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Chef Pete

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Crab Cooking Tips

December 24, 2018
(1) Comments on this post

Everyone has their favorite shellfish, for many it’s lobster, for me, it’s crab. I’ll take crab, nearly ANY crab, prepared in just about any way, or in anything, over lobster, shrimp, even my beloved scallops…any day of the week.

Crab is my “go to” shellfish, especially when I decide to indulge myself during the holidays.

Among my very favorite crab dishes are fingers of Alaskan King Crab, lightly seasoned with garlic and lemon, rolled on phyllo, baked until crispy golden and then served with a very tarragonny béarnaise sauce for dipping. OUTSTANDING!

Then, there’s my Maryland Crab Cakes, which are chocked full of succulent, sweet crab and my Gratin of Crab with Angel Hair Pasta, Mushrooms and Marsala Wine.

(I must tell you that at this moment, I’m struggling to get through this without some crab to satisfy my cravings…I can see already that this will NOT be a long blog…)

Stone Crabs Claws are über sweet with a firm flake and wonderful, mild taste. They’re the one crab I enjoy chilled, usually with a mustard sauce (not cocktail sauce).

Another great thing about Stone Crab Claws is that they’re actually a “renewable” seafood resource since when captured; only 1 claw is harvested. They’re then returned to the ocean where it re-grows once again.

The other most popular crab during the holidays is Alaskan King Crab which is prized more for the delicious, sweet meat of its legs more so than it’s smallish claws. Alaskan King Crab can also be enjoyed cold in a salad or just on its own, chilled with a dip but it’s more often prepared hot by one of a number of cooking methods including steaming, broiling or baking. For me, if I’m not wrapping them in phyllo, I like them broiled with garlic butter.

If you’re in the mood for crab this holiday, here are a few of my recipes and some cooking tips to help you enjoy them to the fullest.

 Crab & Shrimp Stuffed Pasta Shells with Marsala Lobster Sauce

 Crab & Mushroom Pasta Gratin

• Pete’s Crabby Cakes

And, I’ve got two cooking guides which can assist you in choosing just how you might like to cook your crabs.

• Cooking Lobster Tails and Crab Legs

• Nino’s Shellfish Primer

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