CHESAPEAKE CRAB CAKES
The crab cakes can be formed and chilled a day ahead, and can be fried up to an hour ahead; reheat them in a 250-degree oven on a baking sheet lined with a wire rack just until warmed through, 8 to 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h40m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together egg, mayonnaise, Old Bay, and 1/2 teaspoon salt. Fold in crabmeat to evenly coat (do not overmix). Generously dust a parchment-lined rimmed baking sheet with cornmeal. Divide crab mixture evenly into 12 portions, forming each into a 2-inch-diameter, 1-inch-thick patty. Transfer to prepared baking sheet. Dust tops of crab cakes generously with cornmeal and chill in refrigerator until set, at least 1 hour and up to 1 day.
- Stir together celery, cucumber, juice of one lime half, and a pinch of salt; set aside.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add half of crab cakes and reduce heat to medium. Cook, undisturbed, until a golden-brown crust forms on bottoms of cakes, 4 to 5 minutes. Gently flip and cook until golden brown on other sides, 4 to 5 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Wipe skillet clean and fry remaining cakes in remaining 2 tablespoons oil.
- Squeeze remaining lime half over crab cakes. Serve warm, topped with celery mixture.
CHESAPEAKE CRAB DIP
Many of the Maryland Green School students work to improve the health of our local treasure, the Chesapeake Bay. Crab stars in this creamy dip that highlights the importance of their efforts. -Carol Brzezinski, Marriottsville, Maryland
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/4 cups.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°; in a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt. Fold in crab. Transfer to a greased 9-in. pie plate. Sprinkle with cheese and paprika., Bake until cheese is melted and bubbly, 20-25 minutes. Serve warm with crackers. Refrigerate leftovers.
Nutrition Facts : Calories 166 calories, Fat 12g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 307mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
CRAB CAKE BITES
These appetizer bites are a mini way to enjoy crab cakes for your next gathering. Crab, fresh chives and spices are folded into bread crumbs, shaped and baked for the perfect bite. Serve with lemon-garlic sauce for dipping.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
- Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
- Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.
Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g
CRAB BALL APPETIZERS
I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy! (Prep time includes chill time).
Provided by PSU Lioness
Categories Crab
Time 1h15m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine all ingredients, EXCEPT potato chips. Cover; chill at least 1 hour.
- Form mixture into 36 balls, using a rounded teaspoon for each. Roll in crushed chips; place on baking sheet.
- Bake in preheated 425 degree oven, 10-12 minutes or until hot and golden brown.
- Serve with additional cocktail sauce for dipping.
Nutrition Facts : Calories 12.7, Fat 0.2, SaturatedFat 0.1, Cholesterol 8.5, Sodium 67.5, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 1.5
CHESAPEAKE CRAB BALLS
This was a success at a wine and cheese party..everyone brought something...this was my contribution..with a good California Wine!! **update** I did change the recipe to read 4 tbls instead of 1/4 cup Old Bay Seasoning It was easier to dig out of the can with a measuring spoon then to dump it into a measuring cup. Sorry if it caused any confusion. 4 TBLS = 1/4 CUP
Provided by katie in the UP
Categories Spreads
Time P1DT15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Remove all excess shell from crabmeat
- In a mixing bowl, combine softened cream cheese, butter, green onions, old bay seasoning and horseradish. while mixing gradually add crabmeat. Divide mixture into two balls.
- Refrigerate the balls for at least one hour.
- On a piece of waxed paper, mix the parsley and old bay seasoning.
- Remove crab balls from the refrigerator and roll them on the wax paper until they are completely coated.
Nutrition Facts : Calories 203.1, Fat 17.4, SaturatedFat 10.9, Cholesterol 68.4, Sodium 515, Carbohydrate 1.6, Fiber 0.4, Sugar 0.4, Protein 10.4
CHESAPEAKE BAY CRABS
This recipe for hard-shell blue crabs comes from Rob Cernak, owner of Obrycki's Crab House in Baltimore. It's best to keep the crabs on ice. If you are unable to do so, make certain to wet them before you season them. The water helps the seasoning adhere to the crabs' shells.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- Place about 6 cups of water, the vinegar, and the beer in an 8-gallon stockpot fitted with a raised rack. If you don't have a raised rack, use bricks wrapped in clean cloth to raise your rack about 6 inches off the bottom. It is important that the crabs not get wet while they're being steamed.
- Make a layer of crabs on the rack, and cover them with 1/8 to 3/4 inch of crab seasoning. Bring the liquid to a boil. Once the steam starts to rise through the crabs, cover pot with lid, and steam for 30 to 40 minutes, or until the crabs are bright red. Remove the crabs with tongs or rubber gloves. (Using rubber gloves makes handling easier, preventing you from burning your hands -- and inadvertently dropping any crabs.)
SEAFOOD APPETIZER BALLS
After sampling a similar appetizer at a local restaurant, I went home to create my own. Family and friends like my version even better!
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the crab, 1/4 cup bread crumbs, celery, shrimp, egg, onion, red pepper, milk, garlic powder, parsley, seafood seasoning and pepper. Shape into 1-in. balls. , Place the cracker crumbs, egg white and remaining bread crumbs in separate shallow bowls. Roll balls in bread crumbs; dip egg white, then roll in cracker crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry a few balls at a time for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.
Nutrition Facts : Fat 6 g fat (1 g saturated fat), Cholesterol 70 mg cholesterol, Sodium 526 mg sodium, Carbohydrate 21 g carbohydrate, Fiber 1 g fiber, Protein 12 g protein.
CHESAPEAKE CRAB BALL APPETIZER
A great appetizer; no cooking is required.
Provided by Shirley
Categories Crab Dip
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Remove excess shell from the crabmeat.
- In a mixing bowl, combine cream cheese, butter, green onions, Old Bay Seasoning TM and horseradish. While mixing, gradually add the crabmeat. Divide the mixture into two balls. Refrigerate the balls for at least one hour.
- On a piece of waxed paper, mix the parsley and Old Bay Seasoning TM. Remove the crab balls from the refrigerator and roll them on the wax paper until they are completely coated.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 2.1 g, Cholesterol 74.5 mg, Fat 14.7 g, Fiber 0.6 g, Protein 9.7 g, SaturatedFat 9.1 g, Sodium 282.9 mg, Sugar 0.5 g
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