CHESAPEAKE BAY CLASSIC CRAB CAKES
Steps:
- Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
- Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
- When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
- Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
- 8 ounces tomatillos, husked and cut into quarters
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 2 teaspoons green hot sauce (recommended: Tabasco)
- 1 teaspoon chopped garlic
- 1 teaspoon mustard seeds, toasted
- 1 teaspoon peeled and grated fresh horseradish
- Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.
CHESAPEAKE BAY CRABS
This recipe for hard-shell blue crabs comes from Rob Cernak, owner of Obrycki's Crab House in Baltimore. It's best to keep the crabs on ice. If you are unable to do so, make certain to wet them before you season them. The water helps the seasoning adhere to the crabs' shells.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- Place about 6 cups of water, the vinegar, and the beer in an 8-gallon stockpot fitted with a raised rack. If you don't have a raised rack, use bricks wrapped in clean cloth to raise your rack about 6 inches off the bottom. It is important that the crabs not get wet while they're being steamed.
- Make a layer of crabs on the rack, and cover them with 1/8 to 3/4 inch of crab seasoning. Bring the liquid to a boil. Once the steam starts to rise through the crabs, cover pot with lid, and steam for 30 to 40 minutes, or until the crabs are bright red. Remove the crabs with tongs or rubber gloves. (Using rubber gloves makes handling easier, preventing you from burning your hands -- and inadvertently dropping any crabs.)
STEAMED BLUE CRABS
Atlantic Ocean Blue Crabs, steamed over a boil of Old Bay® seasoning and beer. Show your friends you have that certain craboir faire with this one.
Provided by Steve A
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 8.3 g, Cholesterol 98.3 mg, Fat 2.5 g, Fiber 3 g, Protein 21.5 g, SaturatedFat 0.3 g, Sodium 3548.2 mg, Sugar 0.3 g
CHESAPEAKE CRAB DIP
Many of the Maryland Green School students work to improve the health of our local treasure, the Chesapeake Bay. Crab stars in this creamy dip that highlights the importance of their efforts. -Carol Brzezinski, Marriottsville, Maryland
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/4 cups.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°; in a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt. Fold in crab. Transfer to a greased 9-in. pie plate. Sprinkle with cheese and paprika., Bake until cheese is melted and bubbly, 20-25 minutes. Serve warm with crackers. Refrigerate leftovers.
Nutrition Facts : Calories 166 calories, Fat 12g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 307mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
More about "chesapeake bay blue crab hot pot recipes"
CHESAPEAKE BAY BLUE CRAB HOT POT : RECIPES - COOKING …
From cookingchanneltv.com
Cuisine AsianCategory Main-DishServings 4Total Time 72 hrs 50 mins
CHESAPEAKE BAY CLASSIC CRAB CAKES - CBC.CA
From cbc.ca
CHESAPEAKE BAY CRAB CO - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHESAPEAKE CRAB CAKE RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.com
CRAB POT STEAMERS IN MARYLAND - THERESCIPES.INFO
From therecipes.info
CHESAPEAKE BAY BLUE CRAB HOT POT
From crecipe.com
GALLEY PIRATESCHESAPEAKE CRAB CHOWDER
From galleypirate.com
CHESAPEAKE BAY BLUE CRAB CAKES - RECIPE - COOKS.COM
From cooks.com
CLEANED AND STEAMED BLUE CRABS – CHESAPEAKE BAY CLASSIC
From hungrysix.com
OLD BAY STEAMED BLUE CRABS | OLD BAY - MCCORMICK
From mccormick.com
OLD BAY STEAMED BLUE CRABS : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
BLUE CRAB BAY - RECIPE
From bluecrabbay.com
CHESAPEAKE BAY BLUE CRAB HOT POT | RECIPE | HOT POT …
From pinterest.com
CHESAPEAKE BAY BLUE CRAB HOT POT RECIPE FOOD NETWORK
From faqrecipes.com
CHESAPEAKE BAY CRAB CAKES RECIPE | SOUTHERN LIVING
From southernliving.com
CHESAPEAKE BAY BLUE CRAB HOT POT | PUNCHFORK
From punchfork.com
CHESAPEAKE OLD BAY CRAB CAKES | OLD BAY - MCCORMICK
From mccormick.com
BLUE CRAB - STEAMED BLUE CRABS WITH OLD BAY - RASA MALAYSIA
From rasamalaysia.com
CHESAPEAKE BAY BLUE CRAB HOT POT – RECIPES NETWORK
From recipenet.org
CHESAPEAKE BAY SAUSAGE AND CRAB STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
CHESAPEAKE BAY CRAB DIP RECIPE - BAKED IN THE SOUTH
From bakedinthesouth.com
CHESAPEAKE BAY CRAB RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED RED PEPPER AND BLUE CRAB BISQUE FROM THE CHESAPEAKE BAY
From chilipeppermadness.com
CHESAPEAKE BAY BLUE CRAB HOT POT RECIPE RECIPE
From crecipe.com
CHESAPEAKE BAY - WIKIPEDIA
From en.wikipedia.org
CHESAPEAKE CRAB BUTTER SAUCE - GRILLING 24X7
From grilling24x7.com
CHESAPEAKE BAY BLUE CRAB CAKE RECIPE | DEPORECIPE.CO
From deporecipe.co
CRAB SHARES | BLUE CRABS | OYSTERS TO YOUR DOOR - CRAB POT DEPOT
From crabpotdepot.com
BLUE CRAB BAY
From bluecrabbay.com
VIRGINIA CHESAPEAKE BAY FISH AND SEAFOOD RECIPES - YORK RIVER
From yorkriver.net
VIRGINIA BLUE CRAB SEASON - THERESCIPES.INFO
From therecipes.info
EIGHT OLD BAY RECIPES WE ADORE | CHESAPEAKE BAY PROGRAM
From chesapeakebay.net
CHESAPEAKE BAY CRAB SOUP BEST RECIPES
From findrecipes.info
CHESAPEAKE BAY BLUE CRABS-HOW WE COOK THEM (1/2) NOTE …
From youtube.com
95 CHESAPEAKE BAY IDEAS | CHESAPEAKE BAY, CHESAPEAKE, BLUE CRAB
From pinterest.ca
CHESAPEAKE BAY CRAB DIP – BAKED, CHEESY AND DELICIOUS! – …
From hungrysix.com
FRESH LUMP CRAB MEAT | CHESAPEAKE BRAND
From chesapeakebrand.com
BLUE CRAB PAINTING - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love