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Red Crab Recipe

Name: Asian Sauce Boxs RED CRAB Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 pieces fresh whole red crab (Dungeness or king), cleaned and halved; 12 pieces large shrimp, peeled and deveined; 12 pieces mussels, scrubbed and debearded; 6 tbs unsalted butter; 2 tbs olive oil; 1 cup yellow onion, finely chopped; 6 cloves garlic, minced; 1 tbs fresh ginger, grated; 1 tsp lemon zest; 3 tbs tomato paste; 150 ml white wine (dry); 300 ml fish or seafood stock; 120 ml heavy cream; 1 tsp paprika (smoked or sweet); 0.5 tsp crushed red pepper flakes; 1 tsp old bay seasoning; 1.5 tsp sea salt; 1 tsp black pepper, freshly ground; 3 tbs fresh parsley, chopped; 2 tbs lemon juice; 1 tsp chili oil (optional, for shine and heat); 4 servings crusty bread or steamed rice

Inspired by Asian Sauce Box

Time50m

Serves4

JUICY SEAFOOD

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Ingredients

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Crab and Seafood

2 pieces fresh whole red crab (Dungeness or king), cleaned and halved

12 pieces large shrimp, peeled and deveined

12 pieces mussels, scrubbed and debearded

Aromatic Base

6 tbs Unsalted butter

2 tbs olive oil

1 cup yellow onion, finely chopped

6 cloves Garlic, minced

1 tbs Fresh ginger, grated

1 tsp Lemon zest

Sauce and Seasoning

3 tbs tomato paste

5/8 cup (150 ml) white wine (dry)

1 1/4 cup (300 ml) fish or seafood stock

1/2 cup (120 ml) Heavy cream

1 tsp paprika (smoked or sweet)

1/2 tsp Crushed red pepper flakes

1 tsp old bay seasoning

1 1/2 tsp sea salt

1 tsp Black pepper, freshly ground

Finishing and Garnish

3 tbs Fresh parsley, chopped

2 tbs ReaLemon lemon juice

1 tsp chili oil (optional, for shine and heat)

To Serve

4 servings crusty bread or steamed rice

Method

Prep

Clean and portion crab

Rinse whole crabs under cold water. Using kitchen shears or a sharp knife, halve each crab through the center (or quarter if large). Crack claws slightly to allow sauce penetration. Pat dry and set aside.

Prepare other seafood

Peel and devein shrimp, set on a plate. Scrub mussels and discard any that remain open when tapped. Measure and have aromatics and liquids ready (mise en place).

Cook Aromatic Base

Heat a large, heavy-bottomed skillet or wide sauté pan over medium-high heat. Add olive oil and 4 tablespoons butter. When butter melts and starts to foam, add chopped onion. Sauté until translucent and just beginning to brown, about 5–6 minutes.

Add minced garlic and grated ginger, sauté 45–60 seconds until fragrant but not browned. Stir in lemon zest and tomato paste; cook 1–2 minutes, stirring constantly, to caramelize the tomato paste and deepen flavor.

Deglaze and Build Sauce

Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom. Let wine reduce by half, about 2–3 minutes.

Add fish or seafood stock, paprika, crushed red pepper, Old Bay, salt, and black pepper. Bring to a gentle simmer and cook 3–4 minutes to let flavors meld.

Lower heat to medium-low and stir in the heavy cream and remaining 2 tablespoons butter until incorporated and the sauce becomes slightly glossy. Taste and adjust seasoning if needed.

Cook Crab and Seafood

Carefully nestle the halved crabs into the sauce, meaty side down so the sauce contacts the flesh. Cover the pan and simmer gently for 6–8 minutes (depending on crab size) so the crab heats through and absorbs sauce flavors.

Add the shrimp and mussels to the pan, tucking mussels hinge-down into the sauce. Cover and cook 4–6 minutes more, until shrimp are pink and opaque and mussels have opened. Discard any mussels that remain closed.

If the sauce thickens too much before seafood finishes cooking, add up to 60 ml (1/4 cup) additional stock or water to loosen to desired consistency.

Finish and Serve

Remove pan from heat. Stir in lemon juice and chopped parsley. Drizzle chili oil over the seafood for a glossy finish if using. Gently toss or spoon sauce over crab and other seafood to coat.

Serve immediately in the skillet or transfer to a serving platter. Provide crusty bread or steamed rice to soak up the sauce. Yield: 4 servings.