Curried Crab With Ricotta Recipes

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CRAB AND RICOTTA CANNELLONI

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15



Crab and Ricotta Cannelloni image

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
  • Preheat oven to 350 degrees F.
  • Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
  • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
  • Yield: about 4 cups

1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg

QUICK, EASY & TASTY CURRIED CRAB

This is so easy - I used Thai Kitchen red curyy paste and flaked articicial crab. Use your own favorites. If you want more sauce just add more chicken stock and curry paste. This recipe is only medium hot but for some this will be HOT. Adjust your curry to your liking - start off with 2 tsp and keep adding.. Serve over rice or noodles. If you make more sauce thicken witn 1 tbsp of corn starch.

Provided by Bergy

Categories     Lunch/Snacks

Time 22m

Yield 2 serving(s)

Number Of Ingredients 6



Quick, Easy & Tasty Curried Crab image

Steps:

  • Spray a pot with Pam.
  • Add garlic & onions, cook over medium heat until onion is lightly browned (apprx 5 minutes).
  • Pour in the stock.
  • Stir in curry paste, simmer for 5 minutes.
  • Add crab and heat for apprx 2minutes. Give it astir or two.
  • Serve over rice.

Nutrition Facts : Calories 166.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 24.4, Sodium 1040.3, Carbohydrate 20.8, Fiber 0.9, Sugar 3.5, Protein 15.9

2 garlic cloves, chopped
3/4 cup cooking onion, Chopped
spray Pam cooking spray
1/2 cup chicken stock
5 teaspoons red curry paste
8 ounces imitation crabmeat

CRAB CREPES

This is delicious on spring or summer evening with a green salad on the side.

Provided by KerriJ

Categories     100+ Breakfast and Brunch Recipes     Crepes     Savory

Time 2h50m

Yield 8

Number Of Ingredients 19



Crab Crepes image

Steps:

  • Place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. Cover and blend for 2 minutes. Chill batter in refrigerator for two hours.
  • Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
  • Cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. Add sherry, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine. Mix in crab.
  • Melt 4 tablespoons butter in a saucepan over medium-high heat. Whisk in flour. Add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute. Remove from heat.
  • Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.
  • Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
  • Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes. Top each with reserved cheese sauce and serve.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 37.7 g, Cholesterol 234 mg, Fat 33.4 g, Fiber 1.2 g, Protein 20.9 g, SaturatedFat 19.9 g, Sodium 699.4 mg, Sugar 3.8 g

2 cups flour
1 cup cold water
4 eggs
2 tablespoons melted butter
½ teaspoon salt
4 tablespoons butter
½ cup chopped green onion
¾ cup dry sherry
¼ teaspoon salt
¼ teaspoon ground black pepper
3 cups fresh crabmeat, cooked and diced
4 tablespoons butter
6 tablespoons all-purpose flour
2 cups hot milk
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup heavy cream
2 egg yolks
1 cup grated Swiss cheese

CURRIED CRAB

Provided by Food Network

Categories     appetizer

Time 12h17m

Yield 4 servings

Number Of Ingredients 11



Curried Crab image

Steps:

  • In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
  • In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
  • Yield: about 1 cup

1 pound jumbo lump crab meat, cleaned
1/4 cup red onion, finely diced
1/4 cup scallion, finely chop
1/4 cup red pepper, finely dice
1/2 cup jicama, brunoised
2 tablespoons curry oil, recipe follows
2 tablespoon mayonnaise
1/2 cup creme fraiche
Salt and fresh ground black pepper, to taste
1 cup canola oil
1/4 cup curry powder

CURRIED CRAB WITH COCONUT AND CHILI

Provided by Curtis Stone

Categories     main-dish

Time 3h5m

Yield 2 servings

Number Of Ingredients 17



Curried Crab with Coconut and Chili image

Steps:

  • Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
  • Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
  • To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
  • Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
  • Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

2 1/4 pounds live crab
1/4 cup coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
Sea salt
5 1/2 ounces white wine vinegar
2 ounces desiccated coconut
1 tablespoon finely grated fresh ginger
5 garlic cloves
1 large green chile, chopped
1 white onion, chopped
1 tablespoon canola oil
1 medium ripe tomato, diced
10 fresh curry leaves
1/2 ounce fresh turmeric, peeled and finely grated
1 tablespoon chile powder
9 ounces unsweetened coconut milk

CURRIED CRAB SOUP FROM SAVANNAH

This recipe was taken from "Savannah Style" a cookbook published by the Jr. League there in 1980. You might want to add a little more curry powder, if desired.

Provided by Dan-Amer 1

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12



Curried Crab Soup from Savannah image

Steps:

  • Melt the butter in a saucepan and sauté the onion until wilted, then add the garlic and apple. Stir and add the curry powder & flour. Add the tomato & chicken broth, stirring with a wire whisk.
  • When the mixture is thickened & smooth, add the salt, pepper, & crab meat.
  • Simmer for 10 minutes, then add the Tabasco sauce and the cream, then bring the mixture up to a boil. Serve immediately.

Nutrition Facts : Calories 252, Fat 15.8, SaturatedFat 8.9, Cholesterol 74.7, Sodium 809.3, Carbohydrate 12.1, Fiber 1.1, Sugar 3.7, Protein 15.5

3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
1/2 cup apple, peeled & diced
1 tablespoon curry powder
3 tablespoons flour
1/2 cup tomatoes, chopped
2 1/2 cups chicken stock
salt & pepper, to taste
3/4 lb white crab meat
1 cup light cream
Tabasco sauce, to taste

CURRIED CRAB

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

Provided by jenny butt

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9



Curried Crab image

Steps:

  • Clean crabs & slightly crack.
  • Put seasoning & curry powder over crabs.
  • Mix well, and allow to stand for 10 - 15 minutes.
  • Heat oil in pot & add crab & seasoning into hot oil.
  • Stir for about 5 minutes--don't allow to stick or burn.
  • Add 1 cup water, stir & cover.
  • Allow to cook until gravy is thick.
  • Serve HOT with hot rice.

Nutrition Facts : Calories 361.9, Fat 16.9, SaturatedFat 2.2, Cholesterol 147.5, Sodium 740.5, Carbohydrate 6.5, Fiber 0.9, Sugar 0.8, Protein 44.4

1 kg uncooked crab
1 ounce minced garlic
1 ounce minced onion
1 bunch spring onion
2 ounces tomatoes
grated coconut
1 teaspoon lime juice
2 ounces cooking oil
1 tablespoon curry powder (to taste)

CRAB AND RICOTTA MANICOTTI

Categories     Sauce     Bake     Ricotta     Crab     Boil

Yield 6 servings

Number Of Ingredients 10



Crab and Ricotta Manicotti image

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
  • In a large bowl, mix together the ricotta, 3/4 cup of the Parmesan, the egg yolk, basil, crab, salt, and pepper.
  • Preheat the oven to 350°F. Butter a 9 x 13 x 2-inch glass baking dish.
  • Fill the manicotti with the crab mixture and place in the prepared baking dish. Top the filled manicotti with the béchamel sauce and sprinkle with the remaining 1/4 cup of Parmesan cheese. Bake until bubbly and the top is golden brown, 15 to 20 minutes. Serve immediately.

1 box manicotti pasta (about 12 shells) or an (8-ounce) box cannelloni
1 cup whole-milk ricotta cheese
3/4 cup grated Parmesan cheese, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil
1 pound lump crabmeat, picked over for shells and cartilage
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Butter for the pan
Béchamel sauce (page 225)

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