Best 5 Portuguese Spicy Crab Recipes

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For those who love seafood and bold flavors, Portuguese spicy crab is a dish that will tantalize your taste buds and leave you craving more. Originating from the vibrant coastal regions of Portugal, this mouthwatering dish combines the freshness of succulent crab with a spicy and aromatic sauce. The result is a culinary masterpiece that captures the essence of Portuguese cuisine and promises an unforgettable dining experience. In this article, we'll take you on a culinary journey to explore the best recipe for cooking Portuguese spicy crab. We'll delve into the secrets of selecting the perfect crab, preparing the aromatic sauce, and cooking techniques that ensure a perfectly cooked crab with a delectable spicy flavor. So, get ready to embark on a flavor-filled adventure as we guide you through the steps of creating an exceptional Portuguese spicy crab dish that will transport your taste buds to the shores of Portugal.

Check out the recipes below so you can choose the best recipe for yourself!

PORTUGUESE SPICY CRAB



Portuguese Spicy Crab image

Make and share this Portuguese Spicy Crab recipe from Food.com.

Provided by Chef Gorete

Categories     Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 whole cooked crabs, cut into pieces
2 garlic cloves, minced
4 stalks green onions, finely chopped
2 whole dried hot peppers (or 1/2 tsp. hot pepper sauce if unavailable)
2 tablespoons white vinegar
2 teaspoons paprika
1/2 teaspoon salt
10 sprigs parsley, whole
6 tablespoons ketchup
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
oil

Steps:

  • Clean the cooked crab as per the directions on the package. Separate the claws and divide the middle section of the crab into 2 pieces. Save any of the juices from the crab. Slightly crush the claw shells using a nut cracker to make eating easier.
  • Saute all of the ingredients except for the crab and the ketchup, in hot oil for 5 minutes. Add the crab pieces and the juices from the shell to the spices. Cover the crab with the ketchup and cook for aproximately 20 minutes, stirring occassionally. Taste the sauce and adjust seasonings to suit your taste.
  • Remove the whole parsley and hot peppers (if using) before serving. Platter may be decorated with hard boiled eggs and parsley. Serve with plain white rice.

PORTUGUESE STYLE CRABS......



Portuguese Style Crabs...... image

A family favorite.....All these ingredients can be found in your grocery store in the International section or in a Fish Market,or even an Asian Market! Add ingredients to your taste!!!

Provided by Jennifer 1979

Categories     Crab

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 crabs
1 tablespoon fish bouillon cube
16 ounces crushed red pepper flakes (Portuguese in a glass jar not dried! use half! )
1 1/2-2 cups olive oil (prefer Portugues oil,small can with the man!)
3 -4 onions, chopped
1 bunch parsley, chopped
1 tablespoon garlic powder
12 ounces Budweiser beer

Steps:

  • Boil crabs with half of the onions, when done let cool. While crabs are cooling, in a seperate pot on low heat add remaining ingredients (minus rolls!) and salt if needed and simmer until onions are cooked. Break crabs into pieces disregarding whatever you dont care for, and add to the sauce until well heated. Serve with plenty of fresh rolls for dipping!

BLUE CRABS WITH SPICY BUTTER



Blue Crabs with Spicy Butter image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

One 12-ounce bottle lager-style beer
1/4 cup distilled white vinegar
12 live blue crabs, preferably large males
1/2 cup Old Bay Seasoning
Spicy Butter (see recipe below)
Lemon wedges, for serving
1 stick (8 tablespoons) unsalted butter
2 teaspoons Old Bay Seasoning
1/2 teaspoon cayenne
1 small garlic clove, finely grated

Steps:

  • Combine the beer and vinegar with 1 cup of water in a very large pot. Add a steamer insert and bring the liquid to a boil over high heat. Add the crabs and 1/4 cup of the Old Bay and cook, covered, until the crabs are bright red, 20 to 30 minutes, depending on the size. Transfer the crabs to a large platter and sprinkle with the remaining 1/4 cup Old Bay.
  • Serve the hot crabs with the Spicy Butter and lemon wedges on the side.
  • Make the butter while the crabs cook: combine the butter, Old Bay, cayenne and garlic in a small saucepan over medium heat. Melt the butter, skimming off any foam that rises to the surface. Pour the melted butter into a small ramekin, leaving the milk solids in the saucepan.

