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Crab Recipes

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Alaska Seafood Cioppino

Ingredients:

1 1/2 tablespoons olive oil

3/4 cup chopped onion

1 cup sliced celery

1 cup sliced fennel

2 cloves garlic, minced

1 teaspoon dried basil

1/2 teaspoon dried tarragon

1/4 to 1/2 teaspoon red pepper flakes

1/4 teaspoon black pepper

1 slice bacon, sliced finely

2 bottles (8 oz. each) clam juice

1 can (28 oz.) diced tomatoes in juice

1/4 cup red wine (Cabernet or Pinot Noir)

2 pounds

of your favorite seafood, including Alaskan Snow Crab, and fish such as pollock, salmon, cod, halibut, or sole – fresh, thawed or frozen.

Preparation:

Heat olive oil in heavy stockpot. Sauté onion, celery and fennel over medium heat until softened, about 5 minutes. Add garlic, basil, tarragon, red pepper flakes, pepper and bacon; sauté for 3-5 minutes. Add clam juice, tomatoes and wine; simmer 10 minutes.

Rinse the seafood under cold water. Turn off heat and add seafood to liquid, skin side down. Return heat to a simmer. Once simmering, cover pan and cook 4-5 minutes for frozen seafood, or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest for 5 minutes or until opaque throughout. To serve, ladle into warm soup bowls. Recipe obtained from Alaska Seafood.org.

Snow Crab Cioppino

Cioppino with Crab

Ingredients:

3 tablespoons olive oil

1 medium onion, peeled, finely chopped

1 small fennel bulb (white part only, halved, cored, finely chopped)

4 garlic cloves, peeled, coarsely chopped

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes, or to taste

Kosher salt and freshly ground back pepper, to taste

2 tablespoons tomato paste

1 can (28 ounces) whole peeled tomatoes, crushed, juices reserved

1 1/2 cups dry white wine

1 bottle (8 ounces) clam juice

1 cup water

1 1/2 pounds crab claws (cooked)

1 pound mussels

1 pound cod fillet or other firm whitefish, cut into 1-inch chunks

1 pound large uncooked shrimp, peeled and deveined

Sourdough bread for serving


Preparation:

In a very large soup pot, heat the olive oil until shimmering. Add the onion, fennel and garlic. Saute about 2 minutes. Reduce heat slightly, cover and cook about 12 minutes or until the vegetables are softened and just slightly brown. Add the oregano, crushed red pepper flakes, salt and pepper. Add the tomato paste and cook for 1 minute. Add the tomatoes and their juice, wine, clam juice and water. Bring to a boil, and then reduce heat to simmer and cook about 20 minutes. Taste and adjust seasoning as needed.

Separate the crab claws into individual claws. Add the crabs and mussels to the pot. Cover and cook about 5 minutes or until the mussels open. Transfer the claws to the platter. Add the cod and shrimp to the pot, pushing them into the broth Return the crab claws to the pot. Cover and cook about 5 minutes or until the fish and shrimp are thoroughly cooked. Ladle the cioppino into deep bowls and serve with the crusty bread.

Recipe obtained from The Detroit Free Press, Feb. 1, 2013, adapted from www.foodandwine.com.


Lump Crab Salad

Ingredients:

8 ounces lump crabmeat

2 tablespoons mayonnaise

1/2 teaspoon fresh lemon juice

2 teaspoons chopped fresh tarragon leaves

1 plum tomato, seeded and chopped

1 avacado, pitted and chopped, skin reserved

1 cup salad greens

chopped chives for garnish

Preparation:

In a medium non-reactive bowl, combine all ingredients except the salad greens and chives, taking care not to break up the crab as it it stirred. Mounds the greens in 2 halves of the hollowed out avacado and top with the crab salad. Garnish with chopped chives and serve chilled.

