Wild Alaska Crab Recipes

Try our other seafood recipes too!

Smoked Salmon Recipes

Smoked Halibut Recipes

Alaskan Shrimp Recipes

Salmon Caviar Recipes

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Thai Crab Coconut Soup Yield: 4 portions
Ingredients:
1 ounce onion, peeled and minced
1 ounce ginger, peeled and minced
1 ounce garlic, peeled and minced
2 ounces lemon grass, crushed and minced
1 large Tablespoon red curry paste
1 red onion, peeled and thinly sliced
1 large russet potato, peeled and large diced
½ gallon chicken broth, low sodium
12 ounces coconut milk, lite variety
1 pound fresh crab claws
1 ounce cilantro, chopped
Directions:
1. In a large soup pot add minced onions, ginger, garlic, lemon grass and curry paste.
2. Heat these spices over medium heat until lightly golden in color.
3. Add sliced onions, potatoes, chicken broth and coconut milk. Bring to a boil and turn down to a simmer. Cook for 30 minutes or until initial soup volume has reduced by half.
4. Add the crab and cilantro. Serve and enjoy.
Nutritional Value Per Portion: Calories 323 Protein 23.6 g. Carbohydrates 19.4 g. Fat 16.3 g  Compliments of Clelia

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Mini Crab Custards
Ingredients:
1  # crab meat, shelled and picked for cartilage
1 head of garlic, cut in half horizontal
1 cup heavy cream
4 egg yolks
1 shallot minced
1 tbsp unsalted butter
parsley
salt
fresh ground pepper
2 oz. caviar
1 tsp ground red pepper

Directions:
Preheat oven to 350*. Grease 4-6oz ramekins with the butter. Bring the
cream and the garlic to a simmer in a saucepan, and simmer for 3-4
minutes, then remove all the garlic to use as a garnish. In a mixing
bowl, whisk the egg yolks, then temper the cream into the yolks by
adding a little at a time. Fold in the shallots, crabmeat, and red
pepper. Season with salt and pepper. Place the ramekins in an oven proof baking pan, and spoon the mixture into the ramekins. Fill the baking pan 3/4 full with water. Bake for 30-35 minutes, or until the custard has set. Remove from the ramekin onto a serving plate and garnish with parsley, garlic cloves, and caviar.    
**WARNING**  Activate your medic alert before serving!   Compliments of THE COOK

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Brunch Crab Stratta

Ingredients:
8 slices bread cubed
3/4 lb. Swiss cheese, grated
12oz shelled crab
8 eggs
3/4 tsp. dry mustard
2 1/4 c. milk
8oz mushrooms sauted
1 can mushroom soup

Directions:
Cube bread. Spread over greased 9x13 pan. Layer cheese then crab. Beat eggs slightly. Blend milk and mustard and pour over layers. Refrigerate overnight covered. In the morning, mix mushrooms with the soup and spread over top. Bake for 1 1/2 hours at 300 - 350 degrees.  Compliments of Theresa Moltich

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Crab Soufflé Creole
Soufflé Ingredients:
75 gm butter
1 cup of milk or stock
1/2 cup flour
6 egg yolks
8 egg whites
Crab Flavoring**

Directions:
Melt butter over medium heat, remove from heat and add flour, stirring all the time. Add the milk or stock. Return to heat and cook, stirring until thick. Take off heat and add the yolks one at a time stirring constantly. This is the time to add the flavoring. Whisk the egg whites until stiff and fold through mixture. Grease a 20cm soufflé dish and wrap around it foil or non-stick baking paper to add about 2cm height to the sides. Pour mixture into dish and bake in PREHEATED oven until well risen and brown. Oven should be 200 c. Put dish in middle of oven. Should take about 35 to 40 minutes.

**CRAB FLAVORING.
20gm butter
1 onion, sliced
1 capsicum, sliced
1 cup stock
2 T flour
1 tin (415 gm) tomato puree
350gm fresh crabmeat
¼ cup chopped parsley
½ t dried thyme
½ t chili sauce.

Directions for Flavoring:
Melt butter, add onion and capsicum and cook until softened. Then add the flour, tomato puree, and stock one at a time stirring always. When thickened, remove from heat and stir in the crab, parsley, thyme and chili sauce. Add 1 cup of this mixture to the soufflé mixture and serve the rest - reheated as a sauce when serving the soufflé.  Compliments of Margaret L.
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Crab Flounder
Ingredients:
1 cup onion, chopped
8 oz shrimp, shelled and deveined
5 oz mushrooms, sliced
2 T butter
8 oz. Crabmeat, shelled and flaked
8 flounder fillets
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
2 cans cream of mushroom soup (undiluted)
1/3 cup chicken broth
2 T water
2/3 cup shredded cheddar cheese
2 T fresh parsley, minced
Cooked brown rice (optional)

Directions:
In a saucepan, saute onion for 5 min in butter, add shrimp and mushrooms and sauté 3 more min until onion is tender. Add crabmeat and heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. Place in a greased 13x9-inch baking dish. Combine soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at 400 degrees for 30 minutes. Sprinkle with parsley; return to oven, uncovered, for 5 minutes or until fish flakes easily with a fork. Serve over rice if desired. Makes 8 servings.

