CLASSIC MARYLAND CRAB FEAST
Nothing says summer like a traditional Maryland-style crab feast (AKA crab boil). Dust fresh blue crabs with zesty homemade seasoning, steam them to perfection and invite plenty of friends over to enjoy the bounty.
Provided by Food Network Kitchen
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Rinse the crabs with cool water and transfer to a large cooler. Top with ice and let sit until the crabs are still, about 1 hour.
- Meanwhile, to make the seafood seasoning, grind the bay leaves in a spice grinder until finely ground. Transfer to a bowl and stir in the paprika, celery salt and cayenne.
- Pour the beer into a 36-quart stockpot with a basket insert and add the vinegar, 2 tablespoons of the seafood seasoning and 6 cups water. Stir to combine. Add the steamer basket (the liquid should be below the basket), cover and bring to a boil over high heat.
- Put 12 crabs in a single layer, shell-side up, on the steamer rack. Sprinkle liberally with about 1/4 cup seafood seasoning. Repeat the process, layering and sprinkling, with the remaining crabs and seasoning. Cover and steam until the crabs are bright orange all over (there should be no traces of blue or green), 20 to 25 minutes.
- Transfer the crabs to a large platter or rimmed baking sheet--or spread them out directly on a table covered with butcher paper -- and serve with crab mallets for cracking the shells.
MARYLAND MINI CRAB SHELLS
The little appetizers are fabulous. They will be the first to be eaten up. I always make a double batch since they are easy and can also be made ahead.
Provided by Little Bee
Categories Crab
Time 35m
Yield 15 appetizers
Number Of Ingredients 10
Steps:
- In a small bowl, combine mayonnaise, egg, lemon juice, Old Bay seasoning and salt. Mix well.
- Add crabmeat, onions, pimento and celery. Mix lightly.
- Spoon 1 rounded teaspoon of filling into each mini phyllo shell.
- Bake in preheated 350º F oven for 20-25 minutes.
- Serve warm.
Nutrition Facts : Calories 18.4, Fat 0.7, SaturatedFat 0.1, Cholesterol 18.6, Sodium 58.7, Carbohydrate 0.4, Sugar 0.1, Protein 2.6
STEAMED MARYLAND BLUE CRABS FOR 14
Steps:
- Eating guidelines: It is easier to learn how to eat crabs from an expert, but if none is available, here are step-by-step instructions. First, pull off claws and legs. Break legs and check for meat. Sucking is okay. Some like to save the claws for last because they are rather dessert-like, although the "lump" meat from the body is prized most. Next, turn the crab on its back. You will see an elongated part of the shell that looks like a "T." Some call it the key, even though it doesn't look very much like one. The female key is plumper; the male's is more elongated. Pull the key back, breaking it off, which makes the rest of the shell easy to remove. Now the body of the crab is shell-less. You will now see the long rib-like strips on either side of the cavity. These are the crab's gills. Edible, but not very good. Pull them off, and you will more easily be able to break the crab in half. When you do this, you will most likely now see a good amount of white, fleshy "lump" crab meat. Continue opening the small sections to expose more meat. You will not need mallets or hammers for this. When you are ready for the claws, break them in half at the joint. Take a wooden mallet and whack the large half hard. Don't be shy. Other helpful hints: Don't wear your Sunday best. If it tastes good, you can eat it. Plates and cutlery are unnecessary; the brown paper is a communal plate. Bibs are for babies. When finished, steamed hand towels are very welcome. The easiest way to dispose of the mess is to roll up the brown paper with all the shells, etc. on it -- taking care to "rescue" knives, bowls, etc. first -- and discard in outdoor trash can. The garbage may attract animals, so be sure to keep the lid on tight. Note: Leftover crabs are excellent cold, served with a mayonnaise based dipping sauce. Cooked crabs will keep in refrigerator for a few days.
