The help of simple crab recipes one can make them with no trouble. In most of the places, crabs are the most popular seafood and are cooked in plenty. Eating a crab dish is also good for health as it contains nutrients and vitamins in large number. http://www.gourmetrecipe.com http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/crab-recipes

1. Crab Recipes
Crabs are among the most popular wild and cultured seafoods globally and comprise
about 20% of marine crustaceans consumed. They fall under the same scientific
classification as shrimps and lobsters with several legs covered in an external skeleton
or shell. In the case of crabs, most of the edible meat is found in the front claws like
lobsters. Other bigger varieties also yield meat from the other legs. Some species
grow to an incredible size like the coconut crab native to the Indian and Pacific
Oceans. It is the largest land-living arthropod (animals with external skeletons
including spiders and insects) in the world with a leg span of three feet weighting up
to four kilograms!
Unlike squid, cuttlefish and octopus, crabs take more steps to prepare and consume
since the tender edible meat is enclosed in a hard shell exoskeleton though there are
some species of soft-shell crabs that are entirely edible. In some Asian cuisines, the
fat as well as the roe or eggs of the female crab are also consumed. The smaller
morsels of meat are also carefully extracted from inside the body enclosed by a hard
carapace. It takes some skill to get the meat from the body of crabs which also has
the inedible gills and other organs. This is probably why most just prefer to crack open
the claws and legs for bigger chunks of the delectable juicy meat.
Crabs are also great additions to salads and mixed seafood soup. For some
preparations like crab cakes and chowder, only the tender flaky meat is needed while
other recipes like Singaporean chili crabs, it is cooked whole with spices and
traditionally served with an apron and crab claw cracker. Having a mild flavor, cook
them in simple dishes to let the mild ocean flavors come out.
Like other seafoods, crab prices vary depending on the source, rarity and proximity to
the place where they are caught. Snow crabs caught off the frigid waters of the Arctic
Ocean in Newfoundland, Greenland and Norway fetch exorbitant prices due to the
immense effort (not to mention hazards) it takes to catch them. Male and female
crabs are also segregated in markets while the more tender and meaty females
fetching a higher price.
Do note that not all types of crabs are edible. Though not poisonous, tiny hermit crabs
that inhabit the abandoned shells of other sea creatures will not yield much meat.
Other species are toxic so care must be taken when deep sea fishing and a seemingly
harmless-looking creature is caught in the net.

2. Artichoke hearts with crabs, horseradish
butter and chive
In Italy, artichoke hearts in oil are the usual vegetable for spring in the 'Four Seasons'
pizza (with olives for summer, mushrooms for autumn and prosciutto for winter).In
Spain, the more tender younger and smaller artichokes are used. They can be
sprinkled with olive oil and left in hot ashes in a barbecue, sauteed in olive oil with
garlic, with rice as paella or sauteed and combined with eggs in a tortilla (frittata).
More often cited are the Greek artichokes (? la polita), of which probably the finest
examples are to be found on the island of Tinos.
Servings: 4
Preparation Time: 60 minutes
Cooking Time: 60 minutes
Recommended Wine: Jurancon sec
Ingredients:
4 artichoke hearts, 0.44 lbs. crab meat, 2 shallots, 1 cup white wine, salt, pepper, 17 ½
tablespoons butter, 2 teaspoons nutmeg, 0.44 lbs. potatoes, 0.44 lbs. celeriac, 1 spoon
dried tomatoes, 4 teaspoons flat parsley
For white butter: 1 tablespoon flour, 2 spoons vinegar, 8 cups water
Preparation Instructions:
Cook artichoke hearts in white wine for about 45 minutes. Remove the hearts. Cut
crab into portions. Heat in white butter, along with the artichoke hearts. Prepare a
celery puree and garnish the heated artichoke hearts with it. Place the crab on top of
this. Finish with the white butter and horseradish. As garnishing, decorate with dried
tomatoes and parsley.

3. Seafood Salad (Ligurian)
Salads don't have to be boring – there's no reason at all you should stick with plain old
lettuce and carrots to create a light meal. Looking for seafood salad recipes? Seafood
salad is very tasty to the seafood lover. There are several recipes you can use to make
seafood salad. Try one of our recipes for lobster or seafood, including seafood salads,
lobster salad and seafood sandwich recipes.
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Recommended Wine: Chardonnay del Collio, Gli Archetipi Farra d'Isonzo, Puiatti
Ingredients:
8 fresh prawns, 8 fresh crayfish, 3.5 oz. mussels (prepared), 3.5 oz. quahog (round
clam), 3.5 oz. octopus, 3.5 oz. fresh calamari, 1 teaspoon fresh marjoram, 1 teaspoon
fresh parsley Court Bouillon: 1 carrot, 1 branch celery, 1 onion, 2 laurel leaves For the
sauce: 8.8 oz. olive oil, 1 1/2 tablespoons water, 1 pressed lemon, salt
Preparation Instructions:
Place the already prepared seafood in the court-bouillon, along with salted water,
carrots, celery, onions and laurel. Drain and season with the sauce, chopped parsley,
and marjoram.

4. Small crab cakes with pistachios, olives and
Perigord verjus
A crab cake is an American dish composed of crab meat and various other ingredients,
such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings.
Occasionally other ingredients such as red or green peppers or pink radishes are
added, at which point the cake is then sautéed, baked, or grilled and then served. Crab
cakes are traditionally associated with the area surrounding the Chesapeake Bay, in
particular the state of Maryland and the city of Baltimore.
Servings: 4
Preparation Time: 35 minutes
Cooking Time: 35 minutes
Recommended Wine: Pouilly fuisse
Ingredients:
1.8 oz. crab meat, 1 cup jelly made of beef fond (see recipe below), diced vegetables
(carrots, leek, celery, and zucchini), pistachios, string beans, dried vegetables, tomato
sauce, 1 teaspoon liquid sour cream, 1 teaspoon olives, 2 teaspoons verjuice (juice
made from unripe grapes)
Preparation Instructions:
Prepare a jelly with beef fond and verjuice. Season. Add the diced vegetables and
pistachios. Place the meat from the crab in circles on a metal dish. Cover with jelly and
refrigerate. Place the tomato sauce with the olives and string beans on the dish.
Garnish the crab with some sour cream and dried vegetables.
LINK LISTS:
http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/crab-recipes
http://www.gourmetrecipe.com/recipes/artichoke-hearts-with-crabs-horseradish-
butter-and-chive
http://www.gourmetrecipe.com/recipes/seafood-salad-ligurian
http://www.gourmetrecipe.com/recipes/small-crab-cakes-with-pistachios-olives-and-
perigord-verjus