crab recipes

Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters

unsalted butter,

garlic

shallots

parsley leaves,

salt

white pepper

crabmeat, picked over

lemon wedges,

bread crumbs

Parmesan,

olive oil

In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.

Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.

Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.

While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.

Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.

Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.

Sounds great but takes too long for during the week. 

Baked Oysters with Crab

(8-ounce) package cream cheese,

Parmesan

crabmeat,

pepper

garlic powder

shallot

bacon

basil leaves

oysters

Combine the cream cheese, Parmesan, crabmeat, salt, pepper, garlic powder, shallot, bacon, and basil.

Place the oysters on a baking sheet and spoon the mixture onto the oysters in the half shell, putting a generous rounded mound of topping on each.

Bake for 7 to 10 minutes until the topping is bubbly and browned. Serve immediately.

Sweet crab, creamy cheese and crunchy mini peppers come together for a super simple appetizer that will be a guaranteed crowd pleaser at your next event. By Maya Ferrante for Food Network Kitchen

Crab-And-Cheese-Stuffed Mini Peppers

sweet mini peppers

salt and black pepper

flavored cream cheese (such

Crab-and-Cheese-Stuffed Mini Peppers

Food Network Kitchen’s Crab & Cheese Stuffed Mini Peppers.

Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.

Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.  

Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside. 

Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.

Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.  

Crispy Crab Cakes

lump Dungeness crabmeat, drained

bread crumbs, divided

mayonnaise

Dijon mustard

hot sauce

eggs, divided

parsley leaves

lemon, juiced

Salt and black pepper

all-purpose flour

water

canola oil

sweet chili sauce

blood orange juice

baby arugula

A crispy crab cake topped with a sweet and tangy remoulade sauce is served on a bed of salad greens.

In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.

Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.

Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain.

In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.

In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.

Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.

Crazy good. Came out a little weird tasting though. Was a hit in family

Best tasting food ever. Easy and delicious. I will definitely make these again

Thank you!! Excellent recipe.  What I wanted was a crispy, flavorful crab cake and you delivered.  I did add red pepper and celery for the heck of it and I loved them.  

It’s so good... made me feel like I was in a restaurante  

didn't make em.. recipe way overboard....Why the dredge/wash.. proper proportions of crab,condiments and crumb yield a much more delectable bite. Sorry Brian not a good recipe as this is more for the heavier fish croquettes.

I LOVE these crab cakes.  They are honestly probably in my top 5 favorite foods ever.  I've made this recipe several times now and they just keep getting better.  They are much more moist than any other crab cakes I've made.  The remoulade is also quite good and I always make it to go with the crab cakes.  My only recipe tweak is that I think the cakes should be cooked at a lower temp.  The very first time I made them they kept burning, so I adjusted the temperature to medium and it worked much better (of course all stove tops are different.  Truly a great recipe!

I only made the crab cakes, but they were amazing!  Also used panco bread crumbs.  You don't need the full two cups for breading.

I've made several of Brian's recipes now, and each one is a huge hit. He's just incredibly talented. These crab cakes had a wonderful flavor and were light and moist on the inside. I used panko on the outside instead of regular bread crumbs, and I made mine smaller, so I could put them in the deep fryer.  I ended up with 24 crab balls that were perfectly cooked after 4 minutes in the deep fryer. The dipping sauce was very nice, too. I did not make the salad. I think what I liked most about this recipe is that 90% of the flavor is crab. Too many crab cake recipes use other fillers like onions or pepper or too many bread crumbs. This is just all crab, which is held together with condiments and the right amount of bread crumbs. None of the other ingredients overwhelms the delicate flavor of the crab. Excellent recipe.

We just made these and OM to the G Great!

Brian, you sure have a great tasting crab cake here. These were amazing. Loved the crunch on th outside and the tenderness on the inside. The flavors were perfect.  I'll definately make these again.

https://www.foodnetwork.com/videos/crispy-crab-cakes-0138038

Brian uses Dungeness crabmeat in this dish to avoid the "stringy stuff."

Seafood Gumbo

seafood stock

peanut butter colored Roux, recipe follows

cumin

crab seasoning (recommended: Old Bay)

onion powder

cayenne pepper

paprika

bay leaves

onions

green bell peppers

celery

tomatoes

crab legs

clams,

scallops

okra

shrimp

green onions

white rice, as accompaniment

File powder, as accompaniment

(2 sticks) butter

Bring the stock to a simmer in a large pot. Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through.

