The Lobster Man

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Crab

Crab Cakes

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Ingredients: 
  • 4 ounces buttery round crackers, crushed
  • 1 pound fresh crab meat
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon ground mustard
  • 1 dash Worcestershire sauce
  • salt and pepper to taste
  • 2 cups oil for frying, or as needed
  • 1 egg
Cooking Instructions: 
  1. In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste.
  2. In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot oil.
  3. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick.
  4. Fry the crab cakes, flipping to ensure both sides get browned.

Crab Stuffed Mushrooms

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Ingredients: 
  • 3/4 cup melted butter, divided
  • 1 pound fresh mushrooms, stems removed
  • 1 cup crushed seasoned croutons
  • 1 cup shredded mozzarella cheese
  • 1 (6 ounce) can crabmeat, drained
  • 1 pound lobster tail, cleaned and chopped
  • 3 tablespoons minced garlic
  • 1/4 cup shredded mozzarella cheese (optional)
Cooking Instructions: 
  1. Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
  2. In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
  3. Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

Cioppino

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Dish Description: 
Cioppino is a fish stew derived from the various regional fish soups and stews of italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette.
Ingredients: 
  • 3/4 cup butter
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 bunch fresh parsley, chopped
  • 2 (14.5 ounce) cans stewed tomatoes
  • 2 (14.5 ounce) cans chicken broth
  • 2 bay leaves
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cup water
  • 1 1/2 cups white wine
  • 1 1/2 pounds large shrimp - peeled and deveined
  • 1 1/2 pounds bay scallops
  • 18 small clams
  • 18 mussels, cleaned and debearded
  • 1 1/2 cups crabmeat
  • 1 1/2 pounds cod fillets, cubed
Cooking Instructions: 
  1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread

Crab Quiche

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Ingredients: 

1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 (9 inch) unbaked pie crust

Cooking Instructions: 

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

Warm Crab Dip

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Ingredients: 

3 (8 ounce) packages cream cheese, softened
3/4 cup mayonnaise
1/4 cup white wine
2 (6 ounce) cans crab meat, drained
1 teaspoon prepared mustard
1 pinch seasoning salt
1 dash garlic powder
1 pinch onion powder
1 dash Worcestershire sauce

Cooking Instructions: 

In a double boiler, melt cream cheese with mayonnaise. Stir in white wine. Mix in crab meat, mustard, seasoning salt, garlic powder, onion powder, and Worcestershire sauce. Heat until entire mixture in warm, stirring occasionally. Thin the mixture with more white wine if you would like your dip's consistency to be thinner.

Easy Corn and Crab Chowder

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Dish Description: 
A New England chowder, made as it should be, is a dish to preach about, to chant praises and sing hymns and burn incense before. To fight for. The Battle of Bunker Hill was fought for--or on--clam chowder; part of it at least, I am sure it was.
Ingredients: 
  • 1 russet potato, peeled and cubed
  • 5 slices bacon, diced
  • 1/2 onion, chopped
  • 1 (6 ounce) can crab meat, drained
  • 1/2 teaspoon parsley flakes
  • 2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1/4 cup dry white wine (optional)
  • 1 cube chicken bouillon
  • 1 1/2 cups milk
  • 1 (15 ounce) can creamed corn
  • salt and pepper to taste
Cooking Instructions: 
  1. Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
  2. In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
  3. Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
  4. When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
    For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

Crab Bites

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Ingredients: 
  • 1 (6 ounce) can crab meat, drained
  • 2 (8 ounce) packages cream cheese, softened
  • 1 teaspoon dried dill weed
  • 1/8 teaspoon garlic, minced
  • 2 teaspoons dried parsley
  • 1 (2.1 ounce) package mini phyllo tart shells
  • 3/8 cup cocktail sauce
Cooking Instructions: 
  1. In a small mixing bowl, combine crab meat, cream cheese, dill, garlic, and parsley. Blend well.
  2. Spoon the mixture into thawed shells.
  3. Spoon cocktail sauce on some or all of the shells (if desired).
  4. Keep the crab shells refrigerated until serving.

Crab and Swiss Quiche

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Ingredients: 

2 egg, lightly beaten
1/2 cup milk
1/2 cup mayonnaise
1 teaspoon cornstarch
1/2 pound crab meat, flaked
1 1/2 cups shredded Swiss cheese
1 (9 inch) unbaked pie crust

Cooking Instructions: 
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
  3. Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes

Singaporean Chile Crab

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Ingredients: 
  • 1 pound whole Dungeness crab
  • 5 tablespoons ketchup
  • 1 cup water
  • 2 tablespoons cornstarch
  • 3/4 teaspoon dark soy sauce
  • 5 tablespoons vegetable oil
  • 7 cloves garlic, crushed
  • 2 tablespoons chopped shallots
  • 10 red chili peppers, pounded with seeds
  • 3/4 teaspoon lemon juice
  • 1 egg, beaten
  • 4 green onions, minced
Cooking Instructions: 
  1. Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
  2. In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
  3. Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes.
  4. Add crab pieces and fry until they turn red, about 4 minutes. Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
  5. Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.
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