Recipes

Ingredients: for the crabcakes: two lbs lump crab, checked for shell two slices of bread, crusts removed as well as torn into pocket-size pieces 1 loving cup minced garlic chives (or dark-green onions/scallions) two tablespoons Dijon mustard 1 tablespoon grated fresh ginger 1 tablespoon lemongrass paste* 1 tablespoon soy sauce 1 teaspoon reason galangal (or two teaspoons grated fresh galangal root) four Thai bird's oculus chili peppers, minced 1 pocket-size shallot, minced two teaspoon lemon pepper seasoning two eggs, beaten matzah repast or breadcrumbs (optional) canola crude for frying for the sauce: 1/2 loving cup mayo 1 1/2 tablespoons capers 1 teaspoon minced ginger 1 teaspoon lemongrass paste* 1 teaspoon sambal oelek 1/2 teaspoon granulated garlic 1 pocket-size shallot Directions: for the crabcakes: Mix all ingredients except the matzoh meal. The mixture should hold out slow to shape into pocket-size balls, a flake larger than a golf game ball.

Ingredients: iii cups pocket-sized diced (peeled) Yukon potatoes 1 large bunch saltation onions (about 8), white in addition to light-green parts diced (divided use) ii 1/2 cups bluish crab meat iii ears' worth of fresh corn kernels (about ii cups) 10 eggs, beaten 1/2 loving cup milk iii oz crumbled feta ii teaspoons Old Bay* freshly the world dark pepper olive oil butter Directions: Preheat oven to 350. In a 12 inch shape atomic pose out 26 skillet, oestrus crude oil in addition to butter. When hot, saute the potatoes, in addition to white parts of the saltation onions until the onions are translucent in addition to the potatoes are nearly fork-tender. Add the crab, light-green onion, in addition to corn in addition to saute until it is warmed through. Whisk the spices, cheese in addition to milk into the eggs. Pour over the vegetable/crab mixture. Tilt the skillet slightly in addition to plough to coat the ingredients inward the skillet amongst the egg mixture. K

Ingredients: 1 pocket-sized onion, diced 1 large clove garlic, minced v pocket-sized Japanese eggplants, cutting into 1/4 inch coins ii small-medium zucchini, cutting into 1/4 inch coins ii small-medium golden zucchini, cutting into 1/4 inch coins (like goldenrod squash) 3/4 loving cup bluish crab meat* 1 loving cup shredded extra abrupt cheddar cheese Old Bay (if needed) body of body of water salt freshly solid seat down dark pepper Directions: Preheat oven to 350. Lightly grease an 8x8 inch baking dish. Heat a pocket-sized amount of butter or crude oil inwards a pocket-sized pan. Saute the onion together with garlic until the onion is soft together with translucent, nigh v minutes. Allow to cool slightly. Scrape into a large bowl. Add eggplant, squash, crabmeat together with spices. Toss to evenly distribute all ingredients. Scrape into prepared dish. Cover alongside foil together with bake thirty minutes. Uncover together with sprinkle alongside cheese. Continue t

Ingredients: 1 loving cup finely grated celeriac (aka celery root) 8 oz bluish crab meat (I used leftovers from steamed crabs ) dressing: 1/3 loving cup mayonnaise 1 1/2-2 tablespoons Dijon 1 tablespoon lemon juice body of body of water salt freshly dry soil dark pepper Directions: Whisk together the dressing ingredients inwards a minor bowl. Set aside. Place all house the crab in addition to celeriac inwards a medium bowl. Drizzle amongst dressing. Stir to evenly distribute all ingredients. Refrigerate at to the lowest degree 1 1/2 hours prior to serving. My thoughts: Years agone I had céleri rémoulade, a classic French cold, raw salad made amongst celeriac, mayonnaise in addition to mustard in addition to truly enjoyed it. It is in addition to thus refreshing yet filling. I had idea close making it myself but never got around to it, our stores often accept celeriac (lucky!) but they are often minor in addition to honestly, I don't dearest grating. Then this we

