Appetizers

16oz All Natural Special or Claw crabmeat
16oz cream cheese, softened
2 tbs sour cream
2 tbs fresh lemon juice
1 tsp Old Bay
1/4 tsp white pepper
1/4 tsp Worcestershire sauce
3/4 cup minced onion
2 tbs Dijon mustard
1/8 tsp garlic salt
paprika to garnish
Drain and flake crabmeat, Remove any shell pieces. Mix well all ingredients except for crabmeat. Gently fold and blend crabmeat into the cream cheese mixture. Sprinkle paprika to garnish. Chill for at least 30 minutes before serving. Serve with your favorite crackers.

16 oz All Natural Backfin, Special or Claw crabmeat
2/3 cup crushed saltine crackers
2 large eggs, beaten
4 tbs mayonnaise
1 tsp Worcesteshire sauce
1 1/3 tbs Dijon mustard
1 1/3 tbs chopped parsley
1/3 tsp pepper
1/3 tsp salt
1 1/3 tsp Old Bay
oil for frying
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. Chill mixture until hardened. Roll into small balls. Deep fry until golden brown or until an internal temperature of 140F is reached.

16 oz All Natural Backfin, Special or Claw crabmeat
2 lb cherry tomatoes
4 tbs finely chopped green onion, including tops
1/2 cup mayonnaise
2 tsp fresh lemon juice
1/2 tsp salt
1/2 tsp freshly ground white pepper
1 tsp dashes Tabasco sauce
fresh parsley sprigs
Drain and flake crabmeat. Remove any shell. Wash, dry and hollow tomatoes. Invert tomatoes and drain on paper towels. Mix together mayonnaise, onion and lemon juice. Add salt, pepper and Tabasco. Gently fold in crabmeat. Stuff tomatoes and chill thoroughly. Garnish serving dish with parsley.

*Recipe submitted by the North Carolina State University Seafood Lab

16 oz All Natural Special or Claw crabmeat
3 lbs large fresh mushrooms
1 cup milk
2 tbs butter or margarine
1 cup fresh cracker crumbs
1 tsp dry mustard
2 tbs minced onion
1/2 tsp salt
1 tsp prepared horseradish
1/2 tsp freshly ground black pepper
4 tbs butter or margarine, melted
Drain and flake crabmeat. Remove any shell. Clean mushrooms with paper towels. Remove stems. Combine milk and 2 tsp butter in small saucepan. Cook over low heat until butter melts, stirring frequently. Remove from heat, stir in crumbs, mustard, onion, salt, horseradish and pepper. Gently stir in crabmeat. Spoon mixture into mushroom caps. Place stuffed caps in lightly greased baking dish. Brush tops with melted butter and bake in a pre-heated 350F oven for 18-20 minutes or until thoroughly heated.

*Recipe submitted by the North Carolina State University Seafood Lab

16 oz All Natural Backfin, Special or Claw
2 green onions, minced
1/2 cup mayonnaise
5 tbs diced green chilies
12 sprigs fresh cilantro, chopped
2 tsp fresh lemon or lime juice
1/4 tsp Old Bay
salt and pepper to taste
Drain and flake crabmeat. Remove any shell pieces.
Combine all ingredients and season with salt and pepper.
Chill for several hours before serving. Serve with tortilla chips.

16 oz All Natural Jumbo Lump crabmeat
1 1/3 cup mayonnaise
2 2/3 tbs prepared mustard
1/2 tsp Worchestershire
1/3 tsp dry mustard
Old Bay
Blend well first 4 ingredients and chill. Drain and flake crabmeat. Remove any shell pieces. Return crabmeat to refrigerator to chill. Spoon chilled Jumbo Lump onto a bed of lettuce and garnish with lemon wedges. Sprinkle with Old Bay to taste. Serve with above dipping sauce or your favorite cocktail or honey mustard sauce.

12 oz All Natural Cocktail Claw
1 1/3 cup mayonnaise
2 2/3 tbs prepared mustard
1/2 tsp Worcestershire
1/3 tsp dry mustard
Blend well first 4 ingredients and chill. Place chilled crab claws on a bed of lettuce and garnish with lemon wedges. Serve with above dipping sauce or your favorite cocktail or honey mustard sauce.

16 oz All Natural Lump crabmeat
16 oz cream cheese, softened
8 oz sour cream
4 tbs mayonnaise
1 tsp fresh lemon juice
1 cup grated cheddar cheese
1 tbs Old Bay
1 tbs Worcestershire
1 tsp Dijon mustard
1/4 tsp white pepper
1/4 tsp garlic salt
paprika to garnish
Flake crabmeat. Remove any shell pieces. Mix well all ingredients, adding crabmeat last. If desired, top with a handful of grated cheddar cheese and garnish with paprika. Bake in a pre-heated 350F oven for 30-40 minutes until bubbling. Serve with favorite crackers or small, ripped pieces of French or Italian bread.

l6 oz All Natural crabmeat
l6 oz cream cheese
4 oz mascarpone cheese
2 tsp diced pimento
2 tsp Old Bay seasoning
In a skillet at medium heat mix cream cheese,
mascarpone cheese, Old Bay and diced pimento. Blend
until thoroughly melted and mix well. Blend in
All Natural crabmeat. Serve hot with crackers.