The legendary restaurant Nobu, in Manhattan’s TriBeCa, serves this, and I think it’s one of the most addictive dishes I’ve ever tasted. The tobiko—tiny crunchy red roe—gives an incomparable texture to each mouthful. A former sous chef provided the recipe outline, which I’ve tweaked a bit for the home cook. If you don't feel like picking snow or king crab meat, consider using our blue crabmeat. I find it works just as well. Don't use the most expensive, but backfin or even claw meat works great. If you don't want to make homemade mayo, go ahead and use store-bought. Also, you can use crab roe here, if you like.
Creamy Spicy Crab makes 4 servings
2 egg yolks ½ teaspoon sea salt 3 turns of a pepper mill (preferably white pepper, but black pepper works) 1 cup vegetable oil 2 teaspoons rice vinegar 1 tablespoon plus 1 teaspoon chili garlic sauce, such as Sriracha ¼ cup tobiko (any seasoned flying fish roe); or use crab roe 1 pound prepared crabmeat (snow crab, king crab, or blue crab) ¼ cup scallions, sliced into 1/8-inch pieces
Make the mayonnaise: Place the egg yolks in a standing mixer and whip at medium speed until well-mixed. Add the salt and pepper and pulse to mix well. Turn the blender to its highest speed and add ½ cup of the oil in a slow stream, until the mixture emulsifies and thickens.As it does so, you can add the oil more quickly. Add the rice vinegar and continue blending. Add the remaining oil and continue blending. Transfer the mayonnaise to a medium bowl and stir in the chili sauce and tobiko. Taste carefully and adjust the flavor by adding more vinegar.
Heat the oven to 400 degrees. Place the drained crabmeat in a 9-inch casserole and toss lightly with the scallions until well combined. Gently fold in ¼ of the mayonnaise mixture and again gently toss until the crab is lightly coated. Loosely pat down the crabmeat and cover it with the remaining sauce. Bake for 15 minutes, then turn on the broiler and run the casserole under the broiler until the top is golden brown, moving the dish constantly to make sure the entire top browns evenly. Serve at once.
Lobster Coconut Curry Rice is an easy dish to prepare that's packed full of flavor. You can prepare this with fresh lobster tails or pre-picked lobster meat. And once you get the hang of the technique, feel free to mix it up and add in more of your favorite seafood and spices, such as crabmeat and scallops.
Lobster Coconut Curry Rice
For the rice: 1 cup rice 1 ½ cup water A few drop lemon juice
For the coconut curry sauce: 1 cup coconut milk ½ tablespoon ground curry Handful of finely chopped green onion
For the Lobster: 1 Finelobster.com lobster tail, shell removed and cut into bite size pieces 1 tablespoon olive oil Handful of freshly chopped cilantro
Prepare the rice. In a medium saucepot with lid, prepare the rice according to the manufacturer’s instructions.Usually, 1 cup of rice is cooked in 1½ to 2 cups of water,and a few drops of lemon juice, will take 20 minutes over medium low heat. When the rice is done cooking, turn off the heat, and flake through it with a fork and set it aside.
Meanwhile prepare the coconut curry sauce. In a small sauce pan combine the coconut milk, curry, and green onion. Place it on the stove over medium heat to cook for 10 minutes. If it starts to boil, reduce the heat to medium low.
When the rice has 5 minutes left to cooking, prepare the lobster.
In a large skillet over medium heat, slick the bottom with 1 tablespoon of olive oil. Toss in the lobster and sauté for 2 minutes per side. The meat is done cooking when it turns opaque. When the lobster is done, turn off the heat and add in the cilantro. Then pour in the coconut curry sauce and stir. Then add in as much cooked rice as you would like and toss as best you can so the sauce is throughout.
It's almost time again to call your friends over and get together around the TV to watch the NCAA basketball tournaments! And over the years I have found that the most popular dishes are the ones that are just simple and straightforward.
In fact, last year I made a huge bowl of salsa and add in a few handfuls of crabmeat, and it was a hit! And the best part was, I had everyone bring over one portion of the recipe (nachos, premade salsa, crabmeat, cheese, and so on) so we were all chipping in.
Crab Salsa
Nachos Shredded Cheddar Cheese Your favorite premade Salsa Crabmeat dash of hot sauce (if you like it spicy) Sour Cream Guacamole
Prepare the nachos.
Turn the oven on 350 F. Spread the nachos on a sheet pan and smoother them with shredded Cheddar cheese. Bake the nachos until the cheese melts, which should take just a few minutes.
Meanwhile in a large bowl prepare the salsa. Combine the salsa, as much crabmeat as you want, and a dash of hot sauce, if you like it spicy and mix. Technically you could also add canned corn, black beans, really whatever you want to dress up the salsa and make it your own.
When the nachos are ready transfer them to a nice platter and place the salsa out to serve...and watch your guests chow down on your creation!
Of course we also do sell our own crab salsa...so if that's the route you want to go, by all means!
Coastal Italian Wedding Soup really stretches the definition of traditional Italian Wedding soup by using crab balls in place of meatballs. This soup only requires minimal preparation making this a perfect hot meal when time is of the essence.
Besides delicious and easy, this soup pound for pound on taste and originality, has tremendous value. If you are watching your budget but still want something special, consider this recipe as a wonderful entree or appetizer for just about any occasion.
Here, I suggest that you bake the crab balls, however, they could certainly be fried if that's your preference. I also recommend that the crab balls are placed in the soup at the last minute where they will slowly dissolve into the liquid as they soften.
Coastal Italian Wedding Soup with crab balls Serves 6
To prepare the crab balls, split the 2 ounce balls in half to form into about 12 mini-meatballs, a little smaller than a golf ball. Place the crab balls on a cookie sheet and brush them with butter. Bake the crab balls in the oven for about 15 minutes or until golden brown. Remove the crab balls from the oven and set aside to let them cool slightly.
Meanwhile, combine the chicken broth and spinach in a heavy pot over medium-high heat and cook until the spinach has wilted, about 10 minutes. To serve, carefully spoon the soup into 6 shallow bowls and add in crab balls. Sprinkle them with romano cheese and serve immediately.
The legendary restaurant Nobu, in Manhattan’s TriBeCa, serves this, and I think it’s one of the most addictive dishes I’ve ever tasted. The tobiko—tiny crunchy red roe—gives an incomparable texture to each mouthful. A former sous chef provided the recipe outline, which I’ve tweaked a bit for the home cook. If you don't feel like picking snow or king crab meat, consider using our blue crabmeat. I find it works just as well. Don't use the most expensive, but backfin or even claw meat works great. If you don't want to make homemade mayo, go ahead and use store-bought. Also, you can use crab roe here, if you like.
As it does so, you can add the oil 
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