ginger

Steps:

In a shallow bowl, coarsely mash the diced avocado with a fork.
Add the heavy cream, lemon juice ( use it a little at a tine), and crushed red pepper flakes and mash the mixture just until combined.
Stir in the chopped cilantro and season generously with salt and pepper.
With kitchen scissors, cut the crab leg shells and pull out the crabmeat.
Cut the crabmeat crosswise into 1-inch pieces and shred the crab or use lump crab meat (6 oz).
In a small bowl, combine the coconut milk and ginger.
Fold in the crab and season with salt and pepper.
Spoon the crab and avocado into 8 (5 oz) small glasses.
Top each shooter with an avocado wedge and serve.
**Make Ahead: The shelled crabmeat can be refrigerated overnight.
***Wine: the zesty 2006 Veramonte Sauvignon Blanc, made from grapes grown in the ocean breeze-cooled Casablanca Valleyï¿½arguably Chileï¿½s premier Sauvignon Blanc region.