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3 Crab Recipes | Crab Recipes for Dinner - Paula is making one of her best crab cake recipes with lump crab meat, a crab bisque soup & a hot crab dip. Paula’s Home Cooking, Season 1, Episode 21.
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00:00 Intro
3:03 Savannah Hot Crab Dip Recipe: https://www.pauladeen.com/recipe/savannah-hot-crab-dip/
5:15 Crab Bisque Recipe: https://www.pauladeen.com/recipe/crab-bisque/
9:02 Crab Cakes with Lemon-Dill Sauce Recipe: https://www.pauladeen.com/recipe/crab-cakes-with-lemon-dill-sauce/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hi there, y'all!
0:01
I'm Paula Deen, and today I'm heading for the docks,
0:04
cause it's blue crab season.
0:06
And the only thing more fun than catching crabs
0:09
is cooking crabs.
0:11
So first I'm gonna show you how to make up crab dip,
0:14
it's spicy and tangy and just perfect.
0:18
And the next I've got a crab bisque
0:19
that's so fast and easy you won't believe it.
0:22
Then I'm gonna show you how to make up crab cake
0:24
with a lemony dill sauce to die for.
0:27
And then there's steamed crabs
0:29
in a virtual bath of garlic butter.
0:32
So grab your bait and meet me on the dock,
0:35
because we're cooking crab.
0:38
Hey!
0:40
Do you know here in Savannah,
0:42
our lives revolve around the water,
0:45
the creeks, the rivers, and the ocean
0:47
when we're not working.
0:48
And today we're going crabbing.
0:51
Usually I go crabbing with my boyfriend, Michael
0:54
but today we're going with a real professional
0:57
and we're gonna get the biggest bang for our basket.
1:01
So y'all stay with me.
1:07
Hey Ray.
1:08
- [Ray] Hey Paula.
1:09
- Ready to go crabbing?
1:09
- [Ray] I'm ready, you?
1:11
- I am ready.
1:12
- Let's go get 'em.
1:14
- Is today gonna be a good day, you think?
1:15
- It's gonna be a good, great day.
1:18
- Now is this is one of our traps right here?
1:20
- This is one of them right here.
1:21
- I did it!
1:28
You won't believe the crabs we got.
1:32
What size crab do you like to eat, Ray?
1:35
- A large male like this,
1:37
anywhere like about, about six inches.
1:39
- All right, now show us-- - That's from point to point.
1:41
- Now show us the difference
1:43
between a female crab and a male crab,
1:45
because I do get that confused.
1:47
- [Ray] Now this is the female crab.
1:49
- [Paula] That's the female.
1:49
- [Ray] See, it has more underneath.
1:50
When you look, it has more of a pouch,
1:52
plus it has the red tip claws.
1:55
- If you go to the market and say, buy live crabs
1:57
how would you store them?
1:58
- Now, if you wanted to keep them
2:00
and put them in the cooler and ice them down,
2:02
or refrigerator, you keep in your refrigerator.
2:04
You keep him up there until he dies.
2:06
And you know, as long as he's still alive,
2:08
he's fine to cook and eat.
2:09
- You don't want to cook a dead crab.
2:10
- No, you don't want to cook a dead crab.
2:12
- [Paula] And why is that?
2:13
- Well, the meat starts to spoil.
2:15
Paula, what are we gonna do with these crabs?
2:17
- I'm gonna make the most wonderful crab cakes
2:21
with a lemon dill sauce.
2:23
- Oh, that sounds great.
2:24
- Doesn't that sound yummy?
2:25
- That does.
2:25
- Nothing better than fresh crab.
2:27
- [Ray] Nothing better than a fresh blue crab.
2:31
Well, here's your bushel of crabs.
2:32
- [Paula] Oh, that's wonderful.
2:36
So they'll be all right til I get home.
2:37
- They'll be fine till you get them home and cook them up.
2:39
- Thanks Ray, I had a ball.
2:40
- I had a great time.
2:50
- The first two recipes that I'm starting off today
2:53
are really, truly crowd-pleasers.
