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Crab Imperial
8oz All Natural Jumbo, Lump or Backfin crabmeat
1 small egg
2 tbs mayonnaise
1 1/2 tsp chopped pimiento
3/4 tsp Worcestershire sauce
1/2 tsp dry sherry
Old Bay to taste (1/4 to 1/2 tsp)
dash of salt
1/2 tsp mayonnaise per shell
paprika, for sprinkling
Flake crabmeat, remove any shell pieces • Mix eggs, mayonnaise, pimiento, Worcestershire sauce, sherry and salt together until well blended • Put crabmeat in large bowl and sprinkle with Old Bay • Add egg mixture to crabmeat and mix gently • Spoon mixture into 4 individual shells • Spread 1/2 tsp mayonnaise over the top of each shell and sprinkle with paprika • Bake in a pre-heated oven at 400°F for 20 minutes or until hot and bubbling
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Southern Maryland Imperial
8oz All Natural Jumbo or Lump crabmeat
1-2 dashes black pepper
dash red pepper
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp chopped parsley
2 tbs unsalted butter
1/2 tbs flour
3oz evaporated skim milk or 1/3 cup heavy cream
1 small egg, slightly beaten
2-4 tbs small, buttered bread crumbs (Sauté bread crumbs in butter over med-high heat for 1-2 minutes)
butter, broken into small pieces to lightly top the imperial
Flake crabmeat, remove any shell pieces • In a large mixing bowl stir in the first 5 ingredients to the crabmeat. Set aside • In the top of a double boiler, melt butter and then add in the flour • Gradually stir in milk and beaten egg. Do not boil! • Cook slowly, stir until smooth and thickened. Remove from heat • Lay seasoned crabmeat in oven proof, buttered platter •Top with cream sauce, buttered bread crumbs and then small pieces of butter • Add additional salt and pepper if desired •Bake in a pre-heated 350 degree oven 20 minutes or until bubbling and golden brown.
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Deviled Crab
8oz All Natural Special crabmeat
1 tbs onion, chopped
1 1/2 tbs butter
1 tbs flour
1/2 tsp lemon juice
1/2 tsp Worcestershire sauce
1-2 dashes Tabasco sauce
dash Old Bay
1/2 tbs parsley
1/3 cup milk
1/2 tsp dry mustard
1/4 tsp salt
1/8 tsp black pepper
1 small egg, slightly beaten
1/8 cup bread crumbs
Drain and flake crabmeat, remove any shell • Cook onion in 1 tbs butter until soft, then blend in flour using a wooden spoon or rubber spatula • Gradually add in milk and cook until thick, stirring constantly • Stir in lemon juice, seasonings and parsley • Add the hot sauce to the beaten egg then add egg mixture to remaining sauce, stirring constantly • Fold in crabmeat • Spoon into 2 well-greased individual shells or a small baking dish • Combine 1/3 tsp melted butter and the crumbs; sprinkle over mixture • Bake in a pre-heated 350°F oven 20 to 25 minutes or golden brown.
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Maryland Crab Cake
8oz All Natural Backfin crabmeat
1/3 cup crushed saltines
1 large egg, beaten
2 tbs mayonnaise
1/2 tsp Worchesteshire
2 tsp dijon mustard
2 tsp chopped parsley
1/8 tsp pepper
1/8 tsp salt
2 tsp Old Bay
Drain and flake crabmeat, remove any shell pieces • In a large bowl mix the bread, egg and remaining ingredients • Add the crabmeat to the egg mixture and gently blend the ingredients together • Form the cakes by hand to about 3 inches by 1 inch but do not pack the mixture too firmly • Cover loosely with wax paper and refrigerate for at least 1 hour before cooking.
To broil: Place under a preheated broiler turning once, about 4 to 5 minutes on each side or until nicely browned.
To fry: Cakes can be fried in hot oil in a heavy skillet, about 4 minutes on each side or until golden brown. Remove with a slotted utensil and place on paper towels to drain.
Serve with cocktail or tartar sauce.
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Crab and Veggie Saute
8oz All Natural Jumbo or Lump crabmeat
1 tbs olive oil
1 1/3 cup sliced carrot
1 1/3 cup sliced celery
1 1/3 cup sliced mushrooms
1 1/3 cup green pepper
1 clove of garlic, finely chopped
3/4 cup green peas, fresh or slightly thawed
1/3 cup water
1/3 tsp dried dillweed
1/3 tsp black pepper
5 cups of cooked pasta or rice
Drain and flake crabmeat, remove any shell pieces • Heat oil in heavy pan to medium heat • Saute garlic and first 4 vegetables for 5 minutes or until tender • Add in crabmeat and next 4 ingredients • Simmer for 5 more minutes • Serve over pasta or rice
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Crab Enchiladas with Salsa
8oz Al Natural Lump, Backfin or Special crabmeat
1 1/2 tbs corn oil
1/2 cup grated Monterey Jack with Jalapeno cheese
1/2 cup shredded fresh spinach leaves (carefully washed)
sour cream
4 flour tortillas
Drain and flake crabmeat, remove any shell pieces • Preheat oven to 300 degrees • Wrap tortillas in foil and bake for 10-15 minutes • While tortillas are warming, heat oil over medium heat • Add the crabmeat and saute until warmed, 3-4 minutes • Spoon crabmeat onto the center of the warmed tortillas, top with spinach and cheese • Roll the tortillas and place seam-side down on a serving platter Top with salsa and sour cream if desired
Salsa
2 pints cherry tomatoes
1 shallot, minced
1 clove of garlic, minced
2 tbs fresh coriander, minced
1 tbs white wine vinegar
2 serrano chiles, seeded and minced
1 tsp fresh lime juice
1/4 tsp salt
Using a food processor, coarsley chop tomatoes in small batches • Do not puree • In a large bowl blend the tomatoes and their juice with the remaining ingredients • Cover with plastic wrap and let stand for several hours before serving.
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Crab Coquille
8oz All Natural Jumbo or Lump crabmeat
1 cup light cream
1/2 tsp dijon mustard
3 tsp small capers
pinch salt
2 tsp unsalted butter, melted
2 tsp Hollandaise sauce
seasoned bread crumbs
small pieces of butter to top
Flake and drain crabmeat, remove any shell pieces • Combine first 5 ingredients in a heavy pan and bring to a simmer over medium-low heat • Add melted butter • When mixture begins to thicken, gently fold in the Hollandaise sauce while keeping the crab lumps intact • Remove from heat and spoon into a buttered casserole dish • Sprinkle with bread crumbs and dot with small pieces of butter • Bake in a 350° pre-heated oven for about 5 minutes or until golden and bubbling
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Crab Fettuccine
8oz All Natural Jumbo Lump, Lump or Backfin crabmeat
4 tbs butter
1 garlic clove, finely chopped
3/4 cup half & half
1/4 cup shredded Parmesan cheese
2 tbs chopped fresh parsley
1/4 tsp pepper
4oz cooked fettuccine
Drain and flake crabmeat, remove any shell pieces • Saute garlic in butter over low heat until tender • Stir in half & half and bring to a boil, stirring frequently until thickened • Stir in cheese, parsley and pepper • Fold in crabmeat, being careful not to break the lumps • Gently mix in fettuccine • If desired, top with Old Bay crab seasoning
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