Crab Recipes



1 pound Maryland crab meat (fresh or pasteurized)
1 egg
2 teaspoons Worcestershire sauce
1 teaspoon seafood seasoning
1 teaspoon dry mustard
1/2 cup cracker or bread crumbs
¼ cup mayonnaise
¼ teaspoon white pepper

Remove all cartilage from crab meat. In a bowl, mix together egg, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crab meat: mix evenly. Add cracker or bread crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350F for 2 to 3 minutes or sauté in a frying pan with a little oil for 5 minutes on each side. Cook until golden brown. Makes 6 servings.


1 pound Maryland backfin crabmeat, cartilage removed
1/8 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons butter or margarine
1 large fresh lemon
¼ cup fresh parsley, finely chopped
1 loaf french bread, sliced thin
2 tablespoons brandy
pinch nutmeg
pinch paprika

In a large skillet or electric wok, melt butter or margarine. Add parsley, brandy, salt and white pepper, nutmeg, paprika and the juice of one lemon. Heat until hot. Add crabmeat and toss lightly to heat and coat. Be careful not to break up lumps. Arrange 2 slices of bread side by side on each serving plate. Mound crabmeat evenly on each side of bread. May also be served with crackers as an hors d’oeuvre. Makes 4 servings.


1 pound Maryland crab meat, picked through for shells
1/2 tablespoon parsley
2 tablespoons mustard
2 tablespoons bread crumbs
1/2 teaspoon seafood seasoning
1 egg
3/4 cup mayonaise
1/2 teaspoon Worcestershire sauce

In a bowl, mix together all ingredients except the crab meat and bread crumbs. Add crab meat; mix evenly and gently. Add bread crumbs evenly. Shape into 6 crab cakes. Deep fry in oil at 350 degrees F for two to three minutes until golden brown, or saute in a frying pan with hot oil for three to five minutes on each side.


½ pound Maryland backfin crabmeat cartilage removed
1/8 teaspoon salt
dash white pepper
1/8 teaspoon seafood seasoning

¼ cup plain, lowfat yogurt
2 tablespoons fresh parsley, chopped
3 tablespoons catsup
½ tablespoon lemon juice
½ tablespoon seasoned bread crumbs
1 teaspoon Worcestershire sauce
40 cleaned clam shells or baking shells

Conventional Oven:
Pack crabmeat into 40 cleaned little neck clam shells. In a small bowl, mix together sauce ingredients. Spoon about ? teaspoon of sauce over each hors d’oeuvre, covering all crabmeat. Sprinkle each with parsley and bread crumbs. Place under preheated broiler for 2-3 minutes, just until hot.

Follow above directions except for cooking method. Place ½ (20) of recipe on plate. Microwave on highest power for 1 minute, 30 seconds. Serve immediately. Microwave remaining hors d’oeuvres. Makes 40 hors d’oeuvres.


2 pounds Maryland backfin crabmeat
1 teaspoon salt
6 drops liquid hot pepper sauce
½ cup mayonnaise
2 teaspoons chopped pimiento
8 aluminum or ceramic scallop shaped baking shells
2 teaspoons whole capers
1 teaspoon Worcestershire sauce
8 tablespoons mayonnaise
paprika for garnish

Remove all cartilage from crabmeat. Place crabmeat in a large bowl. Mix mayonnaise, pimiento, capers, Worcestershire sauce, salt and liquid hot pepper sauce together and blend well. Pour over crabmeat and toss LIGHTLY. Divide crabmeat between eight scallop shells and top each shell with one tablespoon mayonnaise. Sprinkle with paprika. Place shells on cookie sheet or shallow baking pan and bake for 20 minutes in 375°F oven. Serve at once. Makes 8 servings.


15 ripe cherry tomatoes, washed
½ teaspoon Worcestershire sauce
¼ pound Maryland backfin crabmeat
1/8 teaspoon seafood seasoning
2 teaspoons plain lowfat yogurt,
1/8 teaspoon white pepper
Pinch of salt
1 teaspoon parsley, chopped
1 teaspoon onion, finely diced

Core tops of tomatoes, set aside. Combine remaining ingredients and mix gently. Spoon mixture into tomatoes, filling about ½ inch over tomato tops. Sprinkle lightly with paprika and parsley. Serve cold or hot. To heat, bake in a preheated 375°F oven for 10 minutes.

Variations: Filling can also be used to stuff celery or other raw vegetables or to serve on crackers. Makes 15 tomatoes.


pastry for 2 crust pie
¼ cup fresh parsley, chopped fine
3 large eggs, beaten
1½ cups skim milk
½ cup carrots, shredded
¾ cup Swiss cheese, grated
1 pound Maryland backfin crabmeat, cartilage removed
2 tablespoons cream cheese, softened
½ teaspoon nutmeg
1 tablespoon onion, minced
¼ teaspoon white pepper
pinch salt

Roll out dough thinly and cut out 2" diameter circles with a cookie cutter. Lightly press dough circles into oiled tart shells. Prick dough with a fork. Bake for 5-7 minutes at 450°F. Remove from oven. Set aside. Mix together remaining ingredients and spoon into tart shells, filling them ½" over the top of the tart shell. Bake for 25 minutes at 375°F or until a toothpick inserted comes out clean. Serve hot. Makes 60 tarts.


½ pound (8 ounces) Maryland regular crabmeat
1¼ teaspoons Worcestershire sauce
½ teaspoon dry mustard
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
¼ cup cheddar cheese, grated
½ cup sour cream
2 tablespoons salad dressing or mayonnaise
pinch garlic salt
1 tablespoon lemon juice
paprika, for garnish

Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.

Pour into greased 1 quart casserole. Top with remaining cheese. Bake at 325°F until mixture is bubbly and browned on top, about 30 minutes.

Serve with crackers. Makes about 4 cups dip.


1 pound Maryland crabmeat, fresh or pasteurized, cartilage removed (regular or claw)
1 quart water
¾ cup onion, diced
3 chicken parts (neck or wing)
¾ tablespoon seafood seasoning
3 pounds canned tomatoes, quartered
1 teaspoon salt
¼ teaspoon lemon pepper
8 ounces frozen corn, thawed
1 cup frozen peas, thawed
1 cup potatoes, diced
¾ cup celery, chopped

Place water and chicken in a 6 quart soup pot. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done. Add crabmeat, cover and simmer for 15 more minutes or until hot. (If a milder soup is desired, decrease amount of seafood seasoning to ¼-½ teaspoons.) Makes 8 servings. Calories: 153 per serving.


1 pound Maryland backfin crabmeat
2 tablespoons cracker meal
1/3 cup mayonnaise
24 fresh mushrooms (about 2-3 inches in diameter)
1 egg
2 tablespoons milk
1 cup mayonnaise
1 teaspoon Worcestershire sauce
1/8 teaspoon seafood seasoning
1 teaspoon dry mustard
½ teaspoon celery salt
2 dashes liquid hot pepper sauce
¼ teaspoon pepper
1/8 teaspoon paprika
paprika, for sprinkling
pinch ginger

Remove cartilage from crabmeat, being careful not to break crab lumps. Place crabmeat in large bowl and set aside. In small bowl mix mayonnaise, egg, milk, Worcestershire sauce, mustard, celery salt, pepper, paprika and ginger. Pour sauce over crabmeat and mix gently, but thoroughly. Carefully mix in cracker meal. Wash and remove stems from mushrooms. Place mushrooms in a baking pan stem side up and fill each mushroom with about 2 tablespoons crab mixture. Place in a 375°F oven for 10 to 12 minutes or until crabmeat mixtures begins to brown.

Mix together 1 cup mayonnaise, egg, seafood seasoning and liquid hot pepper sauce. Spread a generous amount of topping over each mushroom. Sprinkle with paprika and bake at 375°F oven until the topping becomes a light brown color, approximately 5 to 7 minutes. Makes 24.


2 pineapples, cut in half length-wise, center scooped out
1 pound Maryland backfin crabmeat, cartilage removed
1 cup pineapple, chopped
1/2 cup chick peas (optional)
1/2 cup fresh parsley, chopped
1/4 cup walnuts, chopped
2 medium apples, sliced 1/4"
2 tablespoons lemon juice
lettuce or romaine

Celery Seed Dressing
1/2 cup cider vinegar
3/4 cup salad oil
3-1/2 tablespoons confectioners sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup onion, chopped
1/4 cup pineapple juice
1/2 tablespoon celery seed

Prepare pineapples. In a medium bowl, combine crabmeat, pineapple, chick peas, parsley and walnuts, and toss gently. Slice apples and cover with lemon juice. Line pineapple with lettuce or romaine. Mound 1/4 of the crab mixture on each piece of lettuce. Arrange apple slices around crab mixture. Top with a small piece of apple. Refrigerate until ready to serve. To make dressing, combine all ingredients in a blender and liquefy. Refrigerate and serve chilled. Serves 4.


1 pound Maryland crabmeat (fresh or pasteurized)
1½ teaspoons Worcestershire sauce
½ teaspoon salt
¼ cup mayonnaise
¼ teaspoon hot pepper sauce
1 teaspoon chopped pimento
2 teaspoons Dijon mustard
1/3 cup chopped celery
lettuce, lemons & paprika for garnish
juice of one lemon

Carefully remove all cartilage from crabmeat. In a bowl, mix together mayonnaise, pimiento, mustard, Worcestershire sauce, salt, hot pepper sauce, lemon juice and celery and blend well. Pour over crabmeat and toss lightly but evenly. Refrigerate. Serve in a bowl lined with lettuce leaves and garnish with lemons and paprika.


PAN FRIED SOFT CRABS (with Lemon, Capers, & Herbs)

8 medium-to-large Maryland soft crabs, cleaned, and patted dry with paper towels
all purpose flour for dredging
10 tablespoons butter
1 teaspoon juice from lemon
1 teaspoon sherry vinegar
1 teaspoon drained tiny capers, chopped
1 1/2 tablespoons minced fresh tarragon leaves
1 scallion, minced
ground black pepper

Dredge crabs in flour. Pat off excess. Heat two 11- or 12- inch heavy-bottomed frying pans over medium-high heat until pans are quite hot, about 3 minutes. Add 4 tablespoons of butter to each pan, swirling pans to keep butter from burning as it melts. When the foam subsides, turn heat to high and add four crabs, skins down, to each pan. Cover each pan with a splatter screen and cook adjusting heat as necessary to keep butter from burning, until crabs turn reddish brown, about 3 minutes. Turn crabs with a spatula or tongs and cook until second side is browned, about 3 minutes. Drain crabs on paper towel-lined plate.

Set one pan aside. Pour off butter from other pan and remove from heat. Add all remaining ingredients (including remaining 2 tablespoons butter and pepper to taste) to this still-warm pan. Swirl pan to melt butter. Arrange two crabs on each of four plates. Spoon about 1 tablespoon of sauce over each plate of crabs and serve immediately. The pan sauce is tart and powerfully flavored. You only need about one tablespoon per serving.


12 medium Maryland soft crabs
½ cup (1 stick) butter or cleaned margarine
1 pound Maryland backfin crabmeat

Dry soft crabs with paper towels. Remove all cartilage from crabmeat. Place soft crabs in shallow baking pan. Remove top shell from crabs and stuff each crab cavity with about 3 tablespoons crabmeat. Replace top shell. Melt butter and pour evenly over crabs. Bake at 400°F until shells turn red and crabs brown slightly, about 15 minutes. Makes 6 servings (2 crabs each).


1 cup pancake flour 12 Maryland soft shell crabs, cleaned
1 teaspoon seafood seasoning
fat or oil, for frying

Mix together pancake flour and seafood seasoning. Dredge crabs in flour mixture to coat well. In large fry pan or electric skillet, heat about ½ inch cooking oil to 375°F. Add crabs and turn heat down to 350°F. Cook crabs until browned, about 5 minutes on each side. Serves 6 (2 crabs each).


STEAMED BLUE CRABS the "Truly Maryland" way

3 dozen live (and lively) Maryland Blue, hard crabs
½ cup seafood seasoning
½ cup salt
3 cups white vinegar
3 cups beer (or water)

Mix seasonings, vinegar and beer (or water) well. Put one-half crabs in a very large pot with rack and TIGHT fitting lid.** Pour one-half of seasoning mixture over top. Add rest of crabs and remaining liquid. Steam, covered, until crabs turn bright red color, about 20 to 30 minutes. Serve hot or cold.

Makes about 9 to 12 servings, depending upon size of crabs.

**If two pots are used, layer crabs and measure seasoning mixture accordingly.

Note: serve crabs immediately if to be eaten hot. To serve cold, bring to room temperature and refrigerate until ready to use.

Under NO circumstances should live and steamed crabs ever be stored in such a manner that they could come into contact with each other.

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