- Cover tables, preferably outdoors, with brown packaging paper and tape. For each pot of crabs, add water, beer, and approximately 1/4 packet of crab boil seasoning to pot. Bring to boil. With gloves on, remove crabs from bushel, you may have to pull them apart (carefully!) and put/shake a few at a time into pot. It is best to grab them from behind to avoid the claws, as their legs only move forward. Add enough crabs to fill bottom of pot. Sprinkle more crab boil seasoning over first layer of crabs. Continue, alternating crabs and seasoning until pot is nearly full, leaving about an inch at the top. Cover tightly. Steam over high heat for 14 to 16 minutes, or until shells are bright orange. Halfway through cooking time, shake pot to redistribute seasoning. When done, remove pot from heat. Drain over sink the accumulated liquid from pot. Spread crabs onto large tray; place in center of table where guests help themselves. Serve with small dishes of melted butter and, for those who like added seasoning, place small bowls of extra crab boil seasoning on table.
MARYLAND STYLE CRABCAKES
Provided by Food Network
Time 2h
Yield 6 to 8 crabcakes, 4 to 6 appet
Number Of Ingredients 11
Steps:
- Even though crab meat is packaged fresh and clean of shell there are always some shell fragments remaining. Open the crab meat, dump into a clean dish, and with scrupulously clean hands, pick through and clean the crabmeat of all shell fragments. Be careful of the delicate nature of such a high quality product and try not to crumble the large lumps of crab. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the seasoning powder, 4 tablespoons of the bread crumbs, salt, and pepper. Mix well then refrigerate the mixture for twenty minutes. A cold mix is easier to work with and form into cakes.
- Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs. Scoop up and divide the crabmeat into 6 equalsize portions and place each mound on the work space. With the a portion of crab in the palm of one hand pat the crab with the fingers of your other hand into a diskshaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Pat each cake with the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour so that the firm enough to cook and in this way prevent them from crumbling.
- Preheat the oven to 375 degrees.
- Not more than half an hour before you plan to serve the crab cakes add enough oil to cover the bottom of a saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) Turn the cakes and brown the second side. When the crab cakes are well browned to a rich golden on both sides, place on a heat proof platter and into a 375 degree oven for 6 to 8 minutes to ensure that they are fully cooked and hot at the center. Serve with chili mayonnaise and a mango salad.
MARYLAND FRIED SOFT-SHELL CRABS
Provided by Marian Burros
Categories dinner, appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash and clean crabs by cutting off the face just behind the eyes. Lift top of shell and remove the spongy fingers. If the crab is a female (identified by striped markings), remove the back or apron. Rinse and dry.
- Season flour with salt and pepper and mix in baking powder. Dredge crabs in mixture.
- Pour oil into skillet to depth of 1 inch. Heat to 375 degrees. Cook crabs on both sides until brown, 4 to 5 minutes. Drain and serve with lemon wedges and tartar sauce, if desired.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 19 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 0 grams, TransFat 0 grams
MARYLAND CRAB CAKES
Any purported Maryland or Baltimore crab cake recipe that contains Dijon mustard or Worcestershire sauce is about as authentic as Omaha Style crab cakes. Don't be sold a bill of goods! This is the real deal. This recipe has stood the test of time at any number of Baltimore eateries. Its roots are from the Rennert Hotel (long before Old Bay was marketed as a packaged spice blend - restaurant chefs made their own Maryland-style seafood spice blends before the 1940's). This version comes from Walker - Hasslinger's famed Charles Street restaurant during the early 1950's (my grandmother worked there as a line cook for many years). They used a local spice blend called "J.O.," which is still produced, but is not available outside of Baltimore. Their crab cake, like any true Baltimore crab cake, was either broiled or pan-fried in clarified butter, and NEVER deep fried.
Provided by rjack3054
Categories < 30 Mins
Time 30m
Yield 6 cakes, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- If the crab meat is of Chesapeake Bay premium grade, no picking for shell is necessary. However, if of Gulf Coast, Carolina or Florida origin, pick over thoroughly and remove any shell fragments.
- In a medium bowl, blend dry ingredients. Add crab meat and wet ingredients and gently blend, using hands. Form into six cakes (adjust to larger or smaller cakes as desired, but note that cooking times will need to be adjusted accordingly).
- Broil on a buttered sheet pan for 6-10 minutes at 400 degrees until heated throughout or,.
