Best Crab Cocktail Americana Recipes

Crab Cocktail image

Provided by Nigella Lawson

Yield Makes 2 servings

Number Of Ingredients 11

1/4 cup mayonnaise
1/4 teaspoon soy sauce
1/4 teaspoon Worcestershire sauce
few drops sesame oil
1/2 teaspoon wasabi paste
1/4 inch fresh ginger
1 lime, halved
1 1/2 cups white crab meat
enough Chinese leaf cabbage to line 2 small plates when shredded
1 scallion
approximately 1 teaspoon pink peppercorns

Steps:

In a bowl, combine the mayonnaise, soy sauce, Worcestershire sauce, sesame oil and wasabi. Peel and mince or grate the ginger into the bowl and add the zest of 1/2 the lime. Squeeze 1/2 teaspoon of lime juice into the bowl and mix everything together.
Toss the crab in the sauce, and then finely shred the Chinese leaf cabbage.
Arrange a bed of shredded cabbage on two plates. Divide the crab between them, piling it into the center of each one. Finely chop the scallion and scatter over each plate and then bash some pink peppercorns either in a pestle and mortar - rich in lewd symbolism - or put them in a freezer bag, close it and hit with a rolling pin (more of a comedy moment) and sprinkle these, too, over the crab cocktails.
Cut the remaining lime half into wedges and put on the side of the plates for extra spritzing.

Elegant Crab Cocktail image

Provided by Millereg

Time P1D

Yield 6-12 servings, depending on presentation, 6-12 serving(s)

Number Of Ingredients 13

1 lb backfin crab meat, picked over
1/4 cup red bell pepper, finely chopped
1/3 cup vidalia onion, finely chopped
salt and pepper, to taste
1 tablespoon orange juice concentrate
1 teaspoon lemonade concentrate
1/2 teaspoon lemon, zest of, finely grated
1/2 teaspoon orange zest, finely grated
1/4 cup mayonnaise
1/4 cup sour cream
1/3 cup chili sauce
1 teaspoon fresh tarragon leaf, chopped
chives or parsley, to garnish

Steps:

Mix all ingredients (except crab) together and pour over crab.
Let set to blend flavors in refrigerator as time permits (for at least 1 hour; preferably for up to 24 hours).
Serve piled in lettuce-lined martini glasses or mounded on scallop shells (available in finer kitchen supply stores).
Endive or cucumber"boats" are a good substitute for these presentations.
Garnish with fresh chives or sprigs of parsley.

Nutrition Facts : Calories 112.7, Fat 2.8, SaturatedFat 1.3, Cholesterol 64.1, Sodium 433.3, Carbohydrate 6.2, Fiber 1.2, Sugar 4.1, Protein 14.5

Warm Lobster and Crab Cocktail image

Provided by Food Network

Categories dessert

Time 30m

Yield 2 servings

Number Of Ingredients 16

2 (1 pound) lobsters
1 cup buerre blanc, warm (recipe follows)
2 tablespoons butter
3 ounces crabmeat
10 chives, sliced thin
2 ounces leek sauce (recipe follows)
Blood orange sauce (recipe follows)
1 chopped shallot
2 ounces white wine
2 ounces cream
8 ounces cold cubed butter
2 ounces lobster stock
1 cup tightly packed chopped green leeks
1 tablespoon and 1 teaspoon cold cubed butter
1/4 cup ice cubes
5 large blood oranges

Steps:

Remove the claws and tails from the lobsters. The bodies may be used for stock. Boil the claws for 4 minutes and the tails for 3 minutes, until they are just barely cooked with some translucency left in the middle. Remove the claws and tails from the shell, cut the tails into 3 even medallions. Put the 6 medallions and 2 claws in a small saucepan with the buerre blanc Warm the butter in a small saucepan and fold in the crabmeat and chives. Season with salt and pepper.
Arrange 3 medallions on each serving plate, and put a spoonful of the crabmeat in the center. Top with a claw.
Warm the green leek and blood orange sauces separately, and spoon each sauce around the lobster and crab.
Reduce the shallots and white wine until almost dry in small saucepan. Add cream and reduce by half. Whisk in butter. Hold warm;
In a medium saucepan bring the lobster stock to a boil. Stir in the leeks until all are submerged and cook 1 1/2 minutes until tender. Transfer to a blender and add the cubed butter. Blend until the butter is melted. Then add the ice cubes with the blender running. Blend until smooth. Pass through a chinois and season with salt and pepper. Finish cooling in ice bath.
Juice the oranges and pass through a chinois. In a small saucepot, reduce to a syrupy consistency. Hold at room temperature