CHESAPEAKE BAY CRAB SALAD
Make and share this Chesapeake Bay Crab Salad recipe from Food.com.
Provided by Lintons Seafood
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove cartilage from crab meat.
- In a bowl, mix mayonnaise, pimiento, mustard, Worcestershire sauce, salt, hot pepper sauce, lemon juice, and celery.
- Blend well.
- Pour over crab meat and toss lightly but evenly.
- Refrigerate.
- Serve in bowl lined with lettuce leaves.
- Garnish with lemon slices and sprinkle with paprika.
Nutrition Facts : Calories 165, Fat 6, SaturatedFat 0.8, Cholesterol 51.4, Sodium 1465.6, Carbohydrate 6, Fiber 0.8, Sugar 1.8, Protein 21.4
EASTERN SHORE SEAFOOD SALAD
We live just a short distance from the Chesapeake Bay area, so crabmeat dishes are very popular here. This is a new recipe I came across that I think is extra special.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine shrimp, crab, onion and celery. In a small bowl, combine mayonnaise, seafood seasoning, lemon juice, salt and pepper; add to the shrimp mixture and mix gently. , Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and garnish with egg.
Nutrition Facts : Calories 279 calories, Fat 17g fat (2g saturated fat), Cholesterol 181mg cholesterol, Sodium 801mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein.
CHESAPEAKE BAY CLASSIC CRAB CAKES
Steps:
- Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
- Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
- When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
- Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
- 8 ounces tomatillos, husked and cut into quarters
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 2 teaspoons green hot sauce (recommended: Tabasco)
- 1 teaspoon chopped garlic
- 1 teaspoon mustard seeds, toasted
- 1 teaspoon peeled and grated fresh horseradish
- Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.
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