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!

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.

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.

She-Crab Soup is a favorite of many crab lovers. Here is a traditional recipe with a kick of cayenne and white pepper to give some extra spice.

Ingredients - (more…)

Not everyone lives on the coast, so not everyone is fortunate enough to have fresh crab available right down the street. Because of this, many people who are seafood lovers opt for ordering crab legs online. Through companies like Legal Sea Foods, you can have Alaskan King Crab Legs delivered overnight right to your door. The seafood is guaranteed to be fresh, which is of utmost importance when it comes to seafood, especially crab.

What I like about this company is that you can shop online, which eliminates the hassles of spending gas money, spending the time to travel out, and searching through various grocery stores to find the seafood to your taste. Convenience equals time and time is money! Save yourself the hassle and try ordering online.

This is also a great way to order a special gift for birthdays, anniversaries, or other special events. Legal Sea Foods also has options of ordering gift cards online so if you aren’t sure what entree someone would like, you can always give the gift card and they can order the seafood of their choice.

Here are some of the products offered by Legal Sea Food. Click on the pictures or on the description to open a new window and browse through some of their items online.

“CRAB CAKES AND CHOWDER FOR 2″

“FILET AND CRAB CAKE FOR 2″

“CLAMBAKE SUPREME FOR 4 (1/2′S)”

“FILET AND KING CRAB LEGS FOR 4″

“COOKED SHRIMP COCKTAIL- LB.”

“OYSTERS- DOZEN”

“KING CRAB LEGS - 2.50 LBS”

Seafood chowder is a traditional favorite in New England. This recipe combines clams, crab, shrimp, and scallops to create a diverse chowder recipe with a sweet favor with lots of texture. You can add or delete seafood varieties to taste. Many ingredients make this recipe, but it’s well worth the effort. Also you can consider freezing this recipe. Use Ziplock freezer bags, add chowder and lie flat. Freeze up to 6 months in a deep freezer or up to 3 months in a regular freezer.

This chowder recipe makes 2 quarts.

Seafood Chowder with Crab and Corn

Ingredients -

2 ears of yellow corn still on the ear (don’t shuck yet!)
6 ounces of bay shrimp
6 ounces of dungeness crab meat
6 ounces chopped clams
6 ounces bay scallops
6 strips chopped bacon
1/2 lb onion, chopped
2 ounces celery, chopped
3 ounces flour
3/4 tablespoons chopped green onions
3 ounces of butter
2 cups water
2 ounces clam base
1 cup clam juice
1.5 cups heavy cream
1/2 pound potatoes, diced

seasonings -
1/2 teaspoon bay leaves
1/4 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons of chopped parsley

Where do you find clam base? Clam Base is available here

Product is
100% All-Natural, NO artificial ingredients, NO chemical preservatives and NO artificial coloring.
1 tsp. = 8 oz. Clam Stock/Broth — 1 Container = 5 gallons
FREE chef developed recipes and more are included with every order.

Cooking Directions -

Use a baking sheet and place both ears of corn on the sheet and roast at 375 degrees until the corn is golden brown and the husk turns a dark brown. Remove the corn. Once it has cooled, cut the kernels from the cob. Set aside.

Place bacon in a pot on the stove and cook until crisp. Once the bacon is crisp, add the butter and melt. Next, add garlic, onions, celery, and green onions, cooking about 10 minutes until the vegetables are tender. Add the flour, stirring and cooking for about 15 minutes. Next add clam juice and then add water. Continue to cook an 15 minutes longer.

Next, add the clam base, corn kernels, potatoes, and seasonings. Simmer for 30 minutes while stirring often until the potatoes are tender. Add the cream and seafood last and stir the seafood chowder until all ingredients are mixed. Serve hot.

There are many different ways to prepare dishes with crab meat. If you are looking for a great comfort recipe, this is the one for you. Crab Pot Pie takes the traditional ingredients of chicken or turkey pot pie recipes and turns the ordinary pot pie recipe into a fabulous seafood stuffed pot pie with veggies. The crispiness of the pot pie combined with the savory buttery crab makes this recipe a favorite for many generations.

Crab Pot Pie

Ingredients
1.5 lbs crab meat (blue crab, dungeness crab, or snow crab)
1 teaspoon Old Bay Seasoning
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup flour
2 cups of chicken stock
3 ounces of melted butter
1.5 cups heavy cream
1/4 cup sherry
1/2 cup frozen peas
1/2 teaspoon thyme
1 pie dough for covering 9X12 inch pie pan

Heat oven to 400 degrees. Saute the carrots, celery, and onions in butter until they are soft but still slightly firm. Next, add the flour to the saute’d vegetables and cook for about 3 minutes. Continue adding the sherry, chicken stock, and cream and stir until smooth. Add the peas and crab and simmer for about 4 minutes. Add the seasonings and simmer for 1 minute longer.

Prepare the pie baking dish by placing the pie dough in it as if you are making a pie but leave several inches of dough on the outside of the pie pan so that you can cover the mixture. Add the mixture into the baking dish and cover with the pie dough. Seal the edges and bake for 30 minutes. The crust should be golden brown when done.