CHESAPEAKE CRAB BALLS
This was a success at a wine and cheese party..everyone brought something...this was my contribution..with a good California Wine!! **update** I did change the recipe to read 4 tbls instead of 1/4 cup Old Bay Seasoning It was easier to dig out of the can with a measuring spoon then to dump it into a measuring cup. Sorry if it caused any confusion. 4 TBLS = 1/4 CUP
Provided by katie in the UP
Categories Spreads
Time P1DT15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Remove all excess shell from crabmeat
- In a mixing bowl, combine softened cream cheese, butter, green onions, old bay seasoning and horseradish. while mixing gradually add crabmeat. Divide mixture into two balls.
- Refrigerate the balls for at least one hour.
- On a piece of waxed paper, mix the parsley and old bay seasoning.
- Remove crab balls from the refrigerator and roll them on the wax paper until they are completely coated.
Nutrition Facts : Calories 203.1, Fat 17.4, SaturatedFat 10.9, Cholesterol 68.4, Sodium 515, Carbohydrate 1.6, Fiber 0.4, Sugar 0.4, Protein 10.4
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.
CRAB CAKE BITES
These appetizer bites are a mini way to enjoy crab cakes for your next gathering. Crab, fresh chives and spices are folded into bread crumbs, shaped and baked for the perfect bite. Serve with lemon-garlic sauce for dipping.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
- Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
- Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.
Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g
DEEP-FRIED CRABMEAT BALLS
I found this in my mother's recipes and it is so simple and a real crowd pleaser!! 8) (Prep time includes refrigerating time).
Provided by OceanIvy
Categories Crab
Time 45m
Yield 25 balls
Number Of Ingredients 12
Steps:
- Melt the butter, and blend in the flour, then milk.
- Cook until thickened, stir continuously.
- Cut the crabmeat into small pieces, removing fiber.
- Combine crabmeat with the spices, onion, parsley, and Worcestershire to cream sauce.
- Lightly sprinkle the breadcrumbs on bottom of pan.
- Spread the mixture in pan and chill for 1/2 hour.
- When chilled, mold the mixture into small balls and roll in fine bread crumbs.
- Then dip in beaten egg, and re-coat in crumbs.
- Fry in deep fat about 350F, or until lightly browned.
- Drain on paper towels, stick tooth-picks in and serve!
Nutrition Facts : Calories 21.7, Fat 1.1, SaturatedFat 0.5, Cholesterol 21.9, Sodium 168.1, Carbohydrate 0.8, Sugar 0.1, Protein 2.1
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.)
CHESAPEAKE CRAB BALL APPETIZER
A great appetizer; no cooking is required.
Provided by Shirley
Categories Crab Dip
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Remove excess shell from the crabmeat.
- In a mixing bowl, combine cream cheese, butter, green onions, Old Bay Seasoning TM and horseradish. While mixing, gradually add the crabmeat. Divide the mixture into two balls. Refrigerate the balls for at least one hour.
- On a piece of waxed paper, mix the parsley and Old Bay Seasoning TM. Remove the crab balls from the refrigerator and roll them on the wax paper until they are completely coated.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 2.1 g, Cholesterol 74.5 mg, Fat 14.7 g, Fiber 0.6 g, Protein 9.7 g, SaturatedFat 9.1 g, Sodium 282.9 mg, Sugar 0.5 g
CHESAPEAKE CRAB BALL APPETIZER
A great appetizer; no cooking is required.
Provided by Shirley
Categories Crab Dip
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Remove excess shell from the crabmeat.
- In a mixing bowl, combine cream cheese, butter, green onions, Old Bay Seasoning TM and horseradish. While mixing, gradually add the crabmeat. Divide the mixture into two balls. Refrigerate the balls for at least one hour.
- On a piece of waxed paper, mix the parsley and Old Bay Seasoning TM. Remove the crab balls from the refrigerator and roll them on the wax paper until they are completely coated.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 2.1 g, Cholesterol 74.5 mg, Fat 14.7 g, Fiber 0.6 g, Protein 9.7 g, SaturatedFat 9.1 g, Sodium 282.9 mg, Sugar 0.5 g
CHESAPEAKE CRAB CAKES
The crab cakes can be formed and chilled a day ahead, and can be fried up to an hour ahead; reheat them in a 250-degree oven on a baking sheet lined with a wire rack just until warmed through, 8 to 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h40m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together egg, mayonnaise, Old Bay, and 1/2 teaspoon salt. Fold in crabmeat to evenly coat (do not overmix). Generously dust a parchment-lined rimmed baking sheet with cornmeal. Divide crab mixture evenly into 12 portions, forming each into a 2-inch-diameter, 1-inch-thick patty. Transfer to prepared baking sheet. Dust tops of crab cakes generously with cornmeal and chill in refrigerator until set, at least 1 hour and up to 1 day.
