Recipes

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

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.

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.

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.

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

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.

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

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

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

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.

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.

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.

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.

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.

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

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.

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.