Flavors from the Sea

Delicious Green Crab Recipes: Stock, Soup, and Spicy Oil

Green Crab Taramosalata Recipe

(Adapted from Heather Atwood, Styling by Mary Parks)

Taramosalata is a traditional Greek dip, typically made with cured carp or cod roe. This version replaces the usual fish roe with green crab roe, resulting in a rich, fatty dip with a slightly sweeter, vibrant yellow-orange hue. It pairs wonderfully with pita bread, vegetables, or grilled bread.

This recipe, from The Green Crab Cookbook, has become a favorite at GreenCrab.org. Try the accompanying Green Crab Taramosalata toast for an extra treat!

Taramosalata Ingredients (makes about 2 cups):

  • 8 ounces of white, crusty bread (such as Italian or French), roughly chopped

  • 1/2 cup green crab roe and meat (masinette)

  • 1 small onion, grated

  • 1/3 cup lemon juice

  • 1/2 cup olive oil (plus extra for drizzling)

  • Salt to taste

  • Pepper to taste

  • Red pepper flakes to taste

Taramosalata Instructions:

  1. Place the chopped bread in a medium bowl. Pour cold water over it, then drain immediately, squeezing out any excess water.

  2. Transfer the moistened bread to a food processor fitted with a steel blade. Add the green crab roe and grated onion, processing lightly.

  3. Slowly add the lemon juice and olive oil, allowing the bread to absorb the oil gradually. Taste, then adjust with additional salt, pepper, and red pepper flakes as desired.

  4. To serve, smooth the top of the dip in a bowl and drizzle with olive oil.

  5. Enjoy with pita, crackers, celery, radishes, or carrots.

Tip: This dip can be made 2-3 hours ahead of time. Store in the refrigerator and take it out 15 minutes before serving to allow it to come to a more palatable temperature.

Green Crab Taramosalata Toast Ingredients:

  • 1/2 fennel bulb, shaved

  • Fennel fronds, torn

  • Zest of one mandarin orange

  • 1 mandarin orange (peeled, diced)

  • Celery leaves, torn

  • 1 celery stalk, shaved

  • A drizzle of olive oil

  • Juice of one lemon

  • Ciabatta or sourdough bread, toasted

  • Salt to taste

  • Pepper to taste

  • Za'atar to taste

Toast Instructions:

  1. Combine the fennel, mandarin orange, olive oil, lemon juice, salt, and pepper in a bowl. Toss the ingredients together and set aside for 15 minutes to marinate.

  2. Toast or grill slices of ciabatta or sourdough bread until the edges are slightly charred.

  3. Spread a generous layer of Taramosalata on each slice of toasted bread.

  4. Top with the fennel salad and a sprinkle of Za'atar for added flavor.

  5. Serve immediately.

For more Green Crab recipes and inspiration, visit GreenCrab.org.

Spicy Green Crab Oil Recipe

(Adapted from Mary Parks)

This flavorful shellfish oil is perfect for drizzling over dishes like gumbo, congee, or pasta, adding an extra layer of flavor. The recipe uses leftover crab shells, but you can also use whole crabs or just the legs and shells. It’s a great way to make use of what might otherwise go to waste while enhancing your meals with a rich, spicy kick.

Ingredients:

  • 2 cups olive oil

  • 1 white onion, diced

  • 1 stalk celery, diced

  • 1 head garlic, roughly chopped

  • 2 bay leaves

  • 1 tablespoon peppercorns

  • 3 tablespoons tomato paste

  • Cumin seeds (to taste)

  • 1/2 pound green crabs (or shells/legs)

  • Dried chilis (to taste, Calabrian chilis are recommended)

Instructions:

  1. In a pot, add the diced onion, celery, and a splash of olive oil. Sauté over medium heat for 7-8 minutes, or until the onions become translucent.

  2. Add the cumin seeds, peppercorns, bay leaves, tomato paste, green crabs (or their shells and legs), and the remaining olive oil to the pot. Reduce the heat to low, ensuring that the oil fully covers the spices and crab.

  3. Allow the mixture to cook on low heat for 3 hours.

  4. After cooking, remove the pot from the heat and let it cool for an hour.

  5. Store the oil in the refrigerator for up to a month. When ready to use, remove it about an hour before serving to allow it to liquify.

Source: GreenCrab.org

Green Crab Stock Recipe

(Adapted from Wulf's Fish, Source: NBC Boston)

This rich, flavorful green crab stock is the perfect base for seafood soups, sauces, and risottos. It uses green crab for a deliciously unique flavor profile and can be stored in the fridge for a week or frozen for longer use.

Ingredients:

  • 3 lbs green crab (Wulf's Fish sells them frozen in 6lb bags)

  • 1 fennel bulb, quartered

  • 1 onion, quartered

  • 1-inch piece of ginger root, sliced lengthwise

  • 1 head of garlic, sliced crosswise

  • 2 corn cobs, kernels reserved

  • 3 large carrots, peeled

  • 8 quarts of water

Preparation:

  1. Place all the ingredients into a large stockpot.

  2. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 3-4 hours. For a more intense flavor, leave the pot partially or fully covered to allow some water to evaporate. The longer you simmer, the richer the flavor.

  3. Once done, strain the stock and store it in an airtight container for up to one week, or freeze for up to two months.

Chef Tip: If possible, simmer the stock outside on a side burner or turkey fryer to reduce the lingering smell in your kitchen. If cooking inside, run the fan on your hood to ventilate.

Source: NBC Boston

Green Tomato Soup with Crabmeat

(Adapted from L. Weal)

A delightful soup made with green tomatoes, this recipe is simple yet elegant, perfect for showcasing the complementary flavors of crabmeat. The green tomatoes offer a firmer texture and mellower flavor than their red counterparts, making this soup a unique and comforting dish.

Ingredients:

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 1 medium (4-ounce) onion, diced

  • 1 jalapeno pepper, seeded and chopped

  • 4 teaspoons minced fresh garlic (about 4 cloves)

  • 5 cups chicken stock

  • 2 pounds green tomatoes, chopped

  • 2 bay leaves

  • Cooked crabmeat (to taste)

  • Kosher salt (to taste)

  • Ground black pepper (to taste)

Optional: Fresh or dried cilantro

Tools:

  • 3-quart stockpot

  • Chef’s knife

  • Measuring cups and spoons

  • Blender or food processor

  • Ladle

Method:

  1. Melt butter with olive oil in a stockpot over low heat.

  2. Add the diced onions, stirring frequently until tender, about 10 minutes.

  3. Add the chopped jalapeno and garlic, stirring until tender, about 2 minutes.

  4. Add the chopped green tomatoes, chicken stock, and bay leaves. Season with salt and pepper. Bring to a boil over high heat.

  5. Reduce heat to low and simmer for about 15 minutes until tomatoes are tender.

  6. Let the soup cool for about 30 minutes, then remove the bay leaves.

  7. Blend the soup in batches until smooth. If the soup is too thick, add chicken stock a little at a time until the desired consistency is achieved.

  8. To serve, reheat the soup and ladle it into bowls. Add about 2 tablespoons of cooked crabmeat per bowl and garnish with cilantro.

Notes & Tips:

  • When blending, only fill the blender halfway to avoid spills.

  • If the soup is too thick, add chicken stock in small amounts to reach your preferred texture.

Ready in: 45 minutes
Yield: 4 servings

Source: The Weal Meal