crab

Baked Crab Dip With Old Bay and Ritz Crackers

Unsalted butter,

lump crab meat

cream cheese, softened

Parmesan

mayonnaise

lemon lemon juice

scallion, trimmed and minced,

Old Bay seasoning,

salt

Sliced English cucumbers and other crackers,

Sweet corn, salty sausage, zesty shrimp, creamy potatoes and butter for dipping — a crab boil has<span> everything you want in a meal. But unless you’re a pro at cracking crab legs, it can be a challenge. Instead, capture those same flavors with this seafood pasta, which uses lump crab meat and this speedy <a href="https://cooking.nytimes.com/recipes/1021423">sheet-pan shrimp boil</a>. Get the shrimp boil into the oven, then immediately start preparing this recipe. (If the shrimp boil is done early, just cover it with aluminum foil until ready to add.) In the end, it all comes together in a big, shareable dish.

Crab and Shrimp Boil Pasta

Kosher salt

smoked sausage,

neutral oil, such as canola or vegetable oil

unsalted butter (2 sticks)

garlic cloves,

chicken broth stock

seafood seasoning,

Cajun seasoning

red-pepper flakes,

lemon juice (from 1 lemon)

(16-ounce) box linguine

crab meat

recipe sheet-pan shrimp boil

parsley leaves

Bring a large pot of salted water to boil for the pasta.

As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.

Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)

Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.

Cook pasta in salted water according to package directions. Drain and set aside.

Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.

Best seafood stew EVER! San Francisco-style Cioppino with halibut, sea bass, Dungeness crab, shrimp, and mussels.

Cioppino

halibut, sea bass,

(2 lb

(or more) of large shrimp

extra virgin olive oil

onion (1 large onion)

chopped bell pepper (1 large bell pepper)

garlic,

tomatoes

Broth from the mollusks

red wine

tomato juice

stock

Salt and pepper

parsley

"Oh man, eating Cioppino in San Francisco totally ruined Cioppino anywhere else for me, but  because of the rave reviews from the folks in the Bay area, I will definitely give this a try!"

"Looks delicious and is straightfoward to make.  I live in the Bay Area.  People should be cautious of the origin source (country) of seafood.  Or buy US frozen if you can’t source it fresh by where you live."

"One fav soup of everyone in my family. Specially since we moved to coastal area. Pictures look delicious. Thanks for sharing."

"How would oysters be best incorporated?"

clams and mussels: Steam mollusks (clams and mussels) in a small amount of water (about two cups) until they just open. Set aside. Strain and reserve the cooking broth.

Prepare the cooked crab: Remove the crab legs from the body and use a nutcracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell).
Break the body in half, and then cut each half again into either halves or thirds. You can opt to keep the crab meat in the body segments and serve it that way (more work for the eater) or you can pick out the crab meat from the body segments.
If you pick out the crab meat, try to keep it in big chunks. Keep the top shell of the crab for making stock.
Note you can use prepared fish or shellfish stock, or you can make your own. If you are not making your own stock, you can discard the crab top shell body. If prepared shellfish stock is not available, I would combine some prepared fish stock (available at many markets, including Trader Joe's) with clam juice.

Prepare the shrimp: Split the shrimp shells down the back and remove the black vein. (See how to peel and devein shrimp.) I found the easiest way to do this, without removing the shell, is to lay the shrimp on its side and insert a small knife into the large end of the shrimp, with the blade pointing outward from the back (away from the shrimp and your hands).
Once you have split the shrimp shells, you can turn the knife toward the shrimp, and cut in a little to find the black vein. Pull out the vein as much as you can. You can probably also use a pair of kitchen scissors to cut the backs of the shrimp.
Alternatively, you can shell the shrimps and devein them. Shell-on imparts more flavor; shell-off is easier to eat.

Make the soup base: In a deep 8-quart covered pot, sauté onions and bell pepper on medium heat in olive oil until soft. Add the garlic, sauté 1 minute more.
 
Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste.
Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. Taste and correct seasoning.

Add fish and shellfish: Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes.
Add the steamed mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). Do not overcook.

Serve: Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine.
Have plenty of napkins available, a few extra bowls for the shells, and nut crackers and tiny forks for the crab.

"I love this recipe! It has become our family tradition. I buy my seafood at Costco during the holidays. I make two kettles full and share with friends and family."

Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta. Don’t overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt – it really brings out the saline flavor of the crab. Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.

Crab Pasta With Snap Peas and Mint

Fine sea salt,

linguine

unsalted butter,

sugar snap peas

scallions,

red chile flakes, more to taste

lemon

crab meat,

mint leaves

lemon,

black pepper

Extra-virgin olive oil,

Flaky sea salt,

Bring a large pot of heavily salted water to a boil. Add pasta and boil until al dente according to package directions. Reserve 1 cup pasta water, then drain.

Melt butter in a large skillet over medium heat. Whisk in 1/2 cup pasta water, then stir in snap peas, scallions, chile flakes and a large pinch of salt. Cook for 1 to 2 minutes, until peas are tender. Stir in lemon zest and mix well.

Add drained pasta to the pan along with crab, 1/3 cup mint, the lemon juice and black pepper. Toss, adding more pasta water if the mixture looks dry, until warmed through. Remove from heat and serve topped with remaining mint, a drizzle of oil, more lemon if you'd like, and a sprinkle of flaky sea salt.

Switch up your regular enchiladas by changing the meat from chicken to crab for delicious, cheesy seafood enchiladas for an easy dinner.

Seafood Enchiladas

butter

lb imitation crab

onion (diced)

tsp salt

tsp pepper

tsp cilantro

sour cream

Mexican blend cheese (shredded)

tbsp enchilada sauce

burrito shells

Preheat the oven to 350F

Melt the butter in a deep skillet over medium heat

Add the crab meat, onion, salt, and pepper

Saute for about 3-5 minutes, until the onions are clear

Add the cilantro, sour cream, cheese, and 2 tbsp enchilada sauce

Place 1/4 of the filling on each burrito shell then wrap and fold

Add to a baking dish, fold side down

Pour remaining 2 tbsp of enchilada sauce over the center of the wraps

Bake for 25-30 minutes

Serve with sour cream and green onions for garnish

Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it.

Seafood Chowder

celery,

onion,

cayenne pepper

thyme

marjoram

flour

milk (or more if you

(10 1/2 ounce) cans condensed cream of potato soup (undiluted)

lbs clams (whatever you want your soup

parsley (to garnish)

Melt butter in 3-quart saucepan over low heat.

Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.

Add milk and condensed soup and stir until piping hot.

Meanwhile clean and chop seafood as you like.

I usually halve the shrimp and then cut one half in half and leave the other half whole.

If using extra large scallops I usually quarter them.

When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.

Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

I made this recipe tonight for my family. They loved it! It was so easy and simple - and I loved that I had most of the ingredients on hand. I added fresh mushrooms and corn to my batch to make it a little heartier. Will definitely make it again.

Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.

Fettuccine with Crab

olive oil

unsalted butter

shallot,

garlic clove, finely grated

container crème fraîche, room temperature

fettuccine

tarragon leaves

piment d’Espelette or Aleppo-style pepper

Every Christmas Eve, chef Renee Erickson of Bateau in Seattle, WA, goes crabbing with her family and friends. "We'll do a simple but decadent pasta. Oh, and lots of Champagne. We don't wait until five 'clock. We're not going anywhere." If you happen to live on the coast, you can certainly cook and pick your crabmeat yourself. Otherwise, go to a market that sells high-quality picked crabmeat.

Bon Appétit

Heat oil and butter in a medium skillet over medium. Cook shallot and garlic, stirring often, until soft and golden, about 4 minutes. Add in crème fraîche and cook until mixture is slightly thickened, about 3 minutes.

