crab recipe

Keto Crab Cakes is a delicious and impressive dinner minus all the carbs! This melt in your mouth, crispy, keto friendly crab cakes garnished with an easy, smoky remoulade sauce is the best of the best! 2 Net Carbs

Keto Crab Cakes with Smoky Remoulade

Tablespoons Mayonnaise

Dijon Mustard

Worcestershire Sauce

Creole seasoning

Salt

celery

parsley

Pound lump crab meat

Cup almond flour (click here to see my favorite on Amazon)

Cup Mayonaise

Tablespoons Dill Pickle Relish

Tablespoons Minced white onion

lemon juice

Smoked paprika

dill

Salt and pepper

Combine all the ingredients for the crab cakes in a large bowl and mix well.

Form into eight crab cake patties and set aside on a plate.

Heat the avocado oil in a large skillet over medium heat.

Cook the crab cakes for about six minutes on each side or until internal temp. thermometer reads 165F.

For the remoulade sauce, mix all your ingredients in a small bowl.

Remove the crab cakes from the skillet to a serving platter and garnish with remoulade sauce.

https://www.youtube.com/watch?v=eR-r8giQ_zE

Keto Crab Cakes is a delicious and impressive dinner minus all the carbs! This melt in your mouth, crispy, keto friendly crab cakes garnished with an easy, smoky remoulade sauce is the best of the best!
2 Net Carbs

Printable Recipe Link:
https://jenniferbanz.com/keto-crab-cakes-with-smoky-remoulade

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes 
Servings: 4

INGREDIENTS
2 Tablespoons Avocado oil for frying (My favorite brand on Amazon https://amzn.to/2pG05g3 (affiliate link)

For the Crab Cakes
2 Large eggs, beaten
2 1/2 Tablespoons Mayonnaise
1 1/2 teaspoons Dijon Mustard
1 teaspoon Worcestershire Sauce
1 teaspoon Creole seasoning (My favorite brand on Amazon https://amzn.to/2H9vX5g (affiliate link)
1/4 teaspoon Salt
1/4 cup Diced celery
2 Tablespoons chopped fresh parsley
1 Pound lump crab meat
1/2 Cup almond flour (My favorite brand on Amazon https://amzn.to/2Nw5aDK (affiliate link)

For the Remoulade
1 Cup Mayonnaise
3 Tablespoons Dill Pickle Relish
2 teaspoons Dijon Mustard
2 Tablespoons Minced white onion
2 Tablespoons lemon juice
1 teaspoon Smoked paprika
1/2 teaspoon Dried dill
Salt and pepper to taste

EQUIPMENT
Meat Thermometer (My favorite brand on Amazon https://amzn.to/2WPEtvm (affiliate link)

INSTRUCTIONS
Combine all the ingredients for the crab cakes in a large bowl and mix well.
Form into eight crab cake patties and set aside on a plate.
Heat the avocado oil in a large skillet over medium heat.
Cook the crab cakes for about six minutes on each side or until internal temp. thermometer reads 165F.
For the remoulade sauce, mix all your ingredients in a small bowl.
Remove the crab cakes from the skillet to a serving platter and garnish with remoulade sauce.

JENNIFER'S TIPS
Nutrition: For 2 crab cakes and 1/4th of the remoulade

Creole Seasoning: Found at most grocery stores.  Use your favorite!
Lump Crab Meat: I purchased this in the seafood department of my local Kroger.  It is on the expensive side so you could also buy it canned.  You will find this in the same spot as canned tuna
These keto crab cakes will keep in an airtight container in the refrigerator for a few days...if they last that long!

NUTRITION
Calories: 646kcal | Carbohydrates: 4g | Protein: 28g | Fat: 57g | Saturated Fat: 3g | Fiber: 2g | Sugar: 1g

Crab artichoke dip is the classy AF dip that'll slay your party.

Crab Artichoke Dip

(8-oz.) block cream cheese, softened

mayonnaise

c. shredded Monterey Jack, divided

c. Parmesan

(14-oz.) can artichoke hearts,

garlic,

lump crabmeat

green onions, thinly sliced

Worcestershire sauce

Kosher salt

black pepper

tbsp. Freshly chopped parsley, for garnish

baguette, sliced

olive oil

garlic clove, top sliced off

I used Old Bay seasoning in mine which helped. With some pepper jack cheese  And a dash of hot sauce.  It helps to use really good ingredients, full fat, not store brand.

