COOKING BLUE CLAW CRABS RECIPES

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DEVILED CRABS RECIPE | KARDEA BROWN | FOOD NETWORK



Deviled Crabs Recipe | Kardea Brown | Food Network image

Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells—they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.

Provided by Kardea Brown

Categories     appetizer

Total Time 1 hours 10 minutes

Cook Time 35 minutes

Yield 12 servings

Number Of Ingredients 13

1 large yellow onion, cut into large pieces
1 stalk celery, cut into large pieces 
1/2 medium red bell pepper, cut into large pieces 
2 tablespoons unsalted butter, plus more, melted, for brushing 
1/4 cup mayonnaise 
1/4 cup Dijon mustard 
2 teaspoons dry sherry 
1 teaspoon seafood seasoning 
1/4 teaspoon ground mace 
2 large eggs, lightly beaten 
2 pounds blue crabmeat (lump or claw), picked over to remove any shells 
3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers) 
12 cleaned crab shells 

Steps:

  • Preheat the oven to 375 degrees F.
  • Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
  • Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

SEAFOOD PLATTER RECIPE | INA GARTEN | FOOD NETWORK



Seafood Platter Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     appetizer

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 18

Crushed ice
16 raw oysters on the half shell
16 raw littleneck clams on the half shell
3 (1 1/2 pounds each) cooked lobsters, cut in 1/2
16 cooked jumbo shrimp, peeled and deveined, with tails on
2 cooked blue claw crabs
Lemons, halved
Mustard Sauce, recipe follows
Mignonette Sauce, recipe follows
1 1/4 cups good mayonnaise
3 tablespoons Dijon mustard 
1 tablespoon whole-grain mustard
1/4 teaspoon kosher salt 
2 shallots, minced
3/4 cup good Champagne vinegar or white wine vinegar 
1 tablespoon sugar 
1 teaspoon freshly ground black pepper 
1 tablespoon chopped fresh green herbs such as parsley, dill, and/or chives 

Steps:

  • Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.
  • Combine all the ingredients and serve with the seafood. 
  • Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters. 

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SEAFOOD PLATTER RECIPE | INA GARTEN | FOOD NETWORK
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  • Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters. 
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