Meanwhile, cook pasta in a pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes (for fresh pasta). Drain, reserving ½ cup pasta cooking liquid.

Using tongs, transfer pasta to skillet with sauce and add crabmeat. Finely grate zest from lemon over pasta and squeeze in about 1 tsp. juice. Cook pasta, tossing constantly and thinning sauce with a few tablespoonfuls of pasta cooking liquid if needed, until pasta is glossy and sauce is the consistency of heavy cream, about 3 minutes. Add tarragon, season with salt, and toss a few more times to wilt tarragon.

Transfer pasta to a platter and sprinkle with piment d’Espelette.

Make your own shellfish stock with the shells from crabs, shrimp, and lobster.  Homemade shellfish stock recipe with photos and step-by-step instructions.

How to Make Shellfish Stock

dry white wine

yellow onion, sliced or chopped

carrot,

celery stalk,

tomato paste

bay leaf

peppercorns

"May I use mussel shells to make my stock.We consume large number of them and never thought about ising the shells?"

Break up larger pieces of shell: Break thick shells (lobster or crab) into smaller pieces by putting in a sealed, thick plastic bag and either rolling with a rolling pin or hitting with a meat hammer to crush.
Cut up thinner shrimp shells with a chef's knife. Don't crush or cut too small. You can even skip this step if you want, if you are already dealing with broken up shell pieces (like cracked crab).

Roast shells (optional): Place in a large roasting pan and roast at 400°F for 10 minutes (this step you can skip, but it greatly enhances the flavor).

Cover shells with water and heat to not quite a simmer: Put the shells in a large stock pot and add enough water to cover the shells with an inch of water. Heat the water on high. As soon as you see that little bubbles are starting to come up to the surface, reduce the heat to medium.

Do not let the water boil! You want to maintain the temperature at just at the edge of a simmer (around 180°F), where the bubbles just occasionally come up to the surface.
Do not stir the shells! Stirring will muddy up the stock.
Skim the foam. As the bubbles come up to the surface a film of foam will develop on the surface. Use a large metal spoon to skim away this foam. Let the shells cook like this for about an hour; skim the foam every few minutes. The foam comes from shells releasing impurities as their temperature increases.

Add the wine, onions, carrots, celery, tomato paste, herbs, peppercorns: Once the stock has stopped releasing foam, add the wine, onions, carrots, celery, tomato paste, thyme, parsley, bay leaf, and peppercorns.
 
Bring to a low simmer and reduce heat so that the stock continues to barely simmer, but not boil, for 30 minutes. If more foam comes to the surface, skim it off. Add salt and remove from heat.

Strain through a lined sieve: Use tongs, a large slotted spoon, or a spider strainer to lift out and remove most of the solids from the stock. (Later put in a plastic bag and put outside in the trash! Shellfish shells have a way of stinking up a kitchen.)

Dampen a few layers of cheesecloth and place over a large, fine mesh strainer, over a large pot or bowl.
 
Pour the stock into the strainer. Either use the stock right away, or cool for future use.
If you aren't going to use in a couple of days, freeze (remember to leave some headroom at the top of your freezer container for the liquid to expand as it freezes.)

"Easy and delicious. I added garlic because I don’t make anything without it. I will never buy stock again."

"This recipe is absolutely phenomenal!  I had more shells than what you called for so my stock came out really really deep in flavor.  It tastes like bisque already but in the consistency of broth.  My first batch I did with all crab shells.  I will use the same recipe for my lobster shells and for shrimp at a later time.    This recipe deserves 10 stars!  Thank you for sharing."

"Making lobster stock now. I have an American Pressure canner. I was going to do quarts. I added tomatoe paste &amp; lemon juice to the stock as it cooks. I know I pressure can French onion soup for 90 minutes. How long should I pressure cook this? Should I add more lemon juice when I go to can? Thank you for any help. Cheers!"

Note: Crab Rangoons can be frozen after step 2. Space them out on a rimmed baking sheet and place in the freezer until completely frozen, then transfer to a zipper-lock bag. They'll keep for up to three months. The 2...

