Creole Marinated Crab Claws Recipes

REBUILT LOUISIANA SEAFOOD PLATTER

Steps:

• Baked Oyster with Asparagus, Crabmeat, Lemon and Parmesan: Preheat oven to 500 degrees F. Melt the butter in a skillet over medium-high heat. Add the crabmeat, seafood seasoning, and Worcestershire sauce. Saute the crabmeat, shaking the skillet constantly, just until the crabmeat is heated through, about 2 minutes. Transfer the crabmeat to a shallow pan and refrigerate until fully chilled. In a food processor, add 1 1/2 cups of the sliced asparagus, the salt, white pepper, and lemon juice. Process until smooth. With the processor running, slowly add the olive oil. Transfer the asparagus puree to a mixing bowl and add the crabmeat, remaining 1/2 cup of sliced asparagus, Parmesan, and bread crumbs. Mix gently until fully blended. To serve, top each oyster on the half shell with 2 tablespoons of the asparagus/crabmeat mixture. Garnish each oyster with 2 slices of asparagus. Place in oven for 15 minutes.
• Crabmeat Thermidor: In a mixing bowl, add the bread crumbs, Parmesan, melted butter, and paprika. Mix well and set aside. Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Add the onions, shallots, and bay leaf. Cook, stirring occasionally, until the onions become soft and clear, about 2 to 3 minutes. Add the tarragon, salt, white pepper, and cayenne. Cook for 1 minute. Add the crab stock, bring to a boil, and reduce the crab stock by half. Add the cream and Dijon mustard and bring to a boil. Reduce heat to low and simmer for 2 to 3 minutes. Remove from heat, strain, and set aside. To serve, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the green onions and cook for 5 seconds. Add the crabmeat and cook for 1 minute. Add the Thermidor sauce and bring to a boil. Spoon 3 ounces of Crabmeat Thermidor into 8 (4-ounce) ramekins. Sprinkle the top of each ramekin with about 1 tablespoon of the bread crumb mixture. Place the ramekins under a broiler until the tops brown, about 1 to 2 minutes.
• Marinated Crab Claws with Green Onion Sauce:
• For the green onion sauce: In a food processor, add the egg yolk, green onions, 1 teaspoon of salt, black pepper, and white vinegar. With the processor running, slowly add the vegetable oil in a thin stream until fully incorporated. Refrigerate until ready to serve.
• For the Marinated Crab Claws: In a mixing bowl, add the red wine vinegar, Creole mustard, paprika, garlic, 1/2 teaspoon of salt, oregano, and sugar. Slowly add the olive oil, whisking constantly, until fully incorporated. Cut 8 pieces of cucumber about 2 inches long. Hollow out the cucumber pieces to form cups. To serve, marinate the crab claws for 15 minutes. Remove from marinade. Place 2 tablespoons of Green Onion Sauce in each cucumber cup. Place 3 crab claws into each cucumber cup.
• Jalapeno Shrimp Cole Slaw: Roast the jalapeno pepper under a broiler or in a hot cast iron skillet until charred on the outside. Remove the charred outer skin, stem, and seeds. Chop finely and set aside. In a food processor, add the egg yolk, 1 tablespoon of roasted jalapeno, 1/2 teaspoon of salt, sugar, lemon juice, Creole mustard, mustard, vinegar, and garlic. Process until smooth. With the processor running, slowly add the oil in a thin stream until fully incorporated. In a mixing bowl, add the napa cabbage, red cabbage, carrot, green onions, and parsley. Add the roasted jalapeno sauce and mix until fully blended. Cover and refrigerate. In a skillet, add the water, lemon, and 1/4 teaspoon of salt. Bring to a boil. Add the shrimp and return the mixture to a boil. Remove the shrimp and refrigerate until fully chilled. To serve, place 1/4 cup of coleslaw on each plate and top each portion with 1 shrimp.
• Grilled Drum Fish with Shrimp and Pistachio Lime Sauce: In a food processor, add the 1/2 pound softened butter, pistachios, salt, lime zest, lime juice, and hot pepper sauce. Process until the pistachios are finely ground and the mixture is fully blended. Set aside. Season each drum fillet with about 1 teaspoon of seafood seasoning. Pass the drum fillets through clarified butter and cook on a flat-top grill or preheated cast iron skillets until done, about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook until the shrimp turn pink on the outside.
• Add the shrimp stock and bring to a boil. Add the pistachio lime butter and cook, shaking the skillet constantly, just until the butter melts into the sauce.
• To serve, place the cooked drum fillets on serving plates and top each fillet with 2 shrimp and 3 to 4 tablespoons of sauce.

CRAB CLAW SCAMPI

Steps:

• 1. Rinse & drain Crab Claws,place evenly in pan(use a foil pan for easy disposal).
• 2. Drizzle olive oil & wine over claws, then add sea salt & pepper, garlic, parsley. Slice butter & place sparingly over claws. Cover with foil to seal in flavor. Put in oven for 15-20 minutes.

MARINATED CRAB CLAWS

Steps:

• In a large, glass bowl, combine all the ingredients except the crab claws and whisk to mix well. Add the crab claws and toss to coat. Cover and refrigerate at least 6 hours or overnight.
• Serve chilled.

MARINATED CRAB CLAW COCKTAIL

Steps:

• In a large bowl, combine the onion, bell peppers, garlic, lemon juice, vinegar, oregano, oil, salt, and seafood seasoning. Stir until thoroughly mixed. Add the crab claws and gently stir them in. Refrigerate for at least 2 hours to let the flavors meld. This is best if marinated overnight. Remove the cocktail from the refrigerator about 1 hour before serving. Just before serving, stir gently to mix all the ingredients. Serve with sliced baguettes, lightly toasted or not, as your mood strikes.
• do it early
• This recipe can be made up to 1 day in advance, covered, and refrigerated.

MARINATED BLUE CRAB CLAWS

Steps:

• Combine all the ingredients except the crab claws in a large nonreactive bowl, and whisk to mix well. Add the crab claws and toss to coat. Cover, and refrigerate for at least 6 hours or as long as overnight.
• Serve chilled or at cool room temperature in individual serving bowls or allow guests to serve themselves from a large bowl.

CREOLE MARINATED CRAB CLAWS

Steps:

• Mix marinade and pour over crab claws in shallow dish. Refrigerate for at least 4 hours. Drain well and serve on a platter lined with lettuce leaves. Garnish with cherry tomatoes and black olives. Fun Fact: A Fais Do-Do is a Cajun party with music, dancing, and plenty of food. Lagniappe is a little something extra.

MARINATED CRAB CLAWS

Steps:

• Mix all together, pour over crab fingers and chill for two hours.