- Stir together celery, cucumber, juice of one lime half, and a pinch of salt; set aside.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add half of crab cakes and reduce heat to medium. Cook, undisturbed, until a golden-brown crust forms on bottoms of cakes, 4 to 5 minutes. Gently flip and cook until golden brown on other sides, 4 to 5 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Wipe skillet clean and fry remaining cakes in remaining 2 tablespoons oil.
- Squeeze remaining lime half over crab cakes. Serve warm, topped with celery mixture.
More about "chesapeake crab balls recipes"
10 BEST CRAB BALLS RECIPES | YUMMLY
From yummly.com
CHESAPEAKE CRAB BALL APPETIZER RECIPE REVIEW BY ANONYMOUS – …
From redcipes.com
CRAB BALL APPETIZERS RECIPE - FOOD NEWS
From foodnewsnews.com
CHESAPEAKE BAY CRAB BALLS | CRAB BALLS RECIPE, RECIPES, CRAB RECIPES
From pinterest.ca
CRAB BALLS APPETIZER RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRISPY CRAB BALLS | OLD BAY - MCCORMICK
From mccormick.com
CHESAPEAKE CRAB BALLS RECIPE - WEBETUTORIAL
From webetutorial.com
CHESAPEAKE BAY CRAB BALLS | OLIVES & OKRA | RECIPE | CRAB BALLS …
From pinterest.co.uk
EASY FRIED CRAB BALL APPETIZER RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST CRAB BALL APPETIZER RECIPES | YUMMLY
From yummly.com
CHESAPEAKE OLD BAY CRAB CAKES | OLD BAY - MCCORMICK
From mccormick.com
CHESAPEAKE STYLE CRAB CAKES RECIPE | THE CRAB PLACE
From crabplace.com
CHESAPEAKE BAY CRAB BALLS - KITCHEN KAT
From kathylhunt.com
CHESAPEAKE BAY CRAB CAKES | A ZESTY BITE
From azestybite.com
CHESAPEAKE CRAB BALL APPETIZER - CRAB DIP RECIPES
From worldrecipes.org
CHESAPEAKE BAY CRAB BALLS - KITCHEN KAT | FOOD, RECIPES, SEAFOOD …
From pinterest.com
CHESAPEAKE CRAB BALL APPETIZER RECIPE - FOOD NEWS
From foodnewsnews.com
CHESAPEAKE BAY CRAB BALLS ⋆ OLIVES-N-OKRA | CRAB BALLS RECIPE, …
From pinterest.ca
CHESAPEAKE CRAB RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRAB DIP RECIPE: CHESAPEAKE CRAB BALL APPETIZER BY ANONYMOUS – …
From redcipes.com
CHESAPEAKE CRAB BALL APPETIZER - YUM TASTE
From yumtaste.com
CHESAPEAKE BAY CRAB CAKES RECIPE | SOUTHERN LIVING
From southernliving.com
MARYLAND CRAB BALLS - BIGOVEN
From bigoven.com
CHESAPEAKE BAY CRAB BALLS | BERTIEANDBEAN.COM
From bertieandbean.com
CHESAPEAKE CRAB CAKES RECIPE | MYRECIPES
From myrecipes.com
BLUE CRAB BAY - RECIPE
From bluecrabbay.com
CHESAPEAKE BAY CRAB BALLS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHESAPEAKE CHICKEN RECIPE WITH CRAB MEAT
From recipeshappy.com
CHESAPEAKE CRAB BALL APPETIZER | BERTIEANDBEAN.COM
From bertieandbean.com
CHESAPEAKE CRAB BALL APPETIZER RECIPE
From crecipe.com
HOME - OLIVES & OKRA | CRAB BALLS RECIPE, YUMMY FOOD, CRAB RECIPES
From pinterest.com
CHESAPEAKE CRAB BALL APPETIZER | RECIPESTY
From recipesty.com
CHESAPEAKE CRAB CAKE RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHESAPEAKE CRAB BALL APPETIZER ALLRECIPES.COM RECIPE
From crecipe.com
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 »
#time-to-make #course #main-ingredient #preparation #low-protein #very-low-carbs #appetizers #seafood #1-day-or-more #spreads #crab #dietary #low-sodium #low-calorie #low-carb #low-in-something #shellfish
You'll also love