Garlic Crabs Recipe

Garlic Crabs Recipe - Makes 6 servings

I love Garlic Crabs and prefer to prepare them with already steamed crabs. You can prepare this recipe with live crabs, but removing the shell is a bit cumbersome. However, if this doesn’t deter you, see the note below. For a tangy, sharp flavor, use raw garlic, however if you like it mild use roasted garlic instead. This is a block party favorite: hot or cold, the crabs and juices maintain their wonderful flavor.

16 steamed Blue Crabs
½ cup olive oil
1 big garlic clove, removed from its skin (if you want to use roasted garlic instead, see recipe below)
1 head cabbage, thinly sliced into ¼-inch slivers
1 cup dry white wine or water

optional: 2½ tablespoons kosher salt
optional: ½ teaspoon coarsely ground black pepper
optional: ½ pound unsalted butter
optional: ½ cup flat-leaf parsley, roughly chopped
1 loaf fresh bread

Prepare the steamed crabs for garlic crabs. Place your hand over the backfin leg and pull away the top shell and discard it. Remove and discard the six gills, which look like spongy fingers, and then remove their entrails, using your fingers or a knife. Once clean, tear off the crab’s mouth and any sharp shells that might be protruding. Finally, break the crab in half or leave it whole (you decide). Repeat with the remaining crabs.

When all the crabs are cleaned, place the crabs in the pot along with the cabbage and white wine. You can add the optional salt, pepper, butter, and parsley.

Cover the stockpot and place it on a burner. Raise the heat to medium and cook the crabs until the cabbage and garlic is tender or, about 15 minutes.

Occasionally check the level of liquid, which should increase as the crabs release their juices (but if this does not happen, just make sure there is enough water to continue to cook the crabs). Stir the pot well halfway through so all the crabs get a chance to cook directly in the liquid. Serve immediately in a large bowl with fresh bread to sop up the juices.

Prepare Garlic Crabs with Live Crabs

Place the live crabs in a large bucket of ice water and let them chill for 10 minutes, to stun them.

Remove the crabs from the ice water one at a time (they should be cold enough to lay in your hands) and place on a cutting board belly side up. Insert a sharp object, such as an ice pick or sharp knife, in the crab’s underside between the bottom of its mouth and the tip of its apron. This kills the crab instantly. With your fingers and the knife, unfold the crab’s apron, located in the middle of the body. Pull it back away from the body, break it off, and discard. Turn the crab over, put your thumb or the knife under the back edge of the top shell, lift it up, pull it off, and discard. Remove and discard the six gills, which look like spongy fingers, and then remove their entrails under forceful cool running water, using your fingers. Once clean, tear off the crab’s mouth and any sharp shells that might be protruding. Finally, break the crab in half or leave it whole. Repeat with the remaining crabs. The crabs are now ready and clean.

Recipe and video courtesy of The Crab Place.

Flat Grilled Alaska Salmon with Bacon and Potato Hash

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This recipe makes a fantastic and flavorful dinner for four.

Flat Grilled Alaska Salmon with Bacon and Potato Hash Recipe
1 Cup Fresh chives, chopped
¼ cup Peanut Oil or Canola Oil
2 ounces Vinaigrette, prepared
1 pound Small red new potatoes, sliced 1/4 inch thick, cooked to just tender, drained and dried
2 teaspoons Olive Oil
½ cup Chicken Stock
½ cup Bottled Clam Juice
¼ cup Butter
¼ cup Snipped Chives
¼ cup Fresh dill, finely chopped
¾ pound Pencil asparagus, cut into 1/2 pieces, cooked until just tender, shocked, drained and dry
¼ pound Smoked bacon
4 - six ounce Wild Alaska Salmon fillets or steaks
Freshly ground Salt and pepper, as needed

Puree the ¼ cup Snipped Chives with the canola oil in a blender until smooth, season to taste, cover and let sit overnight. Do not place in a refrigerator.

Preheat the oven to 425°F.

Add olive oil to a roasting pan and toss with the potatoes and bacon. Place roasting pan in oven and cook, stirring occasionally, until the potatoes just begin to brown.

Add 1 1/2 cups each of the chicken stock and clam juice and cook, stirring occasionally, until most of the liquid is absorbed.

Add the asparagus, butter, 1 cup chopped fresh chives, dill, remaining chicken stock and clam juice, cook until almost dry.

Remove from oven, season with salt and pepper, cover and keep warm.

Heat a griddle to 425°F.

Season the salmon with salt and pepper.

Lightly oil the griddle, place the salmon onto the griddle and cook 3-4 minutes until seared. Remove to a sheet pan, seared side up.

Place in oven and cook 6-8 minutes or until desired doneness.

Remove and hold warm.

Place 2 cups of the Hash around the center of a warm serving plate. Top with the cooked salmon, drizzle with ½ oz. of the vinaigrette and ½ oz. of the chive oil.

Bronzed Alaska Salmon in a Butter-Wine Sauce

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Serves: 4

Prep Time: 5 minutes

4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen

1 Tablespoon olive, canola, peanut or grapeseed oil

2 Tablespoons of your favorite seafood seasoning

1/4 cup white wine or chicken broth

1 Tablespoon butter

Rinse any ice glaze from frozen Alaska Salmon under cold water, then pat dry with a paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving.

Recipe Source: Alaska Seafood Marketing Institute