Crab Rangoons (Crab Puffs) With Sweet And Sour Sauce Recipe

For the Sweet & Sour Dipping Sauce

rice vinegar

brown sugar

ketchup

red chile flakes (more

water

corn starch

pineapple

For the Crab Rangoon

cream cheese

picked crab meat

pack square wonton wrappers (preferably yellow), about 40-50 pieces

peanut oil

Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce Recipe

Combine vinegar, brown sugar, ketchup, chili flakes, and water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining tablespoon water and corn starch in a small bowl and whisk with a fork to form a slurry. Whisk into sauce and bring to a boil. Allow to cool while you form the crab rangoon.

Combine cream cheese, crab, and scallions in a medium bowl and fold with a spatula or your hands until combined. Lay one wonton wrapper out on a cutting board (keep the rest under plastic wrap or a damp towel) and place a small amount of filling in the center (about 1 1/2 teaspoons). Moisten the edges with a wet fingertip, the seal by either folding it in have in a triangular shape, or by pushing the four edges in towards the center to create a four-pointed star. Be careful not to allow any air to remain inside as you seal them. Transfer to a large plate, cover loosely with plastic wrap, and repeat until all of the filling is used.

To finish the sauce, add pineapple chunks and puree with an immersion blender or by transferring to a standing blender.

Heat oil in a wok or Dutch oven to 375°F as registered on an instant read thermometer. Carefully add 10 to 12 crab rangoons to the oil. Cook, adjust flame to maintain temperature and agitating and flipping them constantly with a wire mesh spider until crisp and golden brown, about 3 minutes. Transfer to a paper towel-lined bowl to drain, season with salt, and serve immediately with sweet and sour sauce.

Classic banh mi, one of the most delectable sandwiches known to humankind, is built in a crisp baguette spread with mayonnaise, and contains pâté, ham and roasted pork, along with strips of pickled vegetables, cilantro and hot chiles. But there are countless variations on this Vietnamese staple. Some are filled with chicken, others with beef, and a Louisiana po’ boy-style banh mi contains fried oysters. Miniature crab cakes are another option — what’s not to like?

Crab Cake Banh Mi Sandwich

cornstarch

scallions

mayonnaise, preferably homemade

bread crumbs

lime juice

ginger

fish sauce

cucumber,

Vegetable oil,

sandwich rolls

lettuce leaves

jalapeño peppers

cilantro

basil

mint

Place crab meat in a small bowl and season lightly with salt and pepper. Add cornstarch, scallions and 2 tablespoons mayonnaise and mix thoroughly with a fork. Form mixture into 4 balls of equal size. Roll balls in bread crumbs, and flatten into cakes about 1/2-inch thick. Pat more crumbs onto the surfaces of each cake, transfer cakes to a plate and refrigerate until ready to cook.

In a small bowl, whisk together lime juice, ginger, fish sauce and brown sugar. Add carrots and cucumbers and toss to coast. Set aside for 5 minutes to pickle slightly.

Set a small skillet over medium heat and add oil to a 1/4-inch depth. When oil is hot, carefully add crab cakes, using a spatula. Cook for 1 to 2 minutes on each side, until nicely browned and crisped. Remove and blot on paper towels.

Split the sandwich rolls lengthwise and coat interior surfaces with remaining mayonnaise. Lay lettuce leaves on one side of each sandwich and top each with 2 hot crab cakes and the pickled vegetables. Sprinkle with jalapeño slices and cilantro, basil and mint sprigs. Serve sandwiches immediately.

There are so many food that Maryland is famous for - Utz Crab chips, Berger cookies, anything crab, pit beef, Smith Island Cake and Old Bay seasoning. I use Old Bay on everything from vegetables to popcorn to baked potatoes. So imagine my excitement when I read about the crab cakes. Just a few ingredients (like crab and old bay), deep-fried to a golden finish and served with tartar sauce. Delicious!

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