Basic recipe. Used Cajun season and soaked the crab in soy. On top to melt..used a great feta cheese. Make it your own..unlimited possibilities.

This was really bland.  My company didn't even eat it.  Fortunately, I only cooked half of it and was able to salvage the other half with a small can of green chilies, a tsp. of tobasco sauce, 1/4 tsp. cayenne and some chopped tomatoes.  Ahhh ... much begtter.

Very easy to put together and a great successful appetizer. I will be making this again for a party and also Christmas Eve.

Needs lemon. Watch the salt as all the ingredients already have salt in them. I liked it better cold the next day.

Delicious and attractive.  I used a Royal Worcester baking dish, and counted it as one of the "Seven Fishes" on Christmas Eve.

https://streaming.hearstdigitalstudios.com/f31e475f-c987-45eb-9737-3497ce4c1bf0/video_rover_16x9_1080p_hd_1539294912_32680.mp4

It's the classy dip that'll slay your party.

This Cheesy Crab Artichoke Dip Is Decadent AF

An easy potted crab recipe makes a quick starter to serve at a dinner party. You can also make it ahead of time.

Potted crab

tbsp crème fraîche

tsp horseradish

spring onions, very finely chopped

½ tsp ground cayenne pepper

butter, melted

pink peppercorns

Lemon

sourdough bread

Mix the crabmeat, crème fraîche, horseradish, spring onions, cayenne and half the melted butter.

Spoon into 6 x 120ml ramekins, then pour over a thin layer of melted butter. Press a few pink peppercorns into the top of each.

Wrap the pots individually in baking paper, then cling film, then freeze for up to 1 month. (Or chill in the fridge for at least 1 hour and up to 24 hours.)

Thaw in the fridge overnight until defrosted. Serve with lemon wedges and toasted sourdough.

Crab Cakes with Rémoulade Sauce

panko bread crumbs (divided)

Salt & pepper

celery (chopped)

onion

garlic (peeled and smashed)

unsalted butter

shrimp (peeled, deveined and tails removed)

heavy cream

Dijon mustard

hot pepper sauce

½ teaspoon Old Bay seasoning

crab meat (picked over for shells)

vegetable oil

sweet pickle relish

hot sauce

parsley leaves

capers (drained and rinsed)

garlic (coarsely chopped)

Make the Rémoulade Sauce: Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste. Transfer to serving bowl and refrigerate until ready to serve (the rémoulade can be refrigerated for up to 3 days).

Make the Crab Cakes: Place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.

Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, ½ teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.

Pulse shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed. Add cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables. Add mustard, hot pepper sauce, lemon juice and Old Bay seasoning; stir until well combined. Add crabmeat and fold gently with a rubber spatula, being careful not to overmix and break up lumps of crabmeat. Divide the mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap and refrigerate for 30 minutes.

Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately with the rémoulade sauce and lemon wedges.

Recipe video above. Here&#039;s arguably the most famous crab recipe in the world: Singapore Chilli Crab! For the pinnacle of the experience, make this using fresh, live mud crab that you clean and cut yourself, or ask the fish shop to cut the crab for you (make sure they save the tomalley &quot;crab mustard&quot;, Note 8). Be prepared to get messy eating it (half the fun!) –  and to be surprised at how quick it is to make! Flavour: The sauce is a bit spicy but not excessively (Note 2 for adjustment). It is supposed to be a bit sweet, vinegary and intensely savoury. It gets massive flavour from the combination of crab juices, tomalley (&quot;crab mustard&quot;, Note 8), belachan shrimp paste, and the soy bean paste! The traditional sauce has bits of egg ribbson in it, and includes ketchup - yes, really!Serves 3 - 4 as a meal with rice and some vegetables.

