These crispy, crunchy risotto balls are filled with crab, corn and creamy ricotta. Paired with a slightly smoky creamy dipping sauce they are the perfect start to an Italian feast.
Crab & Corn Arancini with Creamy Roasted Tomato & Red Pepper Sauce
Crab Spaghetti Puttanesca
Simply adding crab to a classic recipe is an easy way to create a new signature dish.
Crispy Soft Shell Crabs with Edamame Succotash
How do you update a classic Southern style cornmeal crust on a soft shell crab? I made a tempura batter adding buttermilk and fine ground yellow cornmeal. It is light, crispy and the sweetness of the cornmeal work perfectly with the natural sweetness of the crab. A seasonal vegetable succotash featuring edamame in place of the traditional lima beans creates a light, fresh and colorful backdrop for the crunchy crabs.
Maryland Style Crab Soup with Crispy Soft Shell Crab
How do you make a bowl of soup as exciting to look at as it is delicious to eat? You add an incredible garnish! I took a classic Maryland crab soup, loaded with fresh crab meat, vegetables and Old Bay seasoning and topped it with a crispy soft shell crab. The crunchy crab with the slightly spicy tomato broth is a perfect combination.
Soft Shell Crab Po’ Boy
Sandwiches are one of the most popular applications for crispy fried soft shell crabs. Having gone to college in New Orleans, my favorite is a classic Soft Shell Po’ Boy. A buttermilk batter provides a great texture and the cornmeal with Creole seasoning gives a true Southern flavor. I like mine “fully dressed” and with a heavy dose of Creole Remoulade sauce to add a creamy, slightly spicy, component to the dish.
Korean Style Fried Soft Shell Crabs with “Kimchi” Slaw
With Korean fried chicken being one of the top trend items, I thought it would be great to combine those flavors and textures with our small soft shell crabs (mediums) to create a “wow factor” shareable appetizer. A crispy tempura batter made spicy an deep with flavor from fermented Korean chili paste, Gojuchang, and extra crispy with the help of Soju, a Korean liquor. The crabs are served with a quick pickled slaw with the flavors of classic kimchi. You can also serve a dipping sauce along side the crabs, such as Mae Ploy, Thai sweet chili sauce.
Yucatan Crab & Mango Ceviche
Craig’s Killer Crab Salad
This is the one you have loved at the shows! Craig’s Killer Crab Salad! If you heard me telling the story, this crab salad was a “Chef” mistake that turned out to be what is now a ten plus year favorite!
Please note this recipe is made in bulk for a large party or event or as an item for a foodservice establishment. It can be reduced easily by reducing all ingredients by 2/3rds and only using one pound of crab. Enjoy.
Crab, Sweet Potato and Beet Hash with Poached Egg and Hollandaise
Crab & Corn Pudding
