Crab Cake Recipes

INGREDIENTS

DIRECTIONS

1. In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
2. Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
3. In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

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

INGREDIENTS

Old Bay Seasoning TM to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
8 ears fresh corn, husks and silks removed
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp, peeled and deveined
newspapers
beer

DIRECTIONS

1. Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
2. Drain off the water, and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

Two Dozen Live CrabPlace.com Colossal Male Hard Crabs (6.5″ +) – $ 147.99 From: The Crab Place

Fresh, 3 lbs. Mega Monster gulf shrimp (6-8 shrimp/lb) – $ 79.99 From: The Crab Place

Ingredients

4 roma tomatoes, halved
6 cloves garlic
4 cups fish stock, divided
2 tablespoons olive oil
1 red onion, diced
2 lobster tails
1 cup red chile sauce
1/2 cup dark beer
1 teaspoon crushed dried oregano
1 bunch fresh cilantro, washed
3/4 pound littleneck clams, washed
1/2 lb. large shrimp, peeled and deveined
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 pound sea bass, cut into 1 inch chunks
1/2 pound sea scallops
12 fresh cilantro sprigs
8 corn tortillas, warmed

Preheat oven to 450°.

Place tomatoes on a baking sheet, cut side down and roast until golden brown, about 15 minutes. Allow to cool. Roughly chop and set aside

While tomatoes are roasting, place unpeeled garlic cloves in a heavy-bottomed skillet and toast over medium-high heat, shaking frequently until golden brown and fragrant, about 8 minutes. Peel when cool enough to handle.

Place garlic and 1 cup of the fish stock in a blender or food processor, purée until smooth. Set aside.

Heat oil in a large, deep pan over medium heat. Sauté onion, stirring frequently for 15 minutes or until golden brown. Add reserved tomatoes, garlic purée, lobster, chili sauce, beer and oregano to pan. Place cilantro in a couple layers of cheesecloth, tie in a bundle and add to pot. Bring to a boil, cover, reduce heat and simmer for about 6 minutes.

Meanwhile, heat remaining 3 cups of fish stock.

Remove lid to lobster pot and add clams and shrimp, salt and pepper, simmer for another 5 minutes. Add sea bass, scallops and hot stock and cook for another 2 minutes. Remove lobsters and cut in half lengthwise. Discard cilantro.

Serve stew in large flat bowls. Garnish with cilantro and serve with warm tortillas.

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Fresh Oysters
Our fresh, hearty, full-flavored oysters range in flavor from buttery sweet and slightly salty to rich, briny and slightly metallic. Connoisseurs enjoy their oyster raw or barely cooked, but this versatile favorite is just as good steamed, baked, grilled, broiled, sautéed, fried or frittered. So tasty that you will forget they are low calorie, high in vitamins and minerals and even used medicinally.

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1 lb Crabmeat
2 tb Lemon juice
3 Eggs
2 tb Mayo
1 c Breadcrumbs
1 ts Salt
1/8 ts Pepper
1 ts Dry mustard
2 ts Worchestershire sauce
3/4 c Milk
1/4 c Flour
1 ts Paprika
Sauce:
1 tb Butter
1 tb Flour
1/2 c Milk

Pick out shells from crabmeat and sprinkle crab with lemon juice. Make sauce. Heat and stir together butter and flour and stir in 1/2 cup milk until thick. Cool. Beat 2 eggs with the cooled sauce and blend in the mayo, 1/4 cup breadcrumbs, salt and pepper, mustard and worchestershire. Gently combine crabmeat with saucemixture and chill until firm. Form into 9 to 12 patties. Beat 1 egg with milk. Bread cakes by dipping them in flour then egg milk mixture and then in remaining breadcrumbs and paprika. Fry in hot shortening until golden.

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