Best 3 Renes Pickled Crab Recipes

Are you seeking a unique and flavorful seafood dish to tantalize your taste buds? Look no further than Rene's Pickled Crab, a culinary masterpiece that combines the delicate sweetness of crab meat with a tangy, savory marinade. Originating from the Chesapeake Bay region, this dish has gained popularity for its burst of flavors and versatility as both an appetizer and a main course.

This recipe collection offers a comprehensive guide to preparing Rene's Pickled Crab, featuring variations to suit different preferences and dietary restrictions. Whether you prefer a classic rendition or a spicy kick, we have you covered. Discover the secrets behind the perfect marinade, ensuring tender crab meat infused with a harmonious blend of spices and herbs. Learn the art of selecting the freshest crab, ensuring the highest quality for your dish.

For those with dietary concerns, we provide alternatives using imitation crab meat, making this delectable dish accessible to all. And for those who love a bit of heat, our spicy pickled crab recipe will ignite your palate with its fiery blend of peppers and spices.

With step-by-step instructions and helpful tips, we guide you through the pickling process, ensuring success in creating this iconic dish. Whether you're a seasoned cook or a novice in the kitchen, you'll find everything you need to make Rene's Pickled Crab a staple in your culinary repertoire. So, gather your ingredients, prepare your taste buds, and embark on a journey of flavor exploration with our curated collection of Rene's Pickled Crab recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB CAKES WITH DIJONNAISE AND FRISEE, FENNEL AND RADISH SALAD

Crab Cakes with Dijonnaise and Frisee, Fennel and Radish Salad image

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1/2 cup plus 1/3 cup mayonnaise
2 tablespoons minced shallots
1 tablespoon chopped cilantro
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped tarragon
Pinch cayenne pepper
Pinch fennel pollen
Pinch seafood seasoning, such as Old Bay
Kosher salt
1 pound jumbo lump crabmeat, picked over for shells and cartilage
1/4 cup plain breadcrumbs
All-purpose flour, for dusting
Canola oil, for frying
2 tablespoons plus 1/2 teaspoon Dijon mustard
3 cornichons, minced (about 1 tablespoon)
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 small bulb fennel, thinly sliced on a mandoline
3 radishes, thinly sliced on a mandoline
2 cups frisee lettuce, yellow leaves only
1/2 jalapeño, seeded and thinly sliced
1 small bunch chives, cut into 3-inch pieces (or batons)

Steps:

Preheat the oven to 400 degrees F.
To a large bowl, add 1/3 cup mayonnaise, 1 tablespoon shallots and the cilantro, parsley, tarragon, cayenne, fennel pollen, seafood seasoning and kosher salt to taste. Mix to combine. Add the crabmeat and breadcrumbs and gently fold together until the crab meat is completely incorporated with the dressing. Form the crab cakes into four equal-sized patties using a 1/2-cup measuring cup as a mold. Set aside to rest for 10 minutes. Dust the outside of each crab cake with a little flour and brush off any excess.
Preheat a large nonstick skillet over medium-high heat with canola oil. Reduce the heat to medium. Place each crab cake into the pan and cook until browned, 2 to 3 minutes. Flip, then cook on the other side until browned, another 2 minutes. Transfer the crab cakes to a sheet tray lined with a rack and place in the oven for 5 minutes.
To make the Dijonnaise, add the remaining 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, remaining 1 tablespoon shallots, cornichons and juice of half the lemon to a medium bowl. Whisk together to combine. Season to taste with kosher salt.
To make the salad, add the juice of the remaining half of the lemon, remaining 1/2 teaspoon Dijon mustard with the extra-virgin olive oil into a medium bowl. Whisk to combine until emulsified. Season to taste with kosher salt. Set aside. Fill a large bowl with ice water, add the fennel and radishes and allow to sit for 10 minutes. Transfer to a paper towel to drain. Add the fennel and radishes into a bowl with the frisee, jalapeños and chives. Mix to combine, then dress with the vinaigrette.
To serve, spoon some of the Dijonnaise onto each plate. Place a crab cake in the middle of the plate and garnish with the fennel, frisee and radish salad.

RENE'S PICKLED CRAB

Rene's Pickled Crab image

Another Friend from California served this to us and talk about delicious, I can still remember how good it was. Add a salad and some bread and enjoy a delightful sea food meal.

Provided by Leila Rockwell

Categories Seafood

Time 30m

Number Of Ingredients 10

Ingredients

1 or 2 cooked crab. be sure it's cooled leave in shell and break into pieces. crack the shell
1 1/2 # large shrimp cooked and cooled if has been cooked and frozen,dip in boiling water 7 min. and cool well
MARINADE
1 cup minced onion
1 c snipped fresh parsley
2/3 c olive oil
1/3 c red wine vinegar
1 clove minced garlic
1 1/2 tsp salt
speck of pepper

Steps:

1. Use a large container: Put COOLED crab, shrimp and onion together. Be sure it is cooled before adding to marinade.
2. Mix marinade ingredients together and mix well. Add crab mix. Cover and refrigerate overnight.
3. This is delicious with a salad and bread. Can use any kind cooked fish.

PICKLED CRAB APPLES

Pickled Crab Apples image

I got this recipe from a cooking class I took on "Gourmet Gifts From the Kitchen" at Sur La Table. These small tart pickled apples are excellent served with roast pork or turkey. Beautiful in a basket of homemade gifts. The apples will keep up to 1 year. Once opened, keep them refrigerated.

Provided by susie cooks

Categories < 15 Mins

Time 15m

Yield 2 quarts

Number Of Ingredients 5

Ingredients

2 cups cider vinegar
2 cups sugar
10 whole cloves
2 cinnamon sticks
3 lbs firm crabapples, stems intact

Steps:

Combine the vinegar, sugar, cloves and cinnamon in a large stainless-steelpan. Bring to a boil over high heat and stir until the sugar dissolves, about 3 minutes.
Reduce heat to medium, add the apples, and cook until barely done, about 5-6 minutes.
Using a slotted spoon, pack the apples into clean, dry jars with sealable lids. Laddle in the hot syrup to within 1/2 inch of the jar rims and cover.
Store jars in a cool, dark place.

Nutrition Facts : Calories 1341.8, Fat 2, SaturatedFat 0.3, Sodium 18.8, Carbohydrate 338, Sugar 200.8, Protein 2.7

Tips:

Use fresh, high-quality crab for the best results.
Choose a variety of crabs, such as blue crabs, Dungeness crabs, or snow crabs.
Clean the crabs thoroughly before cooking.
Use a large pot to cook the crabs so that they have plenty of room to move around.
Bring the water to a boil before adding the crabs.
Cook the crabs for the recommended amount of time, or until they are cooked through.
Let the crabs cool completely before pickling them.
Use a variety of pickling ingredients to create a flavorful brine.
Store the pickled crabs in a cool, dark place.

Conclusion:

Pickled crab is a delicious and versatile seafood dish that can be enjoyed as an appetizer, main course, or snack. It is a great way to preserve crab and enjoy it for months to come. With a little planning and preparation, you can easily make your own pickled crab at home. So next time you have some fresh crab, give this recipe a try!