Recipe obtained from The FoodNetwork, Emeril Lagasse



Crab Potato Pancakes

Ingredients:

3/4 pound crabmeat, drained, picked clean of shell, and lightly squeezed if wet

1 1/2 pounds large Yukon gold or russet potatoes, peeled

1 small onion, peeled (about 6 ounces)

3 large eggs, lightly beaten

4 tablespoons and 2 teaspoons dried bread crumbs

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

Peanut or canola oil, for frying

Lemon Dill Cream

Preparation:

Preheat the oven to 200 degrees. Grate the potatoes and the onion, using a box grater or the medium grating blade of a food processor. Lay a large piece of cheesecloth or a clean dishcloth in a large bowl, and pour in the potato-onion mixture. Gather up the edges of the cloth, forcing the grated vegetables into a tight bundle, and wring out as much liquid as you can, discarding the liquid. Shake the potato-onion mixture into a large bowl. Stir in the crabmeat, eggs, bread crumbs, salt, and pepper, mixing well. Using a 1/2 cup measuring cup, scoop up a portion of the batter and pat it between your hands into a pancake shape 1/2 inch thick and 3 to 4 inches wide. Continue until all the pancakes are shaped, placing them on a plate. You should have about 10 pancakes.

Place 2 large nonstick or cast-iron skillets over medium-high heat and pour in enough oil to coat the bottoms of the pans (about 1/8 inch oil). When the pans are hot, start adding as many pancakes as will confortably fit into each pan. (To protect your hands from the hot oil, slip the pancakes into the pan using a large spoon.) Fry until golden, turning with a spatula to brown both sides, about 5 minutes per side. turn the heat down to medium as needed so the pancakes don't burn before they've cooked through. Transfer the pancakes to a paper towel-lined baking sheet and keep them warm in the oven as you continue to fry any remaining pancakes, wiping out any burned bits from the pan and adding more oil as needed. When all the pancakes are fried, transfer them to plates and serve with the Lemon Dill Cream.

Recipe obtained from I Love Crab Cakes! by Tom Douglas

Summer Crab Pasta

Ingredients:

1/2 cup bottled clam juice

1 pound crab meat, lump preferred, picked over for shells and cartilage

2 tablespoons fruity extra-virgin olive oil

3 large shallots, finely chopped

1 clove garlic, minced

1/4 teaspoon red pepper flakes

4 ripe plum or beefsteak tomatoes, seeded and chopped (about 1 cup)

1/2 cup water

Kosher salt, to taste

Freshly ground black pepper, to taste

1 pound penne, cooked until al dente, and drained

1/2 cup chopped fresh chives

Preparation:

Heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until you can smell the garlic, about 1 minute. Add the tomatoes and cook, stirring a few times, for 5 minutes. Add the clam juice and water, bring to a boil, reduce the heat to medium-low, and simmer until slightly thickened, 8 to 10 minutes. Stir in the crabmeat and cook for no more than 5 minutes to heat through. Season with salt and pepper. Place the hot cooked pasta in a serving bowl, add the sauce, and toss well to coat. Sprinkle with the chives and serve immediately. Serves 4.

Recipe obtained from Crazy For Crab by Fred Thompson

Grilled Crab and Carmelized Onion Pizza

Ingredients:

1/2 pound crab meat, lump preferred, picked over for shells and cartilage

4 tablespoons unsalted butter

2 tablespoons gravy flour (such as Wondra) or all-purpose flour

3/4 cup half-and-half

2 teaspoons dry sherry

Pinch of freshly grated nutmeg

Kosher salt

Freshly ground pepper

2 large onions, Vidalia or other sweet onions preserred, thinly sliced

1 teaspoon Chesapeake Bay seasoning, or to taste

Yellow Cornmeal for sprinkling

2, 10 ounce packages refrigerated pizza dough

2 cups shredded Italian 6 cheese blend

Olive oil for drizzling

1/4 cup chopped fresh basil leaves

Chopped garlic (optional)

Preparation:

Melt 2 tablespoons of the butter in a medium-size saucepan over medium heat. When it stops foaming, stir in the flour and cook, stirring for 2 minutes. Gradually whisk in the half-and-half. Cook, continuing to whisk, until thickened. Stir in the sherry and nutmeg and season with salt and pepper. Set this pizza sauce aside.

Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. When it stops foaming, add the onions and cook slowly, stirring often, for about 15 minutes. Add the Bay seasoning and continue to cook, stirring until the onions are nicely carmelized , another 15 minutes or so. Remove from the heat.

Preheat your gas grill or light the coals. Coat the cooking grid with non-stick cooking spray. Sprinkle 2 pizza peels or baking sheets with cornmeal. Roll and stretch each pizza dough into a rectangle measuring about 8 by 12 inches. Slide the dough onto the grill; don’t worry if the rectangles change shape. Cover the grill and cook until the bottom of each pizza is golden brown and crisp, about 7 minutes. Turn the pizzas over. Working quickly, divide the carmelized onions, then the crab meat, between them. Pour 1/3 a cup of the reserved pizza sauce over each pizza. Divide the cheese between the pizzas and drizzle with oil. Cover and grill until the cheese has melted 5 to 7 minutes. Transfer to the peels or baking sheets. Sprinkle the basil and garlic over the pizzas and let sit for a couple of minutes before cutting. Serves 4 to 6.

Recipe obtained from Crazy For Crab by Fred Thompson.

Crab Stuffed Shrimp

Ingredients:

16 tail-on jumbo shrimp, peeled, deveined, and butterflied

1/2 pound crabmeat, lump or backfin preferred, picked over for shells and cartilage

1/4 cup finely crushed Club crackers or saltines

3 tablespoons mayonnaise

1 tablespoon chopped fresh Italian parsley leaves

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Chesapeake Bay seasoning

1 teaspoon fresh lemon juice

Preparation:

Preheat the broiler. Mix the crackers, mayonnaise, parsley, mustard, Worcestershire, Bay seasoning, and lemon juice together in a medium-sized mixing bowl. Gently fold in the crabmeat. Place some of the crabmeat mixture in the center of each shrimp, then push the cut sides of the shrimp up and around the filling. You can prepare the recipe to this point up to 4 hours in advance and refrigerate. Place the shrimp on a baking sheet lined with aluminum foil and broil until just cooked through, about 5 minutes. Be careful not to overcook. Serve hot. Serves 8 as an appetizer or 5 as a main course.

Recipe obtained from Crazy For Crab by Fred Thompson

Crab Stuffed Potatoes

Ingredients:

2 cups crabmeat, picked over for shells and cartilage

4 large baking potatoes, baked in a 400 degree oven until fork tender, about 1 hour

1/2 cup (1 stick) unsalted butter

1/2 cup heavy cream

1 cup (4 ounces) shredded medium-sharp cheddar cheese

1 tablespoon grated yellow onion

1 1/2 teaspoons kosher salt

Paprika for sprinkling

Preparation:

Increase the oven temperature to 425 degrees. When the potatoes are cool enough to handle, cut a 1-inch-wide strip from the top of each. Carefully scoop out the pulp, leaving the shell intact. In a large mixing bowl, mash the pulp with the butter and cream until smooth. Stir the crabmeat, cheese, onion, and salt. Spoon evenly back into the shells and place on a baking sheet. Sprinkle with paprika and bake until heated through, about 15 minutes. Serves 4 as a side dish or light supper.

Recipe obtained from Crazy For Crab by Fred Thompson

Crab Quesadillas

Ingredients:

1/2 pound crabmeat, picked over for shells and cartilage

vegetable oil for frying

4, 10 inch flour tortillas

6 ounces pepper jack cheese, shredded

One 4 ounce can diced mild green chiles, drained

3 tablespoons minced fresh cilantro leaves

3 scallions (white and some of the green part), chopped

Sour cream, to serve

Salsa, to serve

Preparation:

Have all of the ingredients except the sour cream and salsa next to the stove. Heat about 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1 tortilla and sprinkle with half the cheese, crabmeat, chiles, cilantro, and scallions. Top with another tortilla and press down lightly with a metal spatula. Cook until the tortilla is nicely browned on the bottom and the cheese is thoroughly melted. Transfer to a plate. Repeat with the remaining tortillas and filling ingredients. cut each quesadilla into 8 wedges and serve hot, with bowls of sour cream and salsa on the side. Serves 6- 8.