2:56
Plus they're simple,
2:57
I'm looking at maybe six minutes
2:59
to put two recipes together,
3:01
and you can't beat that.
3:02
The first recipe I'm starting
3:04
with today is Savannah crab dip.
3:06
Now there are several different variations that you can do,
3:09
but this recipe came from one of the Matthews children
3:13
and the Matthews had been in the seafood business
3:15
forever in Savannah.
3:18
They cut their teeth on seafood.
3:20
So I really like this one.
3:21
And this is the one I want to share with you today.
3:24
I'm gonna start by grating a little Jack cheese.
3:27
We want about a cup,
3:29
and I'm gonna toss it in to our crab meat,
3:31
which you can see I'm using
3:33
a wonderful solid white lump meat.
3:37
And I'm gonna use just Parmesan cheese and green onions.
3:44
You know, in Savannah, it doesn't matter what we're doing,
3:46
you would not have any type of function,
3:49
especially a cocktail party,
3:50
without a hot crab dip.
3:53
We're gonna put a few tablespoons of Worcestershire,
3:56
and a little bit of lemon.
3:58
And lemon just seems to go with seafood,
4:00
you know, especially crabs.
4:03
And I've got some roasted garlic here
4:05
that we've roasted off.
4:06
Now, if you don't want to fool with that,
4:08
that's quite all right.
4:09
You can use a chopped raw garlic.
4:11
So we're just gonna put a couple of cloves of that in.
4:14
A little salt, a little dry mustard,
4:19
about a half a teaspoon.
4:21
A little hot sauce,
4:23
just in case our Jack cheese ain't hot enough.
4:26
A little fresh ground pepper.
4:29
And then we're gonna bind it with our mayonnaise.
4:35
And we're just gonna fold this together rather gently,
4:38
because we want our lump crab
4:40
to still be in nice chunky lumps
4:43
when we get through with it.
4:45
So all we're gonna do is just
4:47
put this into our casserole dish
4:49
and throw it in the oven.
4:53
And we're gonna bake it until it's just bubbly.
4:55
Now, if you're having a cocktail party
4:57
and you're gonna be eating over a period of time,
5:01
you can also put this in a chafing dish.
5:04
But see how nice that is, and how quick and simple?
5:08
We're just gonna put it in our preheated oven.
5:13
And while that's baking,
5:14
we're gonna move on to the easiest bisque
5:17
that you can imagine.
5:18
I am certainly not above pulling out canned foods.
5:22
Some of the products are wonderful.
5:25
And we're gonna start today
5:26
with just a can of cream of mushroom soup.
5:29
I couldn't survive without cream of mushroom soup,
5:32
it really enhances gravies and sauces unbelievably well.
5:38
And we're gonna use an ordinary can of cream of asparagus.
5:44
And we're gonna turn those on
5:46
and just blend those together.
5:48
This is so good to have on a cool fall night,
5:53
along with a little French bread and salad
5:55
and you're home free, girls.
5:57
I'm gonna add a little half and half, and a little milk.
6:03
We're just gonna whisk that together and let it get hot.
6:07
The cream of asparagus soup
6:08
gives it a delicious, different taste
6:11
that you're not expecting.
6:13
And now we're gonna add our crab meat,
6:15
and you can see I have saved this jumbo lump for my stew.
6:20
And we're gonna use about half of this,
6:22
because when I bowl it up
6:24
I'm gonna use some of this to garnish the top with.
6:29
We're gonna very gently do this,
6:30
because there again,
6:31
we don't want to tear up our crab meat.
6:33
And last but not least,
6:35
you can't have any seafood bisque or crab bisque
6:37
without some good sherry.
6:41
And honey, if you can't drink it,
6:43
don't put it in your food.
6:45
My crab dip should be ready,
6:47
and I've got the neatest chafing dish here.
6:50
It's actually kind of like a trivet.
6:53
The holes in the trivet
6:54
is gonna allow the heat to come through,
6:56
so that's gonna do great keeping our crab dip hot.
7:01
You know, I have to say,
7:02
that Matthews family really knows what they're doing
7:06
when it comes to seafood.
