Tag Archives: crab

Lemon Crab Salad

The Chef brought this home last week for us to share. For two days I stole bites every time I was in the kitchen until he gave up and said I could have the rest. Which was good… because I had already eaten it. What I’m saying is, this is badass.

marxfood.com

Clearly this recipe targets the rich and famous as it requires a whole pound of lump crab meat, but it is worth every penny. (I say this as a person who got hers for free, but whatevs. Details.)

For those of you who are budget-conscious, The Chef would like to remind you that you can use a lot of different things to supplement the crab if you don’t want to burn your whole paycheck on this dish. Cooked shrimp, lobster or scallops can be substituted for part of the crab, and I’ll attest that the 1/2 shrimp-1/2 crab combo is plenty delicious. Just please, for the love, leave the krab out of it.

The Chef suggests serving this on avocado halves as a first course or with crackers or crispy wontons. I, however, think this salad is something that should remain between a girl and her spoon.

1 lb jumbo lump crab meat
1/2 cup mayo
juice of 2 lemons
zest of 1 lemon
salt and pepper to taste
half bunch of green onion, chopped
1 tbsp fresh tarragon, fresh minced

  1. Drain crab and pick through for shells.
  2. Add everything except crab to a mixing bowl. Gently fold in crab meat.
  3. Eat immediately, preferably alone, before anyone else can get their hands on it.
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Filed under Appetizers, Salad, Seafood, Shellfish

Emeril’s Hot Jalapeno Crab Dip

I am not going to start this post with some take on “Bam!” because that is a stupid catchphrase and all cooking shows where people scream and faint in the aisles when you add olive oil to a pan (I’m looking at you Rachel Ray) make me furious. But that man balls on some seafood so respect.

1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated

  1. Preheat the oven to 350 degrees F.
  2. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix.
  3. Spoon the mixture into a medium-size mixing bowl.
  4. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture.
  5. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.

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Filed under Appetizers, Dips, Party food, Special Occasion