17013 lump blue crab wraps Recipes

dill seed, mustard seed, cumin seed, chili powder, paprika, red pepper flakes, rosemary, thyme, dill, sage, parsley, live , hard-shell blue crabs

fresh cilantro stems, coarsely chopped, live blue crabs (1/4 to 1/3 lb each; 3 dozen), well rinsed, chopped peeled fresh ginger, fermented fine-quality soy sauce, sugar, water, chinese black vinegar* (preferably chinkiang ) or cider vinegar, salt

lump meat crab , double checked for shells, roasted piquillo peppers, fine dice (or you could use roasted red peppers), green onions, white and green part, fine dice, jalapeno pepper, seeded and finely diced, tender stalk celery, finely diced (use an inside stalk), chopped italian leaf parsley, mayonnaise (i use best foods reduced fat ), dijon mustard, worcestershire sauce, old bay seafood seasoning, panko bread crumbs (about), a neutral oil for frying (i use grapeseed oil), mayonnaise (same as above), piquillo peppers, diced (or same as above), chopped italian parsley, balsamic vinegar

live or frozen uncooked blue crabs (3 to 3 1/2 lb), rinsed well, unsalted butter, vegetable oil, onion, finely chopped, carrot, finely chopped, celery rib, finely chopped, garlic cloves, crushed, turkish or 1/2 california bay leaf, thyme sprigs, black peppercorns, cognac or other brandy, dry white wine, reduced-sodium chicken broth, water, grain white rice, chopped tarragon, fresh lemon juice, cayenne, lump crabmeat , at room temperature 30 minutes, picked over, crab butter (optional)

butter, flour, chicken stock (homemade would be best), tomato paste, cream (heavy ), salt, pepper (fresh ground ), sherry wine or 3/4 cup marsala wine, crabmeat (lump crab- blue crab)

crab meat (jumbo lump blue crab, or backfin), parsley, old bay, baking powder, yellow mustard, mayonnaise, jumbo egg, saltine crackers

bread crumbs, baking powder, freshly chopped parsley, mustard powder, black pepper, old bay seasoning, mayonnaise, melted butter, worcestershire sauce, egg, fresh lump blue crab, lemon

salt, bouquet garni (parsley, thyme, and bay leaf tied together), crab boil, lemons, cut in 1/2, garlic heads, split in 1/2, plus 3 cloves, peeled, whole ears corn, shucked, andouille sausage, cut into 3-inch long pieces, whole blue crabs, unsalted butter

heavy cream, white bread, crust removed (preferably a sturdy bakery bread that will retain a bit of texture once soaked), whole blue crabs, cooked, butter, gouda cheese, grated (smoked gouda would be good here), parmesan cheese, grated (fresh , not the sprinkle kind in the canister), onions, chopped, salt , to taste, fresh ground pepper , to taste, vegetable oil, chives, finely chopped for garnish

crushed tomatoes (we only use san marzano valley tomatoes!), tomato paste (we use roasted garlic flavor), garlic cloves (yes! really! probably more !), crushed red pepper flakes (again , we probably use a lot more!), extra virgin olive oil, flat-leaf italian parsley, minced (i usually toss in a handful), fresh basil, minced, salt, pepper, blue crabs (we use only maryland blue crab), spaghetti

orange peels, olive oil, onion, sliced, mussels, white wine, oranges, juiced, reserved mussel liquid, butter, cut into small pieces, live blue crabs, fish fumet or water, heavy cream, butter, avocado , julienned and tossed in lemon juice, cilantro leaves, extra-virgin olive oil, butter, chayote squash*, cut into small dice, chopped cilantro leaves, if you cannot find chayote squash , you can substitute green apple, vegetable oil, butter, chilean sea bass , striped bass, or halibut

chili powder, paprika, cayenne pepper, ground bay leaves, dried oregano, salt, sugar, dry mustard, dried thyme, freshly ground black pepper, freshly ground white pepper, ground coriander seed, beer, white vinegar, live blue crabs , rinsed well in several changes of fresh cold water, lemons, quartered, unsalted butter, fresh lemon juice, salt, hot pepper sauce, hot crusty french bread, hot boiled corn on the cob , recipe follows, ears fresh corn, shucked, salt, bay seasoning , optional

bouquet garni (parsley, thyme, and bay leaf tied together), seafood seasoning (recommended : old bay), lemons, cut in 1/2, garlic heads, split in 1/2, whole blue crabs, cocktail sauce , for serving

pre-boiled shrimp, chopped, pre-boiled blue crab, chopped, s cream cheese, chopped green onions, garlic, chopped, fresh dill, chopped, fresh cilantro, chopped, lemon juice, worchestire sauce, louisianna hot sauce , or more if you like it really hot

lump white crab meat, broken into small pieces with your fingertips, red bell pepper, finely chopped, shallot, finely chopped, orange , zested, radishes, grated, chopped celery greens, salt and pepper, mayonnaise, heavy cream, endive leaves, chopped parsley or chives, to garnish

cream cheese, softened, lump crabmeat, drained, green onions , root ends trimmed, dark green ends trimmed, minced, heavy whipping cream or 3 tbsp evaporated milk, grated parmesan cheese, divided, red bell peppers or 1 1/2 tbsp green bell peppers, diced, dry white wine, shrimp soup base (see notes, below ) or 2 tsp chicken soup base (see notes, below), diced tomatoes or 2 tsp drained salsa, crab boil seasoning (old bay)

blue crab meat, back fin or jumbo lump, eggs, hard cooked, heavy cream, butter, flour, dry mustard, white vinegar, vegetable oil, salt, white pepper, dry breadcrumbs