GET YOUR CRAB ON! 3 Different Ways to Prep Your Crab
This issues recipes have been provided by Ingrid A. Glen
Ingrid is from Stockton, California. She attended Oregon State University and California State University Long Beach. She holds a Master’s Degree in Public Health and is a health educator for San Joaquin County Public Health Services. In addition, she is one of the hosts of the Boobs, Brains & Educators Podcast. She has a passion for Traveling, health and helping others succeed in life.
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Crab Cakes
There are many ways to make crab cakes. This is a very basic recipe that I use. You can add chopped bacon or jalapenos if you want some heat. You can also substitute panko bread crumbs for the saltine crackers. It really just depends on what type of texture you prefer.
Ingredients
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Sliced lemon wedges (for serving)
How to make this recipe
1 In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth
2 In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour. </p>
3 Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges
Crab Ceviche
This is a crowd favorite. Anytime there is a party or get together, the ceviche goes quick! I like to serve this in a margarita glass with a wedge of lime on top, but of course you can always place it in a large serving bowl with tortilla chips nearby.
Ingredients
16 ounces crabmeat or 16 ounces imitation crabmeat
1 1⁄2 cups cilantro, chopped (remove stems)
1⁄2 white onion, chopped
2 tomatoes, diced
1 cucumber diced or chopped to your preference
3 limes
3 finely chopped serrano peppers (optional)
1 tablespoon ketchup
1⁄2 cup Clamato juice
How to make this recipe
1 In a large bowl blend all of the crab meat together without breaking it up too much.
2 Add juice of 2 limes, onion, tomatoes, chopped cucumber and Serrano peppers.
3 Add salt. Combine the ketchup, clamato juice, and the juice of the third lime.
4 Add salt to taste.
5 Serve with tortilla chips.
Crab Jumbalaya
This is another dish you can make with a number of different variations. Some people add shrimp and chicken. For more spice, add some cayenne powder, but make sure not to over-do it. A little goes a long way.
Ingredients
1/4 cup extra-virgin olive oil
12 ounces andouille sausage or kielbasa, quartered lengthwise and cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 slices of bacon
1 red bell pepper, finely chopped
½ cup green bell pepper, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, minced
1 teaspoon Old Bay seasoning
1 1/4 cups jasmine rice (9 ounces)
1 1/2 cups chicken stock or low-sodium broth
1 1/2 cups water
1/4 tsp paprika
1 thyme sprig
Salt and freshly ground pepper
1/2 pound lump crabmeat
3 scallions, finely chopped
Hot sauce, for serving
How to make this recipe
1 In a medium, cast-iron casserole, heat the oil. Add the andouille and bacon. Cook over high heat, stirring occasionally, until lightly browned (roughly 3 minutes). Transfer to a bowl.
2 Add the onion, bell pepper, celery and garlic to the casserole. Cover and cook over high heat, stirring occasionally, until softened (about 3 minutes). Add the Old Bay, rice, andouille, bacon and cook, stirring occasionally, until the rice is opaque. Add stock, water, thyme, paprika, season lightly with salt and pepper and bring to a boil. Cover and cook over very low heat until the rice is tender and the liquid is absorbed (roughly 15 minutes). Fluff with a fork and stir in the crab and scallions. Cover and let stand for 2 to 3 minutes, just until the crab is hot; discard the thyme sprig. Serve in bowls. Pass hot sauce at the table.
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