Crabs cooking recipes. Natural crab meat recipes. Natural crab delicious salads recipes. How to cook Kamchatka crab, frozen, phalanxes, claws, crab meat, crab salads

Crab is a seafood product that challenges the stereotype that healthy food cannot be tasty.
Meat can be used both in complex treats and in very simple ones, but it will always play the main role and set a special flavor tone for the dish. And this is all taking into account the fact that crab meat is rich in vitamins, but low in calories, so eating it is especially useful for those who prefer dietary meat. What do you think tastes better?

• Shrimp 37%, 1316 votes
  1316 votes 37%

  1316 votes - 37% of all votes

• Crabs 33%, 1158 votes

  1158 votes 33%

  1158 votes - 33% of all votes

• Mussels 13%, 463 votes

  463 votes 13%

  Read also:  Simple recipes for brewing beer at home from malt and hops without equipment

  463 votes - 13% of all votes

• Fish 10%, 356 votes

  356 votes 10%

  356 votes - 10% of all votes

• Oysters 7%, 246 votes

  246 votes 7%

  246 votes - 7% of all votes

Total votes: 3539

08.10.2019

• Shrimp 37%, 1316 votes
  1316 votes 37%

  1316 votes - 37% of all votes

• Crabs 33%, 1158 votes

  1158 votes 33%

  1158 votes - 33% of all votes

• Mussels 13%, 463 votes

  463 votes 13%

  463 votes - 13% of all votes

• Fish 10%, 356 votes

  356 votes 10%

  356 votes - 10% of all votes

• Oysters 7%, 246 votes

  246 votes 7%

  Read also:  Recipes for preparing original seafood kebabs on the grill and grill

  246 votes - 7% of all votes

Total votes: 3539

08.10.2019

×

You or from your IP have already voted.

To cook crab at home and not be disappointed with it, you need to take into account several important points regarding its cutting and preparation. How the crab is properly cooked will be discussed further.

Meat salad with crab

We recommend preparing an exquisite, very tasty and nutritious salad with crab meat. Such an aristocratic dish will decorate the festive table and will certainly please all guests.

To prepare you will need:

1. Rinse the rice well, then boil in lightly salted water until fully cooked. After removing excess liquid using a sieve, add a little olive oil to the cereal and mix all the contents thoroughly. The bottom layer of salad is ready at this stage.
2. Separate the crab meat into thin fibers, carefully place it on top of the rice, and brush with mayonnaise.
3. Cut the boiled eggs into small cubes or grate on a special grater. Place the resulting mass in the form of a layer.
4. Chop the peeled onions with a knife, cut the carrots into strips, and cut the mushrooms into thin slices. Separately fry all prepared ingredients. Place the prepared vegetables in a container, mix, and place on top of the eggs.
5. Grease the almost finished dish with mayonnaise and garnish with herbs. Place the prepared salad in the refrigerator for a couple of hours.

Preparing crabs for cooking

Before boiling, small crabs can simply be washed in running water . But if it is very large, then it is unlikely that you will be able to cook it whole; you will need to cut it up.

There will be no problems with a frozen one, but with a live crab weighing about 2-3 kg (it is clear that these are not Black Sea crabs, but such giants are also available for sale in some regions) it is not easy to cope with. Such a crab should either be kept in fresh water for about 15 minutes, or put in the freezer for the same time - it will become lethargic and then you can work with it.

Size also affects how long to cook the crab! Regular small Black Sea ones will be ready in 15 minutes, large ones (for example, Kamchatka) take half an hour to prepare. If you cook the claws separately, it will take 20-25 minutes.

Crab meat soup

Using a recipe to make creamy crab soup is the best way to surprise even gourmet guests! The main secret is the presence of real Kamchatka crab meat in the composition. Its taste will make any dish attractive and taste impeccable.

