Blue Crab Fritters:
Combine shredded crab with 3/4 cup mayonnaise,
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.
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.
It is best to make Crab Gumbo and Stuffed Crabs on the same day, because the gumbo or soup from crabs adds to the success of the stuffed crabs.
Some cooks take the crab's claws and shells that the crab meat has been taken from, put them in a pot with 1 quart boiling water and use in the stuffed crab after an hour's boiling.
It answers the same purpose as the gumbo.
ender, stirring occasionally.
Add crab.
Stir gently and heat
In a medium mixing bowl, combine all ingredients except the crab meat.
After mixing ingredients, add crab meat and mix together well with a spatula.
Form into desired size cakes, I get 6-8 from this recipe.
pan fry on each side over medium heat until golden brown (about 5-7 minutes each side) Serve with desired sauce, I mix together a little mayo, ketchup, old bay, and vinegar, but that's just a personal thing.
In a large heavy Dutch oven or cast iron skillet over medium heat stir together the flour and oil, and cook, whisking constantly, until flour is a rich copper color (about 20 minutes--don't leave it or stop whisking for a second!).
Remove from heat immediately so it won't burn and proceed with gumbo recipe below.
our add 1 pound shrimp, crab meat and oysters (optional).
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
In 3 quart saucepan cook onion in butter or margarine till tender but not brown.
Add tomatoes, tomato sauce, chicken broth, sugar, pepper, and bay leaf.
Bring to boiling; reduce heat and simmer, uncovered, about 30 minutes.
Remove bay leaf.
Add okra, and crab or shrimp; heat through.
Serve gumbo over hot cooked rice in soup plates.
Serves 6.
Heat the margarine in a large skillet.
Add the onion and okra.
Cook mixture until onion is soft.
Add tomatoes and spices to the skillet.
Mix well. Cover and simmer 15 minutes.
Stir in shrimp and crab meat and cook 10 minutes.
Serve over rice or cornbread.
Serves 6 to 8.
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.
tir in sausage, shrimp, and crab sections and cook for about
eat.
With tongs, transfer crab pieces to a large ovenproof
arge mixing bowl, toss the crab with your hands (feel for