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Healthy Food

12 festive (but easy) recipes with a can of crab

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[RECETTES POUR LES FETES] No need for tools to dissect it… the crab canned allows us to bring a festive touch to some of our recipes, without having to worry.

In addition to its finesse and delicately iodized taste, the crab also has all the good nutrition: low in calories (111 Cal. per 100 g), rich in protein (14.8 g per 100 g) and low in lipids (1.8 g per 100 g), it is full of selenium ( antioxidant) and zinc (beauty of hair and nails).

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Which one to choose ? Among the edible species found in cans, that of crab royal – with very fine flesh – is the most prestigious. Fished in the cold seas between Russia and Alaska, this crab can easily exceed 2 meters (!) in wingspan. The preserves of crab royal display a high percentage of flesh and legs, but they are expensive. The compromise ? of the flesh of crab au naturel, which is mentioned to contain pieces of legs and claws.

There is no label guaranteeing sustainable fishing for crab, but international agreements aim to safeguard the species (catch of male crabs of a certain size only). In the kitchen, before integrating the flesh of crab drained to our preparations, we crumble it to make sure that it does not contain pieces of cartilage (not very pleasant to find under the tooth…).

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2/12 –

Trays of endives with crab crumbs
Drain 1 can of crab. Mix the crumbs of crab with 2 petit-suisse, 1 c. lemon juice, 1 tbsp. coffee chopped fresh tarragon and salt. Spread spoonfuls of the preparation on small endive leaves. Sprinkle with red berries.

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3/12 –

Island soup
Bring 50 cl of broth to a simmer. Add 30 cl of coconut milk, the juice and zest of 1 lime, 1 tbsp. tamari sauce, 1 tbsp. coffee grated fresh ginger, 1 pressed garlic clove and 1 chopped pepper (without the seeds). Add 125 g of rehydrated rice vermicelli and remove from the heat. Spread the drained flesh from 1 can of crab in 4 bowls and cover with broth. Sprinkle with cilantro.

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4/12 –

Crab remoulade
Drain 2 cans of crab. Mix the flesh with the juice of 1 lime and 1/2 bunch of chopped chervil. Coarsely grate 200 g black radish (peeled). Squeeze its flesh to extract as much water as possible. Mix the radish with the preparation crab. Add 250 g of 8% cottage cheese. Refrigerate 30 min, then dress in a circle. Sprinkle with chilli and sprinkle with chervil.

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5/12 –

Verrine crab and cucumber
Mix 500 g of peeled cucumber and cut into pieces. Salt, pepper. Mix 1 green apple cut into small cubes with 1 tbsp. c. chopped tarragon, salt and pepper. Pack into 4 verrines. On top, place 200 g of flesh of crab seasoned with a few drops of vinegar and a spoonful of cold vegetable broth. Pack the surface well, then cover with cucumber velouté.

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6/12 –

Miso crab salad
Mix the segments of 1 pink grapefruit with 400 g of cooked quinoa, ½ diced cucumber, 2 cans of crab drained, 1 tbsp. c. sesame seeds. Season with a mixture of 4 tbsp. at s. olive oil, 1 tbsp. at s. miso, 1 tbsp. at s. vinegar, 1 tbsp. at s. grapefruit juice, 1 tbsp. c. grated fresh ginger and pepper.

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7/12 –

Crab rillettes
Drain 1 large can of meat crab. Whisk 1 tbsp. mustard with 4 tbsp. tablespoon olive oil, then add 1 tbsp. lemon juice. Add to the flesh of crab, add 1 molossol gherkin, diced and 4 small white onions in vinegar, thinly sliced. Sprinkle with thyme and serve on toasted baguette slices.

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8/12 –

Crab Cakes
Mix 350 g of crab drained with 175 g breadcrumbs, 200 g fromage blanc, 1 egg and 1 bunch of chopped chives, salt and pepper. Leave to rest for 15 to 20 minutes, then shape into croquettes. Brown them in a pan, in a drizzle of olive oil, 3 to 4 min per side. Enjoy with spicy “sriracha” sauce, green salad and red onion rings.

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9/12 –

Crab Rösti
Peel, then coarsely grate 800g firm potatoes. Add 2 boxes of crab drained, 1 large egg, 1 bunch of chopped chervil, salt and pepper. Heat a drizzle of olive oil in a large frying pan and brown small heaps of the preparation, spreading them and pressing down with the back of the spoon. Flip halfway through cooking. Serve with lemon curd cheese.

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10/12 –

Crab and ricotta quiche
Line a buttered and floured tart pan with 1 shortcrust pastry. Prick the bottom, cover it with parchment paper and baking beads. Bake for 10 min at 200°C (th. 6-7). In a salad bowl, work 150 g of ricotta with 20 cl of skimmed or vegetable milk. Add 3 eggs and 1 can of crab drained. Season with salt and pepper and stir in 1 small bunch of chopped chives. Pour over the pie shell. Bake for 35 min at 180°C (th. 6).

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11/12 –

Small crab flans
Whisk 3 eggs with 10 cl of light cream and 20 cl of semi-skimmed milk. Dissolve 1 tbsp. starch in 1 spoonful of cream and incorporate it into the previous mixture. Add 1 can of crab drained and 1 good handful of baby spinach leaves. Salt, pepper. Pour into previously buttered ramekins. Cook for 20 min at 170°C (th. 5-6) in a bain-marie.

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12/12 –

Fisherman’s Cake
In a bowl, pour 250 g brown flour sifted with 1 tbsp. baking powder. Incorporate 3 large eggs, 15 cl of skimmed or vegetable milk (soya, rice, oats, etc.) and 10 cl of olive oil. Salt, pepper. Add 1 can of crab drained, 2 tbsp. tablespoon seaweed flakes and the grated zest of 1 organic lemon. Pour into a buttered and floured pan. Bake for 45 min at 175°C (th. 6).

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