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Capt. John's Crabsnares
Capt. John's Crab Recipes

Now that you've caught that GREAT looking bunch of
crabs with your easy to use CRABSNARE... now what??
It's time to cook that tasty bunch up!! Here's some
good tips... Be sure to keep them alive.. in a box or
a bucket of some type until you are ready to cook them.
Use a very large (3 gal. or more) stainless steel kettle
fill about 2/3 full of water heat to a boil, add 1 cup
rock salt or to taste (everyone likes it different).
Drop in live crabs in to kettle, 4 or 5 should fit, be
sure the water covers them. Cover with lid and boil for
15 to 20 minutes (they float when done). Remove from
kettle and cool (dunk in cold water and then set on
racks)remove back shell cleaning the body with cold
water. Remove crabmeat and eat or fix up your favorite
crab dish.. If you done have one try one of ours....

Got a good crab recipe?? Click here to send it in. We're always looking for something new to try! Sent to crabsnares@excite.com

CAPT. JOHN'S CRABCAKES.

1/2 cup mayonnaise.
1 teaspoon seafood seasoning.
1 teasspoon worcestershire sause.
1 teaspoon lemon juice.
1 dash cayenne.
1/4 cup finely chopped onions.
1 teaspoon mincied garlic.
1 pound freshly cooked crabmeat.
2 cups fresh bread crumbs.
1/3 cup finely chopped scallions.
2 tablespoons vegetalbe oil.
In a large bowl, whisk mayonnaise with seafood seasoning,
worcestershire sauce, lemon juice and cayenne..
Add crabmeat, one cup bread crumbs, scallions, garlic and
onions, stir to mix.. Form into 6 patties. Place remaining
bread crumbs on a plate and press patties into crumbs coating both sides completely...
Cook in a large heavy skillet (a thin one allow them to burn)add oil to skillet
add crabcakes and cook over low to medium heat brown
both sides, crisp on the outside hot in the center..
Serve with lemon wedges and or tarter sauce.
(serves 3)
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CAPT. JOHN'S BAKED STUFFED CRABSHELLS.

6 cleaned crabshells
1 pkg. stuffing mix (may be seasoned)
2 cups cooked crabmeat
1/4 cup onion
l/8 cup celery (optional)
1/2 tsp. garlic, or to taste
1/8 tsp. salt
3/4 cup melted butter
1 1/2 cups water to moisten or to preference,
Combine stuffing mix , onion butter garlic, salt, celery toss gently. Add liquid to moisten. Add cooked crabmeat mix with hands amd stuff each crabshell well and to make a small mound of stuffing. Place with shell on a rack or cookie sheet. Bake at 350 deg.f(180 deg. C) for 25 min. Garnish with parsley or chives.
(serves 6)
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HOT CRAB ON TOAST

1/2 Pound fresh cooked crabmeat
1 egg yolk
1 Tablespoon dry sherry
3 Tablespoon butter
2 Tablespoon flour
1 Tablespoon minced shallot or garlic
1/2 Teaspoon paprika (optional)
1/4 Teaspoon salt
1 Cup light cream or half n' half
4 Slices of white bread lightly toasted
1 Tablespoon chopped parsley
Mix in small bowl beating egg yolk with sherry
Melt butter in medium saucepan over medium heat
Stir in flour, shallot or garlic, paprick and salt
Cook, stirring constantly for one minute
Slowly wisk in cream and bring to a boil stirring
untill thickened and smooth, one to two minutes
Add crabmeat and cook for 30 to 60 seconds only
to heat the crabmeat.
Remove from heat and wisk in egg and sherry
mixture.
Spoon crabmix over toast and garnish with parsley.
(Serves Four)
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HOT CRAB TRIANGLES

1 Package (8oz) cream cheese, softened
1/2 Teaspoon dry mustard
1 Tablespoon milk
1/4 Teaspoon salt
Dash of cayenne
1/2 Pound fresh cooked crabmeat
2 Tablespoon minced chives or green oinon
2 Tablespoon finely chopped blanched almonds
(optional)
12 Slices firm white bread, crusts trimmed.
Paprika (optional)
Beat cream cheese until fluffy
Combine mustard with milk and add to the cheese
Add salt, crab meat, chives or onion, cayenne
and almonds.
Mix well and spread generously on bread slices
Sprinkle lightly with paprika
Cut each slice into 4 triangles, put on baking
sheet and bake in hot oven ( 400 deg f.)
For 10 to 12 minutes or until well browned
(Makes 48)
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CRABMEAT DIP

1/2 Pound dresh cooked crabmeat drained and flaked
1 Cup mayonnise
1/2 Cup dairy sour cream
1 Teaspoon lemon juice
1 Tablespoon dry sherry
Combine all ingredients in bowl and blend well
Salt and Pepper to taste.
Chill and serve with chips or crackers.
(Makes about 2 cups)
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CRAB STUFFED POTATO SKINS

1/2 Pound fresh cooked crabmeat
cut into bite size pieces
12 Baked Potato cut into 1/2 and scooped out
leaving skins
1 Cup chedder cheese shredded
1 Cup seafood cocktail sauce

Coat potato skins with cocktail sauce
Add crabmeat and top with chjedder cheese
Broil filled potato skins for about 5 minutes
or until cheese is melted.
Sprinkel with paprika or parsley which you
desire.
( Serves 6 )
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THE FIRST MATES TARTER SAUCE

1 cup mayonise
1/4 cup dill pickle relish
1/8 teaspoon finely minced garlic
1 tablespoon finely chopped white onion

