I also need a tried and true recipe for dungenous crab?

Question

It is fresh lump

Answer 1

New Orleans Crabmeat Salad
1 head iceberg lettuce, cored and cubed
1 lb lump crabmeat, picked over for shells and cartilage
1/2 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup roughly chopped pimento stuffed olives (about 8 large)
2 tablespoons chopped green onions
2 tablespoons chopped parsley
2/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
In a large bowl, combine the lettuce, crabmeat, onions, celery, olives, green onions, and parsley.
In a small bowl, combine the oil, vinegar, garlic, salt, and pepper, and whisk to blend.
Pour over the crabmeat mixture.
Toss gently to coat, being careful to not to break up the crabmeat lumps.
Adjust seasoning, to taste.
Refrigerate until well chilled and the crabmeat is marinated at least 2 hours before serving.

Crab Savannah

1/2 lb butter
1 bell pepper
1 small white onion
1 cup mushrooms, sliced
1/4 cup flour
2 cups half-and-half
2 tablespoons pimiento
1 dash salt
1 dash white pepper
1/2 cup sherry wine
1 lb large lump crabmeat
1 cup cheddar cheese, grated
In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
Heat half-and-half separately and add gradually to keep consistency smooth.
Stir in pimiento, salt and white pepper to taste.
Pick through the crab and remove any shells or foreign objects.
Add the crab meat and sherry to sauce and heat through.
Scoop into individual ramekins or custard cups.
Top with grated cheese and put under oven broiler for a few minutes to brown.

Answer 2

You didn't mention if you were using live crab or crab that has been dressed and frozen. Here are some thoughts:

1. Live crab: subdue by placing in freezer. In lobster pot, take 1 lemon, 1/2 cup Crab Boil seasoning, 1 gallon water, and bring to a boil. Submerge crab and boil until red and cooked thru.

2. Crab legs: Puncture crab legs to allow broth mixture to penetrate meat. In pot, combine chicken broth, 2 cloves garlic, minced, 1/2 cup olive oil and, 1 T salt and 1 T fresh ground pepper, 1 tsp red pepper flakes and bring to a boil.
Place frozen crab legs in boiling mixture and cook until heated thru. Drain and serve with melted butter.

3. Baked crab: Puncture crab legs and rub with olive oil. Mix 1 T kosher salt, 1 T minced garlic, 1 T fresh ground pepper together and rub on olive oil. Place crab in oven at 400 degrees and baste with a mixture of butter, garlic, and lemon. Bake for 15 minutes and baste, return to oven and bake for another 15 minutes and baste. Return to oven for approximately 10 minutes and remove. Baste and serve.

Answer 3

CRAB CIOPPINO - 2





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INGREDIENTS:


1/3 c. olive oil or salad oil
1 large onion, sliced
1 bunch green onions, sliced
(including some tops)
1 green pepper, seeded and
coarsely chopped
3 large cloves garlic
1/3 c. lightly packed chopped
parsley
1 (1 lb.) can tomato puree
1 (8 oz.) can tomato sauce
1 c. dry white wine or dry red
wine
2 c. water
half a bay leaf
3 tsp. salt
1/4 tsp. pepper
1/8 tsp. each dry rosemary and
thyme leaves
about 5 lb. live whole crabs
in shell (large blue crabs
or medium-size Dungeness
crabs, do not use soft
shell crabs)
1 doz. small hard-shell clams,
cleaned
1 lb. large raw shrimp or
prawns, deveined
1 large loaf sourdough or
Italian-style bread
Cooked crab Cioppiono. The stew can be somewhat easier
to make and eat if you buy whole, cooked, cleaned and cracked
crab (thaw if frozen) instead of live crab; shucked clams
instead of clams in shell; and cooked, shelled and deveined
large shrimp or prawns (thaw if frozen), instead of raw shrimp
in shell. Prepare recipe as directed, but cook shellfish in
sauce only about 15 minutes or until just heated through.
Serve immediately as directed.
In a wide, deep frying pan with a tight-fitting lid,
heat oil over medium-high heat; add onion, green onion, green
pepper and garlic; saute, stirring occasionally for about 5
minutes. Add parsley, tomato puree, tomato sauce, wine, water,
bay leaf, salt, pepper, rosemary and thyme. Bring to a boil;
reduce heat, cover and simmer gently for about 1 hour. Remove
garlic. (You can do this much up to 12 hours ahead, if you
wish; cover and chill). Clean and crack live crabs; arrange
cracked crab pieces evenly in bottom of a large kettle (at
least 8-quart size). Arrange clams evenly over crab; arrange
shrimp evenly on top of clams. Heat sauce to simmering; pour
over shell fish. Cover and simmer until clam shells are open
(20 to 30 minutes). Serve in wide, shallow soup bowls, arrang-
ing some of each shellfish in each bowl and spooning sauce
generously over fish; accompany with chunks of bread. Makes
about 6 servings.

Answer 4

I'd mix it with a little mayo and granny smith apple and bed it on a croissant.