EASY CRAB TACOS WITH COCKTAIL SAUCE
Using canned lump crabmeat is the key to making these easy-to-make crab tacos. And the apricot-cocktail sauce adds the perfect finishing touch.
Provided by My Food and Family
Categories Sauces & Condiments
Time 6h15m
Yield 8 servings, 2 tacos each
Number Of Ingredients 11
Steps:
- Process cocktail sauce and preserves in food processor until smooth. Spoon into small bowl. Refrigerate until ready to use.
- Combine all remaining ingredients except tortillas and arugula. Refrigerate 6 hours.
- Warm tortillas as directed on package just before serving. Top with crabmeat mixture, arugula and apricot mixture.
Nutrition Facts : Calories 250, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1200 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 9 g, Protein 12 g
QUICK COCKTAIL SAUCE
Steps:
- In small bowl combine ketchup, horseradish, a dash of Worcestershire, a squirt of lemon, and a dash of Tabasco sauce. Chill and serve.
BOILED DUNGENESS CRAB WITH HOMEMADE COCKTAIL SAUCE
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- For the cocktail sauce: Combine the chili sauce, horseradish, Worcestershire sauce, lemon juice, salt and pepper in a bowl. Chill until serving.
- For the crab: Drop both whole live crabs in a large pot of salted boiling water. Let cook until the shells turn a bright red, 10 to 15 minutes. Be aware that the meat cooks very fast once exposed to the hot water. Remove the crabs from the water and pull the main shell off. If this is difficult, insert a large knife between the shells in the back of the crab where they meet and pry open. Once the top shell is removed, rinse the crab in the sink, cut in half (from front to back, not side to side) and peel off the gills (which are attached to the bottom portion) and discard. Clean out all entrails and other waste from the top shell portion. Place on a plate with the lemon and lime slices, and place the top shell back on top for presentation. Serve with the cocktail sauce.
CRAB CAKES WITH COCKTAIL SAUCE
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 large crab cakes or 6 smaller crab cakes
Number Of Ingredients 19
Steps:
- Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt, crab boil seasoning, and pepper and stir with a wooden spoon until the butter is fully incorporated. Remove from the heat and allow to cool.
- Put the crabmeat in a large bowl, and pick through to remove all the shells. Add the lemon juice and toss. Mix in the sour cream, egg, flour, parsley, mustard, and prepared bread crumb mixture. Season with salt and pepper, to taste. Form the crab mixture into 6 patties, approximately 2 1/4-ounces each. Coat each patty in flour and shake off excess.
- Heat the oil in a large saute pan over medium heat. Add the crab cakes and cook until evenly browned, about 2 minutes on each side. Transfer to a serving platter and serve with the Oyster House Cocktail sauce on the side.
- Mix all the ingredients together and store in an airtight container until ready to use.
EASY CRAB COCKTAIL SPREAD
Make and share this Easy Crab Cocktail Spread recipe from Food.com.
Provided by Millereg
Categories Spreads
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 3
Steps:
- Place cream cheese on plate.
- Pour cocktail sauce over cheese.
- Place the crabmeat on top.
- Cover with plastic wrap and refrigerate for 15 minutes.
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