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CRAB RECIPES PAGE 1
Steamed Crabs |
Maryland Crab Cakes |
Hot Crab Dip |
Imperial Crab |
Spice Crab Soup
Steamed Crabs
In the bottom of your pot put 1 inch of water or beer and one inch of white vinegar.
In the top of your steamer put a layer of live crabs and cover with spice(Old Bay, JO, etc.) .
Then another layer of crabs and cover with spice (Old Bay, JO, etc.).
Continue until the cooker is full or you are out of crabs.
Bring the water and or beer and vinegar to a boil.
Place the steamer into pot and cover.
If the pot is full, place a heavy object such as a brick on the top as the crabs will try to escape.
Check the fluid at the half-way point. If it runs out the crabs will burn.
Steam for 20 minutes.
After 20 minutes, uncover and look at the crabs. You should see a dark yellowish fluid coming from around the edges of the shell. This is a sure sign they are done.
Remove the crabs from the cooker and enjoy.
MARYLAND CRAB CAKES
1 pound crabmeat
1/2 cup cracker crumbs or bread crumbs
2 eggs (or 1 large)
1/4 cup mayonnaise
1 teaspoon seafood seasoning
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
Carefully remove all cartilage from crabmeat. In a bowl, mix together eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat; mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees Fahrenheit for 2 to 3 minutes until golden brown. Or sauté in a frying pan with a little oil for 5 minutes on each side. Maryland Department of Agriculture, Seafood Marketing Program
HOT CRAB DIP
1/2 pound (8 ounces) Maryland regular crabmeat
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
2 tablespoons salad dressing or mayonnaise
1 tablespoon lemon juice
1-1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup cheddar cheese, grated
pinch garlic salt
paprika, for garnish
Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream,
salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until
smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated
cheese. Fold crabmeat into cream cheese mixture.
Pour into greased 1-quart casserole. Top with remaining cheese.
Bake at 325 degrees Farenheit until mixture is bubbly and browned on top,
about 30 minutes.
Serve with crackers. Makes about 4 cups dip. Maryland Department of Agriculture, Seafood Marketing Program
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IMPERIAL CRAB
2 pounds Maryland backfin crabmeat
1/2 cup mayonnaise
2 teaspoons chopped pimento
2 teaspoons whole capers
1 teaspoon Worcestershire sauce
1 teaspoon salt
6 drops liquid hot pepper sauce
8 aluminum or ceramic scallop shaped baking shells
8 tablespoons mayonnaise
paprika for garnish
Remove all cartilage from crabmeat. Place crabmeat in a large bowl. Mix mayonnaise, pimento, capers, Worcestershire sauce, salt and liquid hot pepper sauce together and blend well. Pour over crabmeat and toss LIGHTLY. Divide crabmeat between eight scallop shells and top each shell with one tablespoon mayonnaise. Sprinkle with paprika. Place shells on cookie sheet or shallow baking pan and bake for 20 minutes in 375 degreee Farenheit oven. Serve at once.
Makes 8 servings. Maryland Department of Agriculture, Seafood Marketing Program
SPICY CRAB SOUP
1 quart water
3 chicken parts (neck or wing)
3 pounds canned tomatoes, quartered
8 ounces frozen corn, thawed
1 cup frozen peas, thawed
1 cup potatoes, diced
3/4 cups celery, chopped
3/4 cup onion, diced
3/4 tablespoon seafood seasoning
1 teaspoon salt
1/4 teaspoon lemon pepper
1 pound Maryland crabmeat, fresh or pasteurized, cartilage removed (regular or claw meat)
Place water and chicken in a 6-quart soup pot. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done. Add crabmeat, cover and simmer for 15 more minutes, or until hot. (If a milder soup is desired, decrease amount of seafood seasoning to 1-1/2 teaspoons.)
Yield: 8 servings. Calories: 153 per serving.
Maryland Department of Agriculture, Seafood Marketing Program
Fried Soft Crabs
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Stuffed Softshell Crabs
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Cream of Crab soup
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Crab imperial
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Crab Loaf
Crabmeat Saute aux Herbes
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Old Fashioned Maryland Cream of Crab Soup
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Crab Delights
Pan-fried Soft Shell Crabs with Lemon, Capers, and Herbs |
Patuxent Marinated Crab Meat
Imperial Crab |
Spicy Crab Soup |
Crab Balls |
Crab Stuffed Mushrooms |
Crab Bisque
Crab Salad Nicoise |
Fried Soft Shell Crabs |
Grilled Stuffed Soft shell Crabs
Maryland Crab Cakes |
Steamed Crabs |
Hot Crab Dip
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