any suggestions for a blue crab reciepe?

Answer 1

Blue Crab Deviled Eggs

INGREDIENTS

12 eggs
1/4 cup mayonnaise
1 teaspoon paprika
1/2 teaspoon mustard powder
1/2 teaspoon Old Bay Seasoning TM
1 (6 ounce) can lump crabmeat, drained

DIRECTIONS

Place eggs in a saucepan with enough water to cover. Bring water to a boil and remove saucepan from heat. Let eggs stand in hot water for 15 minutes. Drain, cool, and peel.

Cut the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks and mix with mayonnaise, paprika, mustard powder, and Old Bay seasoning. Fold in the crabmeat. Spoon the mixture evenly into the hollowed egg white halves. Chill at least 1 hour before serving

i have not tried it but it sounds great.

Answer 2

Maryland Crab Cakes

1 lb. crab meat
1 egg
2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
2 Tbsp. mayonnaise
1 tsp. lemon juice
1 Tbsp. mustard
1 Tbsp. melted butter
1 tsp. parsley flakes
1 tsp. Old Bay (or other seafood seasoning)
1/2 cup breadcrumbs

In a mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break the lumps. Shape into cakes. Pan fry or bake at 375 degrees F for 12-15 minutes or until evenly brown on each side and reach an internal temperature of 165 degrees F.

Answer 3

STUFFED BLUE CRAB

12 cooked blue crabs
1 medium onion
3 stalks celery
1 small red pepper
6 large cloves garlic
Keebler Butter crackers
1 stick butter (no substitutes)
Zatarains crab boil
minced fresh parsley or parsley flakes, for sprinkling
paprika
Wylie's Corn Boil, if available
lemon wedges


Pick meat of blue crabs with the intent of keeping the lump meat in a large chunk (very challenging).
Select 6-8 smaller crab shells and rinse shells lightly on the inside and scrub dirt off the outside for aesthetics. Dice very small all vegetables except for the garlic. Using a garlic press, press garlic into the vegetables.

Using two tablespoons of butter, sauté vegetables for 2 minutes.

Fold, do not stir, but lightly fold crab meat into vegetable mix while adding crab boil.

If you can find Wylie's Corn Boil, sprinkle it lightly over the mixture as you would salt.

Put 25-35 crackers in a Ziploc bag and pound to a coarse meal. Fold crumbled crackers into the crab mixture. Stuff crab mixture into shells. Top with a sprinkling of cracker crumbs and lace the tops with melted butter. Sprinkle with parsley flakes and paprika.

Bake in oven set at 400°F until crackers brown at top. Explain to your guests that they may get a bite of shell, but it is well worth it.

Answer 4

Yeah, you're definately gonna need blue crabs. After that, the possibilities are endless! Use your imagination.

Answer 5

Crab Balls
(there isn't much meat in them, because they are really small)

1 lb. Crabmeat, special
Egg
1 tbsp. prepared mustard
1 tbsp. Old Bay Seasoning
3 tbsp. Self-rising flour
3 Drops hot pepper sauce
2 tbsp. Mayonnaise
Put crabmeat in a bowl, removing shell pieces. Add all ingredients and mix gently until blended. Form into balls. Deep fry until golden.
Yields: about 30 balls
Egg Rolls
(Chinese Crepes)
Makes 30 eggs rolls
Pancake Wrappers:

8 eggs
1 1/2 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. salad oil
2 c. water
shortening
Seafood Filling (See Below)
1. Beat eggs until light; add flour and salt, beating until smooth.
2. Add salad oil; stir in water.
3. Heat shortening in 6-inch skillet; spoon about 2 tbsp. batter into skillet; tilt until batter covers entire bottom of skillet.
4. Fry over low heat until edges begin to curl away from skillet. Fry on one side only, then lift from pan and place on tray until all batter, with the exception of 1/4 c. is used.
5. Place a heaping tbsp. of filling on fried side of pancake.
6. Fold in 2 ends of pancake; brush edges to form into small roll.
7. Heat shortening to 360 degrees F. fry eggrolls until golden brown.

Seafood Filling:
1/2 lb. cooked crab
1 large onion, peeled
1/2 lb. or 1 can (6 oz.) mushrooms
1/2 head cabbage, cooked shredded
1/4 c. teriyaki
1/2 lb. cooked shrimp
1 can bean sprouts
1/2 tsp. sesame oil
2 tsp. shredded carrots, cooked
1/2 tsp. ginger
1. Grind crab, onion & mushrooms through food processor.
2. Mince shrimp, drain and chop bean sprouts.
3. Heat oil in saucepan; pour in sesame seeds and toast sesame seeds.
4. Mix all ingredients in saucepan; cook until toasted.

Deviled Crab Cakes

1 lb. bluecrab meat, flaked
1/2 c. minced onion
1/4 c. minced green pepper
1/3 c. minced celery
2 tbsp. margarine
1tbsp. dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. Tobasco sauce
3/4 tsp. salt
1/4 tsp. pepper
dash of cayenne (optional)
1/4 c. flour
1 1/4 c. flour
1 1/4 c. light cream
2 egg yolks, beaten
1/2 tsp. paprika
1 tbsp. butter, melted
corn oil
1. Pick over crabmeat carefully; set aside.
2. Saute onion, celery, and green pepper in margarine until tender; stir in mustard, Worcestershire, Tobasco, salt, pepper and cayenne.
3. Stir in flour; gradually blend in cream.
4. Heat mixture to a boil; stirring constantly; boil 1 minute.
5. Stir in crabmeat.
6. Add a little hot sauce mixture to egg yolks; return to pan and heat until thickened, stirring constantly.
7. Chill crabmeat mixture.
8. Combine bread crumbs, paprika and melted butter in bowl. Shape crabmeat mixture into 8 crab cakes; dip into crumb mixture.
9. Cook cakes in 1-inch hot oil over moderate heat until golden brown on both sides.
NOTE: If desired, crab mixture can be spooned into 4 crab shells or ramekins; crumb mixture sprinkled over top, and baked in preheated 350 degrees F. oven for 20 minutes, or until hot and bubbly. Place under broiler to brown crumb mixture if desired.

Steamed Crabs

1/2 c. seafood seasonings (SEE Below)
1/2 c. salt
3 c. vinegar
3 cups flat beer
36 LIVE bluecrabs

Method:
Combine seasonings, vinegar, and berr in a large mixing bowl; stir well. Place 18 crabs on a rack in a very large stockpot with a tight fitting lid. Pour half of the vinegar mixture with remaining crabs; cover stockpot, with lid . Place stockpot over high heat, and steam 20 minutes until crabs turn brite red in color.
Remove, crab immediately to a serving platter or bring crabs to room temperature, and refridgerate until ready to use.
Seasonings:

1/4 c. Pickling spices
2 tbsp. Mustard seeds
2 tbsp. Black peppercorns
1 tbsp. Celery seeds
2 tbsp. Dried hot red pepper flakes
2 tsp. Ground ginger
5 Bay leaves
2 tsp. Dried oregano
1 tbsp. Minced dried chives
1/4 c. Sea salt
In food processor combine all ingredients and pulse to a fine powder. Store in an air-tight container.

Answer 6

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