SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER
Steps:
- To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm.
- Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges.
CRAB BALLS WITH LEMON-CAPER SAUCE
Make and share this Crab Balls With Lemon-Caper Sauce recipe from Food.com.
Provided by JackieOhNo
Categories Crab
Time 20m
Yield 32 pieces
Number Of Ingredients 13
Steps:
- For Lemon-Caper Sauce; Mix all ingredients together in a medium bowl to blend.
- Chill until cold.
- (Can be prepared up to 1 day ahead. Cover and keep refrigerated.).
- For Crab Balls: Spray 2 baking sheets with nonstick spray.
- Whisk mayonnaise, eggs, mustard and Worcestershire in large bowl to blend.
- Gently mix in crabmeat and ground crackers.
- Place on prepared baking sheets.
- (Can be made 8 hours ahead. Cover, chill.).
- Preheat broiler.
- Broil crab balls until brown and cooked through, watching closely to avoid burning and turning once, about 5 minutes.
- Serve with sauce.
CRAB BALLS WITH LEMON-CAPER SAUCE
Yield 32
Number Of Ingredients 8
Steps:
- Spray two baking sheets with nonstick spray. Whisk mayonnaise, eggs, mustard and worcestershire sauce in large bowl to blend. Gently mix in crabmeat and crackers. Roll mixture into 1 1/4" diameter balls. Place on prepared baking sheets. (Can be made 8 hours ahead. Cover; chill.) Preheat broiler. Broil crab balls until brown and cooked through, watching closely to avoid burning and turning once, about 5 minutes. Serve with the sauce.
SAUCED CRAB BALL
This is out of my "Company's coming, most loved appetizers" cookbook...This classic appetizer is a true favorite...make several days ahead. Double to make 1 larger ball or to make 2 - 1 or the freezer and 1 to chill for your party...serve with assorted crackers...cooking time cover chill time...
Provided by teresas
Categories < 4 Hours
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put first 5 ingredients into small bowl.
- Beat until well combined.
- Shape into ball.
- Cover and chill at least 2 hours.
- Just before serving, place on serving plate.
- Pour cocktail sauce over crab ball.
- Garnish with chives.
- Add more cocktail sauce as needed.
CRAB CAKES WITH CREAMY CAPER SAUCE
Provided by Bill Brett
Categories Mustard Appetizer Mayonnaise Crab Summer Pan-Fry Capers Bon Appétit Vermont Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 first-course servings
Number Of Ingredients 16
Steps:
- for caper sauce:
- Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
- for crab cakes:
- Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
- Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.
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- Bring a large pot of water to a boil, then add about 1 Tbsp kosher salt. Add tagliatelle, then cook according to package directions, or until al dente. Reserve about ½ cup of pasta water, then drain pasta and set aside.
- Heat olive oil and butter in a large skillet over medium-high heat. When hot, add garlic, anchovies, and red pepper flakes, then use a wooden spoon to break down the anchovies (they should melt into the sauce), cooking for about 2-3 minutes.
- Add crab and cook until just heated through, about 1 minute, then deglaze with white wine. Season with kosher salt, then cook 1 minute more. Add drained pasta. Add lemon juice and lemon zest, parsley, dill, capers, and parmesan. Stir to combine.
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