With its strong taste, crabmeat is sure to stand out in any recipe. And if you’ve never tried to use it before, there’s no time like the present! Now, let’s experiment with some appetizers and first courses, shall we?
Crabmeat can be found pre-packaged in a box – or you can extract it directly from the crustacean itself: This maneuver takes some familiarity, however – but with our tutorial in the photo gallery above, it’s not impossible! For the recipes, keep reading to decide which you’ll try first.
Crabmeat risotto
This risotto is considered an aphrodisiac, so we recommend it for a romantic dinner. (The measurements are for two people.) You’ll need: 4 oz canned crab meat, 4 oz cherry tomatoes, 5 oz rice, ½ leek, 1 cup vegetable broth, 1 clove of garlic, 1 tbsp butter, ½ cup of sparkling wine, 1 tablespoon of mascarpone cheese, salt, extra-virgin olive oil and sweet paprika to taste. Do the following: Let the sliced leek wither in a saucepan with the butter. Then clean the tomatoes and cut them into chunks. In a separate pan, brown the garlic with the oil, the cherry tomatoes and the drained crab meat. In the saucepan you’ve used to cook the leeks, add the rice to toast it. Then blend in the sparkling wine and cover with the broth to cook. Add salt to taste. Before you finish cooking, add the crab meat with the cherry tomatoes to the risotto, stir in the mascarpone and the paprika. Mix all the ingredients well and serve hot.
Spaghetti with crabmeat
A first course that’s really fast, but doesn’t skimp on flavor. You’ll need: 1 lb spaghetti, 7 oz canned crab meat, ½ cup of white wine, ½ cup tomato sauce, ½ heavy cream, 5 fresh basil leaves, 4 tablespoons of extra-virgin olive oil, salt and pepper to taste. Here’s how to make it: in a frying pan, brown the drained and chopped crab meat with EVO oil, then blend with the wine and let the alcohol evaporate. Add the tomato sauce and heavy cream and stir. Add salt and pepper to taste. In the meantime, boil the spaghetti. Once the pasta is al dente, finish cooking it in the pan with the sauce, adding a ladle of cooking water if necessary. Serve hot, garnished with fresh basil leaves.
Avocado tartine with crabmeat
This is a truly original appetizer for starting off a nice dinner at home. You’ll need (for 4 people): 11 oz canned crab meat, 2 limes, 2 ripe avocados, 2 tablespoons of mayonnaise, white pepper, extra-virgin olive oil and salt to taste. Here’s how to make it: Starting with the avocados, divide them in half, remove the pit and carefully peel. In a bowl, mix the (previously drained) crab meat with the lime juice, mayonnaise, white pepper and a drizzle of extra-virgin olive oil. Mix well and then fill the avocado with crab meat filling. Serve.
Crabmeat canapés
Canapés are always a great idea for an appetizer. You’ll need: 11 oz crab meat (canned is fine), 1 tablespoon of sherry, 1 tablespoon of flour, 1 egg yolk, 9 oz heavy cream, 1 oz butter, stale bread slices, salt and pepper to taste. To make the canapés, do the following: Drain the crab meat and chop it coarsely. Then season it with a spoonful of sherry, salt and pepper. Mix well. In a bowl, vigorously whisk the egg yolk and cream. In a small saucepan, melt the butter. Then remove it from the heat, add the flour and whisk continuously in the same direction. Once combined, whisk the egg yolk and cream into the butter and flour, stirring continuously over medium heat for a couple of minutes. Then pour the now-thickened sauce over the crab meat and mix all the ingredients together. Cut the bread slices into triangles and toast. Top with the crab meat sauce.