CRABLETS WITH COCONUT MILK RECIPE
Recipes in this Video
Ingredients
- ●500g small crabs (crablets)
- ●1 cup all-purpose flour
- ●1/2 cup cornmeal
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●2 cups vegetable oil (for frying)
Instructions
- 1Rinse the crablets under cold water and pat them dry with paper towels.
- 2In a large bowl, combine the all-purpose flour, cornmeal, salt, black pepper, paprika, garlic powder, and onion powder.
- 3Dredge each crablet in the flour mixture, ensuring they are well coated.
- 4In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5Carefully add the coated crablets to the hot oil in batches, making sure not to overcrowd the pan.
- 6Fry the crablets for about 3-4 minutes or until they are golden brown and crispy, turning them occasionally.
- 7Using a slotted spoon, remove the crablets from the oil and place them on a paper towel-lined plate to drain excess oil.
- 8Repeat the frying process with the remaining crablets.
- 9Serve hot with your choice of dipping sauce.
Equipment
Crab pâté is a delightful American appetizer that showcases the sweet, delicate flavor of crab meat. Often enjoyed at gatherings and celebrations, it reflects the coastal culinary traditions of the U.S., where seafood is a staple. This creamy spread is typically served with crackers or fresh vegetables, making it a popular choice for parties and special occasions. Variations exist globally, with different herbs and spices enhancing the basic recipe, showcasing the versatility of crab in various cuisines.
Ingredients
- ●cooked crab meat
- ●cream cheese
- ●mayonnaise
- ●lemon juice
- ●Dijon mustard
- ●Worcestershire sauce
- ●garlic powder
- ●onion powder
- ●black pepper
- ●fresh herbs
- ●salt
- ●capers
- ●hot sauce
- ●crackers
- ●vegetable sticks
Instructions
- 1Combine cooked crab meat, cream cheese, and mayonnaise in a mixing bowl.
- 2Add lemon juice, Dijon mustard, and Worcestershire sauce to the bowl.
- 3Sprinkle in garlic powder, onion powder, and black pepper.
- 4Mix all ingredients until smooth and well combined.
- 5Fold in fresh herbs and capers gently.
- 6Taste and adjust seasoning with salt and hot sauce as desired.
- 7Transfer the crab mixture to a serving dish.
- 8Cover and chill in the refrigerator for at least 30 minutes.
- 9Serve with crackers and vegetable sticks for dipping.
Ingredient Alternatives
cream cheese
Healthier: Greek yogurt
Cheaper: cottage cheese
Greek yogurt reduces calories while maintaining creaminess.
mayonnaise
Healthier: avocado
Cheaper: sour cream
Avocado adds healthy fats and creaminess.
Techniques
Equipment
Also Known As
Ingredients
- ●8 oz fettuccine pasta
- ●1 lb crab meat, cooked and shredded
- ●1 cup heavy cream
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup unsalted butter
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●2 tbsp chopped fresh parsley (for garnish)
Instructions
- 1Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3Pour in the heavy cream and bring to a gentle simmer. Stir occasionally to prevent burning.
- 4Add the grated Parmesan cheese to the skillet and stir until melted and smooth.
- 5Season the sauce with salt, black pepper, and red pepper flakes (if using).
- 6Gently fold in the cooked crab meat, allowing it to warm through in the sauce for about 2-3 minutes.
- 7Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce and crab.
- 8Remove from heat and garnish with chopped fresh parsley before serving.
- 9Serve immediately and enjoy your Crab Alfredo!
Equipment
Ingredients
- ●1 cup cooked crab meat
- ●1 cup Arborio rice
- ●2 cups vegetable broth
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup chopped fresh parsley
- ●1/2 cup all-purpose flour
- ●2 large eggs
- ●1 cup breadcrumbs
- ●Salt to taste
- ●Pepper to taste
- ●Oil for frying
Instructions
- 1In a saucepan, bring the vegetable broth to a simmer and add the Arborio rice. Cook until the rice is al dente, about 15-20 minutes. Remove from heat and let cool.
- 2In a large bowl, combine the cooked rice, crab meat, Parmesan cheese, parsley, salt, and pepper. Mix well until all ingredients are combined.
- 3Once the mixture is cool enough to handle, form it into small balls, about the size of a golf ball.
- 4Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- 5Roll each rice ball in flour, then dip in the egg, and finally coat with breadcrumbs, ensuring they are fully covered.
- 6In a deep frying pan, heat oil over medium heat until hot. Carefully add the arancini in batches, frying until golden brown on all sides, about 3-4 minutes per batch.
- 7Remove the arancini from the oil and place them on a paper towel-lined plate to drain excess oil.
- 8Serve hot with marinara sauce or aioli for dipping.
