Crab Cake Recipes

Ingredients:
• 1 pound backfin crab meat
• 1 avocado cut into small dice
• juice of 1 lemon
• 3 tablespoons plain nonfat yogurt
• 3 tablespoons light sour cream
• 1 1/2 tablespoons finely chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 teaspoon Old Bay Seasoning
• 2 drops hot pepper sauce
• 2 tablespoons capers, drained

Preparation Instructions:

Inspect crab meat for shell. Set aside.

Combine avocado with lemon juice. Mix yogurt, sour cream, parsley, chives, Old Bay Seasoning, pepper sauce and capers. Add avocado and lemon juice to yogurt/sour cream mixture.

Gently fold into the crab, trying not to break up lumps of crab meat. For Lacy Shells, you’ll need 1 1/4 cups coarsely grated Parmigiano-Reggiano cheese and 2 sheets baking paper. Preheat oven to 350 degrees. Place 2 tablespoons of cheese forming a circle about 3 inches in diameter on a parchment-covered baking sheet. Repeat to create 12 “lacy shells”.

Bake approximately 10 minutes or until brown. Remove immediately from sheet. Silken Sauce, Accompaniments & Service, you’ll need

• 1/2 cup whipping cream,
• 2 tablespoons chili sauce,
• 1 tablespoon Old Bay Seasoning (or to taste)
• 1/2 pound baby lettuce and 12 chive leaves.

Whip cream until slightly thick and add chili sauce and Old Bay. Continue beating until soft peaks are formed. Arrange lettuce on six salad plates, top with one lacy shell, and mound crab salad on shell. Position another shell on top with a few sprigs of chives. Garnish shell, salad and plate with a few dollops of sauce.

Serve immediately. Serves 6.

» Dee T. Van Nest of Annapolis, Maryland took home the grand prize award at the 50th Annual National Hard Crab Derby, 1997, Crisfield, Maryland. Congratulations, Dee!

Pasteurized, 1 lb. Jumbo Lump Maryland Crabmeat – $ 39.99 Our 100% authentic Maryland crabmeat has a delicate, slightly sweet taste and a generous, yielding texture.

At your next party, consider these little gems. They are easy to prepare and you can do all the work well in advance and freeze them to be fried while frozen for 2 minutes, or until golden. Or even better, save yourself the time and just order our delicious and award-winning 2 ounce crab balls! We do all the picking and preparation for you. And as my grandmother once said, “creb bowls they are the best part of the crab!”

For the Crab Balls:

• 1 large egg, beaten
• 2 tablespoons mayonnaise
• 1 cup panko or other bread crumbs
• 1 teaspoon kosher salt 1 pinch cayenne
• 1 tablespoon lemon juice
• 1 tablespoon coarsely chopped fresh thyme
• 1 teaspoon coarsely chopped fresh flat-leaf parsley
• 1 pound lump crabmeat from The Crab Place, picked over for shells and cartilage Vegetable oil for deep-frying

For the Sunset Sauce:

• 1 cup CrabPlace.com Tartar Sauce
• 3 tablespoons Cocktail Sauce from The Crab Place

In a medium bowl, combine the egg, mayonnaise, breadcrumbs, salt, cayenne, lemon juice, thyme, and parsley. Mix well. Gently fold in the crabmeat. Avoid over-blending. Form the mixture into 1-inch balls.

In a large heavy Dutch oven, heat 4 inches of oil until 320 degrees. Add a handful of the crab balls and deep-fry for 1 to 2 minutes, or until crispy. Meanwhile prepare the Sunset Sauce. In a small bowl, combine the tartar sauce with cocktail sauce and stir until well-blended and pale orange. Drain briefly on paper towels and serve immediately with Sunset Sauce.