Best Marinated Crabs Recipes
MARINATED CRABS
Something tells me it's gonna be a better crabbing summer - so here's a recipe to stash when cracking Old Bay steamed crabs needs a little variety. From The Times-Picayune. These used to be served at a restaurant called Mosca's. I listed the servings as posted in the recipe but it seems a skimpy main dish - 3 crabs person unless they are whale Jimmies like we haven't seen in years will leave folks here rooting out more grub. I plan to increase the crab but keep the marinade the same. BTW - the original recipe called for "boiled" crabs - couldn't bring myself to enter that! LOL (Eastern Shore anyone?) This recipe calls for that cooked crab so I included the steaming in the prep time. I did NOT include the overnight marination of those crab parts so plan ahead. MMmmmm! Will be eating these al fresco with newspaper tablecloth & plenty of cold 7 ounce Rolling Rocks or Bloody Marys... & napkins! BTW - this is my "go-to" Olive salad - Recipe#215696 - this is simply the best! Use it, you will love it! EDIT - used 3 lbs of large beheaded steamed shrimp in this recipe - steamed them with granulated garlic, smoked chipotle pepper (about a tsp scattered & 2 t of Lowry's) - outstanding results!
Provided by Busters friend
Categories < 4 Hours
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Pull off the steamed crabs' backs; scrape off the lungs and everything from the cavity except the fat. Cut off the eyes. Discard everything but the body, legs and claws. Cut the crabs in half with a sharp knife or kitchen shears. Cut off the claws. Do not pull them, or the meat will pull out of the body. Leave small legs on. With a nutcracker, crack both segments of each claw but try to leave them intact. With a sharp knife, cut off the small piece of shell that holds the lump crabmeat in place. Repeat gently with each crab, placing them in a large bowl.
- In a medium bowl, mix well all other ingredients except the olive salad. Pour over the crabs and stir very gently to coat without breaking them up. Tightly seal the top of the bowl and refrigerate at least 8 hours or up to 24. Stir gently several times. An hour before serving, add olive salad and stir gently. Serve in bowls with some of the liquid and plenty of French bread.
Nutrition Facts : Calories 954.8, Fat 59, SaturatedFat 8.2, Cholesterol 288.5, Sodium 1469.7, Carbohydrate 18.5, Fiber 3.1, Sugar 4, Protein 87
GRILLED MARINATED SOFT SHELLED CRABS
Steps:
- If the crabs have not been cleanedby the fishmonger, clean them (procedure below) In a baking dish large enough to hold the crabs in one layer whisk together the oil the garlic old bay seasoning and the scallions and add the crabs, turning them to coat them well with the marinade. let the crabs marinate, covered and chilled turning them occasionally for 2 hours. Grill the crabs on an oiled rack set 4 inches over glowing coals, brushing them with some of the marinade for 4 to 5 minutes on each sider or until they turn red and are crisp. Transfer the crabs to the english muffin halves and sprinkle them with the oregano.
GRILLED MARINATED SOFT-SHELLED CRABS
Steps:
- If the crabs have not been cleaned by the fishmonger, clean them (procedure below) In a baking dish large enough to hold the crabs in one layer whisk together the oil, the garlic, the old bay seasoning, and the scallions and the crabs, turning them to coat well with the marinade. Let the crabs marinate, covered and chilled, turning them occasionally, for 2 hours. Grill the crabs on a oiled rack set 4 inches over glowing coals, brushing them with some of the marinade, for 4-5 minutes on each side, or until they turn red and crisp. Transfer the crabs to the english muffin halves and sprinkle them with the oregano.
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