Crab Recipes

Cold Blue Crab Dip

Yields about 1.25 lb

 Ingredients:

  • 1 lb Blue Lump or Super Lump Crabmeat  – picked, free of any shells –
  • 1 medium shallot –  finely chopped
  • 1 garlic clove – finely chopped
  • ½ cup Italian Parsley – finely chopped
  • 2 to 3 Tbsp mayonnaise
  • Juice of one large lemon  – or 3 limes if you prefer –
  • salt and pepper (to taste)

Method:

  1. In a mixing bowl, place the crabmeat.
  2. Add all other ingredients. Combine gently.
  3. Adjust seasoning if necessary
  4. Refrigerate until ready to serve

Serve with white corn tortilla chips, roasted pita bread chips or toasted French bread

 

Crab Quiche

Ingredients:

  • 1 cup crab meat, drained
  • ½ cup Swiss cheese, grated
  • ½ cup cheddar cheese, grated
  • 1/3 cup chopped scallions
  • ½ cup mayonnaise
  • 3 eggs beaten
  • ½ cup milk
  • 2 tbsp all-purpose flower
  • 1 pie pastry shell

   Method:

  1. Prebake pie shell to package directions and allow to cool.
  2. In a large bowl, mix mayonnaise, eggs, milk, flower until well-blended and stir in crab, cheese, and scallions.
  3. Pour into pie shell.
  4. Bake in preheated oven at 350 F for 35-45 minutes or until top is golden brown.
  5. Remove and let stand for 15 minutes
  6. Cut into wedges and serve

 

Drunken King Crab Legs

 Ingredients:

  • 3 bottles premium ale
  • 3 lemons, cut in ½
  • 1 head garlic, split in ½
  • 3 pounds king crab legs, split
  • Drawn butter, for serving

Method

  1. To a large stockpot with a steamer insert, add beer, lemons and garlic.
  2. Bring to a boil.
  3. Add crab legs and cover.
  4. Steam for 5 minutes.
  5. Serve with drawn butter.

 

Crab Cakes

Ingredients:

  • 5 cups cooked crab meat
  • ½ cup red pepper minced
  • ¼ cup green onion, minced
  • 2 tbsp fresh dill
  • ¼ cup mayonnaise
  • 1 egg white
  • ½ cup panko, half for mix and half for breading cakes
  • 1 tsp Old Bay seasoning
  • ¼ tsp freshly ground black pepper

Method:

  1. Mix all ingredients well, remember to keep 1/4 cup panko crumbs aside.
  2. Form into 12 cakes and roll in panko crumbs.
  3. Heat skillet over medium heat with a bit of vegetable oil. Add crab cakes, but do not crowd skillet as you’ll need to gently flip after 1-2 minutes or when golden on each side.
  4. Garnish with chopped dill and serve with sriracha dipping sauce.