corn and crab bisque

prep time:  15 minutes
cook time:  30 minutes
servings:  8

ingredients:
1/4 cup butter
3/4 cup onion - chopped
3 14-ounce cans chicken broth
3 cloves garlic
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon cajun seasoning
salt
pepper
4 ears corn - kernels cut from cob
1/2 cup half-and-half
3 tablespoons flour
1/2 cup milk
16-ounces fresh lump crab meat

steps:
1.  heat butter in a large pot over medium heat.  stir in onion, cook until soft and translucent.  pour in chicken broth, and bring to a boil.  stir in garlic, bay leaves, cayenne pepper, cajun seasoning, salt, and pepper.  stir corn into boiling broth. simmer about 10 minutes.  reduce heat to medium low.

2.  remove 1 cup of soup, and set aside to cool slightly.  then pour into a food processor.  pour in half-and-half.  puree for 30 - 45 seconds.  set aside.

3.  in a small bowl, stir together flour and milk.  slowly stir into simmering soup.  stirring constantly, simmer for 1 - 2 minutes.  stir in puree mixture.

4.  reduce the heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

- all recipes

spicy crab linguine with mustard, creme fraiche and herbs

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
1 pound linguine
salt
pepper
1 cup creme fraiche
3 tablespoon dijon mustard
pinch of cayenne
1 pound cooked crab meat
1 serrano or jalapeno chile - seeds removed and finely chopped
2 tablespoons finely cut chives
6 scallions - thinly sliced on an angle
1 tablespoon tarragon leaves - roughly chopped
cilantro sprigs - garnish

steps:
1.  put a large pot of water on to boil.  add linguine and a generous amount of salt and cook until al dente.

2.  meanwhile, in a wide skillet, warm the creme fraiche over medium heat.  stir in mustard and cayenne and season with salt and pepper.  add crab meat, stir to coat and heat through.

3.  drain pasta and add to skillet.  toss gently to coat pasta, taking care not to break up the crab meat too much.  add the chile, chives, scallions and tarragon and toss to coat.  transfer to warm serving dish and garnish with cilantro sprigs.

- new york times, march 2014

malaysian-style ginger-chile crab

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
1 dozen live blue crabs (or use precooked)
1/4 cup vegetable oil
1/2 cup minced ginger
1/4 cup minced fresh chile peppers
1/4 cup minced garlic
2 tablespoons curry powder
1/2 cup thinly sliced scallions, white and green parts
salt
pepper

steps:
1.  if using live crabs, pour water in a large pot to a depth of 1 1/2 inches.  bring to a boil over high heat, add crabs, turn heat to medium-high, cover and steam until crabs are bright orange-red and all the blue-green color is gone, about 15 - 20 minutes.  remove from heat and rinse under cold running water. 

2.  clean the crabs:  grasp the top shell at the front, pull it away from the body and discard it.  turn the crab over, pry off the triangular apron and discard it, along with the spongy white gills.  grab the legs and claws close to the body, twist them off, and crack the claws lightly with a hammer.  discard the legs. you should end up with a body and 2 claws, including knuckles, from each crab.  snap the boy in half, using a chef's knife to cut through the shell if necessary.

3.  in a large saute pan, heat 2 tablespoons oil over high heat until it just begins to smoke.  add half the crab bodies and claws and saute, tossing frequently with your tongs, for about 3 minutes.  add half of each of the remaining ingredients, except the salt and pepper.  cook, stirring frequently, for 1 minute more.

4.  remove everything from pan, add remaining 2 tablespoons oil and repeat with remaining crabs and ingredients.  season with salt and pepper.  serve warm or room temperature, with nutcrackers and picks.

- new york times

tomato steaks with crab-corn relish

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
4 large tomatoes slices, about 1-inch thick
1/4 cup olive oil
salt
pepper
2 ears corn - shucked
1 cup lump crab meat
1/4 cup thinly sliced basil
2 tablespoons lemon juice
6 dashes tobasco

steps:
1.  rub tomato slices with olive oil and sprinkle generously with salt and pepper.