Equipment
Crab cakes are a beloved dish in the United States, particularly associated with the Chesapeake Bay region, where blue crabs are abundant. Traditionally served as an appetizer or main course, these cakes highlight the sweet, delicate flavor of crab meat, often paired with tangy sauces. Today, variations can be found across the country, featuring different seasonings and cooking methods, making them a versatile favorite at gatherings and seafood restaurants.
Ingredients
- ●crab meat
- ●breadcrumbs
- ●mayonnaise
- ●Dijon mustard
- ●Worcestershire sauce
- ●green onions
- ●parsley
- ●egg
- ●lemon juice
- ●Old Bay seasoning
- ●salt
- ●black pepper
- ●oil for frying
Instructions
- 1Combine crab meat, breadcrumbs, and parsley in a large bowl.
- 2In a separate bowl, mix mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until smooth.
- 3Add the wet mixture to the crab mixture and stir gently to combine.
- 4Fold in the egg and green onions until just incorporated.
- 5Season with salt and black pepper to taste.
- 6Chill the mixture in the refrigerator for 30 minutes to firm up.
- 7Form the mixture into patties, about 2-3 inches in diameter.
- 8Heat oil in a large skillet over medium heat until shimmering.
- 9Add the crab cakes to the skillet, cooking for 4-5 minutes on each side until golden brown.
- 10Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
- 11Serve warm with tartar sauce or lemon wedges.
Ingredient Alternatives
crab meat
Healthier: imitation crab
Cheaper: canned tuna
Imitation crab is lower in cost and calories.
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while adding creaminess.
Old Bay seasoning
Healthier: Cajun seasoning
Cheaper: mixed herbs
Cajun seasoning offers similar flavor at a lower cost.
egg
Healthier: flaxseed meal
Cheaper: applesauce
Flaxseed meal can bind ingredients while being plant-based.
Techniques
Equipment
Also Known As
Ingredients
- ●4 cups crab apples, quartered
- ●1 cup water
- ●1/4 cup lemon juice
- ●1 package (1.75 oz) fruit pectin
- ●5 cups granulated sugar
Instructions
- 1Wash and quarter the crab apples, removing any stems and leaves.
- 2In a large pot, combine the quartered crab apples and water. Bring to a boil over medium heat.
- 3Reduce heat and simmer for about 30 minutes, mashing the apples occasionally to release their juices.
- 4Strain the mixture through a fine mesh sieve or cheesecloth into a large bowl, discarding the solids. You should have about 4 cups of juice.
- 5Return the juice to the pot and add the lemon juice and fruit pectin. Stir well to combine.
- 6Bring the mixture to a rolling boil over high heat, stirring constantly.
- 7Add the granulated sugar all at once, stirring until dissolved. Bring back to a rolling boil and boil for 1 minute.
- 8Remove from heat and skim off any foam that forms on the surface.
- 9Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Seal with lids.
- 10Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly.
Equipment
Crab au Gratin is a classic French dish that showcases the delicate flavor of crab meat baked in a rich, creamy sauce. Traditionally served as a luxurious appetizer or main course, it reflects the French culinary art of gratin, where ingredients are baked with a crusty topping. This dish is often enjoyed during special occasions and festive gatherings, and its creamy texture combined with the savory notes of crab makes it a favorite in coastal regions. Today, variations exist globally, adapting to local seafood and preferences, yet the essence of indulgence remains.
Ingredients
- ●crab meat
- ●butter
- ●garlic
- ●onion
- ●heavy cream
- ●parmesan cheese
- ●bread crumbs
- ●lemon juice
- ●cayenne pepper
- ●salt
- ●black pepper
- ●chives
- ●mustard
- ●white wine
- ●paprika
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Melt butter in a skillet over medium heat.
- 3Add chopped onion and garlic; sauté until softened, about 3-4 minutes.
- 4Stir in flour and cook for 1-2 minutes until lightly golden.
- 5Gradually whisk in heavy cream and white wine; cook until thickened, about 5 minutes.
- 6Remove from heat and stir in mustard, lemon juice, salt, pepper, and cayenne.
- 7Fold in crab meat gently until combined.
- 8Transfer the mixture to a baking dish and spread evenly.
- 9Top with a mixture of bread crumbs, parmesan cheese, and paprika.
- 10Bake in the preheated oven for 20-25 minutes until golden and bubbly.
- 11Garnish with chopped chives before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is lower in calories and adds a cheesy flavor.
crab meat
Healthier: shredded chicken
Cheaper: canned tuna
Shredded chicken provides a similar texture, while canned tuna is more budget-friendly.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier, while margarine is often cheaper.
Techniques
Equipment
Also Known As
Crab salad is a popular dish in Oman, often enjoyed during festive occasions and gatherings. It showcases the region's fresh seafood and is typically served as a refreshing appetizer. Variations exist globally, with different dressings and ingredients reflecting local tastes.
