Chesapeake Bay Crabby Mac Recipes

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CHESAPEAKE BAY CLASSIC CRAB CAKES



Chesapeake Bay Classic Crab Cakes image

Provided by Food Network

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 22

1 large egg yolk
1 tablespoon seafood seasoning (recommended: Old Bay Seasoning)
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons cider vinegar
1/2 cup peanut or canola oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced scallions, both white and green parts
1 pound lump blue crabmeat, drained and picked clean of shell
4 cups fresh bread crumbs
1/4 cup chopped parsley leaves
About 4 tablespoons unsalted butter
Red Cocktail Sauce or Green Cocktail Sauce, recipes follow
4 lemon wedges
1 cup ketchup or chili sauce (recommended: Heinz)
1 tablespoon plus 2 teaspoons prepared horseradish
2 dashes hot sauce (recommended: Tabasco)
1 lemon, juiced
1 teaspoon Worcestershire sauce
Combine all the ingredients in a small bowl.

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.

CHESAPEAKE BAY BLUE CRAB HOT POT



Chesapeake Bay Blue Crab Hot Pot image

Provided by Food Network

Categories     main-dish

Time P3DT50m

Yield 4 (8-ounce) servings

Number Of Ingredients 30

2 tablespoons grapeseed oil
6 fresh blue crabs, cut in 1/2
1 stick unsalted butter
1/2 fennel bulb
1 small onion, chopped
1 shallot, chopped
2 cloves garlic, smashed
1 teaspoon coriander seed
1/4 cup tomato paste
2 tomatoes, chopped
1/2 cup white wine
1 cup water
3 cups chicken stock
1 bay leaf
1 fresh thyme sprig
Salt and pepper
1-ounce jumbo lump crabmeat, picked over
1 teaspoon pickled ramps or shallots, recipe follows
1 tablespoon sauteed shitakes
1 teaspoon creme fraiche
1 cup sugar
1 cup wine vinegar
1 cup water
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon pink peppercorns
1 bay leaf
1 pound ramps
Kosher salt

Steps:

  • In a heavy-gauged pot on medium to high heat add the grapeseed oil. When a light haze rises from the pan, add all of the crab. The blue crabs contain water so you must cook them until this liquid has evaporated. Then add the butter. Allow the milk solids to fall and when the butter stops foaming add the vegetables and cook until translucent. Add the coriander seed and brown lightly. Add the tomato paste and chopped tomato and cook, stirring frequently, for 4 minutes. Deglaze with the white wine, scraping up any bits sticking to the pan. Add the water and chicken stock. Bring up to a simmer and cook for 20 minutes. Add the bay leaf and thyme cook an additional 10 minutes. Press the whole mixture into a strainer. The broth should have small pieces of the vegetables from the cooking of the crab. Check and adjust the seasoning with salt and pepper. Divide evenly and garnish each with some of the crab, pickled ramps, sauteed shiitakes and creme fraiche.
  • Combine the sugar, vinegar, and water and bring to a boil. Add the mustard, coriander, fennel seeds, peppercorns, and bay leaf. Blanch and shock ramps, strain, and pour the warm pickling liquid over the ramps. Let cool and store for 3 days before using.

CHESAPEAKE BAY CRAB SOUP



Chesapeake Bay Crab Soup image

A quick soup from Bon Appetit 30-Minute Main Courses. It reminds me of a Manhattan Clam Chowder and you can substitute clams for the crab if you like.

Provided by lazyme

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 medium onion, chopped
1 carrot, peeled and chopped
16 ounces Italian plum tomatoes
2 cups chicken broth
1 cup water
1 cup clam juice
1/2 cup dry white wine
1 large potato, 1/2-inch cubes
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning
1 cup frozen peas
12 ounces lump crabmeat
2 tablespoons fresh parsley, chopped
1/2 teaspoon Tabasco sauce

Steps:

  • Heat oil in heavy large saucepan over medium heat.
  • Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
  • Add tomatoes with their liquid; break up tomatoes.
  • Add chicken broth, water, clam juice, wine, potato, Worcestershire sauce and Old Bay Seasoning.
  • Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
  • Add peas to soup and simmer 2 minutes.
  • Add crabmeat, parsley and hot pepper sauce.
  • Simmer until crabmeat is heated through, about 1 minute.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 365.4, Fat 9.1, SaturatedFat 1.4, Cholesterol 64.6, Sodium 1019.8, Carbohydrate 39.1, Fiber 6, Sugar 10.4, Protein 27

CHESAPEAKE BAY CRABBY MAC RECIPE - (3.3/5)



Chesapeake Bay Crabby Mac Recipe - (3.3/5) image

Provided by á-68271

Number Of Ingredients 13

4 TBS butter
1 large shallot
4 TBS flour
3 C. milk
2 TBS Old Bay
1 8-oz cream cheese
2 C. grated mancheco
1 C cheddar cheese
2 TBS parsley
3 - 4 TBS sherry
elbow mac
1 lb. lump crabmeat
breakcrumbs

Steps:

  • Heat oven to 375 degrees Melt butter, cook shallots. Add flour and made roux. Add milk then Old Bay and cream cheese. Cook. Add cheeses. Add sherry. Stir sauce into mac. Add Crab. Sprinkle top with breadcrumbs. Cook 20 minutes.

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