Cracked Crab With Butter And Citrus Recipes

OVEN-ROASTED DUNGENESS CRAB

Categories Citrus Garlic Shellfish Roast Valentine's Day Orange Crab Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 10

Oven-Roasted Dungeness Crab image

Steps:

Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

Ingredients

1/4 cup (1/2 stick) butter
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon minced shallot
1 1/2 teaspoons dried crushed red pepper
2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh parsley, divided
1/2 cup blood orange juice or regular orange juice
1 teaspoon finely grated blood orange peel or regular orange peel

BAKED COD WITH BUTTERY CRACKER TOPPING

Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.

Provided by Sarah DiGregorio

Categories easy, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Baked Cod With Buttery Cracker Topping image

Steps:

Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.

Ingredients

4 ounces butter-flavored crackers, such as Ritz (about 1½ sleeves; 1½ cups crushed)
5 tablespoons unsalted butter, melted
1/4 cup minced fresh chives
1/4 cup minced flat-leaf parsley
1/2 lemon, zest and juice, plus more lemon wedges for serving
1 teaspoon onion powder
1 teaspoon garlic powder
4 (6- to 8-ounce) fillets of cod, haddock, halibut or other white fish
Coarse kosher salt and black pepper
Sweet paprika, for serving

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Bring a canning pot filled with water to a boil, about 30 minutes. Using tongs, grasp rear of crab (claws away from you). Lower crab into pot; cover. Repeat with 1 more crab; cover. Bring water back to boiling, then cook 8 minutes for 1 1/2- to 2-lb. crabs, 10 minutes if larger. Or, in a large stockpot, boil 1 crab at a time (5 minutes for the smaller size, 8 for the larger).
In a small saucepan, melt butter with Old Bay over medium-high heat and bring to a simmer. Reduce heat to low and skim foam until only clear liquid is left. Stir in lemon juice and salt.
Using tongs, transfer crabs to a colander to drain and cool; meanwhile, cook remaining crabs. Set cooled crabs belly up on a rimmed baking sheet, then clean and crack.

Cracked Crab With Butter And Citrus Recipes

OVEN-ROASTED DUNGENESS CRAB

BAKED COD WITH BUTTERY CRACKER TOPPING

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