Recipe:

• Both live crab and pre-frozen crab are suitable for cooking. You need to boil water in a saucepan, add salt and only then place the Kamchatka crab in it. If you don't have a whole animal carcass, you can use canned crab meat.
• Peel one medium-sized onion and cut into cubes. You will also need to peel the garlic, cut it into very small cubes or pass it through a press. Fry the onion and garlic in a hot frying pan until golden brown.
• The king crab must be cleaned - separate the meat and shell. Ready-made meat is added to the frying pan with onions and garlic; you can add a few tablespoons of broth, salt and pepper, taking into account personal taste preferences.
• Chopped canned tomatoes are poured into a pan with one liter of broth in which the crab was boiled; at the request of the housewife, various spices can be added. The entire contents are cooked over the fire for about five minutes, and then poured with cream.
• Fried crab meat, onion and garlic are poured into a pan with tomatoes and broth, mixed thoroughly. The dish can be decorated with fresh finely chopped herbs and breadcrumbs.

Cooking the claws

The process of cooking claws is similar to the process of cooking all seafood, which is described above. Claws can be purchased separately or cut up the animal carcass. For a kilogram of limbs you need to take a liter of water. What should be done:

• pour water into a container, add salt, spices, seasonings, bay leaf;
• when the water boils, lower the limbs into the saucepan;
• wait about 5 minutes, the shells should turn bright orange;
• cook over medium heat;
• Remove the finished claws from the water and place on a plate to cool.

Advice. It is better to pull out the meat after the limbs have cooled completely. This way it will be juicy, not dry, very aromatic and tasty.

Broccoli, bell pepper and crab meat - delicious salad

A very tasty salad with healthy asparagus cabbage and red pepper will be an appetizing dish on your holiday table. Every person should cook and try this dish, which can surprise even the most demanding guests.

To prepare you will need:

• Initially, you should cook the asparagus cabbage. Broccoli can be used either frozen or fresh. It is best to boil it in salted water. After this, the cabbage must be disassembled into inflorescences. If you want this product to be crispy, you should not boil it for so long - about 10 minutes.
• Wash the peppers and cut them into cubes.
• Cut the crab meat into small pieces. If you use crab sticks instead of meat, cut them into cubes.
• Mix everything thoroughly.
• You can use either mayonnaise or sour cream as a dressing. At the final stage, you need to mix all the ingredients, add salt and pepper.

A delicious salad dish with asparagus cabbage and red pepper can be served cold, garnished with dill or parsley.

Crab meat julienne

We present to your attention an interesting, new way of preparing a French dish - julienne. The chefs came to this recipe after several attempts to ensure that the result was truly perfect.

To prepare the dish, you first need to find fresh king crab meat. Crab sticks are not suitable here, because there is no real meat in this product. The crab meat must be separated from the chitinous plates from the phalanges and placed in baking dishes.

Place pre-fried mushrooms on top, then pour over sour cream sauce with wine and some grated cheese. Grate the remaining cheese and sprinkle on the dish. Bake in a preheated oven for about 10 minutes. The dish looks tasty and appetizing.

Step by step recipe:

1. The crab meat must be thawed and separated from the chitinous plates.
2. Finely chop the mushrooms and fry until golden brown.
3. Place the pieces of crab meat on a baking sheet or other baking dish.
4. Mushrooms are placed on top of the meat.
5. The entire contents are filled with sauce (sour cream, wine, grated cheese).
6. Sprinkle the remaining cheese on top, place in the oven and bake for 10 minutes.

Crab meat and orange salad

This dish immediately attracts attention with its elegance and is suitable for various life situations. The key components of the salad are high-quality Kamchatka crab meat and sweet and sour orange pulp.

Such fruits go almost perfectly with crab meat and can highlight its taste. The recipe also involves the use of avocado, which is sure to add tenderness and complement the overall flavor.

To prepare crab meat salad, you can add other fruits. The recipe will definitely surprise the guests who come to your home. It will be both dietary and beneficial for the human body.