7:07
And I think they've got another winner here
7:09
with this recipe.
7:21
Well, look, it's hot as a $3 pistol.
7:27
It's divine.
7:29
Next, I'm gonna come on over here
7:30
and I'm gonna plate up our bisque.
7:32
And as you can see it's hot and bubbly,
7:34
takes about five minutes to get it to that point.
7:39
And I'm gonna bowl it up
7:40
just like I would the crab stew at the restaurant.
7:42
Look at those big lumps of crab.
7:46
Now you can garnish this any way you like.
7:49
I'm gonna garnish it with black pepper,
7:53
a little grated Parmesan cheese,
7:57
a little paprika just for color.
8:00
And if you wanted to,
8:01
at this point you could actually
8:03
pour a little bit more of your sherry on to it.
8:06
It would be just fine if you're a real sherry lover.
8:09
But I'm just gonna serve this
8:11
along with a few saltine crackers or soda crackers.
8:15
And it's just that simple.
8:16
It's ready to eat.
8:26
It's out of this world.
8:28
Y'all stay tuned,
8:29
because next I'm coming back
8:32
and I'm gonna show you how to prepare
8:33
a dear friend of mine's recipe for crab cakes
8:37
with a lemon dill sauce.
8:38
So stick around,
8:39
I think you'll love her recipe.
8:45
I so hope y'all are enjoying the show.
8:48
And if you do.
8:50
Be sure to click like, subscribe and
8:52
notification bell so you'll never miss a video.
8:57
And we'll be right back after the break.
9:05
We've got everything prepared now to start our crab cakes.
9:09
And Savannah's kind of like Maryland
9:12
in the fact that crab cakes are everywhere.
9:15
And today I'm using my friend Martha Nesbitt's
9:18
favorite crab cake recipe with lemon dill sauce.
9:23
In fact Martha and my friend Damon Fowler,
9:27
and some of the old restaurants in town,
9:28
was the inspiration for me
9:30
to write a 'from my peers' chapter in my second cookbook,
9:34
because I really have
9:35
a great deal of respect for my friends.
9:38
I'm starting today on the lemon dill sauce.
9:40
It's mayonnaise and fresh chopped garlic,
9:43
lemon zest, about a quarter of a cup of buttermilk,
9:52
and fresh lemon juice.
9:55
And we're just gonna stir that together.
9:57
I really like Martha's recipes
9:59
because I think she has the same theory that I have,
10:02
that simple is usually best.
10:05
We're gonna snip a little fresh dill
10:08
and a little fresh parsley.
10:09
We're gonna just chop this up and toss it into our sauce.
10:13
And then we're gonna put it in the refrigerator
10:15
and let it sit while we're getting our crab cakes together.
10:20
You can't get any simpler than that.
10:23
The lemon in it gives it such a wonderful zing.
10:26
I'm just gonna stick this in the refrigerator
10:28
and give those flavors a few minutes to blend together.
10:33
We're gonna start with a little butter
10:35
and just a little olive oil.
10:36
I love the blends of the different oils
10:39
because as you know butter burns very easily,
10:42
and the olive oil will help slow down the burning process.
10:46
And it's just a nice combination together,
10:49
nice marriage.
10:50
All right, we're gonna simply now saute
10:53
our green onions, scallions, whatever you call them,
10:57
chopped red bell pepper and some fresh garlic.
11:00
And we're just gonna saute these until they're limp.
11:03
And the great part about crab cakes
11:05
is you can make all of this earlier in the day,
11:08
so when your guests come in
11:09
all you have to do is pull your crab cakes
11:12
out of the refrigerator and fry them up,
11:15
and you're ready to go.
11:16
Now, those are nice and limp
11:17
and we're just gonna put these over into our mixing bowl.
11:22
We're gonna make sure we get all that butter
11:24
and olive oil into our dish.
11:29
We're gonna add a tablespoon
11:32
of Dijon mustard, fresh parsley, a little ground red pepper.
11:38
Now I can't tell you how much of this to put
11:40
because that really depends on you
11:43
and how hot you like your dishes.
