Crab Appetizer Maryland Food

BEST MARYLAND CRAB DIP

Steps:

• Preheat the oven to 350° F. Lightly grease a shallow baking dish with cooking spray. I like to use my pie dish.
• In a large mixing bowl, combine the whipped cream cheese, tartar sauce, Worcestershire sauce, hot sauce, Old Bay, and lemon juice. Next fold in the crab meat, half the Monterey Jack cheese, and half the mozzarella cheese with a rubber spatula. Careful not to break up the crab meat!
• Transfer the mixture into your baking dish, and top the dip with the remaining shredded cheese. Bake for 15-20 minutes or until cheese is melted and dip is heated through.
• Garnish with parsley and serve with toasted baguette.
• If you've made this recipe, be sure to leave a review below and share on Instagram tagging @jzeats!

MARYLAND CRAB CAKES

Steps:

• In large nonstick skillet, heat oil over medium heat. Cook chopped green onions and bell pepper in oil 8 minutes, stirring occasionally, until tender. In large bowl, stir together onion mixture, bread crumbs, egg, mayonnaise, lemon juice, seafood seasoning, pepper and Worcestershire sauce. Gently fold in crabmeat.
• Line cookie sheet with foil. Using 1/3-cup measuring cup, shape crab mixture into 14 (2 1/2-inch) cakes. Place on cookie sheet. Cover; refrigerate at least 1 hour but no longer than 8 hours.
• In large nonstick skillet, melt butter over medium heat. Cook crab cakes in batches in butter 8 to 10 minutes, turning once, until golden brown. Drain on paper towels. Garnish with sliced green onions. Serve with lemon wedges.

LAURA'S MARYLAND CRAB CAKES

Steps:

• Mix egg, Worcestershire sauce, mayonnaise, parsley, seafood seasoning, baking powder, and salt together with your hands in a large mixing bowl. Tear bread into tiny bits; add to the egg mixture. Gently fold in crabmeat; form into 4 cakes and arrange onto a lined baking sheet.
• Refrigerate at least 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake crab cakes until heated through and lightly browned, about 30 minutes.

MARYLAND CRAB CAKES

Steps:

• Clean the crabmeat of all shell fragments without breaking or crumbling the delicate lumps.
• Place the bread in a food processor and, using the metal blade, process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the crab cakes.
• Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the "Old Bay" seasoning powder, 2 tablespoons of the bread crumbs, salt and pepper. Mix well, then refrigerate for twenty minutes before continuing.
• Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form eight equal-size portions of crabmeat. With the palm of your hand pat each portion into a disk-shaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour to prevent them from crumbling during cooking.
• No more than half an hour before you plan to serve the crab cakes, add enough oil to cover the bottom of an oven-proof saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) When the crab cakes are well browned on both sides, place in a 375 degree F. oven for six minutes to ensure that they are fully cooked and hot at the center. Serve with mesclun salad, chili mayonnaise and garnish with finely chopped tomato.

MARYLAND BLUE CRAB CUP

Steps:

• Preheat the oven to 350 degrees F.
• Butter 12 (2 1/2-inch) ramekins or small bowls. Combine all of the appetizer ingredients. Press the mixture into the prepared ramekins, leaving a hollow in the middle of each ramekin. Bake until the edges begin to brown, about 15 minutes.
• In saucepan over low heat, combine margarine and flour. When blended, add all remaining ingredients except lemon juice and vegetables. Cook until bubbly. Add lemon juice. Into center of each ramekin, place a tablespoon of vegetables. Cover with approximately 2 tablespoons of sauce. Bake for 5 minutes. Garnish and serve hot.

CRAB APPETIZER (MARYLAND)

Steps:

• Mix together ingredients *except crab meat* to make a thick mixture.
• Carefully fold crab meat into mixture either with a your hands, or a spatula, just until mixed. Do not over mix.
• Over fill each mini phyllo shell with the crab meat, (about 1 tablespoon per shell).
• Sprinkle lightly with paprika, for decoration.
• Bake at 350°F for 25-30 minutes or until bubbly.

MARYLAND CRAB CAKES

Steps:

• In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about 1/4 of the crab mixture for each cake.
• Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Saute until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.

MARYLAND CRAB CAKES WITH TARTAR SAUCE

Steps:

• Carefully pick through the crab meat to remove any cartilage.
• In a large mixing bowl, combine the egg, bread crumbs, Old Bay Seasoning, lemon zest,parsley, Dijon mustard and mayonnaise.
• Carefully fold in the crab meat, cover and refrigerate.
• In a small mixing bowl, combine the mayonnaise, capers, relish and shallots. Cover and refrigerate.
• Adjust the top oven rack so that it is about 8 inches away from the broiler and preheat the broiler to to medium high.
• Spray a cookie sheet with non-stick spray. Shape the crab meat mixture into 4 cakes and place them on the prepared cookie sheet.
• Broil the crab cakes until they are golden brown, about 3 to 4 minutes.
• Turn the oven to 350°F until the crab cakes are warmed through, about 4 to 5 minutes.
• Serve each cake with a generous dollop of tartar sauce.