Beruflich Dokumente
Kultur Dokumente
Crab Spread
Ingredients:
Backfin crabmeat
6 oz. softened cream cheese
2 tbs. sour cream
2 large tbs. mayonnaise
Cheddar cheese
Celery seed
Old Bay (to taste)
Chopped scallion (optional)
Chopped green pepper (optional)
Instructions:
Blend crabmeat, sour cream, mayonnaise and seasonings
Spread in long baking dish
Add cheese on top
Bake at 350 degrees for 15-20 minutes.
Serve with soft bread or crackers--Sunta Dickerson, Middle River
Crab Spread
Ingredients:
Cream cheese
Cocktail sauce
Lump crabmeat
Amounts depend on the size of the serving container.
Instructions:
Spread soft cream cheese out in container.
Spread cocktail sauce over all.
Sprinkle some lump crabmeat over top.
Serve with a spreader and crackers.--Beth Perry, Owings Mills
Crab Dip
Ingredients:
1 lb. lump crabmeat
2 tbs. finely chopped onions
2 tbs. green onion (tops only)
2 tbs. Chives
1 tbs. Old Bay
Few dashes of Worcestershire sauce
Dashes (to taste) chili powder
Mayonnaise (enough to moisten mixture -- 3-4 tbs.)
Salt
Pepper
Cream cheese
Shredded cheddar cheese
Instructions:
Place all above ingredients except cream cheese and shredded cheddar cheese in bowl.
Spread cream cheese in 9 X 13 pan, place crab mixture on cream cheese mixture, then top
with shredded cheese.
Bake at 350 degrees for approximately 20 minutes or until cheese on top is completely
melted.
Serve with round bite-sized nacho chips for dipping. --Robin DeMarco, Columbia
Crab Salad
Ingredients:
2 dozen steamed crabs
1 cup mayonnaise
1 stalk celery, finely chopped
Instructions:
Pick crabs.
Add celery and mayonnaise.
There's no need to add any additional seasonings because you have enough from the
steamed crabs. --Elizabeth Scannell, Lutherville
Appetizers
Crab Cheesecake
Ingredients:
1 cup crushed Ritz crackers
3 tbs. melted butter
16 oz. softened cream cheese
3 eggs
1/4 cup sour cream
1 tsp. fresh lemon juice
2 tsp. grated onion
1/4 tsp. Old Bay or chowder seasoning
2 drops Tabasco sauce
1/8 tsp. fresh ground pepper
1 cup lump crabmeat
1/2 cup sour cream
Instructions:
Preheat the oven to 350 degrees.
Mix together the crackers and butter and use the mixture to line a 9-inch springform pan.
Bake for about 10 minutes.
Set aside to cool.
Reduce the oven to 325 degrees.
With an electric mixer, beat together cream cheese, eggs, and 1/4 cup sour cream until
fluffy.
Add the lemon juice, onion, Old Bay seasoning, Tabasco, and black pepper.
Stir in the crabmeat and mix well.
Pour into the cooled crust and bake 50 minutes until the cake sets.
Remove from the oven.
Run a knife around the edge of the cake, loosening it from the pan.
Cool on a wire rack.
Remove the sides of the pan.
Spread the cake with the sour cream. --Chaumette Garcia, Arlington, Va.
Crab Roll
Ingredients:
1/2 lb. crabmeat slightly broken up
1/2 cup soften cream cheese
1 tsp. mayonnaise or salad dressing
Seafood seasoning (Old Bay)
Salt, pepper and paprika to taste
Shredded lettuce
Onions, celery, peppers, mustard
soft tortilla
Instructions:
Mix all ingredients (except crab, lettuce and tortilla shells) together
Spread mixture on tortillas -- cover completely
Put thin layer of crabmeat and lettuce over mixture
Roll very tight
Enjoy flat or cut into strips. --Wayne, Baltimore
Crab Puffs
Ingredients:
1/2 cup butter
1 cup water
1/4 tsp. salt
1/4 tsp. pepper
1 cup flour
4 large eggs
1 cup crabmeat, picked clean
1/2 cup cheddar cheese, shredded
3 green onions, minced
1 tsp. Worcestershire sauce
1 tsp. dry mustard
Instructions:
Preheat oven to 400.
Combine butter, water, salt and pepper in pot and bring to boil; dump in flour, remove
from heat and beat in quickly. Return to heat and continue beating until dough forms a
mass and films bottom of pan. Remove from heat. Immediately break egg into center and
incorporate completely with spoon. Continue with eggs, one at a time until all are in. Set
aside.
Mix the remaining ingredients together and mix into dough.
Spoon into pastry bag with a large tip and pipe dough onto ungreased baking sheets in
about 1 ? inch mounds.
