Steamed Blue Crabs
1/2 cup seafood seasoning (Old Bay, Creole if you're brave)
1/2 cup salt
3 cups white vinegar
3 cups beer
3 dozen live Blue hard crabs
Mix seasonings, vinegar and beer well. Put one-half crabs in a very large
pot with rack and TIGHT fitting lid. Pour
one-half of seasoning mixture over top. Add rest of crabs and remaining
liquid. Steam covered, until crabs turn bright red
color, about 20 to 30 minutes. Serve hot or cold. Serves 9-12, depending
on the size of the crabs.
Crab Cakes
1 pound blue crabmeat
1/2 cup cracker crumbs or bread crumbs
2 eggs (or 1 large)
1/4 cup mayonnaise
1 teaspoon seafood seasoning
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
Carefully remove all cartilage from crabmeat. In a bowl, mix together
eggs, mayonnaise, seafood seasoning, white pepper,
Worcestershire sauce and dry mustard. Add crabmeat; mix evenly and
gently. Add cracker crumbs evenly. Shape into 6 cakes.
Deep fry in oil at 350 degrees Fahrenheit for 2 to 3 minutes until golden
brown. Or sauté in a frying pan with a little oil for 5
minutes on each side.
Hot Crab Dip
1/2 pound (8 ounces) regular crabmeat
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
2 tablespoons salad dressing or mayonnaise
1 tablespoon lemon juice
1-1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup cheddar cheese, grated
pinch garlic salt
paprika, for garnish
Remove cartilage from crabmeat. In a large bowl, mix cream cheese,
sour cream, salad dressing, lemon juice, Worcestershire
sauce, mustard and garlic salt until smooth. Add enough milk to make
mixture creamy. Sir in 2 tablespoons of grated cheese.
Fold crabmeat into cream cheese mixture.
Pour into greased 1-quart casserole. Top with remaining cheese. Bake at
325 degrees Fahrenheit until mixture is bubbly and
browned on top, about 30 minutes.
Serve with crackers. Makes about 4 cups dip.