Louisiana Garlic Crab

Louisiana Garlic Crab

Louisiana Garlic Crab

April 28, 2018
: 4
: medium

Extraordinary recipe for blue crabs. Accolades to Chef Melissa Martin of New Orleans.

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Ingredients
  • For Crabs
  • 1. 12 live blue crabs
  • 2. 3 onions, halved
  • 3. 6 celery stalks
  • 4. 1 head garlic, halved
  • 5. 4 lemons halved
  • 6. 1 tablespoon cayenne pepper
  • 7. 2 tablespoons Louisiana Hot Sauce
  • 8. 2 tablespoons salt
  • 9. 1 bay leaf
  • Sauce
  • 10. 12 cloves garlic, divided
  • 11. Zest and juice of 1 lemon
  • 12.1 bunch Italian flat-leaf parsley finely chopped
  • 13. 1 teaspoon salt
  • 14. 1/2 teaspoon freshly ground black pepper
  • 15. 1/4 teaspoon cayenne pepper
  • 16. 2 tablespoons Louisiana hot sauce
  • 17. 3 bay leaves
  • 18. 1/2 cup olive oil divided
  • 19. 1 stick unsalted butter, divided
Directions
  • Step 1 To prepare crabs, add all ingredients except crabs to a large stockpot. Fill halfway with cold water and bring to a boil over high heat. Reduce to medium-low and simmer for 1 hour before returning to a boil and adding crabs. Cook crabs for 8 minutes then remove with tongs and shock in an ice bath. Clean crabs and proceed with recipe.
  • Step 2 Preheat oven to 450. Chop 6 cloves of garlic and combine in a bowl with lemon zest and parsley, then set aside. I a large mixing bowl, toss crabs with salt, black pepper, cayenne, hot sauce, and bay leaves. Place a large cast-iron skillet over medium-high heat, and add 1/4 cup olive oil and 3 cloves of garlic, smashed and peeled. When garlic becomes fragrant, add 6 6 crabs and saute on each side for about three minutes, flipping only once. Remove crab and garlic from skillet and repeat with the remaining oil, garlic, and crabs.
  • Step 3 Remove crabs and melt 4 tablespoons of butter in the pan toss with crabs to coat. Place in oven 6 minutes, flipping crabs about halfway through. Remove from oven and add the remaining 4 tablespoons butter and the garlic, lemon, parsley mixture. season to taste with lemon juice. Serve with rice or crispy bread.
  • Step 4 Recipe from Chef Melissa Martin of MOSQUITO SUPPER CLUB, in New Orleans, Louisiana

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