Recipe obtained from Crazy For Crab by Fred Thompson

Scrambled Eggs with Crab, Cream Cheese, and Chives

Ingredients:

1/2 pound crabmeat, lump preferred, picked over for shells and cartilage

2 tablespoons sour cream

4 ounces cream cheese, cubed

2 tablespoons unsalted butter

8 large eggs

2 tablespoons chopped fresh chives

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons slivered almonds, toasted (optional)

Preparation:

Heat a nonstick pan over medium heat until hot, add the almonds, and shake them around in the pan. Your eyes and nose are the best judges for knowing when they are done. Look for the nuts to take on some color and wait for a pleasant nutty smell. When these both occur, remove the pan from the heat and pour the nuts onto a plate to prevent further cooking.  

Combine the sour cream and cream cheese in a small bowl, mixing until smooth. Melt the butter in a large non-stick skillet over medium heat. While the butter melts, beat the eggs rapidly with a fork. When the butter stoprs foaming, pour the eggs into the pan. Let them set for a minute, then drag them slowly from the outside of the pan to the middle, spreading them out and dragging them again. Add the cheese mixture, crabmeat, and chives. Continue the drag-and-spread motion until the eggs are just set. Season with salt and pepper and remove from the heat. Serve immediately, sprinkling each serving with almonds. Serves 4.

Recipe obtained from Crazy For Crab by Fred Thompson.

Crab and Lobster Cakes

Ingredients:

1/2 pound crabmeat, jumbo lump backfin preferred, picked over for shells and cartilage

1/2 pound chopped cooked lobster meat, picked over for shells and cartilage

1 cup mayonnaise

2 large eggs, lightly beaten

1/2 teaspoon Chesapeake Bay seasoning

1/2 teaspoon dry mustard

1 tablespoon fresh lime juice

10 saltines, roughly crushed

1 1/2 cups corn flake crumbs

1/4 cup canola oil

2 tablespoons unsalted butter

Preparation:

Blend the mayonnaise and eggs together in a medium-size mixing bowl. Stir in the Bay seasoning, mustard, and juices. Stir in the saltines until moist. Fold in the crab meat and lobster gently. Cover and refrigerate for 30 minutes. Form the mixture into 8 cakes, about 1/3 a cup each. Coat the cakes evenly with the corn flake crumbs and place on a baking sheet lined with waxed paper. Cover and refrigerate for at least 1 hour or up to 4 hours. Heat the oil and butter in a large saute pan or cast-iron skillet over medium-high heat. When the butter stops foaming, slide the cakes into the pan and cook until golden brown, 3 to 4 minutes per side. Drain on paper towels or brown paper bags. (Draining on bags will give you a crisper crust.) Serve warm. Makes about 8 cakes.

Note: Weyand’s suggests using our pre-cooked frozen lobster claws or our pre-cooked lobster meat in 14 ounce containers.

Recipe obtained from Crazy For Crab by Fred Thompson

Sam Miller’s Warehouse Crab Soup

Ingredients:

1 pound crabmeat, lump preferred, picked over for shells and cartilage

1/4 cup (1/2 stick) unsalted butter

1 small onion, finely chopped

1/3 cup all-purpose flour, or more, as needed to thicken

2 quarts milk, heated

2 cups half-and-half, heated

1 1/2 teaspoons granulated chicken bouillon

1/4 teaspoon dried thyme

1/2 teaspoon white pepper

1/3 cup dry sherry

Preparation:

Melt the butter in a large soup pot casino jameshallison over medium heat. When it stops foaming, add the onion and cook, stirring a few times, until soft and translucent, about 5 minutes. Stirring constantly, add the flour and cook until a smooth golden paste forms. Add the milk and half-and-half all at once, then stir in the chicken bouillon, thyme, and white pepper. Stir constantly until the soup has thickened and is smooth, about 5 minutes. Stir in the sherry and crabmeat and heat through. Serve immediately. Serves 8.

