crab

All posts tagged crab

Crab Ravioli with Shallot Cream

Published September 19, 2013 by jenmatteson

How many daily emails do you get?  How many do you get that you just erase before even opening, either because you know what it is and you don’t want it, or because you don’t even care what it is?  I don’t remember when I signed up for daily emails from Food and Wine, but I started getting them a few weeks ago.  BIG MISTAKE.  Not because I’m not interested, and not because I don’t want to see what’s in it.  Just the opposite.  They send daily recipes, in which most sound absolutely amazing.

Crab Ravioli with Shallot Cream

This one was no different.  A few great things about this recipe.  One: Crab.  YUM.  Two: Ravioli, without the hassle of making homemade pasta (I will do this some day…soon hopefully).  Three: No cheese.  Okay, for some (pretty much all) of you, this might sound like a not-so-great-thing, but it was wonderful for me, and still tasted rich, creamy and decadent.

I loved this recipe, though Nate thought it was too rich.  While it is creamy, the crab paired with the tarragon and shallots gives a very fresh, bright flavor.  The recipe says it makes 8 servings, but I got 16 ravioli out of this recipe, so it’s more like 4.  Maybe my wonton wrappers were larger, or I just filled them twice as much.  My grocery store didn’t have clam broth, so I bought seafood stock instead.  I know it’s not the same, but figured it couldn’t be too different.  I also used half-and-half instead of heavy cream for both the filling and the sauce.  In the sauce, I added just a touch of arrowroot (cornstarch would work just as well) to thicken it a bit.  Everything was melded very well and I really loved this recipe.  I would make it for company, but only when Nate wasn’t there since he didn’t care for it as much.

Crab Ravioli with Shallot Cream

Crab Ravioli with Shallot Cream

Source: Adapted from Food and Wine
Servings: 4

Ingredients:

For crab filling:
1/2 tbsp unsalted butter
1/2 tbsp flour
1/4 cup half-and-half
1/2 lb lump crab meat, picked over
1 large scallion, only white part, minced
1 tsp fresh tarragon, minced
1/2 tsp Dijon mustard
salt and white pepper (black is fine if you don’t have white, white just looks better)
32 wonton wrappers

For shallot cream:
1 tbsp olive oil
1 shallot, minced
1 cup half-and-half
1 cup clam broth
1/2 tsp arrowroot or cornstarch
2 tsp Dijon mustard
1 tbsp flat leaf parsley, minced
salt and white pepper (again, black pepper would be fine here)

Directions:

1. Melt butter in medium sauce pan over medium heat.  Add flour and whisk until combined, about 30 seconds.  Add half-and-half and continue to whisk until very thick, about 1 minute.  Remove from heat and let cool.  Fold in crab meat, scallion, tarragon and mustard.  Season with salt and pepper.

2. On a work surface, lay out 4 wonton wrappers and lightly brush with water.  Scoop about 2 tbsp of crab filling into the middle of each, and top with another wonton wrapper.  Push out any air pockets and firmly press edges of wonton wrappers together.  Trim excess dough with a 2 1/2 inch biscuit cutter, round or fluted edge (I don’t have a biscuit cutter, so I trimmed the edges – unevenly – with a pizza cutter).  Transfer to baking sheet in single layer and repeat with remaining filling and wonton wrappers.

3. In a deep skillet, heat olive oil over low heat.  Add shallot and cook until softened but not browned, about 4 minutes.  Add half-and-half, clam broth and arrowroot or cornstarch, bring to a boil over high heat.  Once thickened slightly, remove from heat and whisk in mustard and parsley.  Season with salt and pepper.  Cover and set aside.

4. Cook ravioli in a large pot of boiling salted water.  Ravioli will float to top when they are done, about three minutes.  Remove with slotted spoon and add to shallot cream sauce.  Toss gently over low heat and serve immediately.  Garnish with more parsley or chopped chives.

Recipe Swap: Crab Cakes and Roasted Vegetables with Tangy Butter Sauce

Published May 10, 2013 by jenmatteson

The latest installment of recipe swap was themed seafood, which I was over-the-moon excited about.  Again, this swap was hosted by Sarah, at A Taste of Home Cooking.  I submitted Scallops with WC-Recipe-Swap-badge-1Tarragon Butter Sauce, and  couldn’t wait to receive my assigned recipe.  Honestly, I was slightly disappointed to find that I was assigned crab cakes. But not because I don’t like crab cakes, rather because I already have two crab cake recipes in my blog (Bethany Frankel’s Crab Cakes and Crab Cakes with Chiptole Mayo), and I really enjoyed both of them.  But, that’s the spirit of the recipe swap; you never know what you’re going to get (you know, like a box of chocolates), and really, how could I be disappointed to make crab cakes – I love them!