To prepare you will need:

1. Wash citrus fruits thoroughly. In most cases, using one orange is sufficient.
2. The greens are chopped (just tear them with your hands), and the avocado is cut in half to remove the pit.
3. It is the greens that are used as the basis of the dish, which are initially placed on the bottom of the plate. Next, you need to place here a pre-thinly cut (in the form of half rings) avocado, as well as several orange slices.
4. At the final stage of cooking, Kamchatka crab meat is laid out. It is drizzled with olive oil. Don't overdo it; oranges also release juice.
5. The dish should be placed in the refrigerator for about 10-15 minutes. Before serving, sprinkle the salad with salt/pepper according to your taste preferences.

Grilled

Cooking frozen Kamchatka crab is quite simple and grilled. So, you can choose such a dish for a holiday in nature. When grilled outdoors, the crab meat ends up with a light, delicious smoky flavor.

Composition of ingredients

For the dish you need to take:

• Kamchatka crab (claws) – half a kilo;
• lemon – ½ piece;
• ginger (ground) – 18-20 g;
• olive oil – 3-4 tbsp. l.;
• garlic cloves – 1 pc.;
• white wine – 50-70 ml;
• salt, pepper mixture.

Step-by-step cooking process

The cooking process includes several stages:

1. To begin with, the crab claws should be washed thoroughly, then cut into large pieces with a knife.
2. Next, in a bowl you need to combine olive oil, juice squeezed out of half a citrus, garlic pressed through a press, ground ginger, wine and (to taste) salt with a mixture of peppers. All ingredients must be mixed vigorously.
3. Rub the chopped claws with the resulting marinade and place in the refrigerator for 3-4 hours.

How to cook Kamchatka crab
At the last step, all that remains is to place the crab on the grill grate and fry on each side for 7-8 minutes.

How to serve a dish

The treat is delicious to serve either hot or slightly cooled. You can cook vegetables with it as a side dish. They are pre-marinated in soy sauce and then grilled.

Crab cutlets with potatoes

Today, every gourmet should know how to prepare cutlets from crab sticks and mashed potatoes. Teenagers especially adore this dish, and adults won’t resist this delicacy, since such a dish is a good snack to go with beer.

To prepare you will need:

1. You can use Kamchatka crab meat as a base for the cutlets. It must first be cut into small pieces and divided into fibers.
2. Green or onions (at your discretion) need to be cut into small pieces.
3. Stir together pre-cooked mashed potatoes, onions and crabmeat. Here you should add salt and pepper, taking into account personal preferences, and mix again until smooth.
4. Cutlets are already made from this mass (about five cutlets can be made from the classic amount of ingredients according to the recipe). Next, you need to fry them on both sides in a frying pan until golden brown.
5. The dish can be served with vegetable salad and sauce.

Boiled crabs and proper nutrition

Crabs, like all other seafood, fit perfectly into the diet. Their tasty, sweetish meat has almost no fat, and protein is no less than chicken and beef. The calorie content is lower than the leanest lean meat - on average about 90 kcal!

KBZHU crab (boiled):

Nutritional value per 100 g:

1. Calories: 96,6
2. Proteins: 16
3. Fats 3,6

There are species that have a slightly higher calorie content due to the larger amount of fat, and there are also those with lower calorie content. There is practically no fat in small Black Sea fish.

And it’s not at all difficult to cook crabs; it’s more difficult to properly cut them after cooking.

You need to choose them carefully - only live, mobile specimens with a hard, intact shell, shiny eyes and no pungent odor are suitable for cooking. If you buy frozen ones, do it at trusted retail outlets that can provide the necessary documents on expiration dates. This is what, for example, frozen high-quality fresh crabs look like:

Let me remind you, just in case: crabs with a red shell are already boiled; those that have not been subjected to heat treatment can have shells ranging from gray-green to black.

There is no need to store live crabs, a maximum of 12 hours in sea water. Ice cream can be stored for several months if you do not allow it to defrost, since repeated freezing will worsen the taste of the cooked crab and reduce its beneficial qualities.

Crab meat soufflé

Crab souffle is no less common among gourmets who prefer to eat only gourmet food. This dish can be used as a snack. It is often served with various salads and auxiliary side dishes.

