A close cousin of casseroles, hot dish is a staple on family dinner tables and potlucks across the Midwest United States. This version channels the flavor and fun of a crab boil, with Old Bay seasoning, dashes of Worcestershire and hot sauce, and a hint of lemon, adding layers of flavor to sweet fresh lump crabmeat. Frozen potato tots add crunch to this creamy casserole, making it a hearty and filling dinner.
My aunt Christine taught me how to make crab cakes over the phone. And what I learned is that you can use leftover boiled shrimp as a binder instead of breadcrumbs. When you grind shrimp in a food processor, it becomes sticky, and just a small amount will hold crabmeat and smothered vegetables together well enough to form into patties.A seasonal salad made with cucumber and tomato or corn on the cob is the perfect accompaniment for crab cakes. Because crab patties freeze well, you can make dozens at once to eat for weeks to come. We stuff the same crab mix inside crab shells, adding a bit of rice here and there to stretch the mix. We also use it to stuff large butterflied shrimp, which we then dredge in cornmeal and fry as a special treat.You’ll need a pound of crabmeat for this recipe. If you have a reputable supplier for picked crabmeat, the meat should be good enough that you can buy regular lump, not more expensive jumbo lump, and you won’t have to pick crab for hours.Reprinted with permission from Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou by Melissa Martin (Artisan Books). Copyright © 2020.
The simple seasonings in this recipe from the Irish coast, inspired by the luscious buttery crab crumble served at Vaughans Anchor Inn, highlight the crab’s sweetness rather than overpower it. Brown crabs, typical in Ireland’s coastal waters, can be substituted with fresh Dungeness crabs, prized for their high yield—look for them at the fish counter at your local grocery store. The crabmeat mixture yields enough to fill 4 (12-ounce) mini casseroles or 1 (2-quart) baking dish. Serve the buttery crab casseroles with a tossed salad for a complete meal.
These delightful pintxos combine a lemony fresh crab salad with smoked salmon and salty pops of salmon roe. A drizzle of fragrant vanilla oil is a surprise complement to the seafood, but it can be optional. Slideshow: More Crab Recipes
Ludo Lefebvre’s sushi filled with crabmeat and Sriracha-spiked mayo are rolled in sheets of soy paper instead of nori (seaweed paper). These versatile wrappers can also be used as a spring roll wrapper or even as a dessert wrapper. Slideshow: How To Make Sushi