Crab Cake Recipes

Fall Mega Crab Sale

Why should you buy from the Crab Place?

Located in Crisfield, Maryland, “the Crab Capitol of the World” Seafood purchased fresh daily directly from watermen The highest priority placed on customer service Cheapest shipping rates in the industry Secure Online ordering Online tracking of your package from our door to yours You pick the date of delivery

Angie’s Crab Imperial

Ingredients:
• 2 tablespoons butter
• 1/2 onion, chopped
• 2 tablespoons green pepper, chopped
• 1 pound jumbo lump crab meat
• 1/2 teaspoon salt
• dash cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon mustard
• dash Worcestershire sauce
• 2 egg yolks
• 2 cups heavy cream
• bread crumbs and butter

Preparation Instructions:

Heat butter and saute onion; add crab meat, green pepper, seasonings and cream; and mix well. Bind with egg yolks and pile into shells or ramekins. Sprinkle with crumbs, dot with butter and bake at 350 degrees for 15 to 20 minutes or until brown. Serves 4 to 6.

» Everyone raves about Angie’s Crab Imperial. This delicious imperial was created on the shores of the Anacostia River.

Bar Harbor All Natural Maine Whole Lobster Meat, 6.5-Ounce Cans (Pack of 2)

Fall is here and we continue to see plenty of big, heavy Maryland crabs. Fall always brings the biggest and best crabs of the year! Best of all, we’ve drastically slashed prices on all sizes of Maryland hard crabs. Now is the perfect time to get the finest crabs in the world at an amazing discount. We’ve lowered bushels of Maryland crabs up to $30 off of their already slashed prices with sale prices as much as 39% off on certain sizes. Visit our website at CrabPlace.com. Enjoy!

Now is the perfect time for a Maryland crab feast!!!

Limited Time Offers! Order from the Specials section at The Crab Place and get great prices on a selection of delicious seafood. Shop The Crab Place.

Dozen Live CrabPlace.com Select Male Hard Crabs (5″ – 5.75″)
Price: $44.99
Fresh caught Maryland hard crabs. Select males measure 5-5.75″. 1 dozen = 12 crabs.

You’ve probably heard the terms hard-shell crab and soft-shell crab bandied about, and might even have thought they were different species of our many-legged friends. Actually, the terms just indicate different stages in the crustaceans’ life cycle. Crabs are invertebrates that sport a rigid exoskeleton that grows in stages between the animal’s molting. The organs and internal tissues don’t stop growing, so if the crab is going to get bigger, it has to shed its old armor for something a little roomier.

It’s this process of molting that holds the key between hard-shell and soft-shell crab. Right after a crab has molted and burst out of its old, hard shell, the animal is vulnerable, with no protection other than a tender shell that quickly hardens. Crab’s captured during this brief period is what we call the soft-shell crabs. Females molt 18 to 20 times in the course of an average lifetime, and males are believed to go through the process 21 to 23 times. The time between molts grows longer the older the crab gets, starting at 10 to 15 days between molts for the little one-inchers, to 30 to 50 days between molts for the bigger guys.

In the culinary world, the difference between soft-shell crabs and hard-shell crabs, is one of flavor and texture. Crabs fatten before molting, which means the meat is salty, sweet, and flavorful. And because the shell is soft, the whole thing is edible. These crabs are much anticipated restaurant favorites, and part of that is because harvesting them is so tricky – timing is everything.

A soft-shell crab must be nabbed right after molting, and only a few hours means the difference between delicacy and lost opportunity. The crabs must be caught just prior to molting (watermen call a crab just a few hours prior to molting a “Rank Peeler” and a crab in the process of molting a “Buster”), and monitored while they molt.

All this waiting and monitoring means a hefty mark-up when they hit the restaurant table, but soft-shell crabs are super easy to prepare, and much cheaper to purchase from an outlet like CrabPlace.com where they ship from dock to door. Traditionally, soft-shell crabs are either fried or sautéed, and served up whole between two slices of bread, but they can also be grilled or broiled — your inner chef’s imagination is the limit!