Singapore Chilli Crab

seeds

tbsp taucu paste ((fermeted soy paste, sub miso Note 3))

garlic ((small), roughly chopped)

eschalots ((small), roughly chopped (Note 4))

tbsp ginger (, roughly chopped (~7.5cm / 3" piece))

canola oil

shrimp

tomato passata ((Note 6))

sweet chilli sauce

tbsp ketchup

water

egg (, lightly whisked)

tbsp white vinegar

coriander (, leaves whole or roughly chopped)

tbsp green onion

Golden mantou buns ((Note 7))

Prepare crab: See separate tutorial for how to clean and cut a whole crab. You will end up with: 1) Crab pieces; and 2) Reserved tomalley (&quot;crab mustard&quot;, Note 8) and crab juices in a separate bowl. This is a key &quot;secret ingredient&quot; used to flavour the sauce.

Chilli paste: Place ingredients in a small food processor or Nutribullet. Blitz until it&#039;s a fairly smooth paste.

Sauté belachan: Heat oil in a large pot over medium-high heat. Add belachan and cook for 2 minutes, stirring constantly. It will smell pungent (to put it mildly), but have faith! It will mellow and transform!

Cook off chilli paste: Add chilli paste and cook, stirring, for 3 minutes.

Add tomato passata: Add tomato passata and cook, stirring regularly, for 4 minutes.

Add remaining sauce ingredients: Add sweet chilli sauce, ketchup, water and stir to combine.

Add claws: Add the crab claws first (they take longer to cook), stir to coat in sauce. Bring to a boil, then reduce heat to simmer. Cover with a lid and cook 3 minutes.

Add &quot;crab mustard&quot; and juices: Add the reserved tomalley (&quot;crab mustard&quot;) along with all the crab juices.

Add remaining crab pieces: Remove lid, add remaining crab pieces and any juices that have collected in this bowl. Stir pieces to coat, put the lid back on and cook for 7 minutes.

Remove crab: Use tongs to remove crab pieces into a bowl.

Egg ribbons: With the sauce still on the stove, and while stirring in a circular motion, pour the egg in a thin stream into the middle of the pot. This will create little ribbons of egg in the sauce that is traditional and look lovely.

Vinegar: Stir in vinegar.

Return crab: Return the crab pieces into the pot, gently stir to coat in the sauce.

Transfer crab pieces into a large serving plate or shallow dish. Pour over all the sauce from the pot. Garnish with coriander and green onion.

Serve with golden mantou buns (steamed and fried Chinese buns, traditional - Note 7), or homemade brioche (ultimate sub!), baguette, crusty bread or dinner rolls. Alternatively serve with rice on the side.

How to eat: Be prepared to get messy! Dive in for the claw (the prime piece!). Use crab or nut crackers to break the shell (or a meat tenderiser or hammer - anything to get to that meat!!) and reveal hunks of sweet juicy crab meat. Dunk generously in sauce and devour.

Leftover Sauce: You will have leftover sauce. It&#039;s loaded with flavour so save it, it&#039;s precious! See in post for ideas for how to use.

Plating up and serving:

This is a tutorial explaining how to clean and cut a whole live crab, including the humane way to dispatch it. Tutorial videos with detailed step photos and diagrams are in the post above. The directions written below are concise and abbreviated, so read the post first.And what to make with the crab once you&#039;ve prepared it? Try this Singapore Chilli Crab!!Tip: For best results, keep the crab alive for as long as you can before cooking it. This will yield the most succulent, flavourful crab of your life!

How to clean and cut a whole crab

kg+ / 2lb+ whole mud crab

Freeze 1 hour: Place the crab in the freezer for 1 hour or until it stops moving, but don&#039;t let the crab freeze. It may take slightly longer for larger crabs. Ensure eyes and limbs aren&#039;t moving, no active bubbling around the mouth and legs hang limp.

Once the crab is asleep, prepare it straight away. (Note 3)

Dispatch the crab (Note 2):

Details in post: See diagrams in post for crab body parts referred to in this section.

Cut off leg tips: Cut off the sharp tips of each of the legs (not claw).

Remove belly flap: Twist off the belly flap and discard.

Remove top shell (carapace): Working from the back of the crab, put your thumb between the body and the top shell (carapace) and pull it off. If you have trouble here, run a small knife down each side of the shell first.

Reserve tomalley: Scrape out and save the tomalley (yellow and green &quot;crab mustard&quot;, Note 4) from top shell and body.

Discard mandibles and gills: Remove mandibles and gills, discard.

Remove claws: Seperate arms from body using a cleaver.

