These crab recipe are the best excuse we have for buying the really good stuff.
tomato and crab soup
2 tablespoons olive oil
5 scallions, thinly sliced
1 1/2 stalks lemongrass, peeled, trimmed, thinly sliced
1 Fresno or Thai chile, seeded, minced
2 1/2 pounds beefsteak tomatoes, chopped (about 3 cups)
2 1/4 cups chicken or vegetable stock
1/2 cup coconut milk
3 tablespoons fresh orange juice
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon (or more) fresh lime juice
1/2 pound fresh lump crabmeat
3/4 cup pea tendrils or shoots, trimmed
6 snow peas, trimmed, thinly sliced on diagonal
Heat oil in a large saucepan over medium heat. Add scallions, lemongrass, and chile and cook until softened, 3-4 minutes. Add tomatoes and cook until softened, 5-6 minutes. Stir in chicken stock, coconut milk, orange juice, and fish sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors meld, about 15 minutes. Let cool slightly.
Working in batches, purée soup in a blender until smooth, about 1 minute per batch. Stir in 1 tablespoon lime juice. Season to taste with salt and more lime juice, if desired. Chill, if desired. Or ladle hot soup into wide shallow bowls. Garnish with crabmeat, pea tendrils, and snow peas.
The Slipway Crab Roll
8 oz. fresh Jonah or peekytoe crab meat
2 tablespoons mayonnaise
2 tablespoons unsalted butter, room temperature
2 New England–style split-top hot dog buns
Green-leaf lettuce leaves (for serving)
Freshly ground white pepper
- Gently mix crab and mayonnaise in a small bowl; season with salt.
- Heat a large skillet over medium heat. Butter flat sides of buns and cook until golden, about 2 minutes per side. Fill each bun with lettuce, then crab meat mixture; season with pepper.
- Garganelli with Crab and Broccolini
3 tablespoons olive oil
4 garlic cloves, thinly sliced
¼ teaspoon crushed red pepper flakes
1 bunch large broccolini or Chinese broccoli (about 8 oz.), chopped
Kosher salt and freshly ground black pepper
¾ pound garganelli or other short pasta
8 ounces fresh crab meat (such as Dungeness or blue crab), picked over
1 lemon, halved
Flaky sea salt (such as Maldon)
Chive blossoms (optional)
- Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add broccolini; season with kosher salt and black pepper and cook, tossing occasionally, until broccolini is tender, about 4 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Add crabmeat, pasta, and ½ cup reserved pasta cooking liquid to skillet and toss to coat. Cook, toss and add more pasta cooking liquid as needed, until sauce coats pasta. Squeeze lemon over pasta and serve sprinkled with sea salt and topped with chive blossoms, if desired.
- Blue Crab Beignets
- Crab Mixture
- 1/2 small shallot, finely chopped
- 6 ounces fresh blue or other lump crabmeat, picked over
- 1/3 cup mascarpone
- 1 tablespoon finely chopped fresh chives
- Kosher salt
- Batter and Frying
- Vegetable oil (for frying; about 4 cups)
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt plus more
- 1 cup amber lager
- Special Equipment
- A deep-fry thermometer
- Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.