Best 8 Spicy Potted Crab Recipes

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**Spicy Potted Crab: A Seafood Delight for Every Occasion**

Indulge in the tantalizing flavors of spicy potted crab, a culinary masterpiece that combines the succulent sweetness of crab with a symphony of aromatic spices. This versatile dish, hailing from the shores of England, can be enjoyed as a delectable appetizer, an elegant main course, or a delightful addition to a buffet spread. With its vibrant color and enticing aroma, spicy potted crab is sure to captivate your taste buds and leave you craving more. Discover the art of preparing this classic dish with our carefully curated collection of recipes, ranging from traditional methods to modern twists that add a touch of contemporary flair. Dive into the world of spicy potted crab, and embark on a culinary journey that promises an unforgettable taste experience.

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

SPICY MARYLAND CRAB DIP



Spicy Maryland Crab Dip image

A delicious hot crab and cheese dip that comes straight from the heart of the Chesapeake Bay! Serve with crackers or a warm baguette.

Provided by Laura Superczynski

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 45m

Yield 16

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
½ cup sour cream
2 tablespoons mayonnaise
1 ½ tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
garlic powder to taste
½ cup shredded Cheddar cheese
¾ pound fresh crabmeat
3 dashes hot sauce
Old Bay Seasoning TM to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
  • In a medium bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder and about 2 tablespoons of the Cheddar cheese. Fold in crabmeat, hot sauce and 2 tablespoons seafood seasoning.
  • Transfer the mixture to the prepared baking dish. Top with remaining Cheddar cheese and seafood seasoning. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 1.2 g, Cholesterol 35.5 mg, Fat 9.2 g, Protein 5.9 g, SaturatedFat 5 g, Sodium 151.7 mg, Sugar 0.2 g

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE



Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  • In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
  • Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
  • Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
  • In a medium bowl, mix all the ingredients together.

SPICY CRAB AND CORN PASTA



Spicy Crab and Corn Pasta image

Fresh crab meat may taste sweet and delicate, but it can stand up to spicy and strong flavors. In this summery pasta, crab is paired with fresh corn, which brings out its sweetness, and spicy, garlicky panko, which serves as a punchy, crunchy counterpoint. The bread crumbs are a little trick you'll want to keep in your back pocket for any pasta dish that needs a lift (or try them in place of croutons in a Caesar salad.) The crumbs are only mildly spicy as written, but bump up the red-pepper flakes if you want more heat. Finally, a note on Parmesan: The amount called for here is just enough to add depth of flavor, a bit of richness and a hit of salt. Purists who believe seafood and cheese should never mix can omit it altogether if desired.

Provided by Lidey Heuck

Categories     dinner, weeknight, pastas, seafood

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt (Diamond Crystal)
12 ounces spaghetti
1 lemon
5 tablespoons unsalted butter
1 garlic clove, grated
1/4 teaspoon red-pepper flakes, plus more to taste
3/4 cup panko
1/2 cup dry white wine
Kernels from 1 large or 2 small ears corn (about 3/4 cup)
8 ounces fresh lump crab meat
3 tablespoons chopped fresh parsley
3 tablespoons grated Parmesan
Julienned or torn fresh basil leaves, for serving

Steps:

  • Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
  • Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
  • Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
  • Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
  • Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
  • Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.

SPICY BOILED CRABS, SHRIMP, POTATOES, CORN, AND GARLIC



Spicy Boiled Crabs, Shrimp, Potatoes, Corn, and Garlic image

Categories     Garlic     Potato     Crab     Shrimp     Corn     Summer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 12

24 live blue crabs
two 3-ounce packets Zatarain's crab boil or 5 tablespoons Old Bay seasoning
1 tablespoon cayenne
1/2 cup table salt
3 lemons, quartered
2 onions, halved
1 1/2 pounds small potatoes (about 2 inches in diameter)
2 heads of garlic (not separated into cloves)
6 ears of corn, shucked
2 tablespoons Old Bay Seasoning*, or to taste, for sprinkling over boiled seafood
2 pounds large shrimp (about 30, preferably with heads)
Accompaniments:Horseradish Cocktail Sauce and French bread

Steps:

  • In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
  • While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.)
  • Add Zatarain's crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil.
  • Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use Knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Old Bay seasoning.
  • Return water to boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon Old Bay seasoning.
  • Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.

SPICY CRAB DIP



Spicy Crab Dip image

This style of crab dip, often referred to as Maryland crab dip because of its Chesapeake Bay origins, makes for a festive appetizer. Here, it's served hot out of the oven and is extra creamy thanks to the combination of cream cheese and a little mayonnaise. Though crabs are plentiful this time of year - and you can certainly make this with freshly steamed and picked meat if you'd like - canned lump crabmeat makes this dish simple to assemble. Just be careful to leave the clumps of meat as intact as possible when mixing. A sprinkle of cayenne pepper and a generous douse of hot sauce add heat to this flavorful dish.