Bake at 400 for 20-25 minutes until golden brown and crispy. --Linda Weissert,
Pittsburgh
Bay Poppers
Ingredients:
1 cup artichoke and spinach dip
1 lb. backfin crabmeat
1 tsp. Old Bay seasoning
1 tsp. Tabasco sauce
1 tsp. Cilantro
1 egg
1/2 cup flour
Instructions:
Mix dip and crab together gently with a fork in bowl. Form golf ball-size cakes. Mix egg
with Old Bay, Tabasco, and cilantro and roll poppers in flour and egg wash. Deep fry
until golden. Serve with horseradish sauce.--Wes McConnell, Timonium
Crab Cakes
My Crab Cakes
Ingredients:
1 lb. crabmeat
2 tsp. melted butter
4 tbs. mayonnaise
1 tsp. mustard
1 beaten egg
1/2 tsp. Old Bay
Sprinkle and add some bread crumbs, or 1 slice of bread, torn into small pieces.
Instructions:
Form all into large hamburger-size pieces and place on a plate in refrigerator for a few
hours. Spray a tinfoil-covered cookie sheet and place in oven at 350 degrees until light
brown on both sides.--Pat Keefe, Pasadena
Crab Cakes
Ingredients:
1 lb. lump crabmeat
2 eggs
1 tbs. Worcestershire sauce
1 sprinkle Tabasco sauce
1/2 tsp. Old Bay
1 tsp. Horseradish
1 tbs. honey mustard
4 slices bread, no crust
1/4 cup mayonnaise
Instructions:
Mix all ingredients except crabmeat.
Fold in crab and form cakes.
Fry at medium heat in 1/4-inch oil until brown on both sides. --Kathleen Weissner,
Baltimore
Entrees
Crab Imperial
Ingredients:
1 lb. crabmeat
2 tbs. mayonnaise
1 egg
1 tsp. of Worcestershire sauce
6 crackers crushed
Instructions:
Mix all together and place in a baking dish for 10 minutes at 350 degrees.--Maura
Manley, Towson
Curry Crab
Ingredients:
1/4 cup mustard
2 tbs. of curry powder
1/2 cup mayonnaise
Dozen crabs
Instructions:
Mix the mustard, curry and mayonnaise, coat the crabs and steam.
Crab Casserole
Ingredients:
2 lbs. lump or backfin crabmeat
12 slices white bread cubed -- no crusts
7 hard-boiled eggs diced
2 1/2 cups mayonnaise
2 1/2 cups milk
3 tbs. minced parsley
3 tbs. Minced onions
2 cups shredded cheddar cheese
Salt, pepper, Old Bay to taste
Instructions:
Line 3-quart casserole dish with bread cubes. Mix all other ingredients except cheese.
Cover with aluminum foil. Refrigerate overnight. Remove from refrigerator one hour
before baking and sprinkle cheese on top. Bake at 350 degrees for 45 minutes to one
hour. (The secret is the 24-hour refrigeration).--Carol Burdick, Baltimore
Crab Imperial
Ingredients:
1 lb. crabmeat
1/2 cup mayonnaise
1 egg
1/4 tsp. salt
Dash of pepper
1/2 tbs. green pepper or parsley flakes
1 tsp. dry mustard
1/4 cup milk
Old Bay to taste
Instructions:
Blend all ingredients in bowl.
Place spot of liquid on bottom of baking dish and top with crabmeat.
Add another bit of mixture and layer crabmeat until all ingredients are used.
Sprinkle with Old Bay.
Bake at 350 for about 15 minutes. --Gina Hayniel, Westminster
Gloria's Casserole
Ingredients:
2 cups cleaned, cooked, flaked crab
2 cups frozen or drained canned small shrimp
2 cup diced celery
2 cup diced green pepper
2 cup diced sweet onion
2-3 dashes Worcestershire sauce
Sufficient real mayonnaise to bind
Crushed crackers or croutons with melted butter for a topping (optional)
Instructions:
Toss ingredients gently and place in shallow casserole or baking pan.
Heat through at 350 degrees.
Vegetables should remain crisp.
Serve immediately. --Holly Hickson, Memphis, Tenn.
Pattee O'Bombay!
Ingredients:
1 lb. box of crabmeat
One bunch of coriander leaves, cut fine
Caraway seeds, chili, salt and cumin powder to taste
1 tsp. ginger/garlic paste
2 eggs
Cooking oil
Instructions:
Check the crabmeat for any shell particles.
Add salt, chili powder, and cumin powder to taste.
Add one tsp. of caraway seeds and ginger/garlic paste.
Mix the ingredients well, but gently so that the crab flakes are not crushed and rendered
into small particles.
Add finely cut coriander leaves in the mixture and mix well.
Add two eggs in the mixture and make sure that the consistency is not too thin. If it is, let
it stand for a couple of hours.
With hand make circular but flat patties that will not break in the middle.
Heat oil for about 2 minutes and when it is hot, place the 5-6 patties at a time in the oil.
Let them get nice and brown and then remove.
Enjoy with white wine! --Visty P. Dalal, Glen Burnie