Maryland Crab Shells Recipes

MARYLAND CRAB CAKES

Steps:

• Pick through the meat carefully so that you don't lose the shape of the lumps and remove any shells you may find
• Mix together all ingredients except for crab and butter. Add in crab and mix well with your hands. Once mixed well (without losing the shape of the lump) Measure out 1/2 cup size mounds and form 5-6 medium-sized crab cakes. For crab balls In miniature measure 1 generous tablespoon and roll into a ball shape. Crab balls are a perfect party "pick-up" food. Note: if the meat isn't sticking together well enough, adjust bread crumbs if needed I find that if I am using my hands for the making of the cakes, I can dip my hand in the bread crumbs and use what sticks to my hand and that's just enough to hold it all together. On the other hand, if the meat is too dry, add a little mayo.
• I prefer to pan-fry these cakes over medium-high heat in a butter and olive oil combination. You may also choose to broil your crab cakes. Broiling takes more babysitting and if you lose track of your crab cakes you can burn them in the broiler. I don't like to risk burning the crab cakes.

MARYLAND STYLE CRAB IMPERIAL

Steps:

• Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
• Gently fold crabmeat into, imperial sauce, being careful not to break up crab meat.
• place portions in the baking dish of your choice, using ramekins or small casserole dishes
• Spinkle tops of crab imperial with old bay or paprika.
• Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees
• Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.

MARYLAND CRAB CAKES RECIPE (LITTLE FILLER)

Steps:

• Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat!
• Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
• Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
• Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
• Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
• Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

MARYLAND FRIED SOFT-SHELL CRABS

Steps:

• Wash and clean crabs by cutting off the face just behind the eyes. Lift top of shell and remove the spongy fingers. If the crab is a female (identified by striped markings), remove the back or apron. Rinse and dry.
• Season flour with salt and pepper and mix in baking powder. Dredge crabs in mixture.
• Pour oil into skillet to depth of 1 inch. Heat to 375 degrees. Cook crabs on both sides until brown, 4 to 5 minutes. Drain and serve with lemon wedges and tartar sauce, if desired.

MARYLAND CRAB CAKES

Steps:

• Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
• In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. To make ahead, see Cook's Notes.
• Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.

CLASSIC MARYLAND CRAB FEAST

Steps:

• Rinse the crabs with cool water and transfer to a large cooler. Top with ice and let sit until the crabs are still, about 1 hour.
• Meanwhile, to make the seafood seasoning, grind the bay leaves in a spice grinder until finely ground. Transfer to a bowl and stir in the paprika, celery salt and cayenne.
• Pour the beer into a 36-quart stockpot with a basket insert and add the vinegar, 2 tablespoons of the seafood seasoning and 6 cups water. Stir to combine. Add the steamer basket (the liquid should be below the basket), cover and bring to a boil over high heat.
• Put 12 crabs in a single layer, shell-side up, on the steamer rack. Sprinkle liberally with about 1/4 cup seafood seasoning. Repeat the process, layering and sprinkling, with the remaining crabs and seasoning. Cover and steam until the crabs are bright orange all over (there should be no traces of blue or green), 20 to 25 minutes.
• Transfer the crabs to a large platter or rimmed baking sheet--or spread them out directly on a table covered with butcher paper -- and serve with crab mallets for cracking the shells.