Best 3 Crab Backs Recipes
**Discover the Delectable Art of Crab Backs: A Culinary Journey of Flavors and Textures**
Embark on a culinary adventure with crab backs, a delightful seafood delicacy that tantalizes taste buds with its intricate flavors and textures. These crab shells, filled with a luscious blend of crab meat, breadcrumbs, herbs, and spices, are a true testament to the culinary artistry of seafood cuisine. In this comprehensive guide, we present a collection of delectable crab back recipes that showcase the versatility and charm of this seafood gem. From classic recipes that honor tradition to innovative variations that push the boundaries of taste, our selection promises an unforgettable culinary experience. Get ready to unravel the secrets of crab back preparation and indulge in a symphony of flavors that will leave you craving for more.
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.
CRAB BACKS
Make and share this Crab Backs recipe from Food.com.
Provided by jenny butt
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put butter in large skillet; sauté onion, chives and capsicums.
- Add crabmeat, Worcestershire sauce, salt and chili pepper.
- Toss in pan over low heat, with wooden spoon.
- Add bread crumbs, combining all ingredients in pan well.
- Divide mixture onto the 8 empty crab backs.
- Dot each crab back with butter.
- Place under hot grill until golden brown.
- SERVE IMMEDIATELY.
Nutrition Facts : Calories 170.8, Fat 7.1, SaturatedFat 3.9, Cholesterol 52.1, Sodium 365.2, Carbohydrate 13.3, Fiber 1.1, Sugar 2.4, Protein 13.1
STUFFED CRABS CARIBBEAN STYLE
Provided by Craig Claiborne
Categories appetizer
Time 20m
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Melt 8 tablespoons butter in a wide, shallow saucepan or skillet. When melted, add the scallions, garlic and chili. Add the curry powder and blend. Add the crabmeat. Add the coriander leaves, if desired, and parsley. Add salt and pepper to taste. Add enough crab liquid to moisten properly. If you want a richer and better dish, add 2 to 4 more tablespoons butter. Add bread crumbs and blend well.
- Remove from the heat and use the mixture to fill 4 to 8 clam shells.
- Bake for 10 to 15 minutes, until nicely brown. Serve with lime wedges, slices or halves.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 752 milligrams, Sugar 3 grams, TransFat 1 gram
Tips:
- Size matters: Choose medium-sized crab shells for a better ratio of crab meat to stuffing.
- Clean the shells thoroughly: Make sure to remove any remaining crab meat and rinse the shells well before stuffing them.
- Use a variety of fillings: Don't be afraid to experiment with different fillings, such as crab meat, shrimp, scallops, or vegetables.
- Don't overstuff the shells: Leave some room for expansion during baking.
- Bake at a high temperature: This will help to create a crispy crust on the crab backs.
- Serve immediately: Crab backs are best served hot out of the oven.
Conclusion:
Crab backs are a delicious and versatile appetizer or main course that can be enjoyed by people of all ages. With a little creativity, you can create your own unique crab back recipe that is sure to impress your guests. So next time you're looking for a seafood dish that is both easy to make and delicious, give crab backs a try!
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