Ingredients: ane medium zucchini, spiralized* ane pint cherry tomatos, halved four oz crumbled feta 1- 1/2 cups bluish crab** two tablespoons lemon juice two tablespoons olive oil two tablespoons blood-red vino vinegar two tablespoons minced fresh dill body of body of water salt freshly soil pepper Directions: Toss all ingredients together until evenly distributed. Cover together with refrigerate 20-40 minutes prior to serving. *I used this handheld tool I bought really cheaply on Amazon. **I used leftovers from steamed crabs My thoughts: I'm a footling belatedly to the zoodle game (zucchini "noodles") simply I needed to brand or together with then for a projection I am working on that requires or together with then well for you lot subsitutions together with then I broke downwards together with bought a simple spiralizer . I was impressed alongside how quick together with slow (and LONG) the zoodles were. They are together with then thin, they

Ingredients: i 1/2 loving cup bluish crab meat (I used leftover meat from steamed crabs ) three ears' worth of grilled corn kernels i lb asparagus, grilled together with cutting into bite-sized pieces 1/2 small-scale onion, diced 1/4 teaspoon ghost pepper flakes three tablespoon minced chives ii 1/2 tablespoons apple tree cider vinegar* body of body of water salt freshly reason dark pepper Directions: Place all ingredients inwards a medium bowl, toss to evenly distribute all ingredients. Serve immediately. *I used the fancy Gingras Extra-Old Apple Cider Vinegar I bought a piece dorsum only regular apple tree cider vinegar would run too. Notes: Ghost pepper is pretty intense. If y'all are a spice-phobe displace subbing inwards i 1/2 teaspoons of crushed scarlet pepper flakes. I brushed the corn together with asparagus inwards olive stone oil prior to grilling together with then no additional stone oil was needed inwards the finished dish. If using "

Ingredients: vi hard boiled eggs , cutting inwards one-half lengthwise 1/4 loving cup mayonnaise ii tablespoons Dijon mustard 1 1/2 tablespoons chopped chives 1/2 teaspoon Old Bay blueish crab for garnish (I used leftover meat from steamed crabs ) Directions: Place the yolks, mayonnaise, mustard, chives too Old Bay inwards a mini chopper or nutrient processor. Pulse until smooth. Divide evenly amid the halves. Garnish amongst crab. Sprinkle amongst additional Old Bay. My thoughts: If Baltimore had an official deviled egg, this would survive it! Full of our favorite Old Bay too topped amongst crab (leftover from streamed crabs, natch) it is everything Baltimoreans honey rolled into 1 dish. Perfect for your adjacent picnic, cookout, political party or crab feast.

Ingredients: 3/4 lb bluish crab meat* xv saltines, crushed 1/2 teaspoon adept character dry out mustard (like Colman's) Old Bay to sense of savor (I used less than green because my crab was already seasoned ) 1 egg 1/4 loving cup mayonnaise Directions: Heat 1/2-inch canola crude inward a large skillet. Meanwhile, combine all ingredients inward a medium bowl. Form the mixture into 5-6, 3-4-inch, 1/2 inch thick patties. Place inward the pan too cook, turning once, until golden dark-brown on both sides too heated through (about 3-5 minutes on each side). Drain on newspaper towel-lined plates too serve. *I used leftover meat from steamed crabs Note: You tin cast the raw crab cakes upward to 24 hrs inward advance. Refrigerate until gear upward to fry. Cold crab cakes volition receive got longer to cook. My thoughts: Back inward 2009 I shared the method of making crab cakes the means my family (and most families I knew) made them growing up. Now it is 2015 too I ha

Ingredients: for the crust: Ingredients: 1 loving cup King Arthur flour 1/3 loving cup mutual frigidness butter, cutting into 1-inch chunks 1/4 loving cup grated Cabot Alpine cheddar 2-4 tablespoons H2O ice water 1 teaspoon Old Bay filling: 1 pocket-sized caput broccoli,cut into pocket-sized florets 1 1/2 loving cup lump bluish crab* 1 pocket-sized onion 3/4 loving cup Cabot Alpine Cheddar v eggs 1 1/2 cups milk 1 tablespoon Old Bay Directions: Preheat oven to 425. Place the Old Bay, butter, flour in addition to cheese into a nutrient processor. Add H2O i tablespoon at a fourth dimension in addition to pulse simply until mixture sticks together. Form the dough into a ball. Roll out into a crust in addition to house inwards a pie plate or quiche pan or tart pan (I simply purpose a Pyrex pie plate). Prick amongst a fork. Bake for 10 minutes or until simply browned. Turn oven downward to 325. Meanwhile, saute the broccoli in addition to onion inwards a pocket-sized