Crack claw shell: Give it a whack with the back of a knife to create some cracks in the shell, but try not to break the shell completely (so the claw still holds together). This helps with even cooking makes it easier to eat. If claws are really large, cut claws from arms at the joint.

Cut body up: Cut crab body in half down the middle. Then cut each piece into 2 (or 3 if large).

Refrigerate: Place crab pieces in a large bowl and refrigerate until use. Use within 24 hours.

Clean tomalley: Scrape all the crab juices from the cutting board into the bowl with the tomalley. Pick out the grey or white membranes and gently scrape off the tomalley (the yellow/green substance) as best you can back into the bowl. Discard all the grey membranes. Keep the crab juices and tomalley for use in cooking - this packs a ton of crab flavour!

Use crab pieces as directed by your chosen recipe. Best crab recipe in the world? Singapore Chilli Crab!

Cleaning and cutting crab:

A true Maryland specialty - Cream of Crab Soup. This comes from a Marylander who won the Grand Prize for her recipe!

Maryland's Grand Prize Cream of Crab Soup Recipe

Milk

Half & half

Heavy whipping cream (1 quart)

tbsp Cornstarch

tbsp Cold water

tbsp Fresh parsley

tsp Old Bay Seasoning (Use more based on

Butter

Pepper

Bring milk, half &amp; half, and heavy whipping cream to a boil.

When it starts to boil, make a paste (or slurry) in a SEPARATE BOWL with the cornstarch and COLD water. The general rule of thumb is 1 tablespoon of COLD water mixed with 1 tablespoon of cornstarch per cup of soup. Be sure to WHISK WELL (use a mini whisk, battery operated frother, or shake aggressively in a jar with a lid) until the paste is FULLY blended.

Add the paste to the soup and bring back to a boil for 1 minute, mixing constantly.

If the soup seems too thin, make more paste with 1 T. corn starch &amp; 1 T. cold water. Mix into the soup and heat through again, mixing constantly.

Keep adding the 1 tablespoon cornstarch/1 tablespoon cold water paste until your soup gets to the preferred thickness.

THEN add your crab meat.

Adding crab meat after the cornstarch paste is so that you don&#039;t break up the delicate chunks of crab while whisking the cornstarch.

Add fresh parsley, Old Bay Seasoning, butter, salt and pepper and heat through.

Add extra crab meat &amp; Old Bay Seasoning based on your preferences.

Remove from heat.

Soup is ready to serve.

I am making the EASIEST, TASTIEST, Sushi Bake! This recipe is super fun to make, and it is perfect for bringing to a dinner potluck. There are so many different variations and flavors, but today, I am making Spicy Tuna and Creamy Crab. For those who never tried Sushi Bake before, imagine a warm creamy hand-rolled sushi wrapped in crispy nori.

Spicy Tuna and Creamy Crab Sushi Bake

½ lb Imitation Crab

Japanese Mayo

tbsp Ponzu Sauce

tbsp Cream Cheese

tbsp Masago

Tuna (soaked in oil)

tbsp Japanese Mayo

Korean Chili Paste

tsp Black Pepper

Rice

Sushi Seasoning

Mix rice and Sushi Seasoning to make sushi rice.

Layer the Sushi Rice on the bottom of the dish.

Add a layer of Masago on top.

Add Furikake on top.

Add a layer of  Half Creamy Crab on one side, and half Spicy Tuna on the other.

Drizzle on more Japanese Mayo and Furikake.

Finally, Put in the broiler for 3-5 minutes until it gets crispy at the top.

Serve with crispy seaweed on the side.

https://www.tiktok.com/@tiffycooks/video/6881687015717375234

Fusion Friday: Sushi Bake, full recipe on IG #tiktokcooks #fusionfood #foodie #fyp #creamy #food  #hahaha #myrecipes #howto

Top 8 crab recipe recipes from across the web

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Top 8 crab recipe recipes from across the web

The most viewed crab recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Crab Cakes with Smoky Remoulad...

Crab Artichoke Dip

Potted crab

Crab Cakes with Rémoulade Sauce

Singapore Chilli Crab

How to clean and cut a whole crab

Maryland's Grand Prize Cream of Cra...

Spicy Tuna and Creamy Crab Sushi Ba...

The most viewed crab recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine