8oz Crab Recipes Click Here

Entrees - Light Fare - Soups and Salads

Appetizers

Click Here for 8oz Recipes

Ocean Tech Crab Dip

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.

<top>

Hot Crab Dip

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 350°F oven for 30-40 minutes until bubbling. Serve with favorite crackers or small, ripped pieces of French or Italian bread.

<top>

Cocktail Claws & 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.

<top>

Jumbo Lump Cocktail

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.

<top>

Spicy Crab Dip

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.

<top>

Crab Stuffed Mushrooms

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 350°F oven for 18-20 minutes or until thoroughly heated.

*Recipe submitted by the North Carolina State University Seafood Lab

<top>

Crab Stuffed Tomatoes

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

<top>

Crab Balls

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 140°F is reached.

<top>

Chilled Crab Dip

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.

<top>

Entrees

Ocean Tech Crab Cake
Crab Imperial
Southern Maryland Imperial
Deviled Crab
Maryland Crab Cake
Crab and Veggie Saute
Crab Enchiladas with Salsa
Crab Fettuccine

Ocean Tech Crab Cake

16 oz  All Natural Backfin or Special crabmeat
1 small egg, beaten
1 ½  tbs mayonnaise
½  tsp yellow mustard
1/8 tsp cayenne pepper
½  tsp Old Bay
¼ cup crushed crackers
½ tsp chopped parsley
Drain and flake crabmeat. Remove any shell pieces. In a large bowl mix the crackers, 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 4-5 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.
Option: Serve with cocktail or tartar sauce.

<Top>

Crab Imperial

16 oz  All Natural Jumbo, Lump or Backfin crabmeat
1 egg
1/4 cup mayonnaise
1 tbs chopped pimiento
1 1/2 tsp Worcestershire sauce
1 tsp dry sherry
Old Bay to taste (1/2 to 1 tsp)
1/2 tsp 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 400oF for 20 minutes or until hot and bubbling.

<Top>

Southern Maryland Imperial

16 oz All Natural Jumbo or Lump crabmeat
1/4 tsp black pepper
1/8 tsp red pepper
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp chopped parsley
1/4 cup unsalted butter
1 tbs flour
6oz evaporated skim milk or 3/4 cup heavy cream
1 large egg, slightly beaten
1/4-1/2 cup 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 350oF oven 20 minutes or until bubbling and golden brown.

<Top>

Deviled Crab

16 oz All Natural Special crabmeat
2 tbs onion, chopped
3 tbs butter
2 tbs flour
1 tsp lemon juice
1 tsp Worcestershire sauce
1/8 tsp Tabasco sauce
1/8 tsp Old Bay
1 tbs parsley
3/4 cup milk
1 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
1 large egg, slightly beaten
1/4 cup bread crumbs
Drain and flake crabmeat. Remove any shell. Cook onion in 2 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 6 well-greased individual shells or a baking dish. Combine 1 tbs melted butter and the crumbs. Sprinkle over mixture. Bake in a pre-heated 350oF oven 20-25 minutes or golden brown.

<Top>

Maryland Crab cake

16 oz All Natural Backfin crabmeat
2/3 cup crushed saltines
2 large eggs, beaten
4 tbs mayonnaise
1 tsp Worcesteshire
1 1/3 tbs Dijon mustard
1 1/3 tbs chopped parsley
1/3 tsp pepper
1/3 tsp salt
1 1/3 tbs 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.
Option: Serve with cocktail or tartar sauce.

<Top>

Crab and Veggie Saute

16 oz All Natural Jumbo or Lump crabmeat
1/3 cup olive oil
2 2/3 cup sliced carrot
2 2/3 cup sliced celery
2 2/3 cup sliced mushrooms
2 2/3 cup green pepper
2 1/2 clove of garlic, finely chopped
1 1/3 cup green peas, fresh or slightly thawed
3/4 cup water
3/4 tsp dried dillweed
3/4 tsp black pepper
10 1/2 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.

<Top>

Crab Enchiladas with Salsa

16 oz All Natural Lump, Backfin or Special crabmeat
3 tbs corn oil
1 cup grated Monterey Jack with Jalapeno cheese
1 cup shredded fresh spinach leaves (carefully washed)
sour cream
6 flour tortillas
Drain and flake crabmeat. Remove any shell pieces. Preheat oven to 300°F. 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, coarsely 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.

<Top>

Crab Fettuccine

16 oz  All Natural Jumbo Lump, Lump or Backfin crabmeat
1/2 cup butter
2 garlic cloves, finely chopped
1 1/2 cups half & half
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp pepper
8 oz 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.

