#Fried blue crab how to
#Fried blue crab full
#Fried blue crab crack

The crab that I use for my appetizer crab claws is usually labeled “blue crab claws” or sometimes “cocktail crab claws.” These are the smaller crab claws that have the claw at one end with exposed claw meat on the other end. What crab do you use for appetizer crab claws? Most seafood markets get daily shipments of all types of seafood.

This will ensure that you get the freshest catch. You can buy fresh crab claws at many grocery stores, but the best place to get them is at a seafood market. Be sure to make a homemade cocktail sauce to serve alongside the appetizer crab claws. Then decide whether you want to make them fried, sauteed, or steamed. How do you make appetizer crab claws?įirst, you buy fresh crab claws. They are typically listed as appetizers, but some menus include them with seafood platters. They are popular appetizers at steak house and seafood restaurants. Fried appetizer crab clawsĪppetizer crab claws are often referred to as crab fingers or cocktail crab claws.

#Fried blue crab how to

All you have to do is combine the ingredients, pack them loosely, then cook and flip.Here is how to make fabulous appetizer crab claws 3 ways PLUS homemade cocktail sauce to serve alongside them.

#Fried blue crab full

This dish is full of flavor, including Old Bay seasoning and the hot sauce and aioli of your choice (or mayo if you prefer). Fried soft-shells are perfect for dipping, after all.įor a different spin on a Gulf Coast crab cake, look no further than this recipe from Chefs Greg & Lindsey Kilgore. Perhaps one of the most unique Alabama Gulf Seafood dishes, these fried soft-shell crabs are just a matter of battering and frying, but you definitely don’t want to skip the rémoulade. Soft-shell season is upon us, so we couldn’t do a Blue Crab recipe list without including this one. Chef Mark Driskill’s recipe also pairs these Gulf Coast delicacies with a fresh, healthy green tomato slaw that’s a terrific Southern sidepiece when you’re serving these up to family and friends.įried Soft-Shell Crabs with Rémoulade Sauce Crunchy but soft, simple but flavorful, and of course, it’s mostly made out of crabmeat. (We’d recommend serving with The Oyster Bed, of course!)Ĭrab cakes are just about the perfect food, if you ask us. Once your avocados are good and ripe, stuff ‘em with this crab salad for a refreshing dish that works as a snack or a meal. As it turns out, when you combine them, magical things happen for your taste buds. We don’t know Cha Cha personally, but we’ll tip our hats to Wolf Bay Lodge for this one.Ĭrabmeat is both healthy and delicious. Fresh Blue Crab pairs perfectly with two cheeses, chopped bacon and green onions, and a helping of sweet chili sauce for a dip that’s perfect for pleasing a crowd. Here’s another delightful crab dish that features a short list of ingredients. Chef Steve Zucker’s fresh spin on a classic isn’t just a delicious appetizer (or even a full meal), it’s a healthy choice for those trying to eat better.

West Indies Salad was invented by Bill Bayley and first served at Bayley’s Restaurant in Mobile.

There might not be another dish as authentically “South Alabama” as this one. Chef Jack Baker’s recipe for BBQ Crab Claws (a name that already includes double appeal for Alabamians) make for a terrific appetizer or afternoon snack if you’ve got a few mouths to feed. If you can find fresh Alabama crab claws, you’re in for a real treat-and you’ll only need a few ingredients to amplify the flavor.

#Fried blue crab crack

(And if you want to crack your own, our helpful how-to guide is a great resource.) Here are seven recipes where Blue Crab is the star of the show. As an added bonus, most of these recipes are pretty easy, too. But we think Blue Crab is delicious enough to stand on its own. There are lots of terrific recipes that include crabmeat as a feature, whether it’s stuffed into shrimp, sprinkled over a fish filet, or mixed into a stew. It’s harvested all year round, but because they migrate to deeper waters during cold weather, the spring and summer are the perfect times to enjoy crabmeat-especially late spring and early summer when it’s soft-shell season. That’s a real shame, because Blue Crab is one of the true prizes of Alabama’s Gulf Coast. Some folks claim to love seafood, and yet, they don’t usually venture past shrimp, finfish, and the occasional raw or fried oysters.