Best Portuguese Spicy Crab Recipes

Crab Cioppino image

Provided by Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 21

1/8 cup olive oil
1/4 cup onions, chopped fine
2 cloves garlic, chopped
Crab butter*
1 cup dry white wine
2 cups peeled, seeded, and chopped fresh tomatoes
1 1/2 cups tomato sauce, recipe follows
1 cup clam juice or fish broth
2 fresh live Dungeness crabs (11/2 to 2 pounds each) or 4 pounds of live blue crabs
8 large shrimp, shelled and deveined
16 Manila clams, well scrubbed
16 black or green mussels, well scrubbed
Chopped parsley, as needed
Salt and pepper, to taste
Red pepper flakes, to taste
1/2 cup olive oil
1 onion, chopped
6 cloves garlic, finely chopped
40 ounces canned puree tomatoes
18 basil leaves, julienne
Salt and pepper, to taste

Steps:

In an 8-quart kettle or pot, heat the olive oil and saute the onions until transparent. Add the garlic and saute until it begins to brown. Stir in crab butter and let cook slowly for 2 minutes (crab butter is saffron yellow in color and adds a distinctive rich flavor). Next, add the wine, and reduce. Add tomatoes and tomato sauce, broth, and live crabs.
To simmer at low heat for about 5 minutes. Add shrimp, clams, mussels and cook for 2 more minutes. Serve in a bowls and sprinkle with fresh parsley. Add salt, pepper, and red pepper flakes, to taste.
If your crab is cooked ahead of time, add it to the recipe at the same time you add the clams, shrimp, and mussels.
*Fresh crab usually has yellowish matter under the shell in the center of the body, called crab butter, or fat, or mustard. It is edible and considered quite tasty.
Warm heavy skillet on medium heat. Add olive oil and diced onion. When onion becomes transparent, add the garlic and cook until lightly brown. Add tomatoes, basil leaves, salt and pepper, and simmer for 45 minutes.;

Portuguese Style Crabs...... image

Provided by Jennifer 1979

Categories Crab

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 crabs
1 tablespoon fish bouillon cube
16 ounces crushed red pepper flakes (Portuguese in a glass jar not dried! use half! )
1 1/2-2 cups olive oil (prefer Portugues oil,small can with the man!)
3 -4 onions, chopped
1 bunch parsley, chopped
1 tablespoon garlic powder
12 ounces Budweiser beer

Steps:

Boil crabs with half of the onions, when done let cool. While crabs are cooling, in a seperate pot on low heat add remaining ingredients (minus rolls!) and salt if needed and simmer until onions are cooked. Break crabs into pieces disregarding whatever you dont care for, and add to the sauce until well heated. Serve with plenty of fresh rolls for dipping!