I need a good Shrimp/ Crab recipe?

Question

Had one a restaurant and would like to try and make it

Answer 1

Crab
http://southernfood.about.com/od/crabrecipes/
http://www.fishermansexpress.com/crabrecipes.html
http://www.baltimoresun.com/travel/beaches/bal-bab-crabrecipes0517,0,1612178.htmlstory?coll=bal-bayandbeach-storyutil
http://www.seafoodplus.info/crab-recipes.php
http://www.recipezaar.com/recipes/crab

Shrimp
http://southernfood.about.com/library/recipes/blpage4b.htm
http://www.foodnetwork.com/food/mh_shrimp/0,1977,FOOD_10272,00.html
http://seafood.allrecipes.com/directory/3334.asp
http://www.webterrace.com/shrimp/
http://www.geocities.com/yosemite/9758/shrimp.htm

Answer 2

Get some dungeness crab (1/2 a crab or so per person).
If its not already cooked and cleaned, do that.
Break the legs off the body and break the body section in half. Give each leg a good whack with hammer to make sure the shells is cracked enough, so you guests can get at the meat easily.
Toss them all in a large bowl (one you have a lid for).
Add 1 part olive oil and 2 parts red wine vinegar to the bowl.
Add an obscene amount of fresh crushed garlic to the bowl.
Add fresh chopped italian parsley.
Put the lid on the bowl and give it a good shake to mix all the ingredients up.
Place in refrigerator (overnight is good or at least 4 hours).
Give bowl a few shakes while its chilling.
Cover your table with newpapers.
Set out papertowels, beer, a nice loaf of fresh italian/french bread, and some crab picking tools.
Have at it.

Answer 3

Shrimp Dip

Ingredients

(1 servings)

10 oz Canned Shrimp, drained
1/4 c Dr. Pepper
2 ts Lemon Juice, fresh
1/8 ts Onion Salt
1 x Dash Garlic Powder
3 ea Drops of Tabasco Sauce (or4)
8 oz Cream Cheese, softened
3 tb Mayonnaise
1 ts Worcestershire Sauce


Instructions

Combine 1/2 the shrimp and the remaining ingredients in blender or electric mixer; blend until fluffy and smooth. Coarsely chop remaining shrimp; fold into mixture. Refrigerate.



Hot Crab Dip

Makes 4 cups

Ingredients:

1/2 pound (8 ounces) regular crabmeat
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
2 tablespoons salad dressing or mayonnaise
1 tablespoon lemon juice
1-1/4 teaspoons worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup cheddar cheese, grated
pinch garlic salt
paprika, for garnish

Preparation:

Place cleaned crabmeat in a small bowl and make sure there are no traces of cartilage. In a large bowl, add cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt - mix until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.

Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Fahrenheit until mixture is bubbly and browned on top, about 30 minutes.

Serve with crackers.

Answer 4

I think warm crab dip is delicious. You use lump crab meat from the can or fresh crab that has been steamed and shredded. Saute some onion and garlic until soft. Mix crab, onion and garlic into softened cream cheese. Salt and pepper as desired. You can also add a drop or two of tobasco if you like it a little spicy. Put in a casserole dish and top with slivered almonds or sprinkle with paprika. Bake at 350 degrees until bubbly. Serve with assorted crackers and bread. YUM!

Answer 5

CRAB CAKES WITH CHIPOTLE MAYONNAISE


Ingredients:
7ozFrozen crabmeat, thawed200 g
1/3cupFinely diced sweet red pepper75 mL
¼cupFinely diced sweet green pepper50 mL
¼cupChopped green onions50 mL
1Egg, beaten1
1 ¼cupDry bread crumbs300 mL
2tbspsVegetable oil25 mL

CHIPOTLE MAYONNAISE
2Chipotle peppers in adobo sauce2
½cupLight mayonnaise125 mL
DashWorcestershire


Method:
wearing rubber gloves, finely chop chipotle peppers, then whisk together with mayonnaise, adobo sauce and Worcestershire
place crabmeat in sieve, pick through to remove cartilage, press firmly to remove liquid then transfer to large bowl
add red and green peppers, onions, egg, 2 tbsp (25 mL) of the bread crumbs and 3 tbsps (50 mL) of the Chipotle Mayonnaise; stir until well combined
sprinkle remaining bread crumbs in shallow dish; form crabmeat mix into tablespoon (15 mL) balls then roll in crumbs
place balls on waxed paper lined baking sheet, flatten to 2 inch (5 cm) diameter (can be covered and refrigerated up to 24 hrs)
heat half of the oil over medium-high heat; cook crab cakes in batches for 3 mins per side until golden