Buy now! 1/2 Dozen 2 oz. Maryland lump crab cakes $37.95 Homemade from Maryland lump crabmeat, our crab cakes have a delicate, buttery taste that is slightly sweet, tender, and cr... [Read more] Store: The Crab Place   Buy now! 1/2 Dozen 6 oz. Maryland lump crab cakes $74.95 Homemade from Maryland lump crabmeat, our crab cakes have a delicate, buttery taste that is slightly sweet, tender, and cr... [Read more] Store: The Crab Place   Buy now! Two Dozen 6 oz. Maryland lump crab cakes $184.59 Homemade from Maryland lump crabmeat, our crab cakes have a delicate, buttery taste that is slightly sweet, tender, and cr... [Read more] Store: The Crab Place   Buy now! Dozen 8 oz. Maryland lump crab cakes $139.95 Homemade from Maryland lump crabmeat, our crab cakes have a delicate, buttery taste that is slightly sweet, tender, and cr... [Read more] Store: The Crab Place

Lobster Coconut Curry Rice is an easy dish to prepare that’s packed full of flavor. You can prepare this with fresh lobster tails or pre-picked lobster meat. And once you get the hang of the technique, feel free to mix it up and add in more of your favorite seafood and spices.

For the rice:
1 cup rice
1 ½ cup water
A few drop lemon juice

For the coconut curry sauce:
1 cup coconut milk
½ tablespoon ground curry
Handful of finely chopped green onion

For the Lobster:
1 Finelobster.com lobster tail, shell removed and cut into bite
size pieces
1 tablespoon olive oil
Handful of freshly chopped cilantro

Prepare the rice. In a medium saucepot with lid, prepare the rice according to the manufacturer’s instructions.Usually, 1 cup of rice is cooked in 1½ to 2 cups of water,and a few drops of lemon juice, will take 20 minutes over medium low heat. When the rice is done cooking, turn off the heat, and flake through it with a fork and set it aside.

Meanwhile prepare the coconut curry sauce. In a small sauce pan combine the coconut milk, curry, and green onion. Place it on the stove over medium heat to cook for 10 minutes. If it starts to boil, reduce the heat to medium low.

When the rice has 5 minutes left to cooking, prepare the lobster.

In a large skillet over medium heat, slick the bottom with 1 tablespoon of olive oil. Toss in the lobster and sauté for 2 minutes per side. The meat is done cooking when it turns opaque. When the lobster is done, turn off the heat and add in the cilantro. Then pour in the coconut curry sauce and stir. Then add in as much cooked rice as you would like and toss as best you can so the sauce is throughout.

Serve immediately right from the skillet.

Live New England Lobster, 4-6 lb avg , 10 lb case, approximately 2 Lobsters

Are you planning a romantic dinner or something special for a friend and need to come up with a really easy recipe for two? …and perhaps you even want to save a little money but still want great flavor and impress your guest?

If the answers are yes, limoncello lobster pasta is the perfect recipe!

Limoncello lobster pasta only uses one lobster tail, which is removed from the shell and cut up into 1-inch pieces. It also incorporates your favorite chopped veggies, herbs, and of course a dash of limoncello. For veggies, I like to use red belll pepper and tomatoes; and, for herbs, I prefer parsley. If you don’t happen to have any limoncello the liquor cabinet, that’s ok, because red or white wine also work. Even tequila, triple sec, sake, or any kind of flavorful liquor that more or less sounds like it would contribute to create a robust flavor.

This dish also uses 1/2 pound of pasta, and any kind works. I prefer spaghetti, because I like to twirl, but penne, or any short pasta would be appropriate.

Limoncello lobster pasta takes about 15 minutes from start to finish and can be prepared in advance. If you want to do that, cook everything but the lobster and throw it together in the skillet (you’ll see what I mean when you watch the video). When you are ready to eat, heat up the pasta and saute the lobster in a separate skillet. When the lobster is done, throw it into the pasta skillet and toss.

And if you are hardcore Maryland crabmeat fan as I am, consider tossing it into the skillet when you are sautéing the lobster. For that matter, scallops and shrimp would also do a lot to enhance this dish too! Just add little bits to make sure to keep the cost low, unless you feel like splurging, in which case, let your stomach decide!

Bar Harbor All Natural Lobster Bisque, 10.5-Ounce Cans (Pack of 6)