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Crabs cooked more different ways - again

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Might have got it right I hope.


Blue Swimmer Crab recipes for the more adventurous.”

Whilst blue swimmer crabs are delicious to eat straight from a pot of boiling salt water on their own, or in buttered sandwiches doused with seafood sauce, there are plenty of other ways to enjoy and experiment with these popular crustaceans.

Here's a few to start with and we will add to them and hopefully you can submit some too! Just use the form at the bottom of the page to send us your favourite crab recipes.




Cooking Time

Note that crabs should be cooked for about 8 minutes in boiling salt water or until floating.

Try some different crab recipes, changing the taste and presentation, particularly if you live in blue swimmer crab country and catch them frequently. They are so good cooked fresh but it’s always great to try new things.



Crab Recipes

Crab Cocktail

Cooked blue swimmer crabs.
Lettuce or mesculin mix.
Seafood cocktail sauce, tartare sauce, mayonnaise or whatever you prefer.

This one is so simple, yet as elegant as you want to make it.
Cook, clean and shell your crabs and arrange them on lettuce leaves or mesculin mix in an attractive bowl or cocktail glass.
Cover with a delicious seafood sauce.
Garnish with spring onion, parsley, coriander or whatever tickles your fancy.



Thai Green Crab

6 -8 cooked and cleaned crabs
2 Tbspns of cooking oil
2 cans of coconut milk
1 can of coconut cream
2 Tbspns of green curry paste
2 Tbspns of fish oil
2 Tbspns of brown sugar
2 Tbspns of spices to taste
1 garlic clove chopped
2 cups rice

Cook crabs in salted boiling water for about 8 minutes or until floating, then clean thoroughly.
Start cooking rice in boiling water.
Heat oil in wok and add coconut cream, stirring slightly for a couple of minutes.
Add the coconut milk slowly and continue stirring.
Stir in the thai green curry paste and stir occasionally for a few minutes.
Add garlic, spices, sugar, and fish oil to the sauce and continue stirring.
Add the crabs to the sauce and cover.
Once the rice is cooked serve up and place the crabs on top along with the thai sauce.
Note: The crabs can be served totally cleaned and shelled with meat only or still with partial shell on the legs, however you prefer.
If you choose to leave the legs in their shells a water bowl and serviettes will definitely come in handy!



Tomato, Garlic & White Wine Crab

4 uncooked crabs
4 chopped garlic cloves
1 finely chopped brown onion
1 or 2 finely chopped red chillis
400g can diced tomatoes
2 Tbspns chopped parsley
2 Tbspns lemon juice
3 Tbspns oil
1 cup of white wine
Salt and pepper to taste

Cook crabs in salted boiling water for about 8 minutes or until floating, then clean thoroughly.
Cut the crabs into quarters.
Heat the cooking oil in a pan and then add onion, chilli and garlic and cook for a few minutes on medium heat.
Add white wine, tomatoes, crab and stir. Cover the pan and simmer for about 10 minutes, stirring occasionally.
Add the lemon, parsley, salt and pepper. Stir through and serve with a green salad, crusty bread, or whatever you prefer.



Crab Cakes

12-15 cooked crabs (cleaned and shelled)
3 large potatoes mashed
3 chopped spring onions
2 Tbspns finely chopped parsley
Salt and pepper to taste
1 beaten egg
Plain flour to dust crab cakes
Olive oil to fry

Mix all ingredients in a bowl and cool in refrigerator for about half an hour. When cooled shape the mixture into cakes 6-8cm in diameter. Dust them with flour and shallow-fry in oil over medium heat for 5 minutes each side or until golden brown.
Serve with salad and seafood sauce.



Crab Bisque

1 can of tomato soup
1 can of cream of mushroom soup
2 cups of milk
6 cooked crabs (cleaned and shelled), shredded meat
4 shallots (spring onions), chopped

Add soups, milk and shredded crab meat in a saucepan over medium heat, stirring frequently. Do not boil. When heated through serve garnished with shallots.



Crab Stuffed Mushrooms

2 Tbpns butter
2 Tbpns finely chopped shallots (spring onions)
1 cup cooked and shredded crabmeat
1/2 cup dry bread crumbs
1/4 cup grated cheese
1 beaten egg
1 teaspoon lemon juice
1/2 teaspoon dill
1/2 cup melted butter
1 1/2 pounds fresh button mushrooms, stems removed
1/2 cup grated cheese
1/4 cup dry white wine

Preheat oven to 200 degrees celsius.
Meanwhile melt 2 Tbspns of butter in a pan and cook the shallots until soft, approx 2 minutes. Leave shallots aside in a bowl. Stir in crabmeat, bread crumbs, 1/4 cup cheese, egg, lemon juice, and dill. Mix well.
Pour 1/2 cup of melted butter in a medium size baking dish and use a baking brush to coat the mushroom caps in butter. Fill the mushrooms with crab filling and top them with the remaining 1/2 cup grated cheese. Pour 1/4 cup white wine into the baking dish and place stuffed mushrooms in to cook for 15 minutes or until cheese is melted and browned.

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lol, yes you may have to pace yourself a little - and definitely no All Bran for brekky !!


My first 3 choices would be Thai Green Crab, the Tomato, Garlic & White Wine as first choices or Crab Bisque  (in that order) and then the rest :)

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You can simply cook tasty crabs on the BBQ. Clean the raw crabs & cut into quarters. You can marinate the quarters in whatever you like for at least an hour or so (better if overnight) or as I do most times, sprinkle the crabs with salt, pepper, some spices and lemon juice and just throw them on a hot barby. Turn over a few times & done. Simple as & tasty.  (do the crabs first as an appetiser, then clean the plate if you are continuing to cook meat etc.).   

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