Mix all together in a small mixing bowl
let stand in refrigerator for 1 hour.
add a dash of white pepper, powdered mustered and
salt to taste. If it's not tart enough add lemon
juice to taste.....
(makes about 1 1/2 cups)
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Hot Red Sauce

1/2 Cup katchup
1/2 cup chili sauce
1 tablespoon creamy horseradish sauce
1 teaspoon Worcestershire sauce

mix all ingredients in small bowl

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Lemon-Mustard Suace

/2 Cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
mix all ingrediants in small bowl
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Crab and Spinach Manicotti with Parmesan Cheese Sauce
(two recipes)

Crab and spinach Manicotti

1/2 pound crabmeat, flaked
10 oz. chopped spinach, drained
1 1/2 cups ricotta cheese or drained cottage cheese
1/4 cupfreshly grated Parmesan cheese
1/2 cup chopped green onions, including some tender green tops
1 large egg, beaten
1 teapoon salt
12 manicotti shells, cooked and drained

Parmesan cheese sauce (next recipe)

Perheat oven to 400f (205c) degrees. In a medium bowl, combine crabmeat, spinach, cheeses, onions,egg and salt, mix well. With a spoon or fingers fill shells and place in a 9 by 13 inch (22 by 32 cm) glass baking dish
lightly coated with oil or cooking spray. Top with Parmesan cheese sauce. bake uncovered untell bubbly ( appr 25 min.)
serves 8
Now the sauce!

Parmesan Cheese Sauce

4 tablespoons butter or margarine
4 tablespoons all-purpose flour
2 1/2 cups milk
1 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon white pepper

In a saucepan, over medium heat, melt butter. Add flour and stir untell bubbly. Add milk and stir untell thickened, 2 to 3 min., add cheese, salt and pepper and stir untell cheese melts.
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Capt. John's Spicy Northwest Crab Barbecue Sauce

1 can (46 oz.) tomato juice
1 can (26 oz. ) whole tomatoes including juice, cut up
1 talbespoon sugar
3 talbespoon cider vineger
1/4 cup ketchup
1/8 teaspoon cayenne pepper
1 tablespoon mustard
2 tablespoons Worcestershire suace
2 bay leaves
yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon chili powder
1/2 lemon, sliced
1 teaspoon salt
1/2 teaspoon pepper, Freshly ground
4 crabs, cooked, cleaned, cut-up and cracked
In a large bowl mix all ingredients except crabs and bring to a boil. reduce heat to low and simmer,uncovered, for one hour,stirring occasionally.
Remove bay leaves and lemon slices. cool slightly and, in batches, puree in food processor.
Return sauce to pan. Add crabs and heat in sauce 10 to 15 minutes. Place crabs on platter to serve.
use remaining sauce, in small bowls, for dipping.
serves 6 to 8

Can also be used for ribs or chicken when the crabs ain't running.
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Ceveche

1 lb fresh cooked crab meat, shredded
1 lb cooked shrimp, diced
1 small onion, diced
2 jalapeno peppers, diced (for more heat add more peppers!)
1/2 bunch cilantro, chopped (use leaves only)
1 bottle calmato juice (64oz)
4 black avocados (Hass)
1 lime, juiced
1 lemon, juiced
2 large tomatos diced
Mix all ingredients together in a large bowl, cover and place in refrigerator overnight.
Serve with taco chips.
(sent to us from the girls at Takata.com)
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Crabdip (like Mom used to make!)

6 oz. fresh cooked crabmeat
1 can cream of mushroom soup
1 packet knox geletin
3 tablespoons water
8 oz. softened cream cheese
1 cup mayonnaise
1/2 cup finely chopped onions
1/2 finely chopped celery

Heat soup
Mix water and geletin and add to soup
Let cool then add reat of ingredients stir well
and refridgertate.
For a party of 10-12 or if the capt.s there 5-6

Thanks Mom
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Crab Bisque
(Hot crab soup)

2 tbls butter
1 tbls shallot, minced
2 tbls flour
2 cups chicken broth
1/4 cup tomato paste
2 cups heavy whipping cream
1 lb. crabmeat
2 tbls sour cream
1 tbls chopped parsley

In stock pot over medium heat saute' the shallot in butter for 2-3 min. or untell soft. Remove from heat and stir in flour untell blended. Return to heat and cook until bubbly (1-2 min.). Slowly add chicken broth and tomato paste and whisk until smooth. Add whipping cream and crabmeat.
Bring to a boil then reduce to a simmer for 3-4 min.
Serve with sour cream and a sprinkling of parsley.
Makes 6 servings

from the Oregon Dungeness Crab Commission
http://www.oregondungeness.org www.oregondungeness.org
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Deviled Crab in a shell

6 oz. crab (body meat)
1/2 oz. sweet onions, diced
1/4 teaspoon freshly chopped parsley
a pinch of dill weed
1/2 teaspoon Dijon mustard
1/2 teaspoon Tabasco sauce
1/4 teaspoon Worcetershire sauce
1/4 teaspoon freshly squeezed lemon juice
1 raw egg, beaten
2 oz. cold Mornay sauce or substitute with reduction of heavy cream and 1 oz. swiss cheese
1/3 Panko bread crumbs

Combine crab meat, onions, parsley, dill, mustard, tabasco,worcestshire, lemon juice, egg and mornay sauce in a bowl and mix by hand gently and put in crab shell, you should boil and scrub the shells first and put them in the frezzer untell your ready for them. Drizzle a litte melted butter on the bread crumbs then top the mixture with the crumbs and then bake at 375f (190c) for 17 minutes.
serve on a bed of kale or a platter garnish with lemon wedges and parsly and slices grilled buttered french bread.

from Chef Joseph Zamora of Zamora's Hilltop House restaurnt in North Bend OR. USA

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