 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Something tells me it's gonna be a better crabbing summer - so here's a recipe to stash when cracking Old Bay steamed crabs needs a little variety. From The Times-Picayune. These used to be served at a restaurant called Mosca's. I plan to increase the crab but keep the marinade the same. BTW - the original recipe called for boiled crabs - couldn't bring myself to enter that. LOL (Eastern Shore anyone?) This recipe calls for that cooked crab so I included the steaming in the prep time. I did NOT include the overnight marination of those crab parts so plan ahead. MMmmmm. Will be eating these al fresco with newspaper tablecloth & plenty of cold 7 ounce Rolling Rocks or Bloody Marys. & napkins. BTW - this is my go-to Olive salad - Muffuletta Sandwich - this is simply the best. Use it, you will love it. EDIT - used 3 lbs of large beheaded steamed shrimp in this recipe - steamed them with granulated garlic, smoked chipotle pepper (about a tsp scattered & 2 t of Lowry's) - outstanding results. Ingredients:
1 dozen crab, steamed & well seasoned |
1 cup extra virgin olive oil |
2 cups onions, chopped |
1 cup celery, chopped |
12 garlic cloves, unpeeled, flattened with the back of a large knife |
2 tablespoons parsley, chopped |
3/4 cup white wine vinegar |
1 lemon, juiced |
salt, to taste |
1 pinch cayenne pepper |
3 bay leaves, torn |
2 tablespoons italian seasoning |
black pepper, fresh coarse ground |
2 cups olive salad, good-quality |
Directions:
1. Pull off the steamed crabs' backs; scrape off the lungs and everything from the cavity except the fat. Cut off the eyes. Discard everything but the body, legs and claws. Cut the crabs in half with a sharp knife or kitchen shears. Cut off the claws. Do not pull them, or the meat will pull out of the body. Leave small legs on. With a nutcracker, crack both segments of each claw but try to leave them intact. With a sharp knife, cut off the small piece of shell that holds the lump crabmeat in place. Repeat gently with each crab, placing them in a large bowl.
2. In a medium bowl, mix well all other ingredients except the olive salad. Pour over the crabs and stir very gently to coat without breaking them up. Tightly seal the top of the bowl and refrigerate at least 8 hours or up to 24. Stir gently several times. An hour before serving, add olive salad and stir gently. Serve in bowls with some of the liquid and plenty of French bread.
|
|