Best 3 Renes Pickled Crab Recipes

Have you ever heard of the exquisite dish known as "Rene's Pickled Crab"? It is a unique and delectable culinary creation that tantalizes the taste buds with its harmonious blend of flavors. Originating from the coastal regions of Louisiana, this dish is a testament to the rich seafood culture of the region. It can be enjoyed as an appetizer, a side dish, or even as a main course. With its vibrant colors and tantalizing aromas, Rene's Pickled Crab is sure to leave a lasting impression on your palate. In this article, we will embark on a culinary journey to discover the best recipe for this seafood delicacy. Get ready to explore the world of pickled crab and learn how to create this dish in the comfort of your own kitchen.

Here are our top 3 tried and tested recipes!

SPICY PICKLED CRABAPPLES

Spicy Pickled Crabapples image

These taste like the canned crabapples that grandma used to make!

Provided by Wendy L

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 50m

Yield 24

Number Of Ingredients 8

Ingredients

6 quarts fresh crabapples, washed and stems removed
1 cup whole cloves
½ cup water
3 pounds brown sugar
1 cup distilled white vinegar
2 tablespoons whole allspice berries
6 cinnamon sticks
1 tablespoon grated lemon zest

Steps:

Stick 2 or 3 cloves into each of the crabapples, and set aside.
In a large pot, stir together the water, sugar, and vinegar. Place allspice berries, cinnamon sticks, and lemon zest in cheesecloth, and tie cheesecloth to make a small bag; add to pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the crabapples,and simmer until tender, about 20 minutes.
Use a slotted spoon to lift out crabapples and place them into sterile jars. Cover with hot syrup, and seal in a hot water bath for 10 minutes, or until the centers of the lids are depressed. If the syrup seems too thick, add more water. Refrigerate after opening.

Nutrition Facts : Calories 315 calories, Carbohydrate 80.9 g, Fat 0.6 g, Fiber 2.9 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 28 mg, Sugar 55.1 g

PICKLED CRABAPPLES

Pickled Crabapples image

Found this on a hand written card in Mom's collection. I remember her making these. She loved them but only made them a couple of times because she could never find the right apples. A good sound CRAB apple is what is needed for this It makes an interesting addition to a relish tray. The smell of this on the stove is a reminder of "home" for me. Yes, time consuming but worth it.

Provided by TigBear

Categories Apple

Time P2DT4h

Yield 5 pints, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

8 quarts crabapples (may vary)
1 quart vinegar
1 cup water
1 quart sugar
1 tablespoon cinnamon
1 tablespoon clove
1 teaspoon mace
1 teaspoon allspice

Steps:

Make a spiced syrup by heating together the vinegar, water, sugar and the spices loosely tied in a bag. This should be enough syrup for about 5 pints.
Remove from heat and allow to cool.
When cool, add apples and heat slowly, being careful NOT to burst the fruit. (If I remember right bring to just a good "steam").
Remove from heat and allow to stand overnight.
Next morning, remove the spice bag and pack apples without reheating, into clean jars and fill to within 1/2 inch of the top of jar with syrup.
Put on cap, screwing the band tight.
Process in water bath at simmering temperature (180 degrees F) for 20 minutes.

Nutrition Facts : Calories 1499.1, Fat 3.2, SaturatedFat 0.6, Sodium 22.3, Carbohydrate 378.8, Fiber 1.8, Sugar 199.8, Protein 3.8

PICKLED CRAB APPLES

Pickled Crab Apples image

I got this recipe from a cooking class I took on "Gourmet Gifts From the Kitchen" at Sur La Table. These small tart pickled apples are excellent served with roast pork or turkey. Beautiful in a basket of homemade gifts. The apples will keep up to 1 year. Once opened, keep them refrigerated.

Provided by susie cooks

Categories < 15 Mins

Time 15m

Yield 2 quarts

Number Of Ingredients 5

Ingredients

2 cups cider vinegar
2 cups sugar
10 whole cloves
2 cinnamon sticks
3 lbs firm crabapples, stems intact

Steps:

Combine the vinegar, sugar, cloves and cinnamon in a large stainless-steelpan. Bring to a boil over high heat and stir until the sugar dissolves, about 3 minutes.
Reduce heat to medium, add the apples, and cook until barely done, about 5-6 minutes.
Using a slotted spoon, pack the apples into clean, dry jars with sealable lids. Laddle in the hot syrup to within 1/2 inch of the jar rims and cover.
Store jars in a cool, dark place.

Nutrition Facts : Calories 1341.8, Fat 2, SaturatedFat 0.3, Sodium 18.8, Carbohydrate 338, Sugar 200.8, Protein 2.7

Tips:

Use fresh, live crabs for the best flavor.
Clean the crabs thoroughly before cooking.
Use a large pot to cook the crabs, as they will expand during cooking.
Bring the water to a boil before adding the crabs.
Cook the crabs for 10-12 minutes, or until they are cooked through.
Remove the crabs from the pot and let them cool slightly before picking the meat.
Use a sharp knife to pick the meat from the crabs.
Be careful not to break the crab shells, as they will be used to hold the pickled crab.
Store the pickled crab in a cool, dark place for at least 2 weeks before eating.

Conclusion:

Pickled crab is a delicious and easy-to-make dish that is perfect for any occasion. With a little planning and preparation, you can make pickled crab at home that is just as good as, if not better than, anything you can buy in a store. So next time you're looking for a unique and flavorful appetizer or snack, give pickled crab a try. You won't be disappointed.