Best Crabs With Lobster Sauce Recipes

CRABS WITH LOBSTER SAUCE

Crabs with Lobster Sauce image

Provided by Food Network

Time 25m

Yield 4 servings as part of a Chines

Number Of Ingredients 16

Ingredients

1/4 pound ground pork
7 garlic cloves, smashed
2 tablespoons soy sauce
1 teaspoon sugar
2 Chinese mushrooms, soaked, drained and sliced
6 hard-shell crabs, such as blue crabs
2 tablespoons oil
5 slices ginger
2 scallions, chopped
2 tablespoons fermented black beans, soaked
About 2 tablespoons dry sherry
1 teaspoon thin soy sauce
1/2 cup pork stock
1 tablespoon cornstarch
2 eggs, beaten
About 1 tablespoon Chinese toasted sesame oil

Steps:

To pork add 1 minced garlic clove, a few tablespoons of water, a few splashes of soy sauce, 1/2 teaspoon sugar, and Chinese mushrooms.
Clean crabs, drain and plunge into a large pot of boiling water for 30 seconds. Remove, drain and scrub. Snap off claws, crack them and reserve. Twist off apron, separate shell from body and remove gills, small legs and stomach sac. Quarter bodies, leaving roe and tomalley intact.
Heat oil in a wok. Add ginger and garlic, half of scallion and drained black beans. Push aside and add pork mixture. Stir-fry, breaking up pork and mixing well with other ingredients. Push aside, add crabs and a few splashes of sherry. Mix together remaining 1/2 teaspoon sugar, thin soy sauce, stock and cornstarch. Add to wok and stir-fry until sauce thickens. Remove from heat. Add eggs and sesame oil. Transfer to a serving platter. Garnish with remaining scallion and serve immediately.

CRAB LEGS WITH GARLIC BUTTER SAUCE

Crab Legs with Garlic Butter Sauce image

I ended up getting some snow crab legs on sale at the market. I wanted something a little different from plain steamed, boiled, or grilled crab legs, so I ended up throwing a few things together to make this awesome crab leg dish. Enjoy! This would be great with shrimp as well.

Provided by Tamaralynn

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

1 pound Snow Crab clusters, thawed if necessary
¼ cup butter
1 clove garlic, minced
1 ½ teaspoons dried parsley
⅛ teaspoon salt
¼ teaspoon fresh-ground black pepper

Steps:

Cut a slit, length-wise, into the shell of each piece of crab.
Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 1 g, Cholesterol 274.2 mg, Fat 37.5 g, Fiber 0.2 g, Protein 43.6 g, SaturatedFat 17.1 g, Sodium 1030.7 mg, Sugar 0.1 g

LOBSTER SAUCE CRAB

Lobster Sauce Crab image

This is from the Diana Liu cookbook. The black beans in this are asian salted black beans. They are also called fermented black beans. You can purchase these in most asian markets. I have made this and subbed the crab with 1 lb. shrimp (deveined and shelled) with great results.

Provided by CJAY8248

Categories Crab

Time 36m

Yield 1 crab, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (3 lb) crab, well cleaned (leave shell on)
3 green onions, cut into 1 1/2 ' lengths
1 lb ground pork
3 eggs, beaten
4 tablespoons soy sauce
2 tablespoons sherry wine
3 tablespoons cornstarch
1 tablespoon ginger juice (or 6 slices of fresh ginger)
1 tablespoon msg (optional)
1 tablespoon preserved black bean, mashed
3 tablespoons oil
1 1/2 cups water
2 teaspoons salt

Steps:

Remove legs from body; cut body into 6 sections; crack legs.
Mix 3 Tblsp. soy sauce, 1 Tblsp. cornstarch, 1 Tblsp. sherry, with ground pork.
Heat 3 Tblsp. oil in frying pan until hot.
Saute onions and crab for 3 minutes.
Add meat mixture and fry 5 minutes more.
Mix ginger juice, 2 Tblsp. cornstarch, 1 1/2 cups water, 1 Tblsp. soy sauce, msg, salt and black beans; add to crab pieces for 10 minutes until pork is done.
Stir in beaten eggs; cook 3 minutes more.
Serve hot as part of a chinese meal.

