Best Jersey Shore Garlic Crabs Recipes

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GARLIC CAJUN CRAB



Garlic Cajun Crab image

Make and share this Garlic Cajun Crab recipe from Food.com.

Provided by theboss0974

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

6 whole crabs, cooked
1/2 cup Chardonnay wine
1 cup crushed garlic
1 cup salted butter
1 lemon
1 cup fresh parsley
1 cup chopped green onion
1/2 cup old bay cajun seasoning

Steps:

  • Once u have you crab clean all up set it in a pan . Once crabs are place in pan, in a separate pot u will add ur wine. Preferably I like to use Chardonnay. About a half of cup! Once the wine is added then u will place two stick of salted butter. Let it melt slowly u Dnt want it to burn. For the garlic u can place as much garlic as u desire. One garlic is added. Add ur parsley. Let all this simmer for about 8 mins on low heat.
  • Once it simmers pour your liquid mixture right on top of your crab start in the middle of the body first! And then on the outer shell.
  • Once all the mixture is gone slice up your lemon place one slice on each crab. Then add your green onion and parsley. Sprinkle ground black pepper on top and your old bay last this should go over the whole crab remember this product does have salt as well so be careful not to put to much once u complete that place in oven on 375 for 15-20 minute.

Nutrition Facts : Calories 351.2, Fat 31.2, SaturatedFat 19.5, Cholesterol 97.7, Sodium 345, Carbohydrate 10.8, Fiber 1.5, Sugar 1.1, Protein 6.3

FAMOUS ROAST GARLIC CRAB



Famous Roast Garlic Crab image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 7

6 Dungeness crabs, about 1 1/4 pounds each, cooked, cleaned, and cracked
3 cups extra-virgin olive oil
20 garlic cloves, finely minced
Gray salt and freshly ground pepper
1 cup freshly squeezed lemon juice
1 cup finely chopped fresh flat-leaf parsley
8 (#10) tin cans, lined with newspaper

Steps:

  • Cleaning dungeness crab:
  • Holding the body backside up, place your right thumb in the joint between the upper and lower shell on the side opposite the mouth. Your palm will be stretched across the top of the shell. Hold the bottom of the crab in your opposite hand. Force your thumb in and pull up and back to your right until shell snaps off. Pour any juices in the shell into a small bowl. Cut the body into quarters with a large knife. Twist the legs off the body. Crack lightly in several places with a nutcracker and set aside.
  • Heat the olive oil in a very large ovenproof saute pan over medium-high heat until hot. (You may need 2 pans.) Add the crab and garlic, and toss well. Saute for about 10 minutes. Season, to taste, with salt and pepper and mix in lemon juice. Saute for another 5 minutes, then add parsley. After another 1 or 2 minutes, remove the crab and serve in the newspaper lined cans.

GARLIC CRAB



Garlic Crab image

This is a simi difficult recipe, but the result is ever so delectable. I had something like this at Crustaceans in San Francisco. They used the wonderful Dungeness crabs, but here in Virginia I had to settle for Blue crabs, which turned out just as nice.

Provided by Jessica

Categories     Crab

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

8 crabs, cleaned and cracked
1 whole bulb of garlic, finely chopped
1 small onion, chopped
1 -2 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon red chili pepper flakes
chopped parsley
lemon slice

Steps:

  • Place garlic, onions, butter, salt, red and black pepper into a roasting pan and put into a 450 degree oven.
  • Be sure to watch carefully and cook until onions and garlic turn golden brown.
  • Remove from oven, add crab and blend thoroughly.
  • Make sure the crab (shells and all) is coated.
  • Place pan back into oven on 475 degree for 15-20 minutes, turning crab about every 5 minutes.
  • After the crab has been heated throughout remove from oven.
  • Garlic sauce should be braised onto the shell of the crab.
  • Serve as soon as possible, sprinkled with parsley and garnished with lemon.

JERSEY SHORE GARLIC CRABS



Jersey Shore Garlic Crabs image

This takes a little work but it's worth it.. garlic is at your discretion.If your squimish about handling lobsters or crabs,maybe you can ask your mishmonger to clean them for you.Serve over linguine with a nice green salad.

Provided by Messy Kitchen Maid

Categories     Low Cholesterol

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 1/2 dozen live blue crabs (live or cleaned)
4 teaspoons dried oregano
10 -15 garlic cloves, chopped
1/4 cup olive oil
26 ounces canned chopped tomatoes or 26 ounces puree
1 cup white wine or 1 cup white clam broth
1/2 lemon (halved)

Steps:

  • Clean crabs by covering them with slightly hot water.
  • Leave 5 minutes to anestheize crabs.
  • Remove back shell,lungs and rinse.
  • In a large spagehetti pot add 2 tablespoons olive oil and 1/3 garlic.Saute 1 minute on low.
  • Add 6 crabs and 1 teaspoon oregano.Saute 1 minute ,toss and add 1/3 can tomatoes.
  • Repeat this process another 2 times until all crabs are added.
  • Add wine or clam broth.
  • Cover and cook on low for 10 minutes.
  • Remove crabs to platter.
  • Squeeze lemon and add to pot along with remaining oregano.
  • Pour sauce over crabs on platter.
  • Serve with linguine.

Nutrition Facts : Calories 400.6, Fat 20.1, SaturatedFat 2.9, Cholesterol 98.3, Sodium 388.2, Carbohydrate 17.8, Fiber 4.6, Sugar 7.4, Protein 26

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