Ingredients: 2 large artichokes, streamed*, in addition to halved 1/2 lb shrimp, chopped 1/2 lb bluish crab hook meat 2 sprigs' worth fresh thyme leaves iv oz diced crimini mushrooms 1 shallot, minced 1/4 loving cup dry out white vino or seafood stock 1/4 loving cup grated Parmesan 1/4 loving cup breadstuff crumbs salt freshly dry reason dark pepper shaved Parmesan Directions: Preheat oven to 350. Spray or grease a 2-quart baking dish, laid aside. Heat a pocket-size total of canola crude oil inward a skillet. Saute the shallot until softened. Add the shrimp, crab, mushrooms in addition to saute until the shrimp is nearly cooked through. Season alongside common salt in addition to pepper. Add the stock in addition to simmer until the shrimp is fully cooked in addition to the liquid has generally evaporated. Allow to cool slightly. Scrape into a bowl in addition to stir inward the grated Parmesan in addition to breadstuff crumbs. Stir to combine. Set aside.

Ingredients: 1/3-1/2 loving cup leftover blueish crab meat (from iii large crabs) 10 fresh mozzarella pearls 1/2 pint grape tomatoes 1 cucumber, chopped 2-3 tablespoons white vino vinegar 1 tablespoon chopped basil 1 tablespoon fennel fronds bounding main salt freshly position down dark pepper Directions: Toss all ingredients together until thoroughly combined. My thoughts: The other night, nosotros had my favorite sort of dinner (especially inwards the warm conditions months merely too a venture favorite for the wintertime holidays every bit well) that I similar to telephone weep upwardly snackies . All appetizers together with no principal course.  It is sort of picnic-y together with inwards accolade of summer, this ane was made alone of nutrient I did non accept to cook. For an international flair, I had a super delish assortment of my favorite things (truffles, pickles, together with sausage! oh my!) from Les Trois Petits Cochons : Mousse Truffée, Saucis

Ingredients: 1 lb jumbo lump bluish crab meat 1 while of loaf brioche, torn into tiny pieces 1/2 teaspoon skillful lineament dry out mustard (like Colman's) 1-2 tablespoons Old Bay (depends on how Baltimore you lot are) 1 egg 1/4 loving cup mayonnaise Directions: Heat 1/2-inch canola fossil oil inward a large skillet. In a medium bowl, whisk together the mustard, Old Bay, egg as well as mayo until smooth. Add the crab as well as bread. Form the mixture into 5-6, 3-4-inch, 1/2 inch thick patties. Place inward the pan as well as cook, turning once, until golden dark-brown on both sides as well as heated through (about five minutes on each side). They are a fiddling to a greater extent than frail than some then lead keep attention to alone flip them once. Drain on newspaper towel-lined plates as well as serve. My thoughts: I've made Baltimore (or Maryland if you lot prefer) crab cakes a lot. I've posted the method I personally use  most frequently  whic

Ingredients: for the imperial sixteen oz lump bluish crab meat 1/2 loving cup mayonnaise 1/4 loving cup coarsely chopped parsley 1/4 loving cup finely chopped onion 1 teaspoon Earth mustard (I similar Colman's) ii tablespoons Old Bay 1 egg, beaten juice of 1/2 lemon topping: 1/2-3/4 loving cup fresh breadcrumbs (I used cheese breadstuff from the bakery) Directions: Preheat oven to 375. In a large bowl, stir together regal ingredients until all ingredients are evenly distributed. Spread evenly inwards a 1 1/4 quart baking dish. Top amongst a layer of breadcrumbs. Bake twenty minutes or until browned in addition to bubbly. Serve amongst crackers, breadstuff or only a fork. My thoughts: Crab regal is i of those dishes you lot don't run across on menus likewise often, fifty-fifty hither inwards crab-loving Baltimore. You run across it to a greater extent than ofttimes equally purpose of a larger dish (like shrimp stuffed amongst crab imperial--my fave)

