Blue Crab Fritters:
Combine shredded crab with 3/4 cup mayonnaise,
Saute
in olive oil, onion and green pepper until onion is transparent.
Salt and pepper to taste.
Add Ragu sauce and 1
cup of water.\tBring to boil, stirring well.
Reduce heat. Add
crab meat
and drained mushrooms.
Mix well.
Bring to a simmer and add dash of garlic salt.
How to make blue crab cakes.
In a large bowl, stir together egg, mayonnaise, mustard, horseradish, Worcestershire sauce, crab boil seasoning, pepper, salt and hot pepper sauce.
Gently mix in the crabmeat, cracker crumbs and bell pepper.
Form eight patties, each 3/4 inch thick.
Warm the oil and butter together over medium-high heat.Fry the crab cakes 5 to 7 minutes on each side or until they are golden. Drain them.
Serve immediately.Squeeze lime or lemon juice over them.
inutes.
Add in the crab and simmer with the lid
Combine all ingredients except crab, flour and butter (or oil) and adjust seasoning.
Gently fold into crab meat.
Portion into 3 1/2-ounce cakes.
Lightly flour and saute in butter (or oil). Serve immediately with \"Cocktail Sauce From Hell.\"
Serves 6.
Rinse and drain crab meat.
Remove any shell pieces.
Cook onion and mushrooms in butter until tender.
Combine crab meat, onion, mushrooms, eggs, cream, parsley, salt and pepper.
Bake pie shell in hot oven (450\u00b0) for 7 minutes.
Pour ingredients into pie shell.
Sprinkle dash of paprika on top.
Top with 1/4 cup Swiss cheese, grated.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Let stand 10 minutes.
Serves 6. Anna makes this at Christmas.
Remove remaining shell and cartilage from crab meat.
Cook bacon until crisp; crumble and set aside.
Saute vegetables in bacon grease.
arge mixing bowl, toss the crab with your hands (feel for
separate saute pan, add crab claw fingers. Salt & pepper to taste
eat your egg. Chop your claw meat into 1 square centimeter
In a food processor whirl egg white, onion, sherry, ginger, sesame oil and fish and puree until smooth.
Spoon into a bowl and add the crab.
With a spoon spread an equal portion of puree over the meat on each claw.
Set aside.
Pour oil in pan, around 2 inches deep and heat to medium high, 3 or 4 at a time, cook to golden brown, around 4 or 5 minutes.
Drain on paper towels.
Serve when you can handle pincers, or chill overnight and reheat in oven.
Whisk together lime, soy sauce and jalapeno to dip claws in.
r so live and kickin Blue Crabs a large heavy seafood
Melt butter in saucepan.
Add onion; cook over low heat for 4 minutes, stirring frequently.
Stir the cornstarch into the skillet; cook 3 minutes more.
Add water, clam juice and seasonings; slowly cook for 5 minutes.
Add crab meat, shrimp, fish and crab claws; cook until heated through (about 20 minutes on low heat).
he peppers.
Drain the crab meat if necessary and place
In a large skillet, combine butter and olive oil and saute onion and garlic over medium heat for 2 to 3 minutes, add the flour and cook and stir until flour is well blended. Stir in broth, tomatoes, salt and pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes. Add crab meat and cook for 5 minutes. Stir in spinach and cook just until fresh spinach melts or the packaged spinach is hot. Toss hot pasta with 1/3 Parmesan cheese, then top pasta with crab-tomato sauce. Pass remaining cheese.
emon zest.
Form the crab mixture into 6 2 inch
Beat eggs.
Add milk and 1 1/2 cups bread crumbs.
Flake crab meat and add other ingredients.
Put in buttered baking dish, 8 x 8 x 2-inch.
Cover with remaining crumbs.
Drizzle with melted butter.
Bake at 350\u00b0 until brown, 30 to 35 minutes.
Serves 4 to 6.
Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.
Pick over crab meat carefully and remove any bits of shell. (Drain canned crab.)
Mix all ingredients together except paprika and place mixture in a small baking dish.
Sprinkle top with paprika.
Bake in a 300\u00b0 oven until heated through.
Serve with raw vegetables or crackers.
In a large pot saute your onions, once they are soft add frozen corn. Cook until corn is a bit soft. Add your cans of creamed corn and rotel tomatoes. Add your cans of creamed potato, fill each can with milk and add to pot. Add your crab meat and seasonings (to taste). Stir to combine. Bring to a gentle boil then turn on low and cover. Allow chowder to simmer on low for at least 30-45 min so flavors can marry, stirring occasionally. Serve with a sweet cornbread or crackers.