Ingredients
- ●crab meat
- ●mayonnaise
- ●lemon juice
- ●celery
- ●red onion
- ●green bell pepper
- ●cucumber
- ●parsley
- ●salt
- ●black pepper
- ●olive oil
- ●capers
- ●avocado
- ●mixed greens
- ●hard-boiled eggs
Instructions
- 1In a large bowl, combine crab meat, mayonnaise, and lemon juice.
- 2Finely chop celery, red onion, green bell pepper, and cucumber; add to the bowl.
- 3Chop parsley and add to the mixture; season with salt and black pepper.
- 4Drizzle olive oil over the salad and mix gently to combine.
- 5If using, chop capers and fold into the salad.
- 6Slice avocado and set aside.
- 7On a serving platter, arrange mixed greens as a bed for the salad.
- 8Spoon the crab mixture over the greens.
- 9Garnish with sliced avocado and quartered hard-boiled eggs.
- 10Serve immediately or chill for 30 minutes before serving for enhanced flavors.
Crab and shrimp bisque is a classic American seafood dish, often enjoyed along coastal regions where fresh seafood is abundant. Traditionally, it showcases the rich flavors of crustaceans, simmered with aromatic vegetables and cream for a luxurious texture. This bisque has gained popularity in fine dining, with variations appearing in restaurants across the country, each chef adding their unique twist to the beloved recipe.
Ingredients
- ●crab meat
- ●shrimp
- ●butter
- ●onion
- ●celery
- ●carrot
- ●garlic
- ●tomato paste
- ●cognac
- ●fish stock
- ●heavy cream
- ●bay leaves
- ●thyme
- ●black pepper
- ●salt
- ●cayenne pepper
Instructions
- 1Melt butter in a large pot over medium heat until foamy.
- 2Add onion, celery, and carrot; sauté until softened, about 5-7 minutes.
- 3Stir in garlic and cook until fragrant, about 1 minute.
- 4Add tomato paste and cook for 2 minutes, stirring constantly.
- 5Pour in cognac and cook until reduced by half, about 3 minutes.
- 6Add fish stock, bay leaves, thyme, black pepper, and salt; bring to a simmer.
- 7Simmer for 20-30 minutes to develop flavors, stirring occasionally.
- 8Remove bay leaves and thyme sprigs; blend the mixture until smooth.
- 9Return the bisque to the pot and stir in heavy cream.
- 10Add crab meat and shrimp; cook until shrimp are opaque, about 5 minutes.
- 11Adjust seasoning with salt and cayenne pepper to taste.
- 12Serve hot, garnished with fresh herbs if desired.
Ingredient Alternatives
heavy cream
Healthier: coconut milk
Cheaper: milk + cornstarch
Coconut milk provides creaminess with lower calories.
cognac
Healthier: white wine
Cheaper: chicken broth
White wine adds acidity without the alcohol.
Techniques
Equipment
Also Known As
Ingredients
- ●2 large crabs, cleaned and cut into pieces
- ●2 tablespoons mustard oil
- ●1 teaspoon cumin seeds
- ●1 teaspoon turmeric powder
- ●1 teaspoon red chili powder
- ●1 teaspoon garam masala
- ●1 onion, finely chopped
- ●2 green chilies, slit
- ●4 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 cup coconut milk
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat mustard oil in a large pan over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add the chopped onion and sauté until golden brown.
- 4Stir in the minced garlic, grated ginger, and green chilies; cook for 2-3 minutes.
- 5Add turmeric powder, red chili powder, and salt; mix well.
- 6Add the crab pieces and sauté for about 5 minutes until they turn red.
- 7Pour in the coconut milk and bring to a simmer.
- 8Cover and cook for 10-15 minutes until the crab is fully cooked.
- 9Sprinkle garam masala over the top and mix gently.
- 10Garnish with fresh coriander leaves before serving.
Equipment
Ingredients
- ●2 lbs fresh crab (cleaned and cut)
- ●1/2 cup unsalted butter
- ●6 cloves garlic (minced)
- ●1/4 cup fresh parsley (chopped)
- ●1/2 tsp red pepper flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 lemon (juiced)
Instructions
- 1In a large pot, bring water to a boil and add the cleaned crab. Cook for about 5-7 minutes until the crab turns bright red. Remove and drain.
- 2In a large skillet, melt the butter over medium heat.
- 3Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 4Stir in the red pepper flakes, salt, and black pepper, mixing well.
- 5Add the cooked crab to the skillet, tossing to coat it in the garlic butter mixture.
- 6Squeeze the lemon juice over the crab and toss again to combine.
- 7Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- 8Remove from heat and sprinkle with fresh parsley before serving.
- 9Serve hot with lemon wedges on the side.
Equipment
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