3 Crab Recipes to Spice Up Your Table!
Choosing the Right Crab
When picking a crab, opt for ones with a rough shell and claws—they’re usually the tastiest. Shake the crab; if it rattles, it’s a sign it may be too watery inside, so steer clear. Look for a bright red shell and clear eyes. When extracting meat, leave out the portion near the head since it’s not suitable for eating.
Hot Buttered Crab
Remove the meat from the crab shell, mix it with half its weight of breadcrumbs, a pinch of pepper, salt, grated nutmeg, a spoon of salad oil, and the same amount of vinegar. Clean the crabshell of any waste, fill it with the mixture, and sprinkle some breadcrumbs on top. Add a knob of butter and bake for about ten minutes. Serve with hot, dry toast for a delicious bite.
Crab Salad
Flake the crab meat and arrange it in the center of a serving dish, keeping the claws on top as a decorative element. Surround the crab with shredded lettuce and watercress, then pour a light salad dressing over everything. Simple, refreshing, and delicious!
Crab Soup (Potage Bisque)
For a delightful and delicate soup, choose a heavy crab, then shred the meat from the claws. Pound the soft meat from the body with half as much boiled rice in a mortar. Thin this with a bit of clear stock and strain through a colander. Place the mixture in a stewpan with enough stock (veal stock is recommended) to reach your desired consistency. Stir in a cup of thickened cream, salt, and a hint of cayenne pepper. Let it come to a single boil, then remove from heat and add the shredded claw meat. Sweeten its color with a little lobster butter.