SPICY CRAB CURRY - BANGLA STYLE



Spicy Crab Curry - Bangla Style image

A spicy crab curry cooked with hot Indian spices, sliced red onion, and sliced potatoes (what we Bengalis call Chocchori Aloo.) It's best eaten with hot rice.

Provided by keka1980

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 1h55m

Yield 4

Number Of Ingredients 21

2 fresh Dungeness crabs, cleaned and with their shells cracked
2 teaspoons ground turmeric
½ teaspoon salt
1 tablespoon mustard seed
1 tablespoon hot water
1 tablespoon mustard oil
3 cups sliced red onion
1 ¾ cups boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices
2 whole cloves
1 (1 inch) piece cinnamon stick
2 pods green cardamom pods
5 whole black peppercorns
2 large tomatoes, coarsely chopped
4 Thai green chiles
1 ½ teaspoons garlic paste
1 ½ teaspoons ginger paste
1 teaspoon cayenne pepper
salt to taste
1 teaspoon white sugar
1 wedge fresh lemon
½ cup chopped fresh cilantro

Steps:

  • Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste.
  • Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside.
  • Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
  • Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste.
  • Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
  • Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 30.7 g, Cholesterol 48.1 mg, Fat 5.8 g, Fiber 6.1 g, Protein 18.7 g, SaturatedFat 0.7 g, Sodium 613.4 mg, Sugar 8.1 g

SLOW-COOKED SPICY PORTUGUESE CACOILA



Slow-Cooked Spicy Portuguese Cacoila image

You're probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. A mixture of beef roast and pork can be used. -Michele Merlino, Exeter, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 12 servings.

Number Of Ingredients 11

4 pounds boneless pork shoulder butt roast, cut into 2-in. pieces
1-1/2 cups dry red wine or reduced-sodium chicken broth
4 garlic cloves, minced
4 bay leaves
1 tablespoon salt
1 tablespoon paprika
2 to 3 teaspoons crushed red pepper flakes
1 teaspoon ground cinnamon
1 large onion, chopped
1/2 cup water
12 bolillos or hoagie buns, split, optional

Steps:

  • Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.

Nutrition Facts : Calories 489 calories, Fat 20g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 1075mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.

Tips:

  • Choose the right crabs: Use fresh, live crabs for the best flavor and texture. Look for crabs that are heavy for their size and have bright, lively eyes.
  • Clean the crabs properly: Before cooking, clean the crabs thoroughly to remove any dirt or debris. To do this, rinse the crabs under cold water and scrub them with a brush.
  • Use a flavorful marinade: Marinating the crabs before cooking helps to infuse them with flavor. Try using a marinade made with olive oil, garlic, lemon juice, and herbs.
  • Cook the crabs properly: The cooking time for crabs will vary depending on the size of the crabs and the cooking method. Generally, you should cook crabs for 10-15 minutes per pound.
  • Serve the crabs with a delicious sauce: A flavorful sauce can help to enhance the taste of the crabs. Try serving the crabs with a garlic butter sauce, a lemon butter sauce, or a spicy tomato sauce.

Conclusion:

Portuguese Spicy Crab is a delicious and flavorful dish that is perfect for a special occasion. With its vibrant flavors and tender texture, this dish is sure to impress your guests. Whether you are a seafood lover or simply looking for a new and exciting dish to try, Portuguese Spicy Crab is definitely worth a try. So, gather your ingredients and give this recipe a try today!

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