2.  bring a large pot of water to a boil.  blanch corn for 1 minute.  cool, then remove kernels from cob.

3.  in a small bowl, combine kernels, crab, basil, lemon juice, tobasco and salt and pepper to taste, and toss lightly.  top each tomato staek with 1/4 of the relish and serve.

- new york times, september 2012

crab-stuffed portobello mushrooms

prep time:  tbd
cook time:  15 - 20 minutes
servings:  6

ingredients:  6 large portobello mushrooms - caps about 4 1/2 - 5-inches in diameter
2 slices firm-textured fresh bread - crusts trimmed
olive oil
1/2 teaspoon salt + more to taste
1/4 teaspoon pepper + more to taste
2 tablespoons finely chopped shallots
3 garlic cloves - finely chopped
1/4 cup mayonnaise
1/4 teaspoon hot pepper sauce
1/2 teaspoon worcestershire sauce
1 teaspoon freshly grated lemon zest
1 1/2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1/4 cup finely chopped parsley
1 tablespoon coarsely chopped fresh thyme leaves
3/4 cup grated sharp cheddar or parmesan cheese
1 pound pasteurized fresh lump crab
2 - 3 tablespoons butter - melted
1/3 cup dry white wine

steps:
1.  preheat oven to 400 degrees.  clean mushrooms.  cut off stems, coring them around the base with a shallow cut. cut each stem into quarters and finely chop.  set aside.  remove mushroom gills and discard.

2.  cut bread into 1-inch squares and process in a food processor to make fine crumbs.  set aside.

3.  brush a large baking sheet with olive oil.  brush caps with olive oil and set on baking sheet with cavities facing up. season lightly with salt and pepper.

4.  heat 2 tablespoons olive oil in a large skillet over medium heat.  add shallots and garlic and cook, stirring, about 30 seconds.  add mushroom stems and cook, stirring often, until the mushrooms no longer clump together and are lightly browned, about 5 minutes.  remove pan from heat and let stand.

5.  in a large bowl, whisk together the mayonnaise, 1/2 teaspoon salt 1/4 teaspoon pepper, hot sauce worcestershire, lemon zest, lemon juice, mustard, parsley and thyme.  stir in 1/2 cup grated cheese and 1/2 cup of breadcrumbs.  add crab meat and fold together.  salt and pepper to taste.

6.  divide filling amount mushroom caps keeping it loose and mounding slightly in the center. 

7.  combine the remaining breadcrumbs and cheese and top each cap with 1 tablespoon.  drizzle with melted butter.  pour the white wine into the pan around the caps.  bake for 15 - 20 minutes until caps are cooked through and topping is browned. 

- missoulian

hush puppies with crab and bacon

prep time:  tbd
cook time:  tbd
servings:  3 dozen puppies

ingredients:
2 cups cornmeal
1 teaspoon baking powder
1 1/2 teaspoons baking soda
2 eggs
1 cup buttermilk
2 tablespoons warm bacon fat (or melted and slightly cooled butter)
1 cup crab meat
8 pieces well-cooked bacon - chopped fine
salt
pepper

steps:
1.  heat oven to 200 degrees.  cover a baking sheet with a double layer of paper towel.  in a large bowl, combine cornmeal, baking powder and baking soda.

2.  in a small bowl, whisk together eggs, buttermilk and bacon fat.  add to the cornmeal mixture and mix to combine.  stir in crab and bacon and season to taste.  allow to stand for 10 - 15 minutes while oil heats.

3.  in a dutch oven or other large pot, add enough oil to come to a depth of 3 inches.  heat over medium-high heat until oil is 350 - 360 degrees.

4.  form batter into golf ball-sized balls (if batter is too dry to cohere well, stir in a bit more buttermilk).  drop balls into hot oil 5 - 6 at a time and cook until golden brown, 2 - 3 minutes.  as each batch is finished, place on baking sheet and put into the oven to keep warm.  serve accompanied by plenty of room-temperature butter.

