Bobby Flay Crab Recipes

HEALTHY PASTA WITH SPICY CRAB

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.
• Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.

THE BEST CRAB CAKES

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.

TEMPURA-FRIED SOFT-SHELL CRAB SANDWICHES WITH TARTAR SAUCE SLAW AND CRISPY OLD BAY CHIPS

Steps:

• For the tartar sauce slaw: Whisk together the cornichons, mayonnaise, capers, mustard, sugar, lemon juice, onion and some salt and pepper in a large bowl. Add the cabbage and toss to coat. Cover and refrigerate for 30 minutes.
• For the Old Bay potato chips: Meanwhile, preheat the oven to 300 degrees F. Spread the potato chips in an even layer on a baking sheet and bake, just to warm, 2 minutes. Put the Old Bay in a small mesh strainer and tap evenly over the chips; toss the chips lightly.
• For the soft-shell crabs: Set a rack in a baking sheet. Heat 3 to 4 inches of oil in a Dutch oven over medium heat until it registers 375 degrees F on a deep-frying thermometer. Whisk together 2 cups of the rice flour and 2 cups water until smooth, then season with salt and pepper and some hot sauce if using.
• Put the remaining 1 cup rice flour in a shallow dish and season with some salt and pepper. Sprinkle the crabs with salt and pepper.
• Dredge 2 crabs in flour and tap off the excess. Dip in the tempura batter, letting any excess run off. Fry until golden brown, crispy and just cooked through, turning occasionally, about 5 minutes. Drain on the rack. Repeat with the remaining 2 crabs.
• For the sandwiches: Put some of the slaw on the bottom of each bun and top with a fried crab. Add a bit more slaw and a tomato slice and top with chips. Close sandwiches with the tops of the buns and serve immediately.

BOBBY FLAY CRAB CAKES RECIPE - (3.5/5)

Steps:

• Heat medium skillet over medium heat. Add 2 tablespoons olive oil and sauté onions and garlic for 5 to 7 minutes. Let cool. In a large bowl, mix all ingredients until blended. Shape into 6 thick patties, like hockey pucks. Place on plate, cover and refrigerate for 30 minutes. Heat oven to 350°F. Place crab cakes in sprayed pyrex dish. Bake for 20 to 30 minutes until the internal temperature reaches 160°F. Heat skillet over medium high heat and add 3 tablespoons olive oil and 1 tablespoon butter. Cook patties for about 4 minutes on each side, or until golden brown and crisp. Transfer crab cakes to plate with paper towel to drain. Serve hot with aioli.

CRAB CIOPPINO

Steps:

• In an 8-quart kettle or pot, heat the olive oil and saute the onions until transparent. Add the garlic and saute until it begins to brown. Stir in crab butter and let cook slowly for 2 minutes (crab butter is saffron yellow in color and adds a distinctive rich flavor). Next, add the wine, and reduce. Add tomatoes and tomato sauce, broth, and live crabs.
• To simmer at low heat for about 5 minutes. Add shrimp, clams, mussels and cook for 2 more minutes. Serve in a bowls and sprinkle with fresh parsley. Add salt, pepper, and red pepper flakes, to taste.
• If your crab is cooked ahead of time, add it to the recipe at the same time you add the clams, shrimp, and mussels.
• *Fresh crab usually has yellowish matter under the shell in the center of the body, called crab butter, or fat, or mustard. It is edible and considered quite tasty.
• Warm heavy skillet on medium heat. Add olive oil and diced onion. When onion becomes transparent, add the garlic and cook until lightly brown. Add tomatoes, basil leaves, salt and pepper, and simmer for 45 minutes.;

CRAB CAKES WITH MANGO-AVOCADO RELISH AND SOUR ORANGE SAUCE

Steps:

• For the crab cakes: Combine the mayonnaise, Dijon mustard, stone-ground mustard and paprika in a large bowl. Add the crab, parsley and green onions and gently mix to combine. Begin adding the breadcrumbs 1/4 cup at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 24 hours.
• For the sour orange sauce: Combine the orange juice, lime juice, vinegar, chile powder, cumin and garlic in a medium saucepan, bring to a simmer over high heat and cook until reduced by half; season with salt and pepper. Strain into a bowl, add the honey, oregano and zest and let cool to room temperature before serving.
• For the mango-avocado relish: Combine the avocado, mango and red pepper in a medium bowl. Toss with the cilantro, canola oil, lime juice and salt and pepper. Let sit at room temperature for 30 minutes before serving.
• To finish the crab cakes, divide the crab mixture into 8 cakes and place on a parchment-lined baking sheet. Brush the tops of the cakes with mayonnaise and place overlapping layers of sliced plantains on top. Season the tops with salt, pepper and chile de arbol.
• Heat 3 tablespoons of canola oil in a large nonstick saute pan over medium heat until the oil begins to shimmer. In batches, add the crab cakes plantain-side down and cook until golden brown, about 5 minutes. Flip and continue cooking until just heated through, about 5 minutes longer. Repeat with the remaining crab cakes, adding up to 3 tablespoons more oil if needed.
• To serve, spoon some of the sour orange sauce into the bottom of 4 shallow bowls. Top with 2 crab cakes followed by some mango-avocado relish. Garnish with cilantro leaves.