Crab Cake Recipes

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