My three favorite crab recipes for your dining pleasure!

Crab can be a nice change in your diet. Here are my three favorite crab recipes.

CRAB MELT SANDWICHES Can be prepared in 45 minutes or less.

2 pounds frozen king crab legs (not thawed) or 1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise
2 teaspoons Creole or other coarse-grained mustard
four 1-inch-thick slices brioche or challah unsalted butter, softened, if desired
4 tablespoons freshly grated Parmesan

Accompaniment: lime wedges Garnish: chopped fresh chives

Preheat broiler.
If using king crab legs, split them lengthwise and cut crosswise into 4-inch lengths. Arrange legs, shell sides down, on a steamer rack set over a kettle of simmering water and steam, covered, 7 to 10 minutes, or until heated through. Remove rack from heat and let crab stand, covered, until just cool enough to handle. Working over a bowl, with a fork extract crab meat from shells, discarding cartilage and allowing juices to accumulate in bowl.

Using your fingers, separate crab meat into large shreds. (If using lump crab meat, put in a bowl but do not shred.) Add 1 tablespoon lime juice and toss to combine.

In a small bowl whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and chill, covered, 30 minutes.

Lightly toast brioche or challah and with a 3 1/4-inch round cutter cut out rounds. Lightly butter toast. Spoon one fourth crab mixture into a 1/2-cup measure. Holding a toast round on top of mixture in measure, invert crab onto round and set on an ungreased baking sheet. Repeat procedure with remaining crab mixture and rounds and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.

Serve sandwiches with lime wedges and garnish with chives. Makes 4.

CRAB CAKES

1/2 stick (1/4 cup) unsalted butter, melted and cooled
4 large eggs, beaten lightly
6 tablespoons sour cream
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon cayenne, or to taste
2 pounds lump crab meat, picked over
2 cups fine fresh bread crumbs
1/3 cup cornmeal
1/2 cup vegetable oil
tarragon tartar sauce as an accompaniment
lemon wedges as an accompaniment

In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently.

Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.

In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.

Makes about 12 crab cakes, serving 6.

ALASKA KING CRAB "NACHOS" Active time: 30 min Start to finish: 40 min

24 won ton wrappers
1 tablespoon vegetable oil For filling
1 ripe California avocado
1 1/2 tablespoons finely chopped shallot
2 tablespoons fresh lime juice
1/2 to 3/4 teaspoon wasabi paste
3/4 lb cooked Alaska king crab leg in shell (1 leg), thawed if frozen and split lengthwise

Special equipment:
- 2 mini-muffin pans Make won ton cups: Preheat oven to 375°F. Stack 12 won ton wrappers together and trim stack into a 3-inch square. Repeat with remaining won tons. Transfer 1 won ton to an oiled work surface and brush top lightly with some oil. Top with another won ton and brush lightly with oil. Repeat with remaining won tons (this way both sides become lightly oiled).

Put 1 won ton into cup of a muffin pan, pressing it gently into bottom and side to form a cup. Repeat with remaining won tons and sprinkle with salt to taste.

Bake won ton cups in middle of oven until crisp and golden brown, 7 to 10 minutes. Transfer won ton cups to racks to cool (they will continue to crisp).

Make filling:
Scoop flesh from avocado and mash coarsely with a fork. Stir in shallot, 1 tablespoon lime juice, and wasabi to taste. Season with salt and pepper. Remove crab meat from shell and cut into 1/2-inch cubes. Toss crab with remaining tablespoon lime juice and salt to taste.

Spoon guacamole into won ton cups and top with crab.

Cooks' notes:

Won ton cups can be made 2 days ahead and kept in an airtight container at cool room temperature.
Guacamole may be made 4 hours ahead. Chill and cover surface with plastic wrap.

Makes 24 hors d'oeuvres

About The Author:

Laurie Simpson is a successful author and regular contributor to http://www.1st-in-steaks.com. Great tips on buying top quality meats, steaks and seafood from the finest ranchers and butchers.

	Three Favorite Crab Recipes
My three favorite crab recipes for your dining pleasure!