Baltimore Crab Pizza Recipes

CRAB PIZZA

Steps:

• Preheat oven to 425 degrees.
• Place pizza dough on a lightly greased pizza pan and press out to 12 inches.
• Evenly distribute alfredo sauce.
• Evenly distribute crab meat.
• Evenly distribute cheddar and motzarella cheeses.
• Top with the Old Bay Seasoning, onions, bacon and mushrooms.
• Bake on the lowest rack for 20-25 minutes.

BALTIMORE CRAB PRETZEL STICKS RECIPE - (4.5/5)

Steps:

• For the crab dip: In a large bowl, combine crabmeat, cream cheese, mayonnaise, lemon juice, zest and salt, pepper and Old Bay seasoning to taste. Cover and refrigerate until ready to use. For the pretzels: Preheat oven to 450F. Divide pizza dough into 8 portions, then roll each portion into a thick rope. Brush each one with beaten egg, then bake for 10 minutes until just about golden brown. Do not bake completely or your pretzels will be too hard. Remove pretzels from the oven and allow to cool completely. Layer each pretzel with a thick layer of crab salad, then sprinkle generously with shredded cheese, pressing in to adhere. Preheat broiler to high and return pretzels to the oven about 6 inches from the flame. Broil until cheese is bubbly and golden-brown. Remove from oven, garnish with chives and serve while hot.

CRAB AND ARTICHOKE APPETIZER PIZZA

Steps:

• Heat oven according to the pizza crust directions and heat the pizza until it is light golden brown, Remove pizza and set aside, leaving the oven on.
• Chop the artichoke hearts and combine with the crabmeat, cheese, mayonnaise, garlic, salt and pepper, stirring to mix well.
• Spread over the pizza crust, and sprinkle with the olives.
• Return the pizza to the oven and bake 12 to15 minutes, or until the top is slightly browned and bubbling along the edges.
• Remove and sprinkle with the red bell pepper.
• Slice into small squares and serve with remoulade sauce, if desired.

BALTIMORE-STYLE CRAB CAKES

Steps:

• Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
• To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
• Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
• Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
• In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.