- new york times

creamy seafood risotto

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
3 cups clam juice
2 1/2 cups water
2 tablespoons olive oil
1 small onion - finely chopped
salt
pepper
1 1/2 cup arborio rice
pinch saffron threads
1/2 cup dry white wine
1 tablespoon unsalted butter
1 shallot - minced
1/2 pounds cooked shrimp - cut into thirds
1/2 pounds lump crabmeat
2 tablespoons parsley - chopped
1/2 cup mascarpone cheese

steps:
1.  in a medium saucepan, combine clam juice and water and bring to a simmer. keep warm.

2.  in a large saucepan, heat olive oil.  add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.  add rice and cook 1 minute, stirring to thoroughly coat.  crumble saffron into wine and add to rice.  cook, stirring until wine is absorbed.  add 1 cup warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed.  continue adding juice 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.  risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.  season with salt and pepper.

3.  melt butter in a large skillet.  add shallot and cook over moderate heat until softened, about 2 minutes.  add shrimp and crab and cook until just heated through.  scrape seafood into risotto and stir in parsley and mascarpone.  serve immediately.

- delish

crab tater tots

prep time:  15 minutes
cook time:  10 minutes
servings:  35 tater tots

ingredients:
2 tablespoons unsalted butter
1/4 cup flour
1 large egg
1 cup mashed potatoes
canola oil
1/2 pound lump crab meat
panko bread crumbs
salt

steps:
1.  in a small saucepan, combine the butter with 1/4 cup water over high heat.  when the water comes to a simmer and the butter is melted, add the flour.  reduce the hat to medium and stir until the resulting paste pulls away from the sides of the pan, 1 - 2 minutes.  remove from heat.  allow to cool for 5 minutes.  add the egg to the pan and stir vigorously until the egg is incorporated into the flour mixture.  stir in the mashed potatoes and let cool.

2.  pour enough oil into a medium pot so that the oil comes 3 inches up the sides.  heat the oil to 350 degrees.

3.  while the oil heats, gently fold the crab into the potato mixture, the lumpier the batter, the better.  using two soup spoons, shape the mixture into quenelles, or 2-inch footballs.  roll in the panko.  deep-fry, working in batches and turning once, until crisp, brown and heated through, 2 - 3 minutes.  drain on paper towels and season with salt.

- food network

crab macaroni and cheese

prep time: tbd
cook time:  15 minutes
servings:  6

ingredients:
12 ounces macaroni
1 3/4 cups milk
2 cups heavy cream
2 teaspoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated fontina cheese
3/4 cup cheddar cheese
1/2 cup finely grated parmesan cheese
1/4 cup grated mozzarella cheese
3/4 cup ricottta cheese
10 ounces dungeness crab meat
4 tablespoons bread crumbs
2 tablespoons unsalted butter - cut into 8 pieces

steps:
1.  preaheat the oven to 450 degrees.  butter a 9 x 13 x 2-inch glass baking dish.  cook the noodles in a large pot of boiling salted water until tender but still firm to the bite, stirring frequently, about 5 minutes.  drain well.

2.  whisk the milk, cream, flour, salt and pepper in a large bowl to blend.  stir in the fontina , cheddar, parmesan, mozzarella, and ricotta cheeses.  add the macaroni and toss to coat.  fold in crab meat.  transfer the macaroni mixture to the prepared baking dish.  sprinkle breadcrumbs and place butter pieces on top of the breadcrumbs.  bake until the sauce bubbles and the cheese melts and begins to brown on top, about 15 minutes.  let stand for 10 minutes.  serve.

- north west noshings

crab ravioli filling

prep time:  tbd
cook time:  20 minutes
servings:  tbd

ingredients:
2 large male crabs (4.5 - 6.5 pounds)
3 fresh red chillies - seeded and finely chopped
3 handfuls flat-leaf parsley - finely chopped
juice of 4 lemons
1 garlic clove - peeled and ground to a past with a little salt
6 tablespoons bread crumbs
salt
pepper
olive oil

step:
1.  in a saucepan large enough to hold both crabs, bring enough water to a boil to cover them.  boil gently for 20 minutes, then remove from the water and leave to cool.

