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Voted “Best Crab Cakes” by Kiplinger’s Personal Finance Magazine. Homemade from all-lump Maryland blue crab meat, our crab cakes have a delicate, buttery taste that is slightly sweet and crispy. We start our classic recipe with a few simple ingredients, mix in the perfect blend of spices, then individually wrap and freeze each crab cake. Crab cakes’ hearty texture is perfect for frying or baking.

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

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.

Right now is the perfect time to add some crab to your party menu as an alternative – or addition – to the usual steak and chicken. They’re easier to cook than you think, and can add some instant pop to your next get together.

To get some ideas for ways to serve the succulent crustaceans, I turned to the guys at CrabPlace.com, experts on Maryland Blue crab and other seafood. Below are three of their featured recipes. One is a family recipe for spicy boiled Cajun blue crabs, and the other two are award winners from the National Hard Crab Derby. (Yeah, they have those.)

If you’re looking for fresh Maryland blue crab (live or steamed), soft shell crab, lobster, oysters, shrimp, scallops, or any other seafood, stop by CrabPlace.com. Their crab comes right from their dock on the Chesapeake Bay and they’ll deliver it right to your door. And less time getting supplies means more time to party.

Boiled Spicy Cajun Blue Crabs
Makes 4 servings
1/2 bushel live blue crabs (2 1/2 dozen)
16 ounce bottle of beer (no crazy flavors, stick to mainstream brands)
4 heaping tablespoons Spicy Cajun seasoning
Rye bread, sliced and buttered

In a pot deep enough to accommodate all the crabs, use tongs to place the crabs in the pot. Sometimes this is difficult because the crabs may grab one another, but do the best you can. When the pot is filled with crabs, pour in the beer and the seasoning and fill the pot up half way with water.

Cover the pot tightly and place it over medium-high heat. When the liquid boils, boil the crabs for 20 minutes, or until bright red. Using the tongs, carefully remove the hot crabs from the pot and place them on a strong serving tray. Line your table with several layers of newspaper, put out crab knives and mallets, and start eating. Careful, those crabs are full of hot liquid and are spicy!

Easy Crab Roll-Up
Makes 8 rolls
1 package refrigerated crescent rolls (8)
1 pound lump crab meat
Cheese of your choice
Onion salt

Separate rolls from 1 pkg. refrigerated crescent rolls; sprinkle each with a little onion salt. Drain 1 can lump crab meat; fill each roll with crab meat and bits of cheese of your choice. Roll up starting from wide end. Place on baking sheet (point side down). Bake in moderate oven (375 degrees) for 12 to 15 minutes.

Maryland Blue Crab Cake Panini
1 lb. Maryland blue lump crab meat
2 small garlic cloves
1/2 cup fresh washed basil leaves
6 Tablespoons olive oil
2 Tablespoons freshly grated parmesan cheese
3/4 cup mayonnaise
1/2 cup chopped red onion
1/2 Tablespoon red wine
vinegar
1/2 teaspoon chopped fresh oregano
1/3 + 1/4 cup minced green onions
1/3 cup minced celery
1/2 cup cracker crumbs
1 egg
2 Tablespoons minced parsley
1-1/2 teaspoon seafood seasoning

Preparation Instructions:
Basil Sauce:
Mix garlic cloves, basil leaves, 3 T. olive oil, parmesan cheese, salt and pepper to taste and mayonnaise in a food processor and set aside.

Onion Relish:
Toss together red onion, red wine vinegar and fresh oregano in a small bowl and set aside.

Maryland Blue Crab Cakes:
1. Heat 3 tablespoons oil in a saute pan over medium high heat. Saute 1/3 cup minced green onions and minced celery until soft.
2. In a large bowl, mix cracker crumbs, 1/4 cup of minced green onions, egg, parsley, seafood seasoning and 1/2 tsp. salt. Add the sauteed onion and celery, then gently mix in the crab meat.
3. Form the crab mixture into eight cakes using a round mold or hands. Place the cakes, not touching, on a metal baking sheet. Broil the crab cakes under the broiler for about 4 minutes. Gently turn them over, careful not to break them, and broil on the other sides. At the end of 8 minutes, they should be nicely browned.

Assembling The Dish:
1. Heat a stovetop grill on medium heat.
2. Crown 8 semi-hard round buns by cutting off the rounded tops with a bread knife. If not already split, cut in half, lengthwise. Brush the outsides with olive oil.
3. On the inside of the top half of each bun, spread about 1 tsp. basil sauce and 1/2 ablespoon onion relish. Place a crab cake on the inside of the bottom half of the bun.
4. Grill each sandwich for a minute or two per side, pressing down on the sandwich with an egg turner. The sandwich is done when lightly browned on each side.
5. Cut the sandwiches into two halves or quarters and serve.

