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| Downeast Crab Cakes |
1 1/2 cups crabmeat
3 eggs, separated
1 cup cracker crumbs or soft bread crumbs
1/2 teaspoon salt
pepper to taste
1/4 cup melted butter
2 teaspoons lemon juice
a teaspoon minced green pepper
1 teaspoon minced celery |
Mix crabmeat, beaten egg yolks, crumbs, melted butter, and all seasonings. Blend thoroughly. Fold in stiffly beaten egg whites.
Turn mixture into 4 well-greased custard cups. Set them in a pan of hot water and bake at 375 degrees for 25 minutes. Unmold and serve.
Variation: pour over hot crab cakes a lobster sauce made from 1 cup hot medium white sauce and 1/2 cup finely cut cooked lobster meat. |
Wonderfully Crabby Crabcakes
(serves four) |
10-12 reduced-fat Ritz or Sociables crackers (for about 1/3 cup crumbs
2 large eggs
Scant 1/4 cup reduced-fat mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 lb. fresh crab meat
cooking oil spray
1 lemon
1/4 cup tartar sauce |
Preheat oven to 400 F
Place the crackers in a pint-sized zipper-top plastic bag. Crush the crackers into fine crumbs by using a rolling pin or a large glass. Set aside.
Break the eggs into a medium-sized mixing bowl, and beat them with a whisk or fork until lightly foamy. Add the mayonnaise, Worcestershire sauce, Old Bay seasoning, and the reserved cracker crumbs. Stir to mix well.
Flake the crab meat with your fingers (removing any pieces of shell you might find). Add the crab to the bowl, and stir to mix well. The mixture will be very moist.
Spray a baking sheet with cooking oil spray. Use a cookie dough scoop (or a heaping 1 tablespoon measure)to scoop the mixture out onto the baking sheet. Use the back of a spoon (or your fingers) to press the mixture to flatten slightly. You should have 16 crabcakes.
Bake the crabcakes until they just begin to brown about 10-12 minutes. While the crabcakes bake, cut the lemon into four wedges and set aside. To serve, remove the crabcakes from the baking sheet with a metal spatula, and serve four cakes per person. Place a tablespoon-sized dollop of tartar sauce and a lemon wedge on the side of each serving. |
| Stuffed Crab |
½ cup fine bread crumbs
½ cup cream sauce (can use cream of mushroom soup)
1 lb. crab meat
2 Tbsp. finely chopped green pepper
2 grated onions
½ cup lemon juice
1 Tbsp. chives or onion tops
1 Tbsp. prepared mustard
1 tsp. worcestershire sauce
salt to taste
dash of hot sauce (optional)
buttered bread crumbs |
Combine crab meat with other ingrediants, and stir well. Fill empty crab shells (if available) or form into cakes. Spread with buttered bread crumbs and bake in hot oven for 20 minutes or until well browned.
Note: This receipe can be prepared ahead of time and frozen before baking. |
| Crab-Artichoke Bake |
1 c. butter
1/3 c. minus 2 tsp. flour
3 c. milk
1 (14 oz.) can artichoke hearts, drained & quartered
Bread crumbs
2 tbsp. finely chopped parsley
1 lb. Monterey Jack cheese with jalapeno, shredded
2 lbs. lump crab meat, drained
1 med. bunch chopped green onion
3 drops Tabasco sauce (or less, to taste) |
| Preheat oven to 350 degrees. Make cream sauce by melting butter in saucepan and stirring in flour until smooth and bubbly. Add milk slowly, stirring constantly until thick. Add green onions, salt and pepper, parsley, cheese and Tabasco, continuing to stir until cheese is melted. Gently stir in crabmeat and artichoke hearts. Place in 2 quart casserole and cover with bread crumbs. Bake 30 minutes. |
| Crab Rangoon |
1 teaspoon butter
¼ medium onion - minced
(2) 8 oz. packages cream cheese - softened
1 pound crab meat
1 cup shredded cheddar cheese
¼ teaspoon garlic salt or to taste
salt and pepper to taste
1 package won-ton wrappers
1 egg - beaten
peanut oil for frying |
Sauté onion in butter, until soft. Add cream cheese, crab, cheese, garlic salt, salt, and pepper. Mix well. Put a scant tablespoonful of filling on each wonton wrapper. Brush egg on the edges, fold over in a triangle shape, and seal edges. Freeze individual wontons on a cookie sheet in the freezer until solid. These can be stored in a Ziploc® bag for up to 6 months.
Cook when frozen: Deep fry in 350 degree oil, turning once, until golden brown. Drain on paper towels.
NOTES:
If you do not freeze them first, you may loose filling when you cook them.
You can leave out the cheddar cheese, add 1/4 tsp Worcestershire sauce and only use 1-8oz package of cream cheese and they're still wonderful. |
| Crab Soufflé |
8 slices white bread, trimmed & diced
2 cups crabmeat
1 cup celery, diced
1 cup green pepper, diced
1 onion, diced
2 cups milk
1 1/2 cups grated cheddar cheese
4 eggs, beaten |
| Grease a 12x8x2 casserole. Place half the bread in the casserole. Mix all other ingredients, except cheese, together; pour over bread. Put remaining bread on top. Sprinkle with cheese. Bake 1 hour @ 350 F. Soufflé is done when knife in center comes out clean. |
| Hot Crab Dip |
1 pkg. cream cheese, softened
1/2 lb. fresh crabmeat
1 tablespoon lemon juice
1/2 teaspoon curry powder
Few shakes Worcestershire sauce
1 small onion, chopped
2 tablespoons mayonnaise
salt & pepper to taste
Grated Parmesan cheese |
| Combine all ingredients, except cheese, and place in casserole dish. Sprinkle cheese over top. Bake at 350 F for 1/2 hour. |
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