KILLER CRAB WHOLE DUNGENESS CRAB ROASTED IN GARLIC SAUCE
Steps:
- Crabs: Depending on where you get the crabs they could be alive or preboiled.
- If they're alive, place the crabs in boiling water for 5 minutes (until red in color). Remove from pot and cool them in iced water (quick cool). With your thumb and index finger pry open the head, remove innards and save. Under running water wipe clean the head area.
- Crab innards: In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save.
- In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns. Cook until light brown, about 5 minutes. Deglaze with 1/4 to 1/2 cup of wine. Add the blended crab innards, the canola oil, and the garlic salt. Simmer for 10 minutes. Skim the top, remove from the heat and cool for a few minutes. Strain through a sieve or cheesecloth. Whisk in the garlic puree and let rest.
- Preheat the oven to 325 degrees F.
- Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes. Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle. Sprinkle with chopped parsley.
GINGER SCALLION DUNGENESS CRAB STIR FRY
Ginger scallion crab is a classic Cantonese dish that I've enjoyed my entire life. Although many restaurants have their own version, nothing has ever come close to the one my dad makes. Like an artist, he spent years perfecting his technique to find the delicate balance between the sweetness of Dungeness crab, kick from fresh ginger coins and exact consistency of the slurry that coats the crab as it simmers for the final minutes. I promise it's even better than a restaurant! When I was younger, I would help smash the garlic cloves and whisk the sauce together. As I got older, I moved on to prepping the aromatics and even cleaning the crab. But the day I learned to cook it by myself for my dad is one I'll cherish forever. He took one bite and I knew it was a success. I hope when you make this recipe in your home, you can taste the work we've both put into this family favorite meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Remove the top shells from the crabs. Halve each crab body and cut each half into 2 pieces. Using a meat mallet or the back of a chef's knife, gently smash the claws to break up the shell slightly. Transferred the crab body pieces to a colander set over a large bowl. Place the top shells and claws on a plate.
- Separate the scallion whites and greens. Split the scallion whites lengthwise, cut into 2-inch pieces and place in a small bowl. Cut the remaining scallion greens into 2-inch pieces and place in another small bowl.
- Make the sauce. Whisk the oyster sauce, sugar, white pepper and 1/2 cup water in a medium bowl until combined. Set aside.
- Shake off the excess liquid from the crab pieces in the colander over the sink. Reserve the large bowl. Transfer half of the crab pieces to a large plate and set aside.
- Sprinkle 2 tablespoons cornstarch over the crab pieces in the colander and toss until coated completely. Place the colander over the reserved large bowl. Wait to coat the remaining crab until the first batch is frying to prevent the cornstarch from becoming too thick.
- Fill a wok or high-sided large skillet a little less than halfway (about 3 inches) with canola oil and heat over high until shimmering. Carefully add the coated crab to the oil. Fry until the crab legs begin to turn orange and the cornstarch coating is translucent, about 2 minutes. Meanwhile, transfer the crab pieces on the plate to the colander. Sprinkle with 2 tablespoons cornstarch, toss to coat and set aside. Wash your hands, then use a slotted spoon or spider to transfer the fried crab pieces to a paper towel-lined plate. Repeat with remaining crab.
- Remove all but 3 tablespoons of oil from the wok and reduce the heat to medium high. Add the garlic, ginger and scallion whites. Gently stir-fry until the garlic and ginger are golden brown and the scallion whites soften, 2 to 3 minutes. Add the claws and all of the crab pieces and toss with a wooden spoon or metal spoon. Add the Shaoxing wine and cook until reduced slightly, about 15 seconds. Add the oyster sauce mixture, scallion greens and 1/2 cup water. Toss again until well combined. Place the reserved crab top shells, hard side-up, on top in the wok and cover. Reduce the heat to medium and cook until the crab is vibrant orange and fully cooked through, about 8 minutes (see Cook's Note).
- Meanwhile, mix the remaining 1 1/2 teaspoons cornstarch with 1 1/2 teaspoons water in a small bowl. Remove the lid and drizzle the slurry on the crab. Toss again, increase the heat and bring to a full boil. Once boiling, reduce the heat to medium-low and simmer until the sauce thickens slightly, about 2 minutes.