<Top>

Light Fare

Hot Crab Toast
Hot Crab Fondue
Broiled Crab Melts
Crab Bites
Crab Saute
Crab Souffle
Crab & Mushroom Quiche

Hot Crab Toast

16 oz All Natural Lump, Backfin or Special crabmeat
2 egg yolk, beaten
2 tbs dry sherry
6 tbs unsalted butter
4 tbs all purpose flour
2 tbs shallot, minced
1 tsp paprika
2 cups light cream
12 slices bread, lightly toasted
2 tbs parsley, chopped
Flake and drain crabmeat. Remove any shell pieces. Beat egg yolk and sherry in a bowl and set aside. Melt butter in a nonstick skillet over medium-low heat. Stir in flour, shallots and paprika. Cook 1 minute, stirring constantly. Slowly whisk in cream and bring to a boil, stirring constantly 1-2 minutes until thickened and smooth. Add crabmeat and cook several minutes or until heated through. Remove from heat and whisk in egg mixture. Gently blend. Serve crab over toast and garnish with parsley.

<Top>

Hot Crab Fondue

16 oz All Natural Backfin or Special crabmeat
10 1/2oz sharp cheese
16 oz cream cheese
1/2 cup dry white wine
1 tsp Worcestershire sauce
1/2 tsp garlic salt
1 tbs Old Bay
French bread, cut into small cubes
In top of double boiler or fondue pot, combine cheese until melted and smooth. Drain and flake crabmeat. Remove any shell pieces. Add in all other ingredients except crabmeat and blend well. Fold in crabmeat and allow to heat for several minutes before serving. If the mixture thickens too much, slowly add in more wine.

<Top>

Broiled Crab Melts

16 oz All Natural Backfin, Special or Claw Crabmeat
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
2 garlic cloves, minced
4 tbs unsalted butter
4 tbs fresh lemon juice
2 tsp Worcestershire sauce
4 tbs mayonnaise
2 tsp Dijon mustard
1/4 tsp Old Bay
4 English muffins, halved, buttered and lightly toasted
4 tbs grated Parmesan cheese
Drain and flake the crabmeat. Remove any shell pieces. In a large skillet cook the bell peppers, the onion, and the garlic in butter over moderately low heat, stirring, until the vegetables are softened. In a separate bowl, mix the lemon juice, mustard, Worcestershire sauce, mayonnaise, and Old Bay. Then fold in the crabmeat. Add this mixture to the vegetables and heat on low for several minutes. Divide the crabmeat mixture among the muffin halves. Sprinkle with Parmesan cheese and broil under a preheated broiler about 4 inches from the heat for 3-4 minutes, or until the tops are golden brown.

<Top>

Crab Bites

16 oz All Natural Backfin, Special or Claw
1 cup grated Swiss cheese
1 tbs minced onion
1 cup mayonnaise
1 tsp fresh lemon juice
1/2 tsp Old Bay
1 package flaky biscuits
Drain and flake crabmeat. Remove any shell pieces. Combine crabmeat and remaining 5 ingredients. Split biscuits in half and place on a cookie sheet. Spoon crab mixture onto biscuit. Sprinkle with more Old Bay if desired. Bake in a pre-heated 350°F oven for 20-25 minutes.

<Top>

Crab Saute

16 oz All Natural Jumbo, Lump or Backfin crabmeat
1/3 cup butter
1/8 cup chopped parsley
1 tbs brandy
1/8 tsp salt
pinch white pepper
1/8 tsp Old Bay
toast points
Drain and flake crabmeat. Remove any shell. Melt butter in a medium size sauce pan. Stir in parsley, brandy, salt, pepper and Old Bay. Fold in crabmeat, being careful not to break lumps. Saute slowly 5-8 minutes or until crabmeat is heated. Serve on toast points.

<Top>

Crab Souffle

16 oz All Natural Lump or Backfin crabmeat
1/2 cup butter or margarine
1/2 cup flour
2 tbs finely chopped onion
1/4 tsp salt
1/2 tsp tarragon
3 tsp parsley flakes
2 cups milk
2/3 cup freshly grated mild cheddar cheese
6 eggs, separated
1 tsp cream of tartar
paprika
Drain and flake crabmeat. Remove any shell. Melt butter in medium saucepan over medium heat. Gradually stir in flour, cook until bubbly. Add onion, salt, tarragon and parsley. Add milk gradually, stirring constantly. Add cheese and cook until melted. Remove from heat. Add crabmeat to mixture. Beat egg yolks until thick. Add to crab mixture and stir gently. Beat egg whites with cream of tartar until stiff. Gently fold into crab mixture. Spoon into lightly greased souffle or casserole dish. Bake at 325°F for 35-45 minutes or until knife inserted in center comes out clean. Do not jar or open oven for at least 35 minutes.