Crab Cakes with Tangy Butter Sauce

Another great benefit of the recipe swaps is to connect with other bloggers, and many times, blogs you might not have otherwise visited.  I’ve definitely visited The Redhead Baker blog before, and may have even bookmarked a handful of Coleen’s recipes, but I believe this would be the first time I’d be making one.  And what a great recipe to make! The recipe originally comes from Cooking Light, and it certainly is a lightened up version of crab cakes, which I love.  Less filler, more crab, exactly the way they should be.

Crab Cakes with Tangy Butter Sauce

Crab Cakes with Tangy Butter Sauce

I had gotten everything I needed for this recipe last week at the grocery store, and I generally am very good at knowing exactly what, and how much I have of everything in my kitchen.  I was absolutely convinced that I had Old Bay seasoning, but come Sunday when I was putting these together, I didn’t.  I Googled a recipe to make my own Old Bay (what would we do without Google?), and had most spices on hand, so just used what I had.

DSC02358

Tangy Butter Sauce

Coleen’s recipe included a tangy butter sauce to go with the crab cakes, which I thought sounded interesting.  If you read either of my other crab cake recipe posts, you’d know that I am generally a creamy-sauce-with-my-crab-cakes kinda girl.  But, I’m always happy to try something new!  I’m not sure if this is the sauce pictured in Coleen’s picture, as her’s does look like a creamy mayo based sauce.  Either that, or mine turned out completely different.  But good different!

Crab Cakes with Tangy Butter Sauce

The tangy butter sauce was a great compliment to the crab cakes and the vegetables.  While I was reducing the sauce, the vinegar smell was strong, so I was concerned it would be too acidic, but once I added the butter, it was much more subtle.  The crab cakes were perfect!  Meaty without a lot of filler, firm enough to stay together, but still fork-flakey like you’d want.  Breading the outside in panko added a perfect amount of crunch.  The vegetables were an added bonus.  It was perfect that they roasted for the same amount of time it takes for the crab cake mixture to refrigerate and come together.  Coleen’s recipe didn’t include green beans, but the original did, and I thought the plate needed some color, so I added those to the mix.  However, I didn’t think they would need to roast for 30 minutes, so I added them into the vegetable mix after 15 minutes.  Turns out, that’s exactly what the Cooking Light recipe instructed.  Great instincts!  Overall, it was a great little meal and I was happy to have tried a new crab cake recipe!

Crab Cakes with Tangy Butter Sauce

Crab Cakes and Roasted Vegetables with Tangy Butter Sauce

Source: Adapted from The Redhead Baker
Servings: 4

Ingredients:

For the crab cakes:
1/4 of a red onion, finely chopped
2 tbsp cilantro, finely chopped
3 tbsp light mayonnaise or olive oil mayonnaise
2 tsp Dijon mustard
1 tsp Old Bay seasoning
1/2 tsp Worcestershire sauce
2 egg whites, lightly beaten
1 lb lump crab meat, picked over for shells
1 1/2 cup panko breadcrumbs
olive oil

For the vegetables:
3 carrots, chopped
4 shallots, quartered
5 red potatoes, quartered
8 oz fresh green beans
olive oil
1/2 tsp kosher salt
fresh ground black pepper

For the butter sauce:
2/3 cup low-sodium chicken stock
3 tbsp white wine vinegar
3 tsp finely chopped shallots
2 tbsp butter

Directions:

1. In a medium bowl.combine red onion, cilantro, mayonnaise, Dijon, Old Bay, Worcestershire and egg whites.  Gently fold in crab meat until combined.  Stir in 3/4 cup panko.  Cover with plastic wrap and refrigerate for 30 minutes.

2. Meanwhile, preheat oven to 450 degrees and prepare a baking sheet with foil.  Combine carrots, shallots, and red potatoes in a bowl and coat lightly with olive oil.  Dump onto prepared baking sheet and spread out into a single layer.  Sprinkle with salt and pepper.  Roast for 15 minutes.  Remove from oven and mix green beans in with the rest of the vegetables.  Return to oven and roast for another 15 minutes.

3. Put remaining panko breadcrumbs in a shallow dish.  Remove crab mixture from refrigerator and divide into eight equal portions, forming each into a tight patty.  Dredge each patty in the panko, evenly coating both sides.  In a large frying pan, add enough olive oil to coat the bottom and heat to medium.  Once oil is ready, gently place four patties in the pan and cook until browned on the bottom, about 5 minutes.  Carefully flip patties and cook until browned, another 5 minutes or so.  Transfer to a paper towel and repeat for remaining four patties.

4. In a saucepan, stir together chicken broth, vinegar and shallots.  Bring to a boil and continue boiling for 5-8 minutes, until reduced by half.  Remove from heat and swirl in butter.  Spoon sauce over crab cakes and vegetables and serve.

