Crab Backs Recipes

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CRAB BACKS

Make and share this Crab Backs recipe from Food.com.

Provided by jenny butt

Categories     Crab

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11



Crab Backs image

Steps:

  • Put butter in large skillet; sauté onion, chives and capsicums.
  • Add crabmeat, Worcestershire sauce, salt and chili pepper.
  • Toss in pan over low heat, with wooden spoon.
  • Add bread crumbs, combining all ingredients in pan well.
  • Divide mixture onto the 8 empty crab backs.
  • Dot each crab back with butter.
  • Place under hot grill until golden brown.
  • SERVE IMMEDIATELY.

Nutrition Facts : Calories 170.8, Fat 7.1, SaturatedFat 3.9, Cholesterol 52.1, Sodium 365.2, Carbohydrate 13.3, Fiber 1.1, Sugar 2.4, Protein 13.1

500 g fresh crabmeat or 3 (170 g) cans crabmeat
4 tablespoons butter
1 large onion
2 teaspoons chopped chives
1 tablespoon Worcestershire sauce
1 pinch salt
1/4 teaspoon fresh chili pepper, chopped very fine
1/2 green capsicum, chopped fine
1/2 red capsicum, chopped fine
1 cup breadcrumbs
8 crab shells, cleaned, boiled and dried

CRABS - GARLIC BUTTER BAKED CRAB LEGS

I have tried and tried again to re-create the garlic butter crab legs that taste like the crabs from my favorite crab joint-The Crab House on Pier 39 in San Francisco. I have finally done it!

Provided by Missykrissy66

Categories     Crab

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8



Crabs - Garlic Butter Baked Crab Legs image

Steps:

  • Preheat your oven to 375 degrees. Meanwhile, grab yourself a small saucepan. On med low heat, melt the butter. Add the garlic (I prefer a press) and LIGHTLY saute. Squeeze in the juice of the citrus of choice. If using a lemon, squeeze the juice into your hands so that you can remove the seeds with ease. Turn the heat to low and let those flavors mesh until the oven is nice and hot. Toss in as much salt (to taste) and a couple pinches of parsley. Then whisk in that olive oil with a fork. Turn off your burner.
  • Arrange your tasty crustaceans in a 9x13 baking dish, brushing each leg with the sauce. ***TASTY TIP*** I use an injector to pop a *little* extra UMPH into my crabs. Pour any remaining sauce over those puppies. Now toss the pan into the oven on the center rack.
  • Bake your crabs for about 25 minutes or so (depending on how thick the legs you have are), brushing the sauce from the bottom of the pan onto the legs every 5-7 minutes. Remove from oven. Sprinkle with a few pinches o' parsley for garnish.
  • I am a lazy gal, detest doing more dishes than I have to, and am a firm believer in the "waste not, want not" phrase. With that said, I just serve the crab in the same dish I baked it in so I can dip the meat into the tasty sauce, savoring every last drop. If you are the opposite, use tongs and place them on a platter and pour the buttery-goodness into ramekins. VOILA! Crab House comparable delicacy! "Ohhhh my CRAAAABS!

2 lbs king crab legs
1/2 cup butter (salted or unsalted)
1/2 head garlic, about 5 garlic cloves, minced pressed
1/2 lemon, juice of
1/2 lime, juice of
1/8 cup extra virgin olive oil
sea salt (optional)
dried parsley (optional)

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