*Recipe submitted by the North Carolina State University Seafood Lab

<Top>

Crab & Mushroom Quiche

16 oz All Natural Backfin, Special or Claw crabmeat
2 tbs butter or margarine
1 1/2 cup fresh mushrooms
4 eggs, well beaten
1 cup half-and-half cream
1/3 cup minced onion
1 tsp salt
1/8 tsp cayenne pepper
2 cup freshly grated mozzarella cheese
2 unbaked pie shells
2 tbs chopped fresh parsley
Drain and flake crabmeat. Remove any shell. Melt butter in small saucepan over medium heat. Saute mushrooms until tender. Drain mushrooms. In a medium bowl combine eggs, half-and-half, onion, salt and cayenne • Blend until smooth. Place crabmeat, mushrooms and cheese over bottom of shells • Pour in egg mixture and sprinkle with parsley. Bake in a pre-heated 425°F oven for 15 minutes. Reduce heat to 300°F and bake 30 minutes or until a knife inserted into center of quiche comes out clean. Let stand 15 minutes before serving.
*Recipe submitted by the North Carolina State University Seafood Lab

<Top>

Soups and Salads

Crab Salad
Crab and Pasta Salad
Vegetable Crab Soup
Cream of Crab Soup
Easy Crab Salad
Crab Soup Deluxe

Crab Salad

16 oz All Natural Lump crabmeat
1/2 cup mayonnaise
1/4 cup celery, chopped
2 tbs onion, chopped
2 tbs green pepper, chopped
2 tbs dill relish
1 tsp Worcestershire
dash of Tabasco
Flake crabmeat. Remove any shell pieces. Mix all ingredients well leaving out the crabmeat. Gently fold in crabmeat. Chill at least 3 hours.

<Top>

Crab and Pasta Salad

16oz All Natural Jumbo, Lump or Claw crabmeat
1 1/3 lb cooked pasta, your choice!
1 1/3 cup celery, finely chopped
1/3 cup green onion, minced
1 3/4 tbs prepared mustard
1 1/3 tsp diced dillweed
5 1/3 cups broccoli florets
2 red bell pepper, finely chopped
2 yellow bell pepper, finely chopped
3/4 cup Italian dressing
3/4 cup Parmesan pepper dressing
Old Bay
Drain and flake crabmeat. Remove any shell pieces. In a large bowl combine all ingredients except crabmeat and dressings. Fold in crabmeat and season with Old Bay. Blend dressings well and pour over salad. Cover tightly and chill. Stir before serving. Add more dressing and Old Bay if necessary.

<Top>

Vegetable Crab Soup

16oz All Natural Claw crabmeat
8 cups water
2 cups diced carrots
2 cups chopped onion
1 1/2 cups chopped celery
1/4 cup butter
1 tbs Old Bay
1 tbs Worcestershire sauce
3 cups diced potatoes
16 oz can of whole tomatoes, crushed
Drain and flake crabmeat. Remove any shell pieces. Bring water to a boil in a large pot. Add carrots, onion, celery, butter, Old Bay and Worcestershire to water and bring to another boil. Reduce heat and simmer for about 30 minutes, stirring occasionally. Add potatoes and cook until almost done. Add tomatoes and crabmeat and simmer another 10 minutes.

<Top>

Cream of Crab Soup

16oz All Natural Lump or Backfin crabmeat
1/3 cup flour
1/4 cup butter
1 cup chicken broth
1/4 tsp white pepper
5 cups milk
salt
dry sherry
Drain and flake crabmeat. Remove any shell pieces. In a large pan, melt butter over low heat. Blend in flour using a spatula or wooden spoon, stir until smooth. Slowly stir in chicken broth and pepper. Simmer over low heat for several minutes. Add milk and cook slowly, stirring constantly until thickened. Do not boil. Fold in crabmeat and stir gently. Add salt and sherry to taste. Remove from heat and serve immediately.

<Top>

Easy Crab Salad

16oz All Natural Lump, Backfin or Special crabmeat
1 cucumber, seeded and diced
1 red bell pepper, diced
1/2 cup minced onion
red wine vinegar
mayonnaise
Drain and flake crabmeat. Remove any shell pieces. Soak onion in a small bowl with just enough red wine vinegar to cover. Place crabmeat in a bowl with cucumber and pepper. Add soaked minced onion and vinegar to crabmeat mixture. Stir in just enough mayonnaise to mix and hold ingredients. Chill for several hours. Serve with your favorite crackers.

<Top>

Crab Soup Deluxe

16oz All Natural Lump crabmeat
3 tbs butter or margarine
2 1/2 cups chopped onion
1/2 tsp pressed garlic
3 cans tomatoes, chopped, do not drain
1 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp Tabasco sauce
1/2 tsp marjoram
1/2 tsp ground thyme
1/2 tsp fresh lemon juice
grated peel of 1 lemon
1 tbs finely chopped fresh parsley
Drain and flake crabmeat. Remove any shell pieces. Melt butter in a large saucepan over medium heat. Saute onion and garlic until tender but not brown. Add tomatoes , salt, pepper, Tabasco, marjoram, thyme, lemon juice and lemon peel. Bring to a boil, reduce heat and simmer 30 minutes until flavors are mingled and tomato liquid is reduced. Add parsley and crabmeat. Heat thoroughly but do not overcook crabmeat. Serve immediately.

*Recipe submitted by the North Carolina State University Seafood Lab

<Top>