killet heats, prepare onion and crab as directed above. A few
gg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in
ur second bowl: Place your crab meat in bowl. Season evenly
Preheat oven to 350 degrees F. Mix Crab Cake Mix and butter in small bowl. Set aside.
Mix cream cheese, mayonnaise and Old Bay in medium bowl until well blended. Add crabmeat; toss gently. Spread in 9-inch pie plate. Sprinkle with Crab Cake mixture.
Bake 25 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.
Mix together eggs, mayo, OLD BAY, pepper, worcestershire sauce, and mustard,
Carefully pick through the crab meat to remove any cartilage.<
Pick the crab meat to remove any remaining pieces of shell.
Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning (tm). Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.
by hand, crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in
For the crab cakes: Heat oil in large
olk, mustard hot sauce and Old Bay in a large bowl.
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.
he mozzarella cheese.
Add Old Bay seasoning to taste (use at
nd chill until crab cakes are ready.
CRAB CAKES:
Drain
Pick over crab meat for shells.
Sprinkle Wye River or Old Bay seasoning over crab meat.
Beat egg; mix in mayo, mustard, Worcestershire, lemon juice, crumbs and crab meat.
Mix; make patties.
Fry in butter until brown on both sides.
Serve.
Salt and pepper to taste.
Preheat oven on broiler setting. Lightly grease a baking sheet.
In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
Broil crab cakes 8 to 10 minutes on each side, or until golden brown.
Dissolve Old Bay Seasoning in rice vinegar.
Add crab meat and marinate for 5 minutes.
Put in a medium pot.
Add onion.
Dissolve cornstarch in chicken broth and add to pot, along with the tomatoes.
Simmer covered for 15 minutes and uncovered for another 5 minutes.
Ready to serve when heated through.
Place the oil in a soup pot.
Add the carrots and onions. Cover the pot and cook the vegetables over low heat just until softened.
Add the broth, potatoes, tomatoes and Old Bay seasoning. Simmer just until the potatoes are tender, approximately 10 minutes.
Add the crabmeat and parsley and heat through.
Mix all ingredients (except canola oil) together and shape into cakes (about 8-10).
In large skillet, heat canola oil over medium heat.
Add cakes and cook, turning once, until brown (~3 to 5 minutes per side).
Drain well on absorbent paper.
Serve with tartar sauce or Dijon mustard, or make crab cake sandwiches with lettuce & tomato.
Mix soup with milk.
Heat on medium heat, stirring constantly until lumps are gone.
Add butter, crab and Old Bay, stirring constantly.
Makes 3 to 4 small servings.
Can be doubled.
saute the onions with the Old Bay, Worcestershire Sauce, Tabasco Sauce, thyme