Recipe obtained from Crazy For Crab by Fred Thompson

Fish, Shrimp, and Crab Chowder

Ingredients:

1/2 pound firm, white-fleshed fish fillets (such as cod, scrod, haddock, hake, monkfish, halibut, or grouper), cut into bite sized chunks

1/2 pound medium sized shrimp, peeled, deveined, and halved

1/2 pound crabmeat, lump preferred, picked over for shells and cartilage

3 tablespoons unsalted butter

2 cups finely chopped yellow onion

2 cups bottled clam juice

2 cups reduced-sodium chicken broth

1 bay leaf

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 cups peeled and diced all purpose potatoes

3/4 cup milk

1 cup heavy cream

1/2 cup minced fresh Italian parsley leaves

Preparation:

Melt the butter in a large soup pot over medium-high heat. When it stops foaming, add the onion and cook, stirring until soft and transparent, about 5 minutes. Add the clam juice, chicken broth, bay leaf, salt, pepper, and potatoes and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Pour in the milk and cream and bring back to a boil. Add the fish chunks and bring back to a boil. Stir in the shrimp. Reduce the heat to medium and simmer for 3 minutes. Stir in the parsley and crabmeat and just heat through, about 1 minute. Serve immediately. Serves 6.

Recipe obtained from Crazy For Crab by Fred Thompson

 

Baked Seafood Spread

Ingredients:

1/2 pound crabmeat, lump preferred, picked over for shells and cartilage

1/2 pound of shrimp, peeled, deveined, and cut into chunks

1/2 pound bay scallops

2 tablespoons unsalted butter

1 cup mayonnaise

1/4 cup chopped yellow onion

1/4 cup chopped celery

1/4 cup dry sherry

 1 tablespoon Dijon mustard

1/4 teaspoon Worcestershire sauce

1/2 cup water

1 cup dry breadcrumbs

1/8 teaspoon garlic powder (optional)

1/8 teaspoon dried thyme (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste

Preparation:

Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium-high heat. Add the crab, shrimp, and scallops and cook, stirring, just until the shrimp and scallops are opaque all the way through. Be careful not to overcook. Set aside off the heat. In a large mixing bowl, combine the mayonnaise, onion, celery, sherry, mustard, Worcestershire, water, and bread crumbs. Sprinkle with the garlic powder and thyme, if using and season with salt and pepper. Add the seafood and toss to combine. Transfer the mixture to a small casserole and bake until the top is lightly browned, about 25 minutes. Serve hot with crackers or toasted slices of baguette. Serves 12.

Recipe obtained from Crazy For Crab by Fred Thompson.

Crab Stuffed Mushrooms

Ingredients:

1 pound crabmeat, lump preferred, picked over for shells and cartilage

1 large egg lightly beaten

1 1/2 cups mayonnaise

2 cups dry bread crumbs

1/2 teaspoon white pepper

1 teaspoon kosher salt

2 tablespoons chopped fresh Italian parsley leaves

50 stuffing-size white or brown mushrooms, stems removed and caps wiped with a damp paper towel

1 cup heavy whipping cream

Preparation:

Preheat the oven to 350 degrees. Grease 1 or 2 large baking sheets. To The DGE has yet to openly disclose the details from the Casinos ’ online dance partners, but individuals companies have until This summer 29 to submit their very own programs for certification. make the filling, combine the egg, 1 cup mayonnaise, bread crumbs, white pepper, salt, and parsley in a large bowl. Gently fold in the crabmeat, keeping it as chunky as possible. Use the mixture to stuff the mushroom caps. Place on the prepared baking sheet(s). To make the topping, combine the remaining 1/2 cup mayonnaise and cream into a small bowl, stirring until smooth. Top the stuffed mushrooms with the mixture. Bake until golden brown, 20 to 25 minutes. Serve hot. Serves 16-18.

Variation:

For a twist, add 1/2 teaspoon Chesapeake Bay seasoning or 1 to 2 tablespoons crumbled bacon to the filling.