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Baked Seafood Salad serves 6 to 8
Ingredients:
1 cup celery, chopped
1 cup onion, chopped
1 green pepper, chopped
1/4 cup butter
3 T flour
1 1/2 cups milk
1 tsp salt
1/2 tsp Worcestershire sauce
dash cayenne pepper
1 cup mayonnaise
1/2 cup cooked shrimp
3/4 cup cooked crabmeat
3 cups cooked rice
1 cup buttered bread crumbs

Directions:
Sauté veggies in the 1/4 cup butter over low heat until tender. In a separate pan, melt the 3 Tablespoons butter; add flour. Stir in milk and cook until thickened. Add seasonings and cooked veggies. Stir in mayonnaise, shrimp and crab. Next, butter a 2 quart baking dish and line it with cooked rice. Cover rice with seafood mixture. Top with buttered bread crumbs. Bake at 350 for 30 minutes.  Compliments of Valerie F. Mitchell

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Pasta with Lemon Zest and Crab
Ingredients:
2-3 T Olive oil
Red Pepper Flakes (to taste)
Zest of a Lemon
4 oz Crabmeat
8 oz Cooked Pasta
Lemon Juice
Parsley

Directions:
Heat olive oil in a pan and add red pepper flakes, zest of lemon, and crabmeat. Heat through. Add to drained cooked pasta (macaroni type is nice too if you like eating it with a spoon). Pour some lemon juice, and garnish with parsley. You can also drizzle some olive oil on as well. It is delicious!  Compliments of Promano

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Crab Stuffed Mushrooms
Ingredients:
16 large mushroom caps
1/3 cup melted butter (75 ml)
1-1/2 cups flaked crabmeat 375 ml
2 eggs, beaten
3 tbsp mayonnaise 50 ml
1/2 cup minced green onion 125 ml
2 T fresh lemon juice 125 ml
1/2 cup breadcrumbs
1/4 cup parmesan cheese (optional) 50 ml

Directions:
Preheat oven to 375 F (190 C). Dip cleaned mushroom caps into melted butter and place cap-side down in a large, greased baking dish. In a large bowl, combine crabmeat, eggs, mayonnaise, onions, lemon juice and half the breadcrumbs. Mix well, spoon into mushroom caps, sprinkle with breadcrumbs mixed with parmesan cheese and bake for 15 minutes. Serves 4.  Compliments of Clelia

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Crabmeat and Avocado
Ingredients:
5 oz/142 g shelled crabmeat
4 green onions
1 T lemon juice (15 ml)
1 T mayonnaise (15 ml)
1 ripe avocado

Directions:
Shell crabmeat. Chop onions and add to crabmeat along with lemon juice and mayonnaise. Mix gently, just to combine. Split avocado, discard pit and fill hollows to overflowing with crabmeat. This is super easy.

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Crab Cakes Very versatile, they are great as appetizers, for breakfast, crumbled over a salad, or as a main course.
Ingredients:
1 lb fresh crabmeat
1 egg
1 tsp lemon juice
2 T mayonnaise
2 tsp Dijon mustard
½ cup red onion diced
½ bell pepper diced
1 cup breadcrumbs
1 tsp Tabasco
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
½ cup fresh chopped cilantro
2 cloves chopped garlic

Directions:
Combine all ingredients in a bowl and mix well. Shape crab cakes and refrigerate to set shape and to let flavors mix. Fry cakes in olive oil or broil in oven until golden brown. These are great with salsa or your own favorite condiment. (Horseradish, tartar sauce, mustard sauce or curried mayo)

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Grilled Alaskan Crab and Shrimp Sandwich Serves 2
Ingredients:
Vinaigrette (extra virgin olive oil, minced garlic clove, balsamic vinegar, s & p,)
4 slices tomato
4 slices bread
4 slices cheese
4 oz crabmeat
4 oz shrimp
2 basil leaves
Olive oil

Directions:
Dip the tomatoes in vinaigrette. Place a slice of bread down. Top with cheese, tomato, basil, crab, shrimp, tomato, cheese and bread. Heat a pan , coat with olive oil, and grill the sandwich until the cheese is melted and bread is toasted.

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Spinach and Crab Stuffed Crepes
 Ingredients:
 8 Premade Crepes
 2 cups chopped Spinach
 16 Mushrooms
 2 cloves chopped Garlic
 Salt and pepper
 1 lb Crabmeat
 10 oz Cream cheese
 
 Directions:
 Sauté mushrooms and onion for 10 minutes. Add spinach, garlic, salt, and pepper and heat for 2more minutes. Add cream cheese and remove from heat mixing well. Mix in crabmeat and spoon mixture on crepes. Roll crepes and place in a warm baking dish. Keep warm in oven until served. Great with champagne.
 
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