Fresh Crab Leg / Legs Recipes

Fresh Crab Leg Recipes

   Flash frozen aboard the fishing vessel to protect flavor, these exquisite treats are known for their mild taste that is remarkably sweet, tender and juicy. The white meat, containing a hint of red, can be baked or steamed. They are just perfect with butter, but are also great as appetizers, in soups or as an addition to omelets, crepes, quiches, soups, salads, pastas and more. Crab legs are the ultimate party food. If you haven't served crab legs at a special dinner or friendly party, you should give it a try. Almost everyone loves crab legs both kids and adults. It's impressive, enjoyable to eat, and quick to prepare. King Crab Legs Sold by the pound.

Crab Legs

Veal Birdies Tidewater-Style, with Smithfield Ham, Backfin Crab and Lemon-Caper Sauce

1/2 pound backfin crabmeat, picked over for shells and cartilage
2 tablespoons roughly chopped fresh chervil (or substitute parsley)
8 (4-ounce) slices veal leg
Kosher salt and freshly cracked black pepper, to taste
8 very thin slices Smithfield ham (or substitute prosciutto)
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons capers, rinsed well
1/2 lemon
1/4 cup roughly chopped fresh parsley

Preheat oven to 300 degrees. In a small bowl, combine the crabmeat and chervil and toss gently. Cover and refrigerate.

Dry the veal with paper towels, then place each slice between 2 pieces of waxed paper and, using a meat mallet or other blunt instrument like a small sauté pan, pound to about 1/4-inch thickness. Sprinkle the veal slices generously with salt and pepper, then lay 1 slice of ham on top of each slice. Top each piece of ham with 1/8 of the crabmeat mixture. Roll up each veal slice into a fat tube and secure with 1 or more toothpicks. If you have time, place the birdies in the refrigerator for 20 minutes; this will help keep them sealed as they cook.

In a large sauté pan, melt 2 tablespoons of the butter over medium heat. Add the veal, in batches if necessary to avoid crowding, and cook until browned on all sides, 3 to 4 min1utes per side; transfer the birdies to an ovenproof platter as they are done. When all the birdies are browned, turn off the oven and place the platter in the oven while you prepare the sauce.

Add the capers to the pan and cook, stirring, for 3 minutes. Drain off the darkened butter, leaving the capers in the pan. Add the remaining 2 tablespoons butter to the pan. When the butter has melted, squeeze the lemon juice over the capers. Add the parsley and stir to combine. Season with salt and pepper, pour the sauce over the platter of veal birds, and serve right away.

Crab and Shiitake Ravioli in a Corn-Lemon Grass Sauce

RAVIOLI TWO WAYS

1 cup Sauteed shiitakes with 1 tablespoon shallots, chilled
1/2 pound picked crab leg meat
1/2 cup blanched fresh corn
1/4 cup cream fraiche
2 tablespoons chopped chives
Zest of 1 lemon
Salt and white pepper to taste
1 package square wonton skins
Egg wash (1 egg:1/4 cup water)

In a bowl, combine mushrooms, crab, corn, cream fraiche, chives and lemon zest. Season. Lay out 4 skins at a time and place 1 tablespoon of mix on top. Brush egg wash on the edges and place second skin on top. Press down firmly to seal. Make 12 raviolis. In a pot of boiling, salted water, blanch raviolis for only 2 minutes until heated through.

CORN-LEMON GRASS SAUCE:
Canola oil to cook
1 onion, roughly chopped
1/2 tablespoon minced ginger
4 stalks lemon grass, minced, white part only
2 cups raw corn kernels
2 cups chicken stock
1 tablespoon butter
Juice of 1 lemon, from above
Chile oil for garnish, recipe follows
Chive batons for garnish
Salt and white pepper to taste

In a saucepan coated lightly with oil, saute onions, ginger and lemon grass until soft, about 4 minutes. Season and add corn. Stir for 2 minutes, add stock and bring to a simmer. Simmer for 15 minutes or a 20 percent reduction. Using a hand blender or blender, puree very smooth then strain through a fine chinoise. Place back on stove and heat. Montee au beurre and season with juice. Check for flavor.

PLATING On a soup plate, cover with the sauce. Place 3 raviolis on the sauce and garnish with chile oil and chives.

CHILE OIL
1/2 cup ground ancho chile powder
1/2 tablespoon ground cumin
1 teaspoon salt
3 cups canola oil

In a non-stick saucepan heat spices until fragrant and just beginning to smoke. Remove from heat and whisk in canola oil. Transfer to a sterilized glass jar to cool. Oil will separate, shake to reconstitute. Will keep in the refrigerator for up to 2 weeks.

Yield: 3 cups

Steamed Crabs:

Steamed Blue Crabs with Homemade Bay Seasoning


For the bay seasoning: In a large bowl, combine chili powder, paprika, cayenne pepper, bay leaves, oregano, salt, sugar, dry mustard, thyme, black pepper, white pepper, and coriander seed and set aside.


1 (12-ounce) beer
1 cup white vinegar
24 live blue crabs, rinsed well in several changes of fresh cold water
2 lemons, quartered
1 cup (2 sticks) unsalted butter
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon hot pepper sauce
Hot crusty French bread
Hot boiled corn on the cob, recipe follows

For the Crabs: Inside a large pot, place an expandable steamer basket on the bottom. Add the beer, vinegar, and enough water to come up to the bottom of the basket. Cover the pot and bring to a boil. Carefully transfer the crabs with tongs to the basket, spritz with fresh lemon juice, and toss in the lemons. Sprinkle bay seasoning, to taste, over each layer of crabs (about 1/4 to 1/2 cup).

Cover the pot tightly and steam until the crabs are cooked through, about 10 to 15 minutes. (To check doneness, remove a crab leg, break open, and taste.)

Melt the butter in a small saucepan. Add lemon juice, salt, and pepper sauce. Remove from the heat, adjust seasoning to taste, and serve as a dipping sauce for the crabs, bread, and corn.

Hot Boiled Corn on the Cob:
6 ears fresh corn, shucked
Salt
Bay seasoning, optional

In a pot of boiling water, add salt and corn and cook until tender, about 5 minutes. Remove from the heat and carefully remove the corn with tongs to a serving platter. If desired, sprinkle with additional bay seasoning.