Summer crab recipes from coast to coast! We’re beginning our cross country tour de taste with a brand new recipe from Eataly in New York City. Good for six servings, this recipe for Soft-Shell Crab with Garlic, Chilis & Herbs (Molecche con Aglio & Peperoncino) comes courtesy of none other than world-famous Chef Mario Batali!
Plated with fava beans, ramps and asparagus. Chef Batali likes the smaller sizes, called “prime” or “hotel,” just because they look cooler. 🙂
Next, we hit the Lone Star State for a few different interpretations using crab — from colossal cakes to…nachos?!
Let’s begin with what’s still my favorite crab cake around….the Jumbo Lump Crab Cakes from Masraff’s (Houston). Here, the crab meat is the real star…the Beurre blanc butter sauce (with red wine reduction) is the figurative icing on the cake. This crab cake and an order of their amazing garlic seared calamari is the perfect late summer combination!
Have a respite with Roost’s Curried Crab Cakes (Houston). Thai in origin, these deliriously good cakes are made from jumbo crab meat and garnished in a herb and chayote squash slaw. Bravo!
We featured these funky nachos during Fiesta this past year. They were a huge hit in my household. We’re stuck on these Crab Rangoon Nachos from Umai Mi (San Antonio), Jason Dady’s latest on modern Asian fare. Jumbo lump crab, cream cheese, lime and red chile. Spicy and flavorful!
No filler on these mouthwatering cakes from Morton’s! Soft, delicate and delish. Made with Southern-Fried jumbo lump crab meat and a tangy mustard mayonnaise, try pairing with Sauvignon Blanc this summer…
Our final recipe comes from the city of San Fran, from the historic Westin St. Francis no less! It’s one of my favorite hotels just about anywhere. A home away from home when it comes to that city.
They’ve been serving their signature Dungeness Crab Chowder with Anchor Steam Beer and Muenster Cheese for over 20 years now! Fresh caught daily in season and supremely delicious. Hearty crab chowder that hits the spot whenever its craved.