Maryland Mini Crab Shells Food

CRAB APPETIZER (MARYLAND)

Crab Appetizer (Maryland) image

Crabs are such a part of Maryland life and Maryland way....that a lot of fellow Zaar members from the Maryland, Delaware, and Virgina coast will have a "bucket load" of crab recipes. And all of them are divine! You can fix a different crab dish or appetizer every night of the week for a full year. Crabs are not grown on the farm. But we do have a special supplier to us called, "Gibby's Seafood Market" that sell their steamed crabs from the night before at a reduced rate. Now you have to get there soon in the morning right after they open but those crabs are seasoned with "Old Bay Seasoning" (a staple of Maryland, made in Maryland) and oh so good. Anyway, whenever there is a get together be it Winter, Spring, Summer, Fall there is always a crab dish. This ia a good appetizer to serve, people just grab with their hands and devour, making sure they have licked the last bit off their hands or even plates. Go ahead, try it, I promise there won't be much left for you. Have fun add or subtract whatever you see fit.

Provided by Andi Longmeadow Farm

Categories Crab

Time 35m

Yield 15-30 serving(s)

Number Of Ingredients 11

Ingredients

1 lb crabmeat
8 ounces cream cheese (softened to room temperature)
1/2 cup sour cream
2 green onions, minced
1/4 cup bell pepper, chopped finely (yellow or red if available)
1 tablespoon Old Bay Seasoning (I use more)
1 teaspoon celery seed
1 teaspoon celery, minced
2 drops Tabasco sauce (optional)
2 (21 ounce) miniature phyllo cups (prefer Athens-15 shells each box)
1 dash paprika

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 FEAST RECIPE

Maryland Crab Feast Recipe image

Maryland blue crabs are easy to cook, and easy to eat (once you learn how). These basic instructions will help you get your crabs on the table. Just make sure to start with live blue crabs, still frisky enough to try to bite you-anything less vigorous should be avoided.

Provided by Daniel Gritzer

Categories Quick and Easy

Time 30m

Yield Depends on the number of crabs

Number Of Ingredients 5

Ingredients

One or two (12-ounce) cans beer, such as a light American lager
Distilled white or cider vinegar, as needed, plus more for serving
Live Maryland blue crabs, as many as you want
Old Bay or other similar seasoning mixture, as needed
Drawn or melted butter, for serving

Steps:

Add enough beer to the largest pot you own to reach a depth of roughly 1 inch. Pour in a generous splash of vinegar. The exact quantity isn't important; just give it a good little glug. (Note: You can also just use water to steam the crabs, if you want. The flavor difference will be subtle.)
Set over high heat and bring to a boil. Cover pot and cook for 15 minutes. Check the crabs: They should be bright red and piping-hot when done. If they're not, cook for an additional 5 to 15 minutes, until crabs are bright red and no traces of blue remain.
Remove crabs and repeat with any remaining crabs. Serve with distilled vinegar and drawn butter on newspaper-covered tables. Sides like corn on the cob , cornbread , and coleslaw are commonly served alongside.

MARYLAND FRIED SOFT-SHELL CRABS

Maryland Fried Soft-Shell Crabs image

Provided by Marian Burros

Categories dinner, appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 6

Ingredients

4 to 6 soft-shell crabs
1 cup flour
1/2 teaspoon baking powder
Salt and pepper to taste
Vegetable oil
Lemon wedges and tartar sauce, optional

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.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 19 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 0 grams, TransFat 0 grams

MARYLAND MINI CRAB SHELLS

Maryland Mini Crab Shells image

The little appetizers are fabulous. They will be the first to be eaten up. I always make a double batch since they are easy and can also be made ahead.

Provided by Little Bee

Categories Crab

Time 35m

Yield 15 appetizers

Number Of Ingredients 10

Ingredients

1 tablespoon mayonnaise
2 tablespoons slightly beaten eggs
1 teaspoon lemon juice
1 teaspoon Old Bay Seasoning
1 pinch salt
6 ounces drained and flaked canned crabmeat (or fresh if you like)
2 tablespoons thinly sliced green onions
1 tablespoon diced pimento (optional)
2 tablespoons very finely minced celery
1 (15 count) box miniature phyllo cups (can be found in the freezer section, thaw slightly)

Steps:

In a small bowl, combine mayonnaise, egg, lemon juice, Old Bay seasoning and salt. Mix well.
Add crabmeat, onions, pimento and celery. Mix lightly.
Spoon 1 rounded teaspoon of filling into each mini phyllo shell.
Bake in preheated 350º F oven for 20-25 minutes.
Serve warm.