11:45
We're gonna put one whole egg.
11:49
And then about half of our bread crumbs.
11:53
And the other half we're gonna put
11:55
over here into our platter
11:56
and we're gonna mix them up with Parmesan cheese.
11:59
And this is gonna be our coating for our crab cakes.
12:02
Sounds delicious already, doesn't it?
12:05
And we're gonna add a little cream,
12:09
and then we're gonna mix all this together.
12:11
And as you can see, I have not added the crab yet.
12:14
And the reason for that is when we add our crab
12:18
it won't be hard to blend them together.
12:21
And we're gonna gently fold this together.
12:25
And now all we have to do
12:26
is mold them into the patties like so,
12:30
and that egg that we put in
12:31
is gonna help bind them together.
12:34
And then we're just gonna dredge them
12:36
in our cracker crumbs and cheese.
12:39
Now, the great part about these crab cakes
12:43
is that you can do this early in the day
12:46
and stop at this point,
12:47
you can put them on a parchment-lined baking sheet
12:50
and stick them in the refridge.
12:52
And then all you have to do is pull them out
12:53
right before you're ready to eat
12:56
and fry them up for your guests.
12:58
All right, our pan's ready
12:59
and we're fixing to drop these little jewels in,
13:04
and just ever so gently saute them
13:06
in the mixture of oil and butter.
13:10
You can see that they're starting to sizzle
13:13
and we're gonna cook these probably
13:15
about three to four minutes on each side.
13:18
If we had our pan too hot,
13:20
it would not allow the inside to cook in,
13:23
because remember we got a raw egg in here.
13:25
So we want it to cook completely through,
13:28
but we don't want it burning,
13:30
because then you just have
13:32
a cooked outside and a raw inside.
13:34
So we want to avoid that.
13:35
But these are just doing marvelous.
13:40
All right.
13:42
These have been cooking for about three minutes,
13:43
so we're gonna start turning them.
13:44
Look at that beautiful brown color that we have.
13:47
How delicious does that look?
13:50
There are so many different crab recipes,
13:53
but I think we've got a winner today.
13:55
I don't think Martha's gonna let us down.
13:58
Our cakes are ready now.
14:00
I'm gonna take them up
14:01
and just put them on some paper towel
14:03
and let them drain just for a second
14:06
before I move them to the platter.
14:08
These turned out a beautiful, beautiful golden brown today.
14:13
All we need now is our dill sauce and we're ready to eat.
14:17
So y'all stick around,
14:18
because when we come back
14:20
and speaking of back,
14:21
I'm gonna show you how to back a Savannah blue crab.
14:24
So come back!
14:29
I hope y'all are enjoying the show
14:31
and I want to hear from you.
14:33
Tell me what recipes or videos you'd like to see me
14:36
make by just leaving a short comment below.
14:40
Now, let's get back to the show, y'all.
14:47
All right, I've got the crabs now.
14:53
I'm just gonna pour them over into the sink,
14:55
I'm gonna let these cool for just a minute
14:57
because I want to show you how to back them
15:00
and remove what we call the devil's finger.
15:04
And then after we get them backed and cleaned,
15:08
we're gonna bathe them
15:09
in out-of-this-world garlic butter sauce.
15:12
Talking about messy and sticky,
15:15
but they're gonna be heavenly.
15:17
Now, when I refer to backing a crab,
15:20
I'm talking about taking it out of its shell.
15:24
We're gonna start by lifting this piece
15:27
in the back of the crab.
15:28
We're gonna just pop it out.
15:31
And that allows us to get to his house, that he lives in.
15:39
Look at all the wonderful juice that comes out of him.
15:43
And you'll see these spongy little things right here.
15:47
In Savannah, we refer to these as the devil's fingers.
15:51
You don't want to eat those.
15:53
So I'm just gonna take those off,
15:55
and they come off relatively easy.
15:57
And then we're gonna pinch this little part off right here.
16:02
And then we're just gonna remove this insides
16:06
that's not located in the membrane of the crab.
16:10
The meat is inside the body of the crab, all in here.
