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.
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
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.
eat.
With tongs, transfer crab pieces to a large ovenproof
arge mixing bowl, toss the crab with your hands (feel for
about 8 minutes).
Add crab meat, butter and soaked bread
Pick through the crab meat to remove any shell
1.Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.
Combine remaining ingredients and pour over crab meat and gently fold in the crab. Only mix enough to combine ingredients and avoid breaking up the crab meat into shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour.
Broil until golden brown (5 minutes each side) or deep fry at 350\u00b0F for about 2-3 minutes.
In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
Gently mix everything together and shape into crab cakes.
Saute cakes in a little oil for about five minutes on each side or until golden brown.
To prepare aioli, place egg yolks, garlic and basil in a blender.
Start the blender and slowly add oil.
When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
Serve the aioli on the side as a dipping sauce.
inally add your star ingredient - Crab and allow to come full
Chop whites of eggs and add to crab meat. Handle gently so that crab lumps are not broken.
Add salt and pepper.
Mash egg yolks and set aside.
Make roux with butter and flour.
Add cream, egg yolks, dry mustard, vinegar, and oil, cooking gently and stirring constantly until thickened.
Pour while hot over crab and mix gently.
Place in buttered 1 quart casserole.
Cover top with bread crumbs.
Dot with butter.
Brown in 350 degree oven until just warm.
Cook onion, celery, green pepper and garlic in margarine until tender, but not brown.
Combine all ingredients and mix well.
May use mayonnaise and milk if too dry.
Mix ingredients together and spoon into large scallop baking shells.
Bake at 350\u00b0 for 20 to 30 minutes or until edges are brown.