Recipe obtained from Crazy For Crab by Fred Thompson

Photo by Rita

Galatoire’s-Style Chopped Crab Salad

Ingredients:

1 pound crab meat, picked over for shells and cartilage

1 pound large shrimp, peeled, deveined, cooked in boiling water until just pink, and drained

12 anchovy fillets, drained

2/3 cup vegetable oil

1/3 cup red wine vinegar

1/2 cup Creole or other grainy mustard

1 head iceburg lettuce, heavy stems removed and remaining lettuce chopped

2 ripe plum tomoatoes, seeded and chopped

3 hard-boiled large eggs, cooled

Preparation:

Wisk together vegetable oil, red wine vinegar, and mustard in a small mixing bowl and set aside. Divide lettuce, tomatoes, crab, and shrimp evenly among 6 chilled salad plates. Pour the vegetable oil mixture on top. Peel and quarter the eggs. Place two quarters on each salad. Crisscross 2 anchovy fillets over each salad. Serve immediately, passing the remaining dressing at the table.

Recipe obtained from Crazy For Crab by Fred Thompson.

Inspired Crab Cobb Salad with Apple Wood Smoked Bacon

Ingredients:

One 2-ounce can anchovy fillets, drained and chopped

1 1/2 pounds crabmeat, jumbo lump backfin preferred, picked over for shelles and cartilage.

1 tablespoon chopped garlic

1 very fresh medium sized egg

1/4 cup chopped yellow onion

1/2 cup freshly grated Parmesan cheese

1 teaspoon freshly ground black pepper

2 tablespoons red wine vinegar

1/2 cup plus 2 tablespoons olive oil

Kosher salt to taste

6 cups torn romaine lettuce

6 hard-boiled large eggs, peeled and roughly chopped

12 strips apple wood or double smoked bacon, cooked until crisp, drained on paper towels, and crumbled

3 ripe but firm, Hass avocados, halved lengthwise, pitted, peeled, sliced into half moons, and brushed with a little fresh lemon juice

3 cups cubed Gruyere or mild blue cheese

Preparation:

To make the dressing, place the anchovies, garlic, raw egg, onion, Parmesan, pepper, and vinegar into a blender or food processor and pulse to combine. With the machine running, slowly add the oil through the feed tube, proccessing until the dressing thickens. Taste and add salt, if desired. This can be made up to 3 days ahead and refrigerated. To make the salad, place 1 cup of the lettuce on each of 6 chilled dinner plates. In a row across the lettuce, place 1/4 pound of the crab meat. Divide the eggs evenly aming the plates, arranging them along the crab-meat on each plate. Do the same with the bacon avocado, and Gruyere, arranging them in rows one after the other. Pass the dressing and let the diners toss and dress their own salads to their liking. Serves 6.

Recipe obtained from Crazy For Crab by Fred Thompson.

The Crab Claw’s Fruit and Crab Salad

Ingredients:

2 cups crabmeat, jumbo lump backfin preferred, picked over for shells and cartilage

1/2 head iceberg lettuce, heavy stems removed and remaining lettuce torn

2 cups cantalope chunks

2 cups honeydew melon chunks

2 cups fresh pineapple chunks

2 cups sliced bananas

2 cups hulled and sliced fresh strawberries

1 cup raspberry or strawberry yogurt

Preparation:

Divide the lettuce among 4 dinner plates. Put 1/2 cup of the crab meat in the center of each plate. Surround the crabmeat with 1/2 cup of each fruit. Divide the yogurt among 4 ramekins and serve on the side. Serves 4.

Recipe obtained from Crazy For Crab by Fred Thompson.