Ingredients: for the crabs: 4 soft crabs, cleaned two cups milk 1 egg 1 1/2 loving cup flour 1 loving cup self-rising cornmeal mix 2-3 tablespoons Old Bay, divided use freshly solid pose down dark pepper for the grits: 1 loving cup yellowish stone-ground grits iii loving cup H2O or chicken stock 1/3 loving cup grated Gouda 1 tablespoon Old Bay 4 ears' worth of (cooked) corn kernels freshly solid pose down dark pepper Directions: for the crabs: Whisk together the milk, egg together with one-half of the Old Bay inwards a medium bowl. Pour into a resealable bag, add together the crabs. Seal together with refrigerate 1 hour. Meanwhile, whisk the flour, cornmeal, together with remaining spices together inwards a bowl. Dredge both sides of each crab inwards the seasoned flour. Place on a platter until railroad train to fry. Heat 1/4 inch stone oil inwards a large pan. Fry the crabs for 3-5 minutes on each side or until crisp together with fully cooked. D

for the dip: Ingredients: 1 loving cup bluish crab claw meat 1 loving cup lump bluish crab meat 1 loving cup cream cheese, at room temperature 3⁄4 loving cup sour cream 1⁄4 loving cup Frank’s® RedHot® Original Cayenne Pepper Sauce two 1⁄2 tablespoons mayonnaise 1 1⁄2 tablespoons Chesapeake Bay seasoning (Old Bay) 1⁄2 tablespoon Worcestershire sauce 1⁄4 teaspoon garlic powder 1⁄4 teaspoon freshly dry reason dark pepper 1 shallot, minced 3⁄4 loving cup shredded abrupt Cheddar cheese Directions: Preheat the oven to 350°F. In a medium bowl, stir together both crab meat, cream cheese, sour cream, Frank’s® RedHot® Original Cayenne Pepper Sauce, mayonnaise, Chesapeake Bay seasoning, Worcestershire sauce, garlic powder, dark pepper, as well as shallot until smooth. Spread the mixture into an 8 x 8-inch baking dish. Sprinkle alongside the cheese inwards an fifty-fifty layer. Bake uncovered until the cheese is melted as well as the dip is warmed through, close fiftee

You need: newspaper crabs crab mallet paper towels Quick notes: Crabs are sold yesteryear size: small, medium, large, jumbo too occasionally colossal. They tin endure really expensive (especially if y'all purchase them already steamed) too the toll divergence betwixt the sizes tin endure significant. I recommend getting at to the lowest degree the medium size. The size divergence betwixt medium too large is often slight but the toll divergence is oftentimes virtually $10 a dozen. Picking crabs is fourth dimension consuming. Unless y'all are a professional, excogitation to pass the volume of an afternoon or eve picking crabs. Your hands volition larn really dirty. I uncovering it is hard to swallow anything but crabs spell y'all are picking unless you're willing to larn upward too launder your hands frequently. If y'all desire to serve other food, I propose serving it earlier or after the crabs. Avoid touching your eyes spell picking, seafood season

Ingredients: 1 shallot, minced xvi oz backfin bluish crab meat xvi oz lump bluish crab meat 2 eggs, beaten 2 slices white sandwich bread, torn into small-scale bits 2 tablespoons Dijon mustard 1-2 tablespoons Old Bay 1/2 teaspoon celery seed 1/2 teaspoon freshly terra firma dark pepper Directions: Place the crab meat inward a large bowl. Add the spices together with mix to incorporate, without breaking upwardly the chunks of crab meat. Add the remaining ingredients together with gently mix inward yesteryear hand. Cup handfuls of the crab mixture together with mold into balls. Cook instantly or refrigerate until laid upwardly to cook, upwardly to overnight. Heat virtually 1/2 inch of crude oil inward a large skillet together with nipper the crab cakes until golden, flipping once. Influenza A virus subtype H5N1 large, shallow spoon makes flipping together with removing crab cakes from the pan a breeze. Drain on newspaper towel lined plates earlier serving.