LINKS:
Submitted by: Michelle Marble
- 1 egg
- 4 saltine crackers, crushed
- 1 1/2 teasp dried parsley flakes***
- 3/4 teasp Old Bay
- 1/2 teasp Worcestershire sauce
- 3-4 drops hot sauce
- 1/8 teasp black pepper
- 3 Tabls mayonnaise or salad dressing
- 1 lb crab meat, drained if packed in liquid
- paprika
Combine first eight ingredients, stir in crab meat. Shape into 6 cakes. Place on a lightly greased baking sheet. Sprinkle cakes with paprika. Bake at 350 degrees 20 minutes or until lightly golden. *** Extra nice with fresh parsley - use 2 Tabls fresh!
[ Last Updated: 05-Jan-2006 | Reader Comments Report Problem
Submitted by: Wade DeGroat
- Peel shrimp (leave tails on), de-vein and butterfly.
- Add shrimp to marinade - marinate for about twenty minutes.
- Place shrimp on a hot grill - about 400 degrees for 2 to 3 minutes on each side. Use skewers.
MARINADE:
- Shrimp
- 1 cup brown sugar
- 4 Tablespoons hot sauce
- 4 cloves garlic -finely chopped
- 1/4 cup olive oil
- 1/2 cup orange juice
- salt and pepper to taste
[ Last Updated: 05-Jan-2006 | Reader Comments Report Problem
By Chrissy Weeks (chrissy.weeks -at- yahoo.com)
15 Shucked oysters
20 oz Chopped spinach, drained and squeezed dry
1/2 tsp Zatarain's Creole Seasoning
1 Tbsp Lemon juice
1 1/2 tsp Instant minced onion
1/4 cup Crisp cooked bacon, crumbled
1 cup All-purpose flour
1 package Zatarain's Crispy Southern Style Fish Fry
Combine spinach, Zatarain's Creole Seasoning, lemon juice, onion, and bacon. On a cookie sheet lined with waxed paper, portion out one tablespoon of the spinach mix. Top each portion of spinach with one of the shucked oysters. Place another portion of spinach on top of the oysters.
Freeze until firm and can be peeled off the waxed paper. When able to handle each spinach wrapped oyster, dust each with flour, dip in egg wash, and then roll in the Zatarain's Crispy Southern Style Fish Fry mix. Deep fry at 350-degrees-F for 5-6 minutes, or until center is hot.[ Last Updated: 02-Feb-2011 | Reader Comments Report Problem
Submitted by: Flo Brandstetter
- 1 lb. crab meat
- 1 tsp. salt
- 1 tbsp. parsley flakes
- 1 tbsp. melted butter
- 1 egg beaten
- pinch of pepper
- 3/4 cup mayonnaise
- 1 slice bread, crumbled
Mix all ingredients, pour into a buttered casserole dish, and bake 1-1/2 hours at 350 degrees.
[ Last Updated: 05-Jan-2006 | Reader Comments Report Problem
Submitted by: Susan Coster
- 1 green pepper, chopped
- 1/2 C. diced celery
- 2 T oil
- 1 1/2 C. water
- 1 bay leaf
- 1/8 tsp. pepper
- 1/2 C. onion, chopped
- 1 garlic clove, minced
- 1 - 6 oz. can tomato paste
- 1 T. salt
- 1/4 tsp. thyme
- 2 C. cooked shrimp
Cook all vegetables in oil under tender. Add paste, water, and seasonings. Simmer 15 minutes, stirring occasionally. Add shrimp and heat. Serve with hot rice if desired.
[ Last Updated: 05-Jan-2006 | Reader Comments Report Problem
Submitted by: Scott WagnerDry Seasoning Mix: two parts : Coarse Kosher Salt, one part : Old Bay Seasoning, and one part: cayenne red pepper (adjust depending on your heat tolerance)
Liquid for Steaming: Two cups of water, one beer (the cheaper the beer the better), and half a cup vinegar.
Heat on high until the liquid comes to a full rolling boil. Add live big Maryland Blue Crabs to the steaming rack one layer at a time, sprinkling generously with the dry seasoning mix. Drink a beer.
Cover and wait for wisps of steam to escape from under lid, about 10 minutes. Continue cooking over high heat for an additional 20-30 minutes until crab shells turn bright orange. If shells are dark red or have reddish-green patches, then the crabs are not yet fully cooked. Have another beer.