Crabmeat Omelets are a great way to start the day. This recipe is simple, but anything can be included along with the crabmeat just minutes before covering the pan to melt the cheese. Just be sure whatever you do decide to add is at room temperature.

This is also perfect tucked in-between two slices of bread for a crabmeat egg omelet sandwich! And there’s probably enough to make two sandwiches, if you feel like sharing…

½ tablespoon veggie oil
2 large eggs, whisked in a small metal bowl until frothy
1 teaspoon salt
1 dash freshly ground black pepper
¼ cup shredded Monterey Jack cheese
½ cup CrabPlace.com backfin crabmeat

Slick a small non-stick omelet pan with the oil and place it over medium heat. When the pan is hot, pour in the eggs, swirl the pan to create an even layer of eggs, and let them cook undisturbed for about 2 minutes. Add the salt, pepper, cheese, and crabmeat.

Cover the pan for about 1 minute to melt the cheese. With a rubber spatula, loosen the omelet from the pan and fold in half while sliding it from the pan directly onto a warm plate.

4 medium baked potatoes
1/2 cup butter
1/4 cup heavy cream
1 tsp. salt
1/8 tsp. pepper
1 Tbsp. finely chopped onion
1 cup grated medium Cheddar cheese
1 cup (6 1/2 oz.) Crab Meat, drained, picked over and flaked
1 cup (3 oz.) chopped broiled mushrooms, drained

As soon as potatoes are baked through, cut in halves lengthwise and scoop out all of pulp. Mash potatoes, adding cream and butter. Stir in onion, 2/3 cup grated cheese, flaked Crab Meat and mushrooms. Pile in potato shells and sprinkle remaining grated cheese over tops. Bake at 350 F until cheese melts and potatoes are hot.

1/2 green pepper, chopped
6 Tbsp. butter
1 lb. Crab Meat or Shrimp
1 Tbsp. red pepper, chopped
2 Tbsp. (heaping) mayonnaise
Dash of Worcestershire sauce
1 tsp. mustard
1/2 tsp. salt
Grated cheese & bread crumbs

Saute peppers in melted butter. Mix all ingredients and toss lightly. Place in 1 1/2-2 quart casserole. Sprinkle top with cheese and bread crumbs. Bake at 400 F for 20 minutes.

Serves 6

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

Ingredients:

Preparation Instructions:

In a large deep saucepan, bring the milk to a boil over medium-high heat. Stir in the yellow corn meal. sugar, salt and cayenne pepper. Let the mixture return to a boil, then reduce heat to a simmer. Stir often and continue to simmer for 5 to 6 minutes. Remove from heat and let cool for 10 minutes. In a large bowl. whisk together the eggs, melted butter and baking powder. Stir in the corn kernels. Add the milk-corn meal mixture and stir to combine. Gently fold in crab to avoid breaking up lumps. Pour the mixture into a well-buttered 2 1/2-quart souffle dish, casserole or any other straight-sided baking dish. Bake on the center rack of a preheated 350-degree oven for 45 minutes to 1 hour, or until the pudding is lightly puffed, lightly browned and a knife or straw inserted in the center comes out clean. Serve immediately. Serves 12.

» The American Indians first introduced popping corn to the Colonists by heaping it over burning embers. I wonder who tossed the crab on the fire.

Fresh, 1 lb. Backfin Lump Maryland Crabmeat – $ 31.99
From: The Crab Place

Ingredients:

Instructions

Combine milk, spices and lemon peel in top of a large double boiler; stir well. Cook mixture over simmering water 10 minutes. Stir crab meat, half and half, butter and salt into hot mixture; cook over boiling water 20 minutes, stirring often. Stir in wine and cracker crumbs. Serve immediately. Yields 4 to 6 servings.

» Here’s an easy-to-prepare, attractive and delicious soup that’s certain to please guests of all ages.

Fresh, 1 lb. Jumbo Lump Maryland Crabmeat – $ 39.99
From: The Crab Place

Fresh seafood makes a great gift, and The Crab Place has a top-quality assortment to choose from. Not sure what to get or when it should be delivered? The Crab Place gift certificates are available.

Mrs. Kitching’s Smith Island Cookbook – $ 19.99
From: The Crab Place