Nutrition Facts : Calories 853.4, Fat 40.9, SaturatedFat 11.9, Cholesterol 465.9, Sodium 3312.7, Carbohydrate 13, Fiber 0.9, Sugar 1.2, Protein 95.9

CREPES WITH SEAFOOD FILLING AND LOBSTER SAUCE

Crepes with Seafood Filling and Lobster Sauce image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 30

Ingredients

1 cup Wondra flour
1 cup milk
1/3 cup cold water
3 large eggs, slightly beaten
Salt to taste
6 tablespoons melted unsalted butter, plus additional for brushing pan
2 tablespoons unsalted butter
3 tablespoons minced shallots
1 1/4 cups diced cooked shellfish
1 cup dry white wine
4 tablespoons Madeira
Salt and pepper, to taste
2 tablespoons minced fresh chives
2 tablespoons unsalted butter
2 tablespoons flour
1 cup hot milk
1 egg yolk
1/4 cup heavy cream
Freshly grated nutmeg, to taste
Salt and pepper, to taste
1/4 cup grated Swiss cheese
3 tablespoons unsalted butter
3 tablespoons flour
2 cups hot lobster stock, or fish broth
Salt and pepper, to taste
2 tablespoons heavy cream
6 tablespoons lobster butter, recipe follows
Grated Swiss cheese, to taste
1 1-pound lobster, steamed
6 ounces unsalted butter, melted

Steps:

Make the crepes: In a bowl place the flour, whisk in the milk and water, a little at a time. Mix in the eggs, the salt and butter and continue to whisk until smooth. Let stand, covered, 30 minutes. Heat a crepe pan over moderate heat until very hot, brush with melted butter. Add 1/4 cup of batter to center of pan. Tilt pan in all directions, pouring out excess batter into bowl. Cook 30 seconds, or until golden brown. Turn and cook 20 to 30 seconds more. Invert crepe onto plate. Continue to make crepes in the same manner.
Make the filling: In a skillet, set over moderate heat, melt the butter and cook the shallots until softened. Add the shellfish and cook for 2 minutes. Add the wine and Madeira, simmer, covered, 1 minute. Uncover, increase heat to high and reduce until all the liquid has been evaporated. Season with salt and pepper. Stir in chives.
Make the white sauce: In a saucepan set over moderately low heat, melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot milk and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer 1 minute. In a small bowl combine the egg yolk and cream. Remove the pan from the heat and whisk in the yolk mixture. Return to heat and cook, stirring, until very thick. Season with nutmeg, salt and pepper. Fold in shellfish and cheese.
Make the lobster sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot lobster stock and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer until slightly thickened. Add heavy cream and 3 tablespoons of the lobster butter and simmer, whisking occasionally, for one hour. Whisk in remaining lobster butter.
To assemble the crepes: Arrange crepe, browned-side down, on counter. Place 1/2 cup filling in center. Fold 2 sides of crepe over mixture so that they meet in the center. Fold top and bottom sides of crepe over so that they meet in the center. Turn crepe over and transfer to a buttered flameproof baking dish. Prepare remaining crepes in the same manner. Cover the crepes with some of the lobster sauce and sprinkle with grated Swiss cheese. Put under a preheated broiler 1 to 2 minutes, or until cheese is melted.
Remove meat from the lobster, and reserve. Add shells to the hot lobster stock or fish broth, and simmer for 1 hour. Remove shells, and chop into small pieces. Add shells to food processor work bowl (or blender) and add butter. Pulse 5 to 6 times. Return mixture to saucepan and melt butter again. Strain carefully and reserve lobster butter.