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 Pub date
2008-01-17

Best cab recipes

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Here are some crab recipes that I think it's best recipes for cooking,followed:

Crab Balls
(there isn't much meat in them, because they are really small)

1 lb. Crabmeat, special
Egg
1 tbsp. prepared mustard
1 tbsp. Old Bay Seasoning
3 tbsp. Self-rising flour
3 Drops hot pepper sauce
2 tbsp. Mayonnaise
Put crabmeat in a bowl, removing shell pieces. Add all ingredients and mix gently until blended. Form into balls. Deep fry until golden.
Yields: about 30 balls
Egg Rolls
(Chinese Crepes)
Makes 30 eggs rolls
Pancake Wrappers:

8 eggs
1 1/2 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. salad oil
2 c. water
shortening
Seafood Filling (See Below)
1. Beat eggs until light; add flour and salt, beating until smooth.
2. Add salad oil; stir in water.
3. Heat shortening in 6-inch skillet; spoon about 2 tbsp. batter into skillet; tilt until batter covers entire bottom of skillet.
4. Fry over low heat until edges begin to curl away from skillet. Fry on one side only, then lift from pan and place on tray until all batter, with the exception of 1/4 c. is used.
5. Place a heaping tbsp. of filling on fried side of pancake.
6. Fold in 2 ends of pancake; brush edges to form into small roll.
7. Heat shortening to 360 degrees F. fry eggrolls until golden brown.

Seafood Filling:
1/2 lb. cooked crab
1 large onion, peeled
1/2 lb. or 1 can (6 oz.) mushrooms
1/2 head cabbage, cooked shredded
1/4 c. teriyaki
1/2 lb. cooked shrimp
1 can bean sprouts
1/2 tsp. sesame oil
2 tsp. shredded carrots, cooked
1/2 tsp. ginger
1. Grind crab, onion & mushrooms through food processor.
2. Mince shrimp, drain and chop bean sprouts.
3. Heat oil in saucepan; pour in sesame seeds and toast sesame seeds.
4. Mix all ingredients in saucepan; cook until toasted.

Deviled Crab Cakes

1 lb. bluecrab meat, flaked
1/2 c. minced onion
1/4 c. minced green pepper
1/3 c. minced celery
2 tbsp. margarine
1tbsp. dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. Tobasco sauce
3/4 tsp. salt
1/4 tsp. pepper
dash of cayenne (optional)
1/4 c. flour
1 1/4 c. flour
1 1/4 c. light cream
2 egg yolks, beaten
1/2 tsp. paprika
1 tbsp. butter, melted
corn oil
1. Pick over crabmeat carefully; set aside.
2. Saute onion, celery, and green pepper in margarine until tender; stir in mustard, Worcestershire, Tobasco, salt, pepper and cayenne.
3. Stir in flour; gradually blend in cream.
4. Heat mixture to a boil; stirring constantly; boil 1 minute.
5. Stir in crabmeat.
6. Add a little hot sauce mixture to egg yolks; return to pan and heat until thickened, stirring constantly.
7. Chill crabmeat mixture.
8. Combine bread crumbs, paprika and melted butter in bowl. Shape crabmeat mixture into 8 crab cakes; dip into crumb mixture.
9. Cook cakes in 1-inch hot oil over moderate heat until golden brown on both sides.
NOTE: If desired, crab mixture can be spooned into 4 crab shells or ramekins; crumb mixture sprinkled over top, and baked in preheated 350 degrees F. oven for 20 minutes, or until hot and bubbly. Place under broiler to brown crumb mixture if desired.



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