Dump the crabs out on a newspaper-covered table (the Sunday edition of the Washington Post works very well) and sprinkle lightly with the some more dry seasoning mix. Serve with saltine crackers, some vinegar, and a roll of paper towels, oh yeah……and plenty of cold beer!
For newbies, here are some instructions on how to eat steamed crabs. - Editor
[ Last Updated: 05-Jan-2006 | Reader Comments Report Problem
Mediterranean Crab and Bow Tie Pasta Salad with Sunshine Dressing
A recipe from the Maryland Department of Agriculture
Dressing:
1 tablespoon grated lemon zest
1/2 cup lemon juice
1 tablespoon sugar
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper
1/4 cup olive oil
3/4 pound bow tie pasta
3 cups frozen peas
1 orange or red pepper, seeded, finely chopped (1 cup)
1/2 cup finely chopped green onion, green and white parts
1/3 cup slivered oil-cured black olives (about 15 olives)
1/2 cup toasted pine nuts or slivered almonds
1/4 cup finely shredded fresh basil or minced parsley
1 pound Maryland lump or backfin crabmeat
Pick through the crabmeat and discard any shell. For the dressing, stir together the lemon zest, lemon juice, sugar, salt, and cayenne until sugar and salt are dissolved.
Cook pasta in a large amount of boiling salted water according to package directions. One to two minutes before the pasta is cooked, stir the peas into the pasta and water and cook until tender. Drain pasta and peas in a strainer and immediately place under cold running water to chill and stop cooking. Shake strainer to remove excess water to avoid diluting the dressing.
In a large bowl, mix the pasta, peas, red pepper, onions, olives, pine nuts, and basil. Spoon dressing over salad and toss; add crab and gently toss. Taste and adjust seasonings. Makes six servings, about 2 1/4 cups each. [ Photo ][ Last Updated: 24-Jul-2008 | Reader Comments Report Problem
Submitted by: Michelle Marble1 Doz. shucked large raw oysters, drained & chopped
- 4 cups milk
- 1 slice onion
- 2 stalks celery
- 1 sprig parsley or 1 tabls dried parsley
- 1 bay leaf
- 1/4 cp melted margarine
- 1/4 cp flour
- 1 3/4 teasp salt
- 1/8 teasp pepper
In small saucepan, slowly bring oysters to boiling point; remove from heat.
Combine milk, onion, celery, parsley and bay leaf in a large microwave-proof dish; microwave at HIGH 10 minutes, stirring twice. Remove seasonings from the milk.
In large saucepan, blend margarine with flour, salt & pepper. Slowly stir in milk. Cook over medium heat, stirring constantly, until slightly thickened. Add oysters.
(We sometimes use left-over steamed oysters. Just chop and warm in the microwave in a little water or juice.)
[ Last Updated: 05-Jan-2006 | Reader Comments Report Problem
Soft Shell Crabs Maryland Style
Submitted by: Scott WagnerDredge: Base is flour with a good amount of Old Bay Seasoning, garlic powder, and some salt and pepper (fresh ground if possible) to taste.
Egg wash: Two eggs and 1 cup of whole milk (don’t use skim milk)
Lay the soft shell crabs on a plate and give a dusting with the dredge on both sides. Dip each crab in the egg wash and then again in the dredge before adding to your preheated oil in a good frying pan. Use what ever kind of oil you like….. I use peanut oil. Cook until golden brown. Place the crabs on a plate covered with paper towels to draw out some of the oil before serving. Eat alone or as a sandwich, add a little cocktail sauce* and you’re in business.
* Make your own cocktail sauce…… just mix ketchup, lemon juice, and horse radish. Maybe a little hot sauce if you like. Quick and easy!
[ Last Updated: 05-Jan-2006 | Reader Comments Report Problem
Submitted by: Michelle Marble
- 2 Tabls chopped onion
- 2 Tabls margarine, melted
- 1 lb crab meat
- 1 egg, beaten
- 1/2 teasp dry mustard
- 1/2 - 1 teaspoons of Old Bay
- 1/2 cup of bread crumbs
Cook onion in margarine until tender. Combine all ingredients. Shape into 6 cakes. Heat 1/8 inch oil in a heavy fry pan (preferably cast iron), add cakes and fry until golden brown. Turn carefully and brown the other side. Drain well on several thicknesses of paper towel.
[ Last Updated: 05-Jan-2006 | Reader Comments Report Problem