Crab and Corn Cakes with Chipotle Mayonnaise

Ingredients:

1 pound crab meat, lump preferred, picked over for shells and cartilage

1 cup fresh or defrosted frozen corn kernels

1 1/3 cup mayonnaise

2 tablespoons prepared yellow mustard

1/4 cup chopped fresh Italian parsley leaves

1/4 teaspoon Worcestershire sauce

2 large eggs, lightly beaten

20 butter crackers (such as Ritz), roughly crushed

2 tablespoons chopped scallions (white and green parts)

1 tablespoon chopped chipotle chiles in adobo sauce, plus some of the sauce to taste

2 teaspoons fresh lime juice

1 teaspoon Creole or other grainy mustard

1 tablespoon chopped fresh cilantro leaves

2 tablespoons canola oil

2 tablespoons unsalted butter

Preparation:

To make the chipotle mayonnaise, combine the remaining cup of mayonnaise, scallions, chiles and sauce, lime juice, and mustard in a small bowl. Stire in the cilantro. Refrigerate for several hours or up to 3 days to allow the flavors to meld.

To make the crab cakes, mix together the corn, 1/3 cup of the mayonnaise, mustard, parsley, and Worcestershire sauce in a medium-size mixing bowl. Blend in the eggs and stir in the crackers until moist. Fold in the crabmeat gently. Cover and refrigerate for 30 minutes. Form the mixture into 10 to 12 cakes, about 1/3 cup each. Place on a baking sheet covered in waxed paper, cover, and refrigerate for at least 2 hours or up to overnight. 

Preheat the oven to 300 degrees. Heat the oil and butter together in a medium sized saute pan or cast-iron skillet over medium heat. When the butter stops foaming, add half the cakes and cook until golden brown, about 4 minutes perside. Drain on paper towels or brown paper bags (draining on paper bags will give you a crisper crust.) Transfer to an oven proof plate and keep warm in the oven while you cook the remaining cakes. Serve warm, with the mayonnaise on the side. Makes 10 to 12 cakes.

Recipe obtained from Crazy For Crab by Fred Thompson.

Crab Meat Dip

Ingredients:

Two 8-ounce packages cream cheese, softened

2 teaspoons prepared horseradish, drained

2 tablespoons minced yellow onions

2 tablespoons milk

pinch of salt and pepper

1 pound crabmeat


Preparation:

Preheat the oven to 350º. In a large mixing bowl, combine the cream cheese, horseradish, onion, milk, and salt and pepper. Fold in the crabmeat.

Transfer the mixture to a pie plate and bake until bubbling, about 15 minutes. Serve hot with assorted crackers.

This recipe is courtesy of Fred Thompson’s “Crazy for Crab” cookbook.


Crab Cakes

Ingredients:

2 large eggs, lightly beaten
1 tbsp. fresh lemon juice
1 tsp. Dijon mustard
1 tsp. dry mustard
1/2 tsp. hot pepper sauce
1/2 tsp. Worcestershire sauce
Kosher or sea salt
Freshly ground black pepper
1 pound pasteurized crabmeat
1/2 cup plain breadcrumbs, plus extra for coating
2 tbsp. grapeseed or canola oil
2 tbsp. (1/4 stick) unsalted butter
lemon wedges

Preparation:

In a large bowl, whisk together the eggs, lemon juice, mustards, hot pepper sauce, Worcestershire sauce, and a pinch of salt and pepper.

Add the crabmeat and 1/2 cup of the breadcrumbs and toss gently by hand, trying to keep the lumps of crabmeat together.

Form the crab cakes by pressing the mixture into a 2-inch ring mold of a 1/2 cup measure.  Unmold the cakes onto breadcrumbs spread on a sheet pan.  Sprinkle the breadcrumbs on the top side of the crab cakes.  Cover the whole pan with plastic wrap and refrigerate the crab cakes for at least 1 hour.  The longer the better (up to 4 hours), this allows the ingredients to bind together.

Remove the crab cakes from the refrigerator and preheat the oven to 400º.

In a large ovenproof saute pan over medium heat, add the oil and butter.  When the butter stops foaming, add the crab cakes and cook on one side until they are golden grown.  Carefully turn them over and finish cooking them in the oven for 3-4 minutes, or until they are golden brown.

Transfer the cakes to a platter, serve with lemon wedges and tarter sauce, and enjoy!