16:15
This is where your lump meat comes from.
16:18
Now at this point, I'm gonna snap him in two,
16:23
because when we go to give him his bath
16:26
he'll just be easier for me to handle.
16:28
You can see that cleaning a crab is very, very simple.
16:32
This is actually the easy part.
16:34
The hard part, the work is when you go in there
16:37
to get that scrumptious meat.
16:40
Now, while I'm getting these ready for the pot
16:43
I'm gonna drop some butter in and let it be melting.
16:47
We're getting their bath all ready.
16:49
And look how nice and big these crabs are.
16:53
Now we've got our butter going,
16:55
and we're gonna put plenty of fresh garlic in.
16:59
A lot of people say that blue crab are just too much work,
17:02
but they are certainly worth every bit of the effort.
17:05
In fact, I think the meat is probably sweeter than lobster.
17:09
We just can't get enough of these in Savannah.
17:12
So our butter is melted
17:13
and we're gonna just drop these in.
17:16
I'm gonna sprinkle them with just a little white wine,
17:19
and a little lemon.
17:24
And we're gonna sprinkle them with a little fresh parsley.
17:28
Looks fabulous, doesn't it?
17:31
A little black pepper.
17:34
And remember I've already steamed our crabs,
17:36
so they're cooked.
17:38
All we want them to do is stay in this skillet
17:40
long enough to soak up the butter and the garlic,
17:43
which won't take long.
17:45
We are gonna give that wine though
17:47
long enough to dissipate into our pan.
17:50
I'm gonna sprinkle these now with just a little bit of salt.
17:54
This is another one of those fun,
17:56
fun foods to eat with friends and family.
18:00
I'm just gonna pour them onto the platter
18:05
and I'm gonna sprinkle them with a little Old Bay
18:08
just because I just love the taste of that,
18:11
it gives it such a nice flavor.
18:13
I'm gonna just serve it with a little French bread
18:16
and an icy cold beer.
18:18
And when we come back,
18:19
I'm gonna tell you what I do with their shells.
18:22
So stick around, I'll see you in a minute.
18:27
I so hope y'all are enjoying the show.
18:29
And if you do.
18:31
Be sure to click like, subscribe and
18:34
notification bell so you'll never miss a video.
18:38
And we'll be right back after the break.
18:45
Before I leave today, I want to share
18:46
just a couple of things with you about crabs.
18:49
The most important rule of seafood
18:51
is always store it properly.
18:53
This goes for crab, shrimp, oyster, scallops,
18:56
any of your seafoods.
18:57
When you store them in your refrigerator,
18:59
make sure they sit in a bowl of ice.
19:03
And another thing I want to share with you that I do,
19:05
that I just have fun with them.
19:07
After I've backed the crab,
19:08
I'll boil these out and sterilize them,
19:11
and then I put them around the house in baskets.
19:15
And when I'm ready to make my deviled crab,
19:17
I just go to my basket,
19:18
rinse my shells out and stuff them.
19:21
And then we've got fresh deviled crab
19:23
and it's so much prettier in these
19:26
than the tinfoil things.
19:29
Our tray of blue crabs baked in a garlic butter
19:32
completes our menu today.
19:34
We've got our crab dip over here, waiting on us.
19:36
These yummy crab cakes with a lemon dill sauce,
19:40
thanks to my friend Martha.
19:42
And we've got a crab bisque, an easy three minute dish.
19:46
There's not an easy way to eat these crabs,
19:48
so before we go I'm gonna show you
19:50
the way that I've found best.
19:52
But we're gonna pick them up and break them at the joints.
19:58
Look at that beautiful white crab meat.
20:09
So this does require a little work,
20:13
but it's well worth every bit of the work.
20:18
Until next time America,
20:20
happy crabbing and best dishes from my kitchen to yours.
20:27
Hey, y'all, it's Paula Deen.
20:29
Now, if you enjoyed this video, be sure to like it
20:32
and click the subscribe button as well as the notification
20:36
and bell to be alerted when I post a video.
20:40
Love and Best Dishes Y'all.
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