2.  remove the claws and legs.  break the bodies and open carefully  remove the brown meat from inside the shell and transfer along with any juices to a bowl.  remove the white meat from the claws and legs and add to the brown meat in a bowl.  mix together.

3.  add the chillies and most of the chopped parsley, the lemon juice, breadcrumbs, and crushed garlic to the crab mixture.  stir in the olive oil.  the sauce should be quite wet and ready to stuff the pasta with.

- goop, june 2010

avocado and crab witht marie rose sauce

prep time:  10 minutes
servings:  4

ingredients:
8 ounces fresh jumbo lump crab meat
1 lemon - cut in half
salt
pepper
1/3 cup mayonnaise
1 tablespoon ketchup
1 small shallot - finely grated
2 avocados - cut in half, pit discarded

steps:
1.  in a medium bowl, squeeze the juice form one half of the lemon over the crab and stir to combine with a large pinch of salt and a little pepper. 

2.  whisk the mayonnaise, ketchup and shallot together in a large bowl and fold in the crab.  be sure not to break it up too much.

3.  fill each avocado half with a quarter of the crab salad.  cut the remaining lemon into wedges and serve alongside.

- goop, august 2009

the best walley recipe - 2 ways

prep time: tbd
cook time: tbd
servings: tbd

ingredients:
1 pound chopped walleye
1 small can crab with liquid
1 stick of butter - melted
2 - 3 green onions - chopped
1/4 skinned red pepper - chopped
1/4 - 1/2 cup parsley - chopped
1/4 cup mayonnaise (optional)
1 egg - beaten
1/2 cup seasoned bread crumbs + more for rolling

steps:
1. mix all ingredients and roll in bread crumbs.

2. place on a greased cookie sheet. back at 350 degrees for 15 minutes, flipping once, until golden brown on both sides.

3. divide and serve.

alternative steps:
1. mix all ingredients. roll into balls about the size of a small lime. roll in bread crumbs.

2. drop balls into deep fryer and cook for 3 minutes. drain on paper towel. serve.

- walleyes unlimited

sam's supper club's stuffed walley with seafood sauce

prep time:  tbd
cook time:  20 minutes
servings: 6

sauce ingredients:

1 cup butter
3/4 cup flour
2 cups milk
1 can small shrimp - drained
1 cup crab
1 teaspoon lemon and her seasoning
1/2 teaspoon dill weed
2 tablespoons white wine
salt
pepper


dressing ingredients:
6 large walleye fillets
1 bag bread cubes
1 egg - whipped
1/2 teaspoon dill weed
1/2 teaspoon lemon and herb seasoning
2 teaspoon sage
2 cups chopped onion

sauce steps:
1.  melt butter and add flour; simmer for 1 minute stirring constantly.  add milk; stir until mixture thickens (on medium heat). 

2.  add shrimp, crab, lemon and herb seasoning, dill weed white wine, and salt and pepper to taste.  set aside.

dressing steps:
1.  mix all ingredients together except walleye.

2.  skin walleye fillet.  cut fillet in half, place fat pieces on bottom of greased casserole dish.  add bread mixture and top with tail piece of fillet.  bake for 20 minutes at 400 degrees.

3.  pour sauce over baked fillet.  garnish with fresh lemon and parsley. 

- walleyes unlimited

crab rangoon

prep time/cook time:  25 minutes
servings:  14

ingredients
3 ounces cream cheese
1/8 teaspoon garlic salt
1/8 teaspoon worcestershire sauce
1 pouch (3.53 ounces) premium crabmeat - drained
1 green onion - chopped
14 wonton wrappers

steps:
1.  in a small bowl, combine the cream cheese, garlic salt and worcestershire sauce until smooth.  stir in crab and onion.  place 2 teaspoonfuls in the center of each wonton wrapper.  moisten edges with water; bring corners to center over filling and press edges together to seal.

2.  place on a baking sheet coated with nonstick cook spray.  lightly spray wontons with nonstick cook spray.  bake at 425 degrees for 8-10 minutes or until golden brown.  serve warm.

- light & tasty, june/july 2006