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Entries tagged with 'Crab'

Sautéed Soft-Shell Crab Sandwiches With Pickled Vegetables, Cilantro, and Ginger-Chili Mayo

Serious Eats Daniel Gritzer Post a comment

Inspired by both the Cantonese dish of crabs sautéed with scallions and ginger, and Vietnamese banh mi, these oversized soft-shell crab sandwiches feature lightly toasted soft baguettes packed with three crisp sautéed soft-shell crabs each, along with ginger-chili mayo, quick-pickled carrots and cucumbers, fresh scallions, and cilantro. More

Butter-Sautéed Soft-Shell Crab Sandwiches With Tomato Salsa

Serious Eats Daniel Gritzer Post a comment

The classic Maryland-style soft-shell crab sandwich usually comes on white sandwich bread with mayo, sliced tomato, and lettuce. In this variation inspired by the original, we add a delicious tomato salsa made from oven-dried tomatoes, olive oil, basil, and red wine vinegar. More

Crab Masala Fry

Serious Eats Denise D'silva Sankhe Post a comment

Crab Masala Fry is a fragrant medley of spices and aromatics. Its spicy punch is set off deliciously by the sweet crab meat. More

Crab and Scallion Strata

Serious Eats Sydney Oland 2 comments

Crab can make an unexpected and elegant addition to your brunch table. This recipe makes the most out of the ingredient by preparing it into a delicate strata. More

Double Stacked Crab Cake Sandwiches with Avocado and Bacon

Serious Eats Sydney Oland 3 comments

In my opinion, crab cakes are a welcome addition to any brunch table. And while a jumbo lump crab cake is a wonderful treat, this version loosens up the mix; the thinner cake is perfect for a lighter, but no less impressive-looking, breakfast sandwich. Some added layers of avocado and crisp bacon balance the tender and meaty cakes with creaminess and crunch. More

Tostadas de Jaiba en Salpicon from 'Ultimate Nachos'

Serious Eats Kate Williams 2 comments

The appetizer nachos in Ultimate Nachos run the gamut from simple melted cheese on chips to insane platters of Reuben sandwich-esque bites and croque monsieur stacks. These crab-topped nachos offer an app that is somewhere in the middle. Neither pedestrian nor gut-bombing, this elegant dish is mostly light and refreshing, with plenty of sweet, briny shellfish to satisfy. More

The Best Crab Cakes

Serious Eats J. Kenji López-Alt 20 comments

Tender, succulent crab cakes with no starchy binders at all. More

Pasta with Crab, Tomato, and Chilies

Serious Eats J. Kenji López-Alt 16 comments

Fresh pasta tossed in a sweet-and-spicy vodka sauce flavored with fresh crab meat and chilies, all topped with crunchy bread crumbs. More

Singaporean Chili Crab

Serious Eats Yvonne Ruperti Post a comment

For a real taste of Singapore, try this signature seafood dish: hard shelled crabs cooked in a flavorful sweet, salty, chili-hot tomato sauce. Have some rice or steamed buns on hand to mop it all up with. More

Grilled Crab and Fontina Stuffed Mushrooms

Serious Eats Joshua Bousel Post a comment

Foregoing the usual cream cheese and breadcrumb stuffing in exchange for lump crabmeat and Italian Fontina makes these mushroom caps something special. More

Spicy Crab Dip

Serious Eats Marvin Gapultos 1 comment

For my rendition of a traditional Maryland crab dip, I was actually inspired by the fiery Southeast Asian dish of Chili Crab, wherein fresh whole crabs are bathed and cooked in a spicy sauce of chiles and aromatics. The final dip is a Baltimore by way of Singapore concoction that is spicy and creamy with that "of the sea" flavor provided by the crab meat—a combination of flavors that will surely benefit any carrot stick, cracker, or chip. More

Crab Savoury (Baked Crab with Bread Crumbs and Cheese)

Serious Eats Sydney Oland Post a comment

Traditionally, the savoury course comes after dessert at the end of a large meal—just a few salty bites to have with a glass of port. This crab savoury is a simple dish, creamy salty crab topped with melted cheese, is designed to serve a crowd. More

Crab and Avocado Quesadilla

Serious Eats Yasmin Fahr Post a comment

What can be better than combining fresh crab meat, avocado, and cheese? This simple dinner is also served with a tomato and avocado concoction on the side to round it out. More

Crab and Corn Cakes

Serious Eats Sydney Oland 3 comments

Feel free to makes the cakes ahead of time and hold them in the fridge overnight. You can even take them from the fridge straight to the pan, although if you do, I'd recommend letting the cakes sit in a warm oven for a few minutes to let the center of the cakes get up to temperature. Some sour cream or Greek yogurt, lemon wedges, cold beer, and a green salad, and brunch is ready to serve. More

Crab Toasts with Sriracha Mayonnaise

Serious Eats Caroline Russock 4 comments

When we visited Jean-Georges Vongerichten's ABC Kitchen back in the spring of 2010 Ed was smitten with the kitchen's toasts. The simple little bites of crusty bread are topped with ramps, local goat cheese, and on one of our favorites, peekytoe crab. More

Sunday Brunch: Crab Cakes with Lemon Mayonniase

Serious Eats Sydney Oland 3 comments

Crab cakes are simple to bring together and make a great last minute brunch because most of the items you can keep in your pantry. This recipe is for very simple crab cakes, but a few great additions would be any fresh herbs you've got in the garden, capers, or even bits of smoked salmon. A dry white wine would be the prefect thing to round out this simple brunch. More

Cook the Book: Crab Salad with Lime and Avocado 

Serious Eats Caroline Russock 3 comments

Creamy salads like chicken and tuna are pretty common summer lunchtime fare, but there's something about crab salad that feels like a special occasion. A little pricier than chicken and the chicken of the sea, crab is sweetly delicate, the sort of nuanced flavor that begs not to be overpowered. More

Dinner Tonight: Asparagus Crab Soup (Sup Mang Tay Cua)

Serious Eats Nick Kindelsperger 4 comments

This recipe from Sunday Nite Dinner is kind of a Vietnamese egg drop soup, with crab meat and asparagus that give the soup some freshness and a little sweetness, and just enough fish sauce and charred onion to give it some funk. More

Cook the Book: Crab, Avocado & Potato Terrine

Serious Eats Caroline Russock 12 comments

I have to thank Lourdes Castro, author of Latin Grilling for bringing this Crab, Avocado, and Potato Terrine (or Causa Limeña as it's known in its native Peru) into my life. With its layers of creamy, spicy mashed potatoes, sweet crab tossed with scallions, cilantro, and lime juice, and cool avocado, it marries three separately delicious elements into one mind-blowing terrine. More

Dinner Tonight: Crab and Avocado Sandwich

Serious Eats Nick Kindelsperger 4 comments

This recipe from Jonathan Waxman's A Great American Cook is almost as simple as its title suggests. The only thing that is a little misleading is that the avocado is mashed up with onion, cilantro, chiles, limes, and salt to create what essentially amounts to guacamole. Though I'd never turn down the green stuff on a sandwich, I didn't get excited until the crab meat came into play. More

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