Crab Recipe Suggestions

Bawnmore

OK guys, if anyone can suggest anything tasty it's be great!

Picked up a vacuum pack of crab during the week and cant for the life of me think what to use it in. Long story short, OH is staying with me for the next couple of days and want something pretty much close to spectacular or, failing that, just tasty!!

Dont worry about complexity, i'm handy enough in the kitchen, but anything tried and tested that caught anyones attention before??

Cheers guys!

glaston

Cakes!!
Served with crispy citris salad and sweet chilli dipping sauce.

Bawnmore

Cheers glaston, you work fast Will have a look for a couple of crab cake recipes as they'd be simple enough and a tasty salad could be thrown together to make a nice simple meal! And you're right, whats that without the chilli sauce

Any other suggestions before I write everything else off and commit???

Miaireland

Crab Risotto with Peas
ngredients[URL="javascript:print()"]Print Recipe [/URL][URL="javascript:share()"]Share Recipe [/URL][URL="javascript:openCalculator()"]Conversions [/URL]

300g Risotto Rice (Carnaroli preferably)
1 White Onion finely chopped
1 sprig of Thyme
1 Bay leaf
175ml Dry White Wine
1.2 litres Fish Stock/White Chicken Stock
100g Butter
Zest 1 Lemon
Juice of 1 Lemon
80g Frozen Peas
80g White Crab Meat
20g Chopped Chervil
Salt and Pepper
75g Cold Diced Butter to finish Risotto

Method

Heat 100g butter in a saucepan, add the onion, bay leaf and thyme cooking over a low heat stirring occasionally for 7-8 minutes.

Meanwhile bring the stock up to the boil in another pan. Add Risotto rice and sweat for 2 minutes.

Add a quarter of the white wine, keep stirring until the wine has evaporated. Repeat this process until all wine is absorbed.

Add a ladle of the hot stock and continue cooking until liquid absorbed.
Continue adding stock a ladle full at a time and continue stirring each addition until all the liquid has been absorbed. This will take 15-18 minutes.

When rice is almost tender, add frozen peas (defrosted). Check seasoning and turn down heat. Add Crab Meat, chopped chervil, lemon zest and juice. Add in the remaining 75g of butter beating vigorously. Check seasoning. Adjust if necessary. If the risotto is too firm, add a little more stock or white wine.

Kilmore Quay Crab and Spinach Spring Roll
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1 tbsp mayonnaise
1 tsp Dijon mustard
225 g/8oz fresh white crabmeat
1 tbsp chopped fresh mixed herbs (such as basil and coriander)
50 g/2 oz spinach well picked over, plus extra to garnish
4 x 25 cm/10 in spring roll wrappers, thawed
1 egg yolk mixed with 2 tsp water
Sunflower oil, for deep-frying
About 4 tbsp chilli jam
Salt and freshly ground black pepper
Method

Place the mayonnaise in a small bowl and beat in the mustard.
Finely flake the crabmeat with a fork, removing any stray pieces of shell or cartilage as you go.

Place in a bowl and add the mustard mayonnaise, the mixed herbs and watercress. Stir well to combine and season to taste. Place a spring roll wrapper at an angle on a chopping board so that one of the corners points towards you.

Brush around the edges with egg wash and then spoon about a tablespoon of the crab filling in a line near the top corner.
Fold over to enclose and then roll it towards you a little.

Fold in the sides and continue to roll up into a nice cylinder shape.
Place on a non-stick baking sheet and repeat with the remaining ingredients until you have four spring rolls in total. Lightly brush with the remaining egg wash and chill for 30 minutes.

When ready to serve, pour enough of the oil into a deep-fat fryer or deep-sided pan to a depth of 6-7.5 cm/2 1/2-3 in and heat to 180C/350F, or until a small piece of white bread turns golden brown in about 30 seconds.
Deep-fry the spring rolls for 3-4 minutes or until crisp on all sides and lightly golden. Drain well on kitchen paper.

Magic Monkey

Finely chop some spring onion, grate a little ginger root, add to some mayonnaise. Serve with crab meat, lemon wedge, and a cold sesame noodle salad.

duploelabs

Crab white meat, mix it with some lemon juice, take the brown meat and mix it with some home made mayo, then mix the brown meat mixture with some grated celariac.
Now make a stack with alternating levels of thinly sliced apple, the brown meat mixture, and then the white meat mix.

Now try and resist devouring the whole lot before serving

finisklin

Magic Monkey wrote: »

Finely chop some spring onion, grate a little ginger root, add to some mayonnaise. Serve with crab meat, lemon wedge, and a cold sesame noodle salad.

This sounds cracking....crab is best eaten as a salad and as it is already cooked is so handy to prepare. Throw in some crusty brown bread and sorted!

I was also gonna suggestions crab cakes which is a good idea as it will go further (crab is sh*t expensive). A good crab cake recipe is boil a spud(s), lemon juice, parsley, thyme, red onion/shallots (tspn), mayonaisse, and mix all together and then season.

Alternatively you can add bread crumbs to finish it off. Normally I leave as is.

duploelabs

Crabs are no way expensive, if you're around south county Dublin you can get them from bullock harbour for 2 euro each, and they're a decent size too

finisklin

duploelabs wrote: »

Crabs are no way expensive, if you're around south county Dublin you can get them from bullock harbour for 2 euro each, and they're a decent size too

Yeah your right.....my local fishmonger has them for €2.99...decent size too! In my initial post I was refering to crabmeat i.e. the kind that already cooked and frozen which the OP originally referenced.

Bawnmore

Cheers for the suggestions guys, Just couldnt wait and went witht he crab cakes idea and came out brilliantly! 2 words - brownie points

Thanks again for all the help!