Provided by Vallery Lomas

Categories     snack, dips and spreads, appetizer

Time 45m

Yield 4 to 6 servings (3 cups)

Number Of Ingredients 18

1 tablespoon unsalted butter, softened, for greasing
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 shallot, minced
2 tablespoons minced chives, plus more for garnish
2 garlic cloves, minced
2 1/2 teaspoons lemon juice (from 1 lemon)
1 1/4 teaspoons Cajun seasoning
1/2 teaspoon mustard powder
1 1/2 teaspoons Worcestershire sauce
1/3 cup plus 2 tablespoons grated Parmesan
8 ounces lump crabmeat, drained and picked through for shells
Black pepper
5 butter crackers, finely ground, plus more for serving
Ground cayenne, for serving
Hot sauce, for serving
Sliced toasted baguette, for serving
Celery sticks and carrots, for serving

Steps:

  • Heat oven to 375 degrees. Grease an 8-inch cast iron skillet or 1-quart baking dish with butter.
  • In a large bowl, combine the cream cheese, mayonnaise, shallot, chives, garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and 1/3 cup Parmesan. Stir until well combined. Add the crabmeat and gently stir until just combined, trying to not break up the large lumps. Season with pepper to taste.
  • Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 tablespoons Parmesan on top.
  • Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.

POTTED CRAB



Potted Crab image

Categories     Shellfish     Cocktail Party     Quick & Easy     Lemon     Crab     Sherry     Spring     Gourmet

Yield Makes 4 to 6 hors d'oeuvre servings

Number Of Ingredients 14

1 lb cooked king crab legs in shell, thawed if frozen and shells split lengthwise
1/2 lb lump crabmeat, picked over
1 stick (1/2 cup) unsalted butter
1 tablespoon medium-dry Sherry
1 teaspoon finely grated fresh lemon zest
1 teaspoon fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon ground mace
1/4 teaspoon salt
1/8 teaspoon black pepper
Pinch of cayenne
Accompaniment:Irish brown bread , thinly sliced and toasted
Special Equipment
a 2-cup glass or ceramic dish; or 4 to 6 (4-oz) ramekins

Steps:

  • Remove crabmeat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat.
  • Transfer mixture to dish and tamp down. Cover surface with wax paper, then cover dish with plastic wrap and chill at least 2 hours. Bring to room temperature before serving.

POTTED CRAB



Potted crab image

Rustle up Tom Kerridge's crab starter with a hint of smoked paprika for your next dinner party. You can make it ahead, leaving you time to sit down and enjoy

Provided by Tom Kerridge

Categories     Starter

Time 12m

Number Of Ingredients 8

150g picked white crabmeat, the freshest you can buy
2 tbsp mayonnaise
1 shallot, peeled and finely chopped
small handful chives, chopped
½ orange, zested
2 large slices sourdough, grilled or griddled, to serve
60g butter
¼ tsp smoked paprika

Steps:

  • Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.
  • Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don't let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.

Nutrition Facts : Calories 715 calories, Fat 45 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.6 milligram of sodium

POTTED CRAB



Potted Crab image

This rich dish travels well, making it perfect for outings such as picnics.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 3 cups

Number Of Ingredients 9

1 1/2 cups (3 sticks) unsalted butter
1 pound jumbo lump crabmeat, picked over
1 tablespoon brandy
2 teaspoons minced fresh red chile (seeded if desired)
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon paprika
1/4 teaspoon ground nutmeg
Melba Toast, for serving

Steps:

  • Clarify butter: Melt 1 cup butter in a small, deep saucepan over low heat. Simmer 10 minutes. Remove from heat, and let stand 10 minutes. Using a spoon, skim foam from surface. Carefully pour clarified butter (the clear liquid) into a medium saucepan; discard milk solids from bottom of small pan.
  • Set clarified butter over medium heat. Gently stir in crabmeat. Heat until just bubbling. Remove from heat. Gently stir in brandy, chile, salt, pepper, paprika, and nutmeg. Divide crab mixture among three 1-cup jars. Let cool completely.
  • Melt remaining 1/2 cup butter in a small saucepan over low heat. Let cool completely. Pour over crab mixture in jars. Let stand at room temperature 30 minutes before serving. Serve with melba toast.

Tips:

  • Choose the Right Crab: Select live crabs that are heavy for their size, with firm shells and no cracks or discoloration. For best results, use blue crabs or Dungeness crabs.
  • Clean and Prepare the Crabs: Before cooking, clean the crabs thoroughly. Remove the top shell, gills, and intestines. Rinse the crabs well under cold water.
  • Use High-Quality Ingredients: Fresh, flavorful ingredients will make your potted crab dish even more delicious. Look for aromatic spices, herbs, and vegetables that will complement the crab's delicate taste.
  • Be Patient: Cooking the crab takes time, so be patient and allow it to simmer for the full cooking time. This will ensure that the crab is cooked through and has a tender, succulent texture.
  • Taste and Adjust Seasonings: As you cook the crab, taste the sauce and adjust the seasonings as needed. Add more spices, herbs, or salt and pepper to achieve the desired flavor profile.
  • Serve Immediately: Potted crab is best served immediately after cooking, while it is still hot and flavorful. Pair it with crusty bread, crackers, or your favorite side dishes.

Conclusion:

Spicy potted crab is a delightful dish that combines the bold flavors of spices and herbs with the delicate sweetness of crab meat. With careful preparation and attention to detail, you can create a mouthwatering seafood delicacy that will impress your friends and family. Remember to choose high-quality crabs, clean and prepare them properly, and cook them with patience and care. The result will be a flavorful and satisfying dish that is sure to become a favorite.

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