Blue Claw Crab Meat Recipes

STEAMED BLUE CRABS

Steps:

• Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.
• Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
• Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.
• Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.

CRAB CAKES FROM MARYLAND GOVERNOR'S KITCHEN

Steps:

• Pick through crab meat twice to remove cartilage or shell. Try not to break up lumps of Backfin. Keep crabmeat chilled during process by putting ice cubes in a large mixing bowl then placing a slightly smaller bowl inside to hold the picked meat. After the first picking, feel for missed cartilage while returning crab meat to the crab meat container. Chill crab meat until ready to mix.
• Put saltine crackers in a mini-food processor and process to a fine crumb. Alternatively, tear slices of bread into small pieces and put in mixing bowl.
• Add regular mayonnaise and yellow mustard to mixing bowl. For the Eastern Shore purists, the addition of Old Bay seasoning is controversial, but Baltimore residents won't call it a crab cake without some; one teaspoon adds a subtle taste.
• Beat egg whites until stiff, then fold into filler mixture.
• Gently fold in reserved crab meat.
• Make 4 to 6 cakes, pressed gently together. Chill covered in refrigerator for at least 1 hour to set cakes.
• Fill frying pan to 1/4-inch with canola oil. Heat canola oil to 360 degrees Fahrenheit. Gently place crab cakes in oil and fry for 2-3 minutes until golden brown. Use spatula (and fork, if necessary) to carefully turn crab cakes. Fry for another 2-3 minutes.
• Drain oil from crab cakes on paper towels, then serve hot with some saltine crackers on the side.
• TO BROIL: Since these crab cakes have the minimum amount of filler required to hold them together, you may broil them on a lightly oiled baking sheet (1 tablespoon oil) 4-6 inches away from the heat source until golden brown. If you use low-calorie mayonnaise, this would be the preferred way to cook the cakes.
• TO MICROWAVE: Only use 1/2 tablespoon of oil to brush on a large flat plate. Microwave plate for 2 minutes on HIGH to heat oil. Place cakes on plate and microwave for 7 minutes on HIGH.

LBI BLUE CLAW CRAB CAKES

Steps:

• Both fresh and canned crab can be used in this recipe; however the fresh has a sweeter flavor to it that can't be captured by canned crab. I have made this recipe with both, and have gotten rave reviews each way. If you are starting with fresh picked crab or canned, take your lot and go through it again, just to make sure there are no shell pieces. Heat one Tbs olive oil in medium skillet, and saute onion and garlic just until the onion starts to soften, approximately 3-4 minutes. In a large bowl combine crab meat, onion and garlic, bread crumbs, lemon juice, worcestershire sauce, chili powder, cayenne, chipotle powder, mayo, mustard, and egg. I normally mix this by hand to get everything incorporated evenly. You do not want to squish the ingredients tightly together or the cakes will be too dense. Once you have all the ingredients mixed, you want to have extra breadcrumbs available to add until the mix is dry enough to hold together as a patty. I normally taste the patties before forming them, to make sure they're the flavor I'm looking for, and season with salt and pepper. If this is for an appetizer, form into smaller bite sized round patties. If you would like the cakes as a main course, form into four large, one inch thick patties. Great as burger alternatives. Heat the remaining olive oil in a large skillet over medium high heat. Saute patties for two to three minutes on each side until golden brown. I like to serve them with a spiced mayo: adding garlic, old bay and some cayenne.

MARINATED BLUE CRAB CLAWS

Steps:

• Combine all the ingredients except the crab claws in a large nonreactive bowl, and whisk to mix well. Add the crab claws and toss to coat. Cover, and refrigerate for at least 6 hours or as long as overnight.
• Serve chilled or at cool room temperature in individual serving bowls or allow guests to serve themselves from a large bowl.

CRAB MEAT CASSEROLE

Steps:

• Mix first 8 ingrdients in a bowl.
• Spray a 9x13 baking dish with non stick cooking spray.
• Pour Crab mixture into baking dish.
• Combine eggs and milk and pour over mixture in dish.
• Sprinkle cheese over top.
• Bake at 350 degrees for approximately 1 hour.