Nutrition Facts : Calories 18.4, Fat 0.7, SaturatedFat 0.1, Cholesterol 18.6, Sodium 58.7, Carbohydrate 0.4, Sugar 0.1, Protein 2.6

MARYLAND CRAB SHELLS

Maryland Crab Shells image

Make and share this Maryland Crab Shells recipe from Food.com.

Provided by Chocolatl

Categories Crab

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

40 jumbo pasta shells
water (for cooking pasta)
2 tablespoons green peppers, chopped
1 tablespoon red onion, chopped
4 tablespoons butter
1 1/2 lbs lump crabmeat, picked through
1/2 teaspoon black pepper
1 teaspoon Old Bay Seasoning
1 egg, slightly beaten
2 1/2 cups milk
1 cup mayonnaise
3 tablespoons all-purpose flour
1/2 cup parmesan cheese, grated

Steps:

Preheat oven to 350°F.
Cook pasta in boiling water according to package directions.
Drain, rinse and cool.
Meanwhile, melt 1 tablespoon butter in skillet.
Add pepper and onion and cook until softened, about 3-5 minutes.
Combine crab, peppers and onions, black pepper, egg, mayonnaise, 1/2 teaspoon Old Bay and 1/2 cup milk.
Melt 1/2 teaspoon butter in each of two 11"x7"x2" baking dishes.
Spoon filling into pasta shells and arrange shells in dishes.
Melt remaining butter over medium-low heat.
Whisk in flour.
Gradually whisk in remaining milk.
Cook until slightly thickened.
Stir in cheese.
Drizzle sauce evenly over shells.
Sprinkle with remaining Old Bay seasoning.
Bake at 350° for 30 minutes, or until bubbly.
Cool 10 minutes before serving.

Nutrition Facts : Calories 355.4, Fat 21.9, SaturatedFat 8.2, Cholesterol 130.1, Sodium 712.8, Carbohydrate 14.2, Fiber 0.2, Sugar 2.1, Protein 25.3

MARYLAND CRAB SALAD

Maryland Crab Salad image

This is a personal recipe -- tried and true -- made time and time again. I use this in the good ol summa' time, but can be used during the rest of the year as well. Normally, I buy "cold steamed blue crabs" from our local fish market, that are bursting with flavor after resting in the unique Maryland seasoning. I pick the meat, and make this cooling, refreshing salad. It is also great served on a saltine or toast points. Usually though, I just place atop a garden fresh lettuce leaf, and grab a cracker or two with it. If you get the time, marinate the crab meat in 1 tablespoon of Italian dressing for about 1 hour prior to gently folding together. If you don't get the time, that's okay too! Just enjoy You can substitute lobster, shrimp, or even conch meat.

Provided by Andi Longmeadow Farm

Categories Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb crabmeat, fresh (can use other suggested seafood)
1 tablespoon Italian dressing (to marinate the crab)
1 teaspoon Old Bay Seasoning (to taste, if prefer spicy go up to 1 tablespoon)
1/2 cup mayonnaise (important to use Dukes or Hellman's)
1/4 cup red pepper, diced
1/4 cup celery, diced
1 small spring onion, minced
1/4 teaspoon celery seed
1/8 teaspoon dry mustard (Dijon can be subbed)
1/8 teaspoon garlic powder
1 dash Tabasco sauce (add more for additional spicy taste)

Steps:

Carefully comb through crab meat for any extra shells.
Making sure not to break up crab, marinate crab pieces with Italian dressing for about 1 hour. But if you don't get a chance, ten minutes works well too.
Mix all other ingredients in a medium bowl thoroughly.
Add crab meat mixture to mayonnaise mixture and mix with spatula, again not to break up pieces.
You can either cool in fridge for an hour or two, or you can eat directly.

Nutrition Facts : Calories 225.9, Fat 11.6, SaturatedFat 1.7, Cholesterol 55.2, Sodium 1200.1, Carbohydrate 8.4, Fiber 0.4, Sugar 2.7, Protein 21.2

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Maryland Mini Crab Shells Food

CRAB APPETIZER (MARYLAND)

MARYLAND CRAB FEAST RECIPE

Maryland blue crabs are easy to cook, and easy to eat (once you learn how). These basic instructions will help you get your crabs on the table. Just make sure to start with live blue crabs, still frisky enough to try to bite you-anything less vigorous should be avoided.

MARYLAND FRIED SOFT-SHELL CRABS

MARYLAND MINI CRAB SHELLS

The little appetizers are fabulous. They will be the first to be eaten up. I always make a double batch since they are easy and can also be made ahead.

MARYLAND CRAB SHELLS

Make and share this Maryland Crab Shells recipe from Food.com.

MARYLAND CRAB SALAD

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