- Saute in a cast iron skillet over medium heat using clarified butter for about 4 minutes/side, until golden brown.
- Serve, garnished with chopped parsley or green onion.
Nutrition Facts : Calories 199.8, Fat 4.3, SaturatedFat 1, Cholesterol 188.5, Sodium 589.7, Carbohydrate 7.4, Fiber 0.6, Sugar 0.9, Protein 30.9
MARYLAND CRAB BALLS
Make and share this Maryland Crab Balls recipe from Food.com.
Provided by Little Bee
Categories Crab
Time 18m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Put crabmeat in a bowl and gently sort through it for pieces of shell with a 2-pronged fork. Remove shell. Add all ingredients and mix gently until thoroughly blended. Form into balls. Deep fry until golden.
Nutrition Facts : Calories 22.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 13.7, Sodium 155.3, Carbohydrate 1, Sugar 0.1, Protein 3.1
CRAB APPETIZER (MARYLAND)
Crabs are such a part of Maryland life and Maryland way....that a lot of fellow Zaar members from the Maryland, Delaware, and Virgina coast will have a "bucket load" of crab recipes. And all of them are divine! You can fix a different crab dish or appetizer every night of the week for a full year. Crabs are not grown on the farm. But we do have a special supplier to us called, "Gibby's Seafood Market" that sell their steamed crabs from the night before at a reduced rate. Now you have to get there soon in the morning right after they open but those crabs are seasoned with "Old Bay Seasoning" (a staple of Maryland, made in Maryland) and oh so good. Anyway, whenever there is a get together be it Winter, Spring, Summer, Fall there is always a crab dish. This ia a good appetizer to serve, people just grab with their hands and devour, making sure they have licked the last bit off their hands or even plates. Go ahead, try it, I promise there won't be much left for you. Have fun add or subtract whatever you see fit.
Provided by Andi Longmeadow Farm
Categories Crab
Time 35m
Yield 15-30 serving(s)
Number Of Ingredients 11
Steps:
- Mix together ingredients *except crab meat* to make a thick mixture.
- Carefully fold crab meat into mixture either with a your hands, or a spatula, just until mixed. Do not over mix.
- Over fill each mini phyllo shell with the crab meat, (about 1 tablespoon per shell).
- Sprinkle lightly with paprika, for decoration.
- Bake at 350°F for 25-30 minutes or until bubbly.
MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE
Mouth-watering Maryland-style crab cakes with remoulade my friends like better than any they've tasted... and I have some well-travelled friends! It's a recipe I perfected over several years, researching and sampling other recipes and finding them lacking.
Provided by Jen Stimmel Opperman
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
- Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
- Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
- Serve immediately with remoulade.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 33.4 g, Cholesterol 117.2 mg, Fat 37.5 g, Fiber 0.8 g, Protein 22.8 g, SaturatedFat 5.6 g, Sodium 2041.1 mg, Sugar 9.1 g
MARYLAND CRAB SHELLS
Make and share this Maryland Crab Shells recipe from Food.com.
Provided by Chocolatl
Categories Crab
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cook pasta in boiling water according to package directions.
- Drain, rinse and cool.
- Meanwhile, melt 1 tablespoon butter in skillet.
- Add pepper and onion and cook until softened, about 3-5 minutes.
- Combine crab, peppers and onions, black pepper, egg, mayonnaise, 1/2 teaspoon Old Bay and 1/2 cup milk.
- Melt 1/2 teaspoon butter in each of two 11"x7"x2" baking dishes.
- Spoon filling into pasta shells and arrange shells in dishes.
- Melt remaining butter over medium-low heat.
- Whisk in flour.
- Gradually whisk in remaining milk.
- Cook until slightly thickened.
- Stir in cheese.
- Drizzle sauce evenly over shells.
- Sprinkle with remaining Old Bay seasoning.
- Bake at 350° for 30 minutes, or until bubbly.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 355.4, Fat 21.9, SaturatedFat 8.2, Cholesterol 130.1, Sodium 712.8, Carbohydrate 14.2, Fiber 0.2, Sugar 2.1, Protein 25.3
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