A wonderful collection of 195 delicious and elegant ways to prepare crab. There are recipes for every variety of crab you may want to serve, from the popular blue crab to stone crab claws, Dungeness crab and Alaskan king crab legs. This impressive array of memorable meals features entrées from fromal grilled dinners to causeal summer fare.
- 33 Crab Cakes
- 27 Crab Soups
- 19 Appetizers
- 16 Soft Shells
- 21 Deviled Crabs
- 50 Crab Imperial
- 19 Crab Salads
- That's more than a crab can cake!
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Softcover • 224 pages • Illustrated
$12.95 • ISBN 0-9613008-8-4
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BAY COUNTRY CRAB SOUP
- 1 pound beef shin, bone-in
- 3 quarts water
- 1 large onion, chopped
- 2 large stalks celery, chopped
- 1 1-pound can tomatoes
- 1 tablespoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 10-ounce package frozen mixed vegetables
- 1 pound Maryland regular crab meat
- 1/2 pound Maryland claw crab meat
Place the first eight ingredients in a large pan and simmer, covered, until meat is very tender, about 3 hours. Add the rest of the ingredients and simmer, covered, until vegetables are done. Makes about 5 quarts soup.
Few recipes establish a cook's reputation as well as a recipe for a flavored crab soup. Try this bountiful Bay rendition. It's truly a name maker.
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HELEN AND JOHN'S CRAB CAKES
- 1 pound backfin crab meat
- 2 day-old hamburger buns
- 1 tablespoon parsley
- almost 1/2 cup mayonnaise
- a shake red pepper
- corn flake crumbs
- 1 tablespoon Old Bay Seasoning
- 1/4 teaspoon salt
- 1 tablespoon Worcesterchire sauce
- 2 tablespoons water
- 1 tablespoon finely chopped onion
Go through crab meat to eliminate any shells. Rub hamburger buns through hands until very fine and mix with crab meat. Mix together all other ingredients and add with crab meat. Divide mixed crab meat into eight separate piles on wax paper. Shape into cakes, then coat with corn flake crumbs. Fry in oil until brown on both sides. Drain on paper towels. (Alternative: Place crab cakes in shells and bake at 350 degrees for 45 minutes.) Serves 4.
These crab cakes are much better when eaten a day after they are mixed; this allows the seasonings to penetrate properly.
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