6 crab recipes that'll make you drool

The dynamic seafood can be used for a number of lip-smacking delicacies

Crab Cakes

Makes: 10 cakes (medium size)

Preparation time: 15 minutes

Cook time: 15 minutes

Ingredients

3 green onions chopped

1 tbsp butter

1¼ tsp garlic salt, divided

1 lb jumbo lump crab meat

1-2/3 cups panko bread crumbs, divided

½ cup grated parmesan cheese, divided

1/4 cup diced roasted red pepper

2 large eggs, beaten

3 tbsp mayonnaise

1-and-a-1/2 tbsp Dijon mustard

1 tbsp chopped Italian parsley

2 tsp seafood seasoning, divided

1/2 tsp lemon pepper

Olive oil or butter for frying

Method

In a small skillet, melt the butter. Add chopped green onions and 1/4 tsp garlic salt. Saute for around 1-2 minutes or until softened. Remove from the heat.

Add to a medium mixing bowl with 1 tsp garlic salt, crab meat, 2/3 cup panko bread crumbs, 1/4 cup grated parmesan cheese, diced roasted red pepper, beaten eggs, mayonnaise, Dijon mustard, chopped parsley, 1½ tsp seafood seasoning and lemon pepper. Gently mix until combined.

Line a baking sheet with parchment paper. Use a 4-ounce ice cream scoop to divide the crab mixture. Chill for 30 minutes.

Mix together the remaining 1 cup panko bread crumbs, 1/4 cup grated parmesan cheese and 1/2 tsp seafood seasoning. Gently roll each crab cake in the crumbs pressing onto the cakes.

Heat a few drizzles of olive oil in a non-stick skillet. Cook the crab cakes in batches 3 minutes per side until golden over medium-high heat. Add additional oil as needed. Press to 1-inch thickness after turning.

Serve immediately.

Crab Chowder

Serves: 2-3 people.

Preparation time: 10 minutes.

Cook time: 10 minutes

Ingredients

1 tbsp butter

4 ounces cauliflower stalk

1 medium onion, diced

1 rib celery, diced

1 clove garlic, crushed

4 tsp Old Bay seasoning

1/4 teaspoon dried thyme

2 tbsp white vinegar

1½ cups heavy cream

1 cup unsweetened almond milk

8 ounces of crab meat (cooked, shells removed, cut into large chunks)

2 tbsp fresh chives chopped

1/8 tsp crushed red pepper flakes, to taste

Salt, to taste

Method

Heat a large heavy saucepan over medium heat. Add butter.

Once the butter melts and stops foaming, add the diced cauliflower stalk, onion and celery. Sprinkle salt over the vegetables. Stir occasionally, until edges start to brown and vegetables are tender.

Add garlic, Old Bay seasoning, dried thyme, and red pepper flakes. Cook for one minute while stirring constantly.

Add white vinegar to the pan and keep stirring, scraping any browned bits. Cook until the vinegar has evaporated.

Add cream and almond milk. Bring the mixture to a simmer over medium heat, then turn the heat to low. Simmer until the mixture thickens.

Add crab meat and simmer for 2-3 minutes. Remove from heat and add chives.

Crab And Shrimp Risotto

Serves: 4 -5 people.

Preparation time: 15 minutes.

Cook time: 10 minutes

Ingredients

2 cloves garlic (See Note)

1-and-a-half tbsp fresh parsley

3 tbsp olive oil, divided

? lbs shrimp, peeled and deveined

4 cups chicken broth

1 cup yellow onion, chopped

1½ cups medium grain rice (See Note)

1 cup tomatoes, peeled and chopped

½ tsp of Old Bay seasoning

1 can (6 Oz. size) lump crab meat

A pinch of salt and pepper, to taste

5 sprigs of parsley, for serving

5 dashes of parmesan cheese, for serving

5 slices of lemon, for serving

Method

In a large saucepan, saute the garlic and parsley over medium heat in about 1½ tbsp of olive oil, stirring until the garlic is fragrant (should take about 2 minutes).

Add shrimps, sprinkle salt and pepper, and stir until it turns pink. Transfer to a bowl and set aside.

Put the broth in a small pot and bring to a simmer. In the same saucepan, add the remaining 1½ tbsp of olive oil and onions. Saute until the pieces are translucent. Add rice and stir until the rice kernels are coated in oil.

Add the broth - 1/4 cup at a time - stirring constantly and making sure the liquid is absorbed before adding another 1/4 cup of broth. After about 10 minutes, add tomatoes and Old Bay seasoning. Continue to add broth until the rice kernels are creamy, fluffy, white and tender. The rice should take about 25 minutes but could possibly take longer. If you use all of the broth, but the rice is still chewy, do not hesitate to add more broth.

Add the crab meat and shrimps, and cook until mixed well. Add additional salt and pepper to taste. Transfer to serving dishes and garnish with parsley, parmesan cheese and lemon. Serve immediately.

Crab Alfredo Pasta

Preheat oven to 375F. Thaw the crab legs if they are frozen. Using a sharp knife or a pair of a scissors, slice or cut the crab legs into halves to expose the flesh. Arrange them evenly on a baking sheet or tray. Melt the butter in a microwave for about 30 seconds. Add the garlic, parsley and lemon juice to the melted butter. Stir to mix well. Drizzle and spread the butter mixture on the crab. Save some for dipping. Bake the crab legs in the oven for about 5 minutes, or until the crab legs are heated. Serve immediately with the remaining garlic lemon butter and lemon slices. Squeeze some lemon juice on the crab before eating.