Sue Erickson shares some can't-miss crab recipes

2:11 PM, Feb 20, 2010   |    comments
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GOLDEN VALLEY, Minn. -- Chef Sue Erickson stopped by the KARE 11 Saturday show to share several delicious crab recipes.

Thai Crab Salad with Daikon Sprouts

1/4 cup fresh lime juice
1 tablespoon fish sauce
2 teaspoons superfine sugar or granulated sugar
2 teaspoons grated lime peel
1 teaspoon grated fresh gingerroot
1/2 teaspoon chili garlic sauce
2 tablespoons canola oil
1 pound crab meat, cubed
1/2 cup diced red bell pepper
1/2 cup seedless cucumber, seeded, diced
1/3 cup thinly sliced green onion
1 tablespoon minced cilantro
1 tablespoon minced Thai basil
1(2.2 ounce) package daikon sprouts
1/3 cup coarsely chopped salted peanuts

In small bowl, whisk together lime juice, fish sauce, sugar, lime peel, gingerroot and chili garlic sauce. Gradually whisk in canola oil.

Place crab meat in medium bowl; pour lime vinaigrette over crab. Cover and refrigerate 1 hour. Stir in red bell pepper, cucumber, green onion, cilantro and basil.

Divide daikon sprouts among 4 serving plates; spoon crab salad over sprouts. Sprinkle with peanuts.

Amount: 4 servings

Chipotle Lime Crab

1/2 cup butter
1 tablespoon grated lime peel
2 cloves garlic, minced
2 teaspoons Urban Accents Mesa Rosa Chipotle Seasoning
2 teaspoons lime juice
1/2 teaspoon Tabasco
1/4 teaspoon sea salt
4 pounds King crab legs

Preheat oven to 300 F.

In small saucepan, melt butter completely over low heat. Remove from heat; let stand a few minutes, allowing milk solids to settle to the bottom. Skim foam from top. Pour off clear liquid (clarified butter); discard milk solids.

Transfer clarified butter to bowl; stir in lime peel, chipotle seasoning, lime juice, Tabasco and salt.

Split crab legs and remove meat; divide into 4 individual baking dishes. Spoon butter over crab.

Bake until hot (10-12 minutes). Remove from oven; sprinkle with parsley. Serve immediately.

Amount: 4 servings

Sautéed Cod with Lemon Butter Sauce

1 1/2 pounds cod fillets
1/4 cup flour
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons fresh lemon juice
2 tablespoons butter
2 teaspoons grated lemon peel
1 teaspoon Lunds and Byerly's Gone Fishin Seasoning
1 tablespoon minced Italian parsley

Rinse fish; pat dry with paper towels. In food storage bag, combine flour, salt and pepper; add fish. Close bag; shake gently to lightly coat cod.

In nonstick skillet, heat oil in over medium heat; add cod and sauté until golden and thickest part of fish flakes easily with fork, turning once (8-10 minutes).

Transfer cod to plate and cover with foil. Add lemon juice, butter, lemon peel and seasoning to skillet. Cook, stirring frequently, until butter is melted. Pour over cod; sprinkle with parsley.

Amount: 4 servings

Creamy Crab Parfaits

1/4 cup mayonnaise
1/4 cup crème fraîche
3 teaspoons lemon juice, divided
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/4 teaspoon sea salt
1/8 teaspoon pepper
4-5 drops Tabasco
1/4 cup finely chopped fennel
1/4 cup minced chives
1 avocado, peeled, pitted, cubed
1 cup coarsely chopped baby arugula
8 ounces crab meat, diced
4 (8 ounce) stemmed glasses
16 chive spears

In small bowl, whisk together mayonnaise, crème fraîche, 1 teaspoon lemon juice, mustard, garlic, salt, pepper and Tabasco.

In medium bowl, combine fennel, chives, avocado and remaining lemon juice.

Divide arugula among glasses. In each glass, layer crab mixture, fennel mixture and mayonnaise mixture; repeat layers. Garnish with chive spears.

Amount: 4 servings

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