To prepare you will need:

• Initially, it is necessary to prepare the forms where the soufflé will subsequently be prepared. Place some crackers in the container.
• Dill and chili pepper are finely chopped, Kamchatka crab meat and pepper are added to them.
• Egg yolks are also added here, all contents are mixed.
• In a separate container you need to mix flour, butter and milk. The mixture is placed on medium flame and cooked until the entire mass becomes thick (in the form of liquid sour cream).
• Add grated cheese to the pan. Cook everything until it melts.
• Beat the whites separately.
• The previously created mass with crab meat is poured with milk sauce. Everything is mixed, the beaten egg white is added, and mixed again.
• At the final stage, the mixture is placed in molds, the top of which should remain approximately 1 cm. The dish is heated in the oven at a temperature of about 180 degrees for half an hour.

Peculiarities

When fresh, crab meat has a very short shelf life. If it is not eaten within a few days, the product can only be thrown away. Both fresh and cooked crab are stored exclusively in the refrigerator. There is no need to select a shelf; you only need to ensure a stable negative temperature.

Avoid close contact with strong-smelling products.

Crab is a very capricious product. If it is boiled, not cooking it long enough will lead to indigestion. But meat that has been in water for too long becomes “rubbery”, indistinguishable in taste from low-quality fish. It is worth considering that all frozen crabs supplied to the retail chain are boiled in salt water in advance. Most often, the cook's task is to bring water to a boil and watch it for 3 minutes.

Delicious recipe! Glazed donuts American recipe with photos

Before cooking frozen crab, it must be defrosted. They do this in various ways. Cooks prefer defrosting in the refrigerator. You will have to wait 7 or 8 hours after transferring from the freezer, but the taste will not change and vitamins will not be lost. After keeping the product for the required time, they begin to prepare it.

Some home cooks defrost crabs in the room. They are placed in sinks or in separate containers. This defrosting is noticeably faster - a maximum of 3 or 4 hours is lost. All that remains is to wash off the excess liquid and dry the meat with a paper towel. This method is chosen because it is convenient: you can get the crabs in the morning (mid-day) and cook them for lunch (dinner).

If there is an acute shortage of time, crabs are defrosted using boiling water. There is no need to be afraid of any special problems - a similar technique is used even in haute cuisine. The claws are boiled or heated in the oven, depending on the recipe chosen. And the main part of the meat, without removing it from the vacuum packaging, is transferred directly to boiling water. The taste of the product will be completely preserved, but all vitamins will completely disappear.

But there is still an even worse way to defrost crab. We are talking about the use of microwave ovens. Yes, they have a special regime, but it will destroy all the beneficial substances. The crab meat will become tasteless and dry out. The only case when such a solution is acceptable is the complete absence of water in the house.

Tortellini

Tortellini with crab sauce is a dish that will surely be remembered for its taste. It has Italian roots, but an exotic addition will make it more interesting. It is easy to prepare; each of the ingredients is available to the average person.

To prepare you will need:

1. First you need to cook the tortellini: boil water and throw in the finished product. Usually the process takes no more than 10 minutes, but it is worth following the instructions on the package.
2. Add a little olive oil to a frying pan, fry the onion (pre-finely chopped) and squeezed garlic in it. Readiness is determined by the softness of the onion.
3. Add chopped crab meat to the frying pan and cook for another 2 minutes.
4. The next ingredient is wine. It must be evaporated to remove excess alcohol. To do this, pour it into the pan and continue cooking the sauce for another 5-10 minutes.
5. Once the liquid in the pan has reduced, you can add the tomato sauce.
6. After bringing the consistency to the formation of bubbles, you need to pour the cream into the pan.
7. The last ingredient is basil. Finely chopped, you need to pour it out a minute before mixing with tortellini.
8. The last step is to mix the boiled tortellini with the resulting sauce. Heat the dish for a minute, sprinkle with grated cheese before serving.

How to cook crab:

Crabs are often enjoyed in restaurants or in exotic countries, but this delicacy can also be served at home. There are several ways to prepare the popular seafood: boiled, grilled, steamed with butter and herbs, deep-fried. The stages of preparing crab depend on the type purchased: live or frozen. When purchasing, be sure to read the label so as not to overcook already cooked meat.