Take a look at what the other ladies cooked up for the seafood swap!

Asian Surf and Turf Burgers

Published May 19, 2012 by jenmatteson

I’m always on the lookout for a new burger to try (enter Bobby Flay into my life), and many times I make them into turkey burgers.  I saw a recipe for California Roll Burgers, and I love sushi, though california roll really isn’t a usual order for me, but I thought I’d give it a whirl anyway.  I did use beef, as Bridget said she tried turkey it in the past, but the turkey flavor didn’t stand up to the crab.

I ended up altering the recipe a bit, only because Nate couldn’t find nori at the store, and the avocados were rock hard.  So, seeing as though two ingredients that pretty much epitomizes California rolls were unavailable to me, I had to change the name to surf and turf burgers.

I have never used fish sauce before, and I got a little concerned when I was adding to my beef, as it smelled really strong.  My cats sure were getting excited though!  The end result was really good.  The wasabi soy mayo was a nice kick, but definitely not too over powering.  The beef was seasoned perfectly, and the crab mixture was a perfect finish.  I would have loved to have avocado to add a little creaminess, but it was still lovely without it.  Certainly, this is an outside the box burger, with flavors that almost everyone can appreciate.

Asian Surf and Turf Burgers

Source: The Way the Cookie Crumbles
Servings: 4 large, 6 medium-sized, 8 small burgers

Ingredients:

2 lbs ground beef, no less than 90% lean
1 tbsp fish sauce
1/4 tsp sugar
1 tsp fresh ground black pepper
10 oz shelled king crab (from two legs, or pasteurized lump crab)
1/4 cup mayonnaise, divided
1/4 cup non-fat Greek yogurt
1-2 tbsp wasabi powder
1 tbsp low sodium soy sauce
hamburger buns
1/2 cucumber, sliced thinly
sesame seeds

Directions:

1. In a medium bowl, combine ground beef, fish sauce, sugar, and pepper.  Mix gently with your fingertips, then begin to form into patties.  Set aside.

2. In a small bowl, combine crab meat and 2 tbsp mayonnaise.  In another small bowl, mix together remaining mayonnaise, Greek yogurt, wasabi powder, and soy sauce.  Set both bowls aside.

3. Grill burgers to preferred doneness.  When the burgers are almost done, toast the hamburger buns.

4. Spread wasabi mayonnaise on both sides of the buns, add cucumbers, burger, crab mixture, sprinkle with sesame seeds, and top with bun.

Crabby Patties

Published April 30, 2012 by jenmatteson

I don’t know any kid who doesn’t like Sponge Bob Square Pants (okay, I only know like one kid, which is my awesome nephew, Carter, and I suppose his sister, Grace, but she’s too young to like Sponge Bob yet), and if you don’t know, he makes crabby patties.  I can only assume these are wonderful crab cakes!

The reason I made these in the first place was because another Nestie and I were unable to participate in a recipe swap because we didn’t have enough posts in our blogs yet.  We decided to do our own private swap.  Basically, a swap is trying recipes of another blogger, and in this case, we just did a general swap, where we could make anything we wanted from their blog.  I love crab cakes, so immediately these stood out to me.

I made a handful of substitutions, but kept with the basic recipe.  I also added a chipotle mayo for topping, which was amazing and will be great with many other dishes, even on sandwiches!  They were a little wet for my taste (which made them difficult to handle), so I altered the recipe I’m sharing to have less Miracle Whip and a few more crackers.  The result was pure awesomeness, and the chipotle mayo just pushed it over the edge!  They were pretty big patties, so if I made them again, I’d probably make them half the size – and then eat two 😉

Crab Cakes with Chipotle Mayonnaise

Source: Just Prepare It Deliciously
Servings: 10

Ingredients:

4 green onions, chopped
1/3 cup cilantro, chopped
2 tbsp lemon juice
1 tsp cayanne pepper
1 tsp dry mustard
3-4 garlic cloves, finely minced
salt and pepper
1/4 cup Miracle Whip
5 oz buttery crackers (I used Ritz), crushed
12 oz crab meat
olive oil
1 cup panko bread crumbs

Directions:

1. In a medium bowl, mix onions, cilantro, lemon juice, cayanne pepper, dry mustard, garlic, salt and pepper, and Miracle Whip.  Fold in crab meat and add buttery crackers to mixture.

2. Form mixture into 1/2-inch thick patties, this mixture should make about 6 total.  Refrigerate patties for 30 minutes.

3. Heat olive oil over high heat in a large frying pan.  Meanwhile, dredge each side of the patties in the panko bread crumbs.  Fry patties until they turn golden brown and begin to form a crispy crust, about 4-5 minutes on each side.  Serve with Chipolte Mayonnaise.

%d bloggers like this: