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 large skillet, melt butter/margarine.
Add pepper, sliced mushrooms.
Saute about 5 minutes.
Stir flour and cook 1 minute, stirring constantly.
Add milk and continue stirring until sauce is smooth and thickened.
Add dry white wine and salt.
Add frozen imitation crab legs.
Cut diagonally into 1-inch slices.
Simmer just until crab is heated through, about 2 to 3 minutes.
Serve over hot cooked rice.
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.
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.
Thaw crab and drain.
Mix these 5 ingredients in a large bowl. Place in a large, shallow casserole 12 x 10 x 1 1/2 inches.
Melt butter in a large frying pan.
Stir in stuffing and mix well. Spread stuffing mixture on top of crab mixture.
Bake 30 minutes at 350\u00b0.
Serves 10.
emon zest.
Form the crab mixture into 6 2 inch
igh heat; add crab legs; cover. Cook until crab is cooked through
eat.
With tongs, transfer crab pieces to a large ovenproof
Preheat oven to 350\u00b0F.
Thaw and drain spinach; put in large bowl.
Add softened cream cheese, crab, garlic and Alfredo sauce to the spinach.
Add artichokes. You may have to crush them up so you don't get big chunks , unless you like big chunks!
Combine all ingredients. Place in oven safe shallow dish.
Take fresh Parmesan cheese--absolutely not the kind in a can!--shred all over the top.
Sprinkle breadcrumbs on top.
Bake until bubbly and golden brown on top. Serve warm with tortilla chips.
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.