Remember, undercooked meat can cause indigestion, while overcooked meat, on the contrary, will turn into a “rubbery” substance with a fishy taste.

frozen

A living “sleeping” crab is dangerous to humans. Before cooking, it is advisable to “put it to sleep” in the freezer or ice water for about an hour. Next, cooking live and frozen crab is no different. The carcass is removed from the packaging/refrigerator and thoroughly cleaned with a brush under running water. Boil the delicacy entirely in a salty solution (1.5 tbsp. salt: 1 liter of water). Moreover, the crab is lowered into the water only when it boils. Cooking time depends on the size of the product: small individuals - 10 minutes, large ones - 20 minutes. The readiness of the dish can be determined by the bright red color of the crustacean.

To preserve the juice and make the meat tender, the crab is laid on its back after cooking. To quickly cool the boiled crab, place it in a container with ice water for a minute.

Then they begin to split the claws and open the shell itself. To do this, use a knife and special forceps. The claws, phalanges and the junction of the body with the paws are eaten. When serving, tender, nutritious meat is sprinkled with lemon or olive oil.

Another important point is that the crab is boiled without adding any spices, so that third-party odors do not overwhelm the delicate taste of the royal delicacy.

cooked ice cream

The sea creature is sold divided into parts, but it is possible to purchase the whole carcass. Frozen crabs often arrive in stores already boiled in salted sea water, so at home it is enough to keep them in boiling water for 10 minutes. Drain the water, cool and you can eat the delicacy. For example, make a salad of crab meat with rice (1:1) and season with mayonnaise.

Another option for preparing a boiled frozen sea delicacy is when it has been previously evenly defrosted. To do this, the carcass is left overnight in the refrigerator, and in the morning it is boiled in boiling water for no more than 3 minutes. When cooked, meat that has not been defrosted may be cold on the inside and tough on the outside.

Far Eastern

This delicacy is prepared quite simply: the crab is boiled in salted water. The sweetish meat is added to salads, soups, sushi, and rolls. It is used to fill pasta, stuff mushrooms and chicken. The taste of crab cannot be confused with anything else. The product itself is very beneficial for the skin and blood vessels.

Composition of Far Eastern crab meat

A Far Eastern soft-shell delicacy that is so fashionable among gourmets, it is usually deep-fried. Moreover, the thin chitinous coating is not removed, which is why the specimen turns out to have an edible crispy crust, and the meat itself completely retains its juiciness and taste.

Gourmets will appreciate the taste of grilled soft-shell crab. The whole process will take 3-4 minutes on each side. Before frying, the crustacean carcass is coated with butter and Tabasco sauce.

Kamchatka

The Kamchatka species of crustaceans is considered royal, because. has the largest size among other hermit crabs of the Far East. The weight of a male can reach up to 7 kg. It gained its popularity due to its dense, fibrous, sweetish meat and light purple caviar.

To preserve the nutrients and vitamins of Kamchatka crab, it is best to bake it.

The crab is thawed and washed. It is usually sold boiled. Frozen crustacean is boiled in salt water for 3 minutes, fresh crustacean - 15-20 minutes.

The phalanges are cut and baked in the oven at 180°. The whole process takes no more than 10 minutes. The finished crab is placed on lettuce leaves and seasoned with oil. The meat is served on the table with ginger sauce and lemon.

hairy

The Sakhalin hairy crab has a red-purple shell, which is completely covered with hairs. Its size is small, up to 80 cm. But it is considered one of the most expensive crabs. The hairworm has a lot of meat, which has a thread-like fiber structure. And the main value of crab is its tasty and healthy liver. Its size is slightly larger than a teaspoon, and the taste has a delicate sourness. It is located in the head and has a light brown tint.

Most often, the hairworm is boiled, and then the meat and liver are served in the removed shell. This type has its own cooking characteristics. Before immersion in water, the legs are torn off from the body, and the shell is tied crosswise with thread. This prevents it from opening and keeps the liver from leaking. Cook the hairworm in a large saucepan at constant boiling for no more than 4 minutes.