Add the onions, bell peppers, celery, and tomatoes. Adjust seasonings, to taste. Once the gumbo comes back to a soft boil, add crab legs, littlenecks, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra, shrimp, and green onions and cook until all seafood is cooked through and flavors are combined, about 15 to 20 minutes. Discard any unopened clams.

Making gumbo is a time consuming process. It would be best to make your gumbo a day ahead; this will allow all the flavors to marry well. Serve your gumbo over white rice and make sure you don't forget the file powder. Enjoy!

In a pot over medium heat, add the butter and melt. When the butter is melted, stir in the flour. Cook, stirring often, until the mixture turns the color of peanut butter, about 10 to 15 minutes. Remove from the heat and cool. This can be done several days in advance.

In what world is this considered an authentic gumbo--oh, I guess because there's okra in it? Clams? Scallops? Cumin??? This is a seafood stew somewhat resembling a paella. I was born in New Orleans and raised on the Mississippi Gulf Coast. If I presented this concoction at Thanksgiving or Christmas I'd be laughed out of the room. The author of this recipe should be embarrassed.

WOW!  Super delicious recipe!  I followed the recipe and wonderful!  I did not add salt as one reviewer mentioned, salt is not in the recipe and does not need it.   I also used brown rice instead of white.   I will DEFIANTLY make this recipe again! Thank you for a GREAT recipe!   

This is the best gumbo recipe I've used.  I used a really bit stock pot and still had to limit the stock to 2 gallons, so I also scaled back the seafood a bit.  I also added salt. For the roux, I used vegetable oil instead of butter.  Easy to make.  It's very hearty and great for a cold day!

Easy recipe to follow. However, took much longer than 30 minutes to prep. Next time I would use less stock. Also, I added andoullie sausage and okra.

The recipe was labeled medium, but it really was very easy, and very tastety.

My family loved it!  They could not get enough.  I replaced the grits with paella.  I secretly saved a serving and froze it for next day lunch; it tasted even better!  I will definitely server this again and again.

Lobster Tails Thermidor

butter, divided

white onion, finely chopped

dry white wine

milk, eyeball it

white cheddar

paprika or crab boil seasoning, recommended: Old Bay

Lemon wedges,

Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.

Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute.

Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.

To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves.

This guy must never had lobster. For those of us lucky enough to live in Florida, this recipe is the bomb!! I’ve had lobster every way imaginable. By far this is the cats meow. I added a little key lime to the lobster mixture and it’s killer. This recipe is great. 

Not sure why the 5 star positive reviews.  Just so you know, I am a very good home cook.  I followed the recipe and didn't change a thing.  This was merely OK at best.  Seriously, you're better off just cooking your lobster tails and have clarified butter on the side.  This so ruins the lobster.  The sauce isn't that great of flavor.  It totally lacks depth.

Yummy! Thanks Rachel :-

Like a previous reviewer, we added Dijon to make it a real Thermidor. We used green onion instead of white, and made it gluten free. We made the full sauce recipe for just two lobster tails and the amount of sauce was just right. The sherry added a lovely flavor, I'm so glad we included it. 

As someone who has been a fan of Lobster Thermidor for many years, I give this make-at-home recipe two thumbs up!

I don't recommend this recipe.  The cheese sauce is not good and doesn't compliment the lobster.  It's like putting lobster meat in the Kraft Mac-n-cheese packet sauce.  Melt some good butter instead.

I normally dont make Rachel Ray recipes but I thought I would give this one a shot...bad idea.  This was the worst lobster recipe I have ever had.  Was not very creamy, cooking the lobster twice (boil &amp; saute) really over cooks the meat, onions are not good!  Just Horrible!

My first time making this and I LOVE it.  I used extra sharp white cheddar cheese which enhanced the flavor even more.  Now I need to learn how to remove the meat without destroying the shell...lol!  Rachael is the real deal.  Luv ya, Rach... thank you. 

Awesome recipe!  I shortened the poaching time to be certain the lobster didn’t get over cooked in the multi step cooking process.  My husband loved it.  I will definitely do this again.

This was Delicious!!! I've never had LTT before, nor even heard of it.  I trusted the recipe because of the author. It was pretty easy to make and my BF and I absolutely LOVED IT!! Thank you, Rachel!!!!!

Easy to do and it looks special and elegant and tastes delicious

California Rolls

rice

vinegar

sugar

seaweed,

imitation crab,

cucumber, peeled, seeded, and julienne

avocado, peeled, seeded, and cut into long, thin pieces

Sesame seeds

Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes.

You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, just add more sugar.

Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open.

