King Crab Claws are amazingly sweet and what I love about King Crab is that the claws have such an abundance of crabmeat in them. One thing you might want to make certain of is that you have a Crab & Lobster Mallet so that you can crack those claws open! The shells are pretty hard so you’ll need something like the Crab & Lobster Mallets

Although in the following recipe, you are going to break open the claws by pulling the joints apart, in case you’re not able to get the meat out on the first try, you can crack the claws open and place the meat in the marinade. It all tastes the same -

King Crab Claws - Marinated

Ingredients

20 cooked King Crab Claws
6 Tablespoons of white wine Vinegar
3 Tablespoons of lime juice
1.5 cups of Extra Virgin Olive Oil
3 cloves of fresh garlic
1/2 tsp salt
1/4 teaspoon of dill seasoning
1 tsp pepper
1/2 tablespoon of hot sauce
2 teaspoons Oregano
2 teaspoons Basil
3 teaspoons Parsley

Open the claws to expose the meat by pulling apart at the joint. If the meat doesn’t come out, take your Crab & Lobster Mallets and break open the claws. Use the claw meat to place in the mixture if all else fails. Well cooked crab should slide out of the shells easily but sometimes there are the stubborn ones.

Take a shallow glass dish or Instant Marinating Container and put the crab claws in it. In a small bowl, combine all of the ingredients except for the claws. Stir together until the seasonings and oils are well blended. Pour the seasoning marinade over the King Crab Claws and cover. Refrigerate the King Crab Claws overnight.

When you are ready to serve the claws, take them out of the marinade but place the marinade in a separate bowl so that it can be used as a dipping sauce for the claws. Since the claws are already cooked, there is no cooking involved and the marinade can be used safely. Place the claws on a serving plate and enjoy!

Having a gourmet seafood meal tonight? Try this gourmet seafood appetizer - Crab Puffs. Crab puffs are made with the flaky texture of crescent rolls on the outside and creamy cream cheese mixture combined with crabmeat on the inside. This crab appetizer can be a little filling so make sure that guests don’t fill up on it before the main course! With its amazing tasts, guests often cannot get enough.

Crab Puffs (more…)

This salad is a favorite for many because of the low fat ingredients. If you are on a low carb diet and looking for a yummy salad that is high in vitamins and antioxidants while still adding a protein punch, you should definitely try this salad. Not only does it taste great, but you won’t feel guilty munching on the Alaska King Crab Pasta Salad for lunch or dinner!

Alaska King Crab Pasta Salad (more…)

This recipe for crab stuffed chicken breasts is super easy and the results are more than fabulous. Serve crab stuffed chicken breasts for dinner with a side of corn with a baked potato and side salad with fresh vegetables. As with most of the recipes on here, you can even substitute the Dungeness Crab with Blue Crab, Snow Crab, or King Crab depending on your preference and availabity of crab in your region. Crab Meat is also available at your local grocery store in the seafood aisle, normally sold as canned crab meat or packaged cooked crab meat.

Crab Stuffed Chicken Breasts (more…)

Here is a tasty recipe for Crab Salad. I’m not crazy about crab salads but this one is often made by my Grandmother and everyone in the family loves it at the family get togethers. Crab Salad is best served chilled.

Crab Salad recipe (more…)

So far most of our recipes have been with either the Maryland Blue Crab or Alaskan King Crab. Here is a recipe that uses the Dungeness Crab, which is a popular crab in the Pacific Northwest. Dungeness crabs are harvested once their size is 6 1/4″. Only the males are kept so the females and smaller males are returned to the ocean if they are caught. A dungeness crab has its own flavor and taste of meat. Try dungeness crab and you may find a new favorite type of crab meat for your recipes.

Dungeness Crab Mexican Enchiladas

Ingredients -

1 pound of Dungeness Crab Meat
1 dozen tortilla shells
8 ounces of Monterey Jack Cheese
3 ounces of Mexican Mix Cheese
1 jalapeno pepper, chopped and seeded
2 medium sweet onions, chopped
1 teaspoon of cumin
2 garlic cloves, finely chopped
1/2 cup scallions, finely chopped
1/8 cup cilantro, chopped
2 tablespoons of extra virgin olive oil
3 teaspoons lime juice
1/2 cup vegetable oil
1 (8 oz) can of Enchilada Sauce (below picture is for 6 cans)

Directions -

Line a 9X13 baking pan with teflon and preheat the oven to 325 degrees.

Saute the chopped onions, green onions, and jalapenos in a skillet with the extra virgin olive oil until the onions have a translucent look to them. Next, add the lime juice, cumin, and minced garlic. Turn down heat to low and then stir in the Dungeness Crab Meat and 4 ounces of the Monterey Jack Cheese.

Take the crab mixture and fill the tortillas and roll them up. Place the tortillas in the baking plan so that they are touching one another and then pour over the enchilada sauce. Top the enchiladas with the Mexican Cheese and Monterey Jack Cheese and then bake for 20-23 minutes.

Once the Dungeness Crab Enchiladas are done, garnish them with the cilantro for a nice presentation.

As an alternative to regular chicken based or turkey based stuffing, why not try Blue Crab Stuffing? This recipe would go great as a side item to gourmet seafood dishes or can be served as an appetizer by presenting it on the back of a cleaned crab shell. Maryland Blue Crab Stuffing is sure to please the seafood lover with the variety of seasonings that come together along with yummy crab meat to create this savory seafood side dish.

Maryland Blue Crab Stuffing recipe… (more…)

Deviled crab is a really neat recipe because there are so many variations and ways to serve deviled crab. You can serve this dish in the actual cleaned out crab shells for a crabby seafood appearance, topped with Old Bay Seasoning or can serve it in cute crab dishes - whatever you have available. You can use either canned or fresh crab meat for this yummy meal/appetizer.

Here is how you can make deviled crab at home.

Ingredients -

1 lb crab meat
1 small chopped onion
3 tablespoons of butter
1 teaspoon Worcestershire sauce
3/4 cup of milk
1 tablespoon lemon juice
1 egg, beaten
1.5 teaspoons powdered mustard
1/8 teaspoon cayenne pepper
1 tablespoon chopped parsley
1/4 cup bread crumbs
2 tablespoons of flour
hot sauce of choice

Directions -

Preheat the oven to 350 degrees.

Grease the inside of crab shells or small dishes for the deviled crab.

Combine the bread crumbs with 1 tablespoon of butter. The mixture will be crumbly. Set aside.

Saute 2 tablespoons of butter with the chopped onion in a skillet until the onion turns tender. Add the 2 tablespoons of four and stir. Continue by adding the milk gradually and cooking the mixture until it turns thick while stirring continuously. Next, add the lemon juice, cayenne pepper, and powdered mustard.

Take the beaten egg and add 4 drops of hot sauce to the egg. Stir and then add the egg mixture to the skillet. Add the crab meat and parsley and place in the crab shells or dishes, depending on how you want to display the deviled crab.

Scatter the bread crumbs on tops of the deviled crabs. Bake for 20-25 minutes until browned.