After cooking, it is immediately sent into ice water, which will help separate the meat better. The claws and shell are cut, and the meat and liver are carefully removed with a spoon. They are laid out on the removed part of the shell. Most often, hairworms are eaten with beer, but salads are rarely made.

striguna

Striguns are distinguished by very graceful claws, like nail scissors, and a smooth shell. The habitat of the snow crab is the cold waters of the Atlantic, so its second name speaks for itself - snow crab. Its meat is snow-white with a bright orange surface and has a fresh, sweet and slightly salty taste of the sea. In size it is significantly inferior to its Kamchatka relative.

Snow crab is sold both whole and in parts. All products arrive in stores pre-cooked and ready to eat after defrosting.

Snow crab in beer with garlic sauce

• 2-3 crab claws;
• 3 tbsp. beer;
• 1 clove of garlic, minced;
• 1 lemon (juice);
• Cayenne pepper;
• sea ​​salt;
• black pepper.

For the sauce:

• 100 g butter;
• 2 tbsp. chopped garlic;
• juice of 1 lemon;
• 1/4 tbsp. cilantro (chopped);
• 1/4 tbsp. parsley (chopped);
• sea ​​salt.

Combine beer, seasonings, lemon juice and chopped garlic in a saucepan. The composition is boiled over medium-high heat. After boiling, the crab is thrown into the container. Cover and cook for 5 minutes. At the 5th minute, turn the claws over with tongs or a spoon and leave them to steam for another 2 minutes. The legs are removed from the pan and transferred to a dish. To make the sauce, melt the butter in a small bowl over medium heat. Throw garlic, lemon juice, cilantro and parsley into it. Season with salt. Boil for 2-3 minutes and remove the mixture from the heat. Pour the sauce over the claws or serve it on the table in a separate bowl. As a fragrant addition, lemon quarters are laid out on a plate.

Croquettes with crab meat

Croquettes, the main ingredient of which is Kamchatka crab meat , are easy to prepare. This dish can be served hot, or used as a cold snack along with beer and other drinks.

To prepare you will need:

1. Separate the crabmeat into veins and drain the canned corn.
2. The onion is thinly sliced. It is fried in butter until transparent.
3. Now you need to add flour to the onions and fry until they stick together. After this, milk and cream are poured in, salt and pepper are added, taking into account personal taste preferences.
4. All contents are mixed, time is given for thickening. Corn and crab meat are poured here and the contents are mixed. After about 60 seconds, remove the pan from the heat.
5. The mixture is placed in a container and cooled in the refrigerator for an hour.
6. After cooling, it is divided into approximately five parts, from which peculiar pies are formed. They roll in flour.
7. Each pie should be dipped in a pre-beaten egg base and rolled in breadcrumbs.
8. Place the croquettes on a heated frying pan and fry until golden brown.

Rolls with crab meat

Today, Japanese cuisine is especially popular. You can even prepare fresh or canned Kamchatka crab meat at home:

1. Initially, the cereal is boiled and poured with rice vinegar.
2. The cucumber is cut into thin strips, the crab meat is chopped.
3. On the mat you need to spread cling film on which to place a sheet of nori and a rolled ball of rice.
4. It is recommended to coat the rice with wasabi sauce. Meat and cucumbers are placed on the cereal.
5. At the final stage, a roll is formed, which is subsequently cut into equal parts.
6. The dish can be served with soy sauce.

Step-by-step instructions for cooking

Sea crustaceans can be cooked with various seasonings and spicy additives. The most commonly used seasoning mixture is:

To improve the quality of the dish you can add:

• green herbs;
• garlic;
• juice squeezed from half a lemon.

The crabs (whole or cut into pieces) are dipped into this water. After boiling water, reduce heat slightly and cook for 15 or 20 minutes. Remove the product and cool it slightly. The food is served either whole or after cutting. If the crab is placed on a dish in its shell, it is supplemented with herbs and lemon slices for decoration.