Enjoy Some of Our Favorite
Blue Crab Recipes
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- 4 large eggs, beaten lightly
- 6 tablespoons sour cream
- 1/4 cup minced fresh parsley leaves (preferably flat-leafed)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon cayenne, or to taste
- 2 pounds lump crab meat, picked over
- 2 cups fine fresh bread crumbs
- 1/3 cup cornmeal
- 1/2 cup vegetable oil
– tarragon tartar sauce as an accompaniment
– lemon wedges as an accompaniment
Instructions: In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.
In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.
This Maryland crab cake recipe makes about 12 crab cakes, serving 6.
CRAB MELT SANDWICH
Can be prepared in 45 minutes or less.
- 2 pounds frozen king crab legs (not thawed) or 1 pound fresh lump crab meat, picked over
- 2 tablespoons fresh lime juice, or to taste
- 1/2 cup mayonnaise
- 2 teaspoons Creole or other coarse-grained mustard
- four 1-inch-thick slices brioche or challah
- unsalted butter, softened, if desired
- 4 tablespoons freshly grated Parmesan
Accompaniment: lime wedges
Garnish: chopped fresh chives
If using king crab legs, split them lengthwise and cut crosswise into 4-inch lengths. Arrange legs, shell sides down, on a steamer rack set over a kettle of simmering water and steam, covered, 7 to 10 minutes, or until heated through. Remove rack from heat and let crab stand, covered, until just cool enough to handle. Working over a bowl, with a fork extract crab meat from shells, discarding cartilage and allowing juices to accumulate in bowl. Using your fingers, separate crab meat into large shreds. (If using lump crab meat, put in a bowl but do not shred.) Add 1 tablespoon lime juice and toss to combine.
In a small bowl whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and chill, covered, 30 minutes.
Lightly toast brioche or challah and with a 3 1/4-inch round cutter cut out rounds. Lightly butter toast. Spoon one fourth crab mixture into a 1/2-cup measure. Holding a toast round on top of mixture in measure, invert crab onto round and set on an ungreased baking sheet. Repeat procedure with remaining crab mixture and rounds and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.
Serve sandwiches with lime wedges and garnish with chives.
This blue crab recipe can be prepared in 45 minutes or less.
If you prefer your Maryland blue crab soup a little thicker, crush 6 saltines into fine crumbs and add them at the end of the procedure, when you add the crab.
- 2 bacon slices
- 1 medium onion
- 2 medium boiling potatoes
- 1/2 cup water
- 1/2 pound jumbo lump crab meat
- 3 cups whole milk
- 1/8 teaspoon cayenne, or to taste
Garnish: chopped fresh flat-leafed parsley leaves
Chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
While bacon is cooking, cut onion into 1/4-inch dice. Peel potatoes and cut into 1/4-inch dice. Stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes.
While mixture is simmering, pick over crab meat, removing any bits of shell and cartilage. Stir milk and cayenne into mixture and return just to a simmer. Add crab and salt and pepper to taste and bring chowder to a simmer.
Once you have finished all steps of this blue crab recipe, serve chowder garnished with parsley and bacon.
Makes about 4 cups.