Best Crab Gravy Recipes

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CHARLESTON SHRIMP AND GRITS WITH TASSO BLUE CRAB GRAVY



Charleston Shrimp and Grits with Tasso Blue Crab Gravy image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 17

4 tablespoons unsalted butter
8 ounces tasso ham, finely diced
1 cup finely diced white onion
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
1 tablespoon spicy blackening Cajun seasoning
1 tablespoon kosher salt
1/4 cup light brown sugar
2 teaspoons onion powder
1 tablespoon finely minced garlic
1 1/2 cups all-purpose flour
8 cups fish stock or vegetable or chicken stock, divided
4 ounces lump blue crab
4 pounds shrimp, peeled and deveined
3 pounds spicy sausage, thinly sliced
Grits, optional

Steps:

  • To make the Tasoo Blue Crab Gravy: Preheat a large bottom pot to medium-high heat.
  • Add butter to pot and let melt. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder, and minced garlic. Stir in flour and continue to cook while stirring until you achieve a dark brown color, a brown roux. Slowly whisk in 6 cups of fish stock, add slowly to help avoid lumps. Bring to a boil and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crabmeat. Set aside for use.
  • In a saute pan, over medium-high heat, saute shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce.

SMOTHERED SHRIMP IN CRAB-MEAT GRAVY



Smothered Shrimp in Crab-Meat Gravy image

Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it's hearty enough for a meal at almost any time of year. It is a recipe rooted in the culinary traditions of the South Carolina coast and benefits mightily from the use of fresh shrimp and crab.

Provided by Sam Sifton

Categories     dinner, appetizer

Time 1h10m

Yield 6 to 8 servings.

Number Of Ingredients 18

8 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, peeled and finely chopped
1 large Spanish onion, diced
2 ribs celery, diced
1 red bell pepper, diced
1 1/4 cups all-purpose flour
2 tablespoons fresh sage leaves, rubbed
1 tablespoon fresh thyme leaves, finely chopped
1/2 cup dry sherry
1/4 cup Worcestershire sauce
3 pinches nutmeg
2 pinches cayenne pepper
3 to 4 cups clam juice, or fish or chicken stock
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper to taste
3 pounds large shrimp, shelled and butterflied
1 1/2 pounds jumbo lump crab meat.

Steps:

  • In a large, heavy-bottomed pot or Dutch oven set over medium heat, melt butter with olive oil. When the butter begins to foam, add garlic, onion, celery and pepper, and sauté until onion is translucent, stirring often, approximately 10 minutes. Adjust heat to high, add flour and stir briskly to make a blended, smooth roux. Continue cooking until the roux begins to brown, about 5 minutes. Reduce the heat to medium low, and continue to cook, stirring often, for an additional 20 to 30 minutes, until the mixture has turned a deep brown. Be careful not to burn it.
  • Add sage, thyme, sherry, Worcestershire sauce, nutmeg, cayenne pepper and clam juice or stock, and stir to combine, then return the heat to medium. When the mixture begins to simmer, add tomato paste, and season with salt and pepper. Cook for approximately 15 minutes, stirring often. Add shrimp, cook 3 to 4 minutes, then gently fold in the crab meat and simmer an additional 2 to 3 minutes to heat through. Serve ladled over stone-ground grits.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 9 grams, Sodium 2214 milligrams, Sugar 3 grams, TransFat 1 gram

CRAB GRAVY



Crab Gravy image

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 8 to 10 portions

Number Of Ingredients 17

1/4 cup (4 tablespoons) butter
1/4 cup extra-virgin olive oil
1 1/2 cups diced celery
1 1/2 cups chopped leek whites
1 1/2 cups diced onions
1 tablespoon chopped garlic
1 teaspoon crushed red pepper
Pinch dried oregano
2 bay leaves
1 small bunch fresh parsley
1 small bunch fresh thyme
12 blue crabs, backs off and cleaned
1 cup white wine
1 gallon canned crushed plum tomatoes
Salt and pepper
2 tablespoons seafood seasoning, such as Old Bay
2 pounds linguine

Steps:

  • Combine butter and oil in an 8- to 10-ounce stockpot over medium heat. Add celery, leeks and onions and cook, making sure they do not brown, 5 to 7 minutes. Add garlic, red pepper, oregano, bay leaves, parsley and thyme. Cook just to bring everything together, about 3 minutes.
  • Add crabs and cook over medium to low heat, covered, stirring often, 8 to 10 minutes. Add white wine and cook until wine is cooked out, about 5 minutes. Add tomatoes and 3 to 4 cups water and simmer for 1 1/2 to 2 hours. Add salt, pepper and seafood seasoning to taste.
  • Boil linguine and pour sauce over top.

SMOTHERED SHRIMP IN CRAB-MEAT GRAVY RECIPE



Smothered Shrimp in Crab-Meat Gravy Recipe image

Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it's hearty enough for a meal at almost any time of year It is a recipe rooted in the culinary traditions of the South Carolina coast and benefits mightily from the use of fresh shrimp and crab.

Provided by @MakeItYours

Number Of Ingredients 18

8 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, peeled and finely chopped
1 large Spanish onion, diced
2 ribs celery, diced
1 red bell pepper, diced
1 ¼ cups all-purpose flour
2 tablespoons fresh sage leaves, rubbed
1 tablespoon fresh thyme leaves, finely chopped
½ cup dry sherry
¼ cup Worcestershire sauce
3 pinches nutmeg
2 pinches cayenne pepper
3 to 4 cups clam juice, or fish or chicken stock
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper to taste
3 pounds large shrimp, shelled and butterflied
1 ½ pounds jumbo lump crab meat.

Steps:

  • In a large, heavy-bottomed pot or Dutch oven set over medium heat, melt butter with olive oil. When the butter begins to foam, add garlic, onion, celery and pepper, and sauté until onion is translucent, stirring often, approximately 10 minutes. Adjust heat to high, add flour and stir briskly to make a blended, smooth roux. Continue cooking until the roux begins to brown, about 5 minutes. Reduce the heat to medium low, and continue to cook, stirring often, for an additional 20 to 30 minutes, until the mixture has turned a deep brown. Be careful not to burn it. Add sage, thyme, sherry, Worcestershire sauce, nutmeg, cayenne pepper and clam juice or stock, and stir to combine, then return the heat to medium. When the mixture begins to simmer, add tomato paste, and season with salt and pepper. Cook for approximately 15 minutes, stirring often. Add shrimp, cook 3 to 4 minutes, then gently fold in the crab meat and simmer an additional 2 to 3 minutes to heat through. Serve ladled over stone-ground grits.

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