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Put 4 ozs. of melted butter in saucepan and saut garlic very lightly; ... Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Stuffed crab claws are popular in Chinese restaurants all over the world. The claws of the crab are covered in a prawn and fish stuffing, that adds depth and flavour to the already tasty crab meat. You can prepare the crab claws in advance (before you cook them) but cook them at the very last
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3 lbs. cooked crab claws 1 cup minced scallions (green onions) 1/2 cup chopped parsley 2 celery ribs, chopped 3 garlic cloves, crushed 1 cup olive oil 1/2 cup tarragon vinegar 3 tbsp. lemon juice 1 tbsp. Worcestershire sauce dash of Tabasco salt and freshly ground black pepper, to taste
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1. Crack the crab claws with the back of a heavy knife to make eating them easier and set aside. In a mortar, pound the chopped shallots with the pestle until pulpy. Add the chillies, garlic, ginger and ground coriander and pound until the mixture forms a fairly coarse paste.
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1. To make the chilli dip, put the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Lower the heat and simmer for 5 - 7 minutes. Stir in the rest of the ingredients and set aside.
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Marinated Stone Crab Claws Ingredients 1 pound stone crab claws 1 cup tarragon vinegar 2/3 cup vegetable oil 2/3 cup sugar 2 tsp. salt 2 cloves garlic, minced Salad greens -------------------------------------------------------------------------------- Directions: Crack claws and remove outer shell
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How to Cook Crab Claws