Old Fashioned Maryland Cream of Crab
1 tbl flour
2 tbl butter
1 pint crab meat
1/2 sliced onion
1/2 pint heavy cream
Chopped parsley, celery
Salt and pepper to taste
Melt butter in top of double boiler, add flour, and blend. Gradually add milk, onion, parsley, and celery and season to taste.
Cook slowly until soup thickens a little, then add crab meat.
Crab Delights
Connie Marshall
1 (5 oz.) Jar sharp cheese spread
1 ˝ tsp. Mayonnaise
1/4 tsp. Garlic powder
˝ tsp. Seasoned salt
1 (6 ˝ oz.) Crabmeat (lump6 to 8 English muffins
˝ c. Butter or margarine
Instructions:
Let margarine or butter and cheese soften. Mix together with mayonnaise, garlic powder, and seasoned salt. Add crabmeat.
Spread on split English muffins. Cut in quarters. Freeze on cookie sheet. At serving time, bake at 350 degrees for 15 to 20 minutes or until lightly browned.
Fried Softshell Crabs
Ruth Evans
Crabs
Salt & pepper
Oil or solid shortening
Bisquick, pancake flour or plain flour
Instructions:
Clean crabs completely. By that I mean, cut off all legs and claws. Scrape out center (Clean with scissors; it’s much easier that an knife). Rinse and salt pepper to taste.
You can coat with pancake flour, Bisquick or just flour. Try each way to see which you like best. Some mix flour and Bisquick. Fry in oil or Crisco shortening until brown and crispy.
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Stuffed Softshell Crabs
Janice Marshall
1 doz Prime softshell crabs
1 lb. Crabmeat
3 eggs
1 c. Italian bread crumbs
1 tsp. Mustard
2 tbsp mayonnaise
1 stack Ritz crackers
salt & pepper to taste
Old Bay seasoning
oil for frying
Instructions:
Clean soft crabs, removing back shell, lungs, & fat. Leave fins on. (Smith Island Softshell crabs are shipped this way). After cleaning crabs, mix crabmeat,
1 egg, mustard, mayonnaise, bread crumbs, salt, pepper and old bay. Crush crackers until very fine. Mix the other 2 eggs in a small bowl separately.
Season crabs to taste and roll over in beaten eggs, then rollover in the cracker crumbs. Shape Crabmeat into balls and dip into beaten eggs and roll into cracker crumbs.
Place ball on top of crabs and press down gently to stick to crab. Deep-fry in oil until golden brown.
Cream of Crab Soup
Connie Marshall
1 small onion
3 tbsp butter
˝ c. water
2 cans cream of celery coup
3 cans milk
1 tsp Old bay
dash of salt & pepper
˝ lb. crabmeat
Instructions:
Melt butter and sauté onion together, add water, cream of celery and milk together. Cook slowly. Add parsley, Old Bay, salt and pepper. Then add crabmeat.
Cook about 15 or 20 minutes. Stir often.
* You can also add a small can of shrimp.
Easy Cream of Crab Soup
Janice Marshall
2 cans of potato soup
2 c. milk
1 lb crabmeat
1 tsp Old Bay seasoning
1/4 stick butter or margarine
Instructions:
Mix 2 cans of soup with 2 cups of milk. Add butter and old bay seasoning. Heat very slowly. Add crabmeat and let simmer for 15 minutes. Serve hot.
You may with to add more seasoning to suite your taste; also add a little more milk if it gets too thick.
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Crab Imperial
Adelaide Marshall
1 stick butter
2 tsp. flour
1 c. whole milk
3 tsp. mustard
Old Bay seasoning to taste (optional)
Pinch of salt & pepper
˝ onion (medium), chopped fine
2 tbsp. chopped green pepper
1 tsp fresh or dried parsley flakes
3 slices bread, cubed
1 lb. Fresh crabmeat
Instructions:
Melt ˝ stick butter in frying pan. Add 2 teaspoons flour and stir. Add 1 cup whole milk and stir until thickened. Remove from heat. Add mustard, Old bay,
salt, pepper, onion, parsley flakes and chopped green pepper; mix and put in baking dish.
Topping: in a bowl, melt ˝ pound butter and pour over cubed bread. Stir to coat. Pour over crab mixture and bake at 350 until brown, about 20 minutes.
Crab Loaf
Mina Laird
2 tbsp salad dressing
pinch of paprika
1 tsp worcestershire sauce
1 tbsp. Old bay seasoning
1/4 lb. Margarine
1 egg
˝ c. can milk
Instructions:
Mix all ingredients together; fold in 1 pound crabmeat. Top with 1 tablespoon salad dressing and paprika. Bake at 350 until brown on top.
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