Cover a makisu (sushi rolling mat) with plastic wrap. Place half of a sheet of the seaweed over the plastic on the mat. Place a handful of rice across the seaweed and spread it evenly over the seaweed. Toss the imitation crab with the mayonnaise in a small bowl. Place some of the imitation crab meat meat along the center of the rice. Add some cucumber and avocado along the center of the rice. Using the mat and plastic wrap, roll the rice around the filling and press lightly to seal. Remove the mat and plastic wrap and sprinkle the roll with sesame seeds. Cut the sushi roll into bite sized pieces. Repeat with the remaining ingredients.

Definitely takes some practice to make these! Asian rice vinegar is better than regular. I use saran wrap to make mine--I pat out a rectangle of rice (not too thick!) and sprinkle on some sesame seeds. Then I lay another layer of saran wrap and flip it (sesame seeds are on the 'outside' now!) then add my seaweed and fillings. I toss the first layer of saran wrap. then I slowly roll it up, and the saran wrap does not stick to the rice very well, so you should be able to roll it tightly without it falling apart, either. It's nice to get some california rolls that aren't pricey or wimpy on the fillings. I like to stuff mine with lots of crab!

these are so good 
even if you dont like sushi you need to at least try it

only thing, I added wasabi to the mayo
gives is the bite and dip in shoyu

thank you for this wonderful recipe for California Rolls.  It is explained so simply.  I have been craving California rolls for so long and there are no local Japanese restaurants where I live, but now it is written out so greatly that I can make it in my own home whenever I want....Thanks again.  One question what can I use besides the sushi rolling mat???

NO! No no no!! Use real crab! Not garbage fish shaped like crab.

this looked really good at first but when i tried to make it it didn't explain it that well and my rice was really sticky and my rolls came out to messy i will leave this one up the pros

Crab Salad

celery,

chives

tarragon leaves

sour cream

lemon juice

salt and pepper

Serving suggestions: Toasted hot dog rolls

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together. 

In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve. 

Serve on toasted rolls or on a bed of lettuce.

This was great.  I added the zest from one lemon to the mix and served in pea pods as an app. I get requests to make this more often.

Really good! Just enough flavor and mayo to add to the crab. Didn't take away any of the crab's delicate flavor. I did add more lemon juice, and substituted dry tarragon &amp; chives since I didn't have fresh. Came out fine.

I needed a quick impromptu dinner for my family, looked in my pantry and saw a couple cans of crab meat.  This salad recipe made for a great crab-wich on toasted sourdough.  The only thing I would do differently next time is use good quality crab meat; even though I bought the "expensive" canned stuff, I just couldn't completely rinse out that overwhelming "fishy" taste.  Not the fault of this recipe, though.  In fact, this recipe made the crab I had on hand worth eating.  Excellent.

And this pairs well with Emeril's Corn &amp; Jalapeno Relish!

Great and easy salad, I also added some cucumber for some extra cruch. Will definitely make it again.

The puff pastry is a great idea the other idea use them like a spanakopita and serve them in a filo dough then triangles. This is a great recipe I use as a base and utilize the recipe changing it up for different events.

This is excellent.  I used basil instead of tarragon because I had it in my herb garden.  Used scallions since I did not have chives.  Served on a bed of lettuce lightly drizzled with an aged thick balsamic.   Really excellent - very forgiving recipe.  

Tasty and easy!   Will definitely keep making this recipe.

You can also make it with imitation crab meat. Add about one teaspoon of pink salt. It is super yummy and easy.

California Roll

lemon

peeled,

nori

sushi

sesame seeds, toasted

crabsticks, torn into pieces

ginger,

Wasabi,

Soy sauce,

sushi rice

water, plus extra for rinsing rice

rice vinegar

Squeeze the lemon juice over the avocado to prevent browning.

Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Loved making it. Such a fun experience and delicious!

Turned out great! The seasoning on the rice was awesome! 

I tried this for my kids and they loved it! Great recipe! I’ll make it more often!

Loved it. Tasted just like the ones at sushi houses. Yum!! 

Made California roll cakes with this recipe.  Never made anything like this before.  They were a hit! 4 inch springform pans. plain sushi rice on bottom then nori, cucumber, crab, avocado, and sushi rice mixed with toasted black and white sesame seeds on top.  I topped the cake with a sprig of cilantro and a cucumber flower made with thin cucumber slices soaked in lime juice and salt. Family loved them

My International Culinary class in high school wanted to make California rolls and used this recipe. They turned out phenomenal! Even in college, I still make this from time to time. It’s pretty solid if you know how to follow instructions. 

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