- Transfer to a platter and serve warm with white rice.
STIR-FRIED DUNGENESS CRAB WITH SWEET CHILI SAUCE AND BOK CHOY
Steps:
- First thing to do is "dismantle" the crabs before you wok-fry them. Toss the live crabs into salted boiling water for 2 minutes. Next, place the crabs top-side up, and stick your thumb under the edge of the top shell, pull forward and lift the shell up and off, and reserve. Scrape out the gills that are found on top of the body. Now, turn the crabs over and on the underbelly you will find the "apron," a slightly-lifted triangular flap, pull this off too. Finally, rinse the crabs of all the grey or green spongy stuff (the soft yellow matter is fat or crab butter and considered desirable by many, keep it if you wish.) Divide the crabs into quarters with a big knife, leaving the legs attached to the 4 sections.
- Heat the peanut oil in a wok over high heat until almost smoking. Add the garlic, ginger, chiles, and bok choy. Stir-fry for 1 minute, then remove to a side platter. Toss in the crab pieces, including the top shells. Take the top shells out after 1 minute, continue to stir-fry the crab for 3 minutes. With a big spoon or spatula, remove the crab pieces to the side platter. Now on to the sauce, pour 1 cup of water into the wok, along with the brown sugar, soy sauce, lemon juice, and sake. Stir for 2 minutes to dissolve the sugar. Stir in the cornstarch slurry and cook another minute until the sauce thickens. Return the crabs and bok choy to the pan, toss everything together to coat. Cover, and cook for 3 minutes.
- To serve, line a large platter with butter lettuce leaves, and arrange the crabs with the top shell back on top so it looks roughly like a whole crab again - cool right?! Put the bok choy around the crab and pour the sauce all over the top. Garnish with the green onions and peanuts. You'll need crab crackers, mini forks, a side bowl for the shells, a stack of napkins, and bowls of warm lemon water to clean your hands. Serve with steamed white rice.
SQUASH O'LANTERN WITH DUNGENESS CRAB
Steps:
- Bring a large pot of water to a boil. Preheat a pizza oven or regular oven to 350 degrees F.
- Carefully cut the acorn squash in half, not just by simply slicing through, but by cutting it into a flower shape--as if you were decorating for Halloween. In other words, create jagged edges by making 45 degree slices that connect all around the circumference of the acorn squash. Scoop out the seeds from both sides of the squash.
- Add the cleaned, "flower" acorn squash halves to the boiling water and blanch to slightly soften, about 10 minutes. Remove from the boiling water and let cool to the touch.
- Meanwhile, gently mix together the crab, mayonnaise, egg yolk, Dijon mustard, fish sauce and chives in a medium bowl. Season with salt and pepper.
- Divide the crab mixture between the 2 halves of the squash and place in a 9-by-13-inch or oval baking dish. Bake, rotating the pan halfway through cooking, until everything is golden brown, about 30 minutes. Garnish with fresh dill before serving.
OVEN-ROASTED DUNGENESS CRAB
Categories Citrus Garlic Shellfish Roast Valentine's Day Orange Crab Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
- Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.
More about "whole dungeness wok fried crab recipes"
GINGER AND SCALLION CRAB (BEST CHINESE RECIPE) - RASA …
Web Apr 5, 2019 Heat up a wok and add cooking oil. 3 When the oil is heated, drop the crab pieces and deep fry. As soon as they turn red, dish out, …
From rasamalaysia.com
4.6/5 (66)Total Time 30 minsCategory Chinese RecipesCalories 68 per serving
From rasamalaysia.com
4.6/5 (66)Total Time 30 minsCategory Chinese RecipesCalories 68 per serving
- Clean the crab and cut into pieces. Pat dry with paper towels and put into a big bowl. Add the corn flour to the bowl and lightly coat the crab pieces with it. Heat up a wok and add cooking oil. When the oil is heated, drop the crab pieces and deep fry. As soon as they turn red, dish out, strain the excess oil and set aside.
- Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times before adding the sauce. Add the chopped scallions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately.
See details
WHOLE DUNGENESS WOK-FRIED CRAB RECIPE
Web To wok-fry the crab: Heat 2 tablespoons of peanut oil in a wok over high heat until almost smoking. Toss in the crab pieces (including the …
From cdkitchen.com
Servings 2Total Time 45 mins
From cdkitchen.com
Servings 2Total Time 45 mins
See details
GINGER AND SCALLION DUNGENESS CRAB - AHEAD OF THYME
Web Feb 6, 2021 Place crab in a large bowl and add cornstarch, sugar, and salt and pepper (to taste). Toss to coat fully. Transfer to a large colander and allow crab to marinate for 10-15 minutes. Place a plate underneath the …
From aheadofthyme.com
From aheadofthyme.com
See details
10 DUNGENESS CRAB RECIPES
Web Jul 8, 2021 Whole Dungeness crabs are cooked in a boiling seafood stock with red potatoes, Andouille sausages, onions, and fresh corn. Reviewer Wayne Ward gave this recipe 5 stars: "I used this as a guide …
From allrecipes.com
From allrecipes.com
See details
SCALLION GINGER CANTONESE CRAB - A RECIPE TUTORIAL - THE …
Web Sep 6, 2013 Take each of the crab halves and lightly dredge each piece in flour. Set the pieces on a clean plate and transfer the claws and shells to the same plate. Sprinkle the remaining flour over the crab pieces lightly …
From thewoksoflife.com
From thewoksoflife.com
See details
THE BEST WHOLE DUNGENESS CRAB RECIPE
Web The Easiest Whole Dungeness Crab Recipe Whole Dungeness crabs are the simplest way to create a festive meal that looks totally elegant but is actually deceptively easy to prepare. Servings 4 servings Calories …
From foodiecrush.com
From foodiecrush.com
See details
WHOLE DUNGENESS WOK FRIED CRAB : RECIPES - COOKING …
Web Jun 24, 2010 Ingredients 3 tablespoons peanut oil 1 tablespoon chopped green onion, white and green parts 2 teaspoons finely minced lemon grass, tender white part only 1/2 …
From cookingchanneltv.com
Servings 1-2Total Time 25 minsCategory Main-DishCalories 207 per serving
From cookingchanneltv.com
Servings 1-2Total Time 25 minsCategory Main-DishCalories 207 per serving
See details
OVEN-ROASTED DUNGENESS CRAB RECIPE | BON APPéTIT
Web Apr 6, 2008 Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped …
From bonappetit.com
From bonappetit.com
See details
DUNGENESS CRAB (WITH ROASTED DUNGENESS CRAB RECIPE!) - RASA …
Web Sep 17, 2019 As pictured here. Set aside for 10 minutes, until all the murky dark water from inside the Dungeness crab drains out. Rinse and pat dry with water. 3. Coat the …
From rasamalaysia.com
From rasamalaysia.com
See details
10 BEST DUNGENESS CRAB MEAT RECIPES | YUMMLY
Web Feb 26, 2023 butter, Dungeness crab meat, button mushrooms, flour, salt, extra virgin olive oil and 11 more Dungeness crab with tomatoes and basil California Bountiful …
From yummly.com
From yummly.com
See details
QUICK AND EASY RECIPE FOR CRAB STIR FRY | WILD ALASKAN COMPANY
Web Stir fry for 3 minutes. 4. Remove crab legs and bell peppers with tongs, setting aside on a plate for now; it’s fine if there are still some bits of garlic, ginger, and chili left in the wok. …
From wildalaskancompany.com
From wildalaskancompany.com
See details
WHOLE DUNGENESS WOK FRIED CRAB – RECIPES NETWORK
Web Jan 24, 2018 Step 1. To make the lemon grass sauce, heat 1 tablespoon of the peanut oil in a small saucepan on medium-high heat. Saute the green onions, lemon grass, red …
From recipenet.org
From recipenet.org
See details
SIMPLE STIR-FRIED CRAB RECIPE | THE CRAB PLACE
Web Discard garlic and ginger. Add crab and reserved coral, if desired. Stir-fry 10 minutes or until shells turn red. Stir cornstarch mixture into crab along with onions, and toss. Cook …
From crabplace.com
From crabplace.com
See details
CRAB FRIED RICE - THE WOKS OF LIFE
Web Jun 3, 2015 Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it …
From thewoksoflife.com
From thewoksoflife.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love