COLD CRACKED DUNGENESS CRAB WITH CRAB TOASTS RECIPE
Provided by รก-170456
Number Of Ingredients 5
Steps:
- Place the crab in a large pot and cover with water. Place the pot over high heat and bring to a boil. Cook for 15 minutes. Drain the crab and rinse under cold running water. Refrigerate until almost ready to serve, about 1 hour. About 30 minutes before serving, heat the oven to 350 degrees and remove the crab from the refrigerator. Pull off the legs and claws. Crack the large sections of each using the back of a heavy knife or a nutcracker. Arrange on a platter. Lift off the top shell. Using a small spoon, scoop out all of the golden butter and any ivory fat. Set these aside in a small bowl. With your fingers, pull away the slender, finger-like gills and discard them. Also pull away the thin, hard jaws from the front of the crab and the fat "spade" from the bottom. Using a heavy chef's knife, cut the body in half lengthwise, then in half again crosswise, cutting through the leg joints to expose as much meat as possible. Add these to the platter. Spoon the crab butter and the fat into a strainer and using the back of a wooden spoon or a plastic spatula, press them through the strainer into another bowl. (Be sure to scrape the bottom of the strainer; much of the crab butter collects there.) You should get about one-quarter cup of strained crab butter. Add the mayonnaise, vinegar and salt and whisk until smooth. The mixture should be about the consistency of stirred yogurt. Taste the mixture; it should be intensely crabby and slightly sharp. If necessary, squeeze in a little lemon juice. Arrange the baguette slices on a baking sheet and spoon 2 to 3 teaspoons of this crab mixture onto the center of each baguette slice. Bake until the crab mixture is puffed and golden and the edges of the baguette are beginning to brown, 10 to 12 minutes. Arrange these crab toasts on the platter around the crab pieces or on a separate platter. Careful, they're hot. Serve immediately. This recipe yields 4 servings. Each serving: 447 calories; 1,238 mg. sodium; 68 mg. cholesterol; 8 grams fat; 1 gram saturated fat; 62 grams carbohydrates; 29 grams protein; 3.40 grams fiber.
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Gillot Gillot
[email protected]I wouldn't recommend this recipe to anyone who is looking for a quick and easy meal.
Tshepang Selemela
[email protected]Overall, I thought this recipe was just okay.
New Device
[email protected]I would have liked the crab toasts to be a little bit more crispy.
Siham Merabet
[email protected]The crab was a little bit overcooked.
Anike sangobiyi
[email protected]I thought the crab toasts were a little bit bland.
Sami rao Sami rao
[email protected]This recipe is a great way to use up leftover crab.
canned tuna
[email protected]I would definitely recommend this recipe to anyone who loves crab.
Lumi Verrett
[email protected]The crab was a little bit difficult to crack, but it was worth the effort.
Umar Afridi
[email protected]I followed the recipe exactly, and the crab toasts turned out perfectly.
Md Tamged Sk
[email protected]The crab toasts were a little bit messy to eat, but they were totally worth it.
Lakshan La
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser.
Ashokashok Ashok
[email protected]This was my first time making crab toast, and it was a huge hit! The crab was incredibly fresh and flavorful, and the toasts were the perfect complement.