This is such a delicious crab dip that can be used with tortilla chips, toasted baguettes, potato chips, or even sliced vegetables. Serve this crab dip hot and refrigerate the leftovers (if you have any!) The best crab to use for Maryland Crab Dip is the Maryland Blue Crab obviously; however, any crab substitute such as Dungenous Crab or Alaskan King Crab work work just as well. Maryland Crab (cooked lump crab meat) is often available at your local seafood counter (normally on the East Coast) or can also come pre-packed and cooked. For those who are fortunate enough to live on the East Coast, it’s possible to go crabbing yourself to pick up the crabs for this recipe. Of course this also requires steaming the crab. If you’re up for that, you can search this site for instructions on steaming live crab.

This crab dip recipe serves about 8-10. Double or triple the recipe for a larger crowd.

Ingredients
2 lbs of Maryland Lump Blue Crab Meat (picked, cooked, de-shelled)
1/2 cup shredded cheddar cheese
8 oz package of cream cheese
1 teaspoon mustard
2 teaspoons Worcestershire sauce
4 tablespoons reduced fat mayonnaise
1/8 cup lemon juice
1/2 teaspoon minced garlic
1 teaspoon Old Bay Seasoning

Directions

Preheat the oven to 350 degrees.

Mix 1/4 of the cup of cheddar cheese with all other ingredients. Spoon the mixture into a baking dish
and top with the remaining cheddar cheese. Bake the crab dip for about 30 minutes or until the cheese on top is melted.

Serve the Maryland Crab Dip Hot with sides of chips or veggies. This is a great appetizer to serve that your seafood loving guests will enjoy.

Here is a tasty recipe for Crab Salad. I’m not crazy about crab salads but this one is often made by my Grandmother and everyone in the family loves it at the family get togethers. Crab Salad is best served chilled.

Crab Salad recipe (more…)

So far most of our recipes have been with either the Maryland Blue Crab or Alaskan King Crab. Here is a recipe that uses the Dungeness Crab, which is a popular crab in the Pacific Northwest. Dungeness crabs are harvested once their size is 6 1/4″. Only the males are kept so the females and smaller males are returned to the ocean if they are caught. A dungeness crab has its own flavor and taste of meat. Try dungeness crab and you may find a new favorite type of crab meat for your recipes.

Dungeness Crab Mexican Enchiladas

Ingredients -

1 pound of Dungeness Crab Meat
1 dozen tortilla shells
8 ounces of Monterey Jack Cheese
3 ounces of Mexican Mix Cheese
1 jalapeno pepper, chopped and seeded
2 medium sweet onions, chopped
1 teaspoon of cumin
2 garlic cloves, finely chopped
1/2 cup scallions, finely chopped
1/8 cup cilantro, chopped
2 tablespoons of extra virgin olive oil
3 teaspoons lime juice
1/2 cup vegetable oil
1 (8 oz) can of Enchilada Sauce (below picture is for 6 cans)

Directions -

Line a 9X13 baking pan with teflon and preheat the oven to 325 degrees.

Saute the chopped onions, green onions, and jalapenos in a skillet with the extra virgin olive oil until the onions have a translucent look to them. Next, add the lime juice, cumin, and minced garlic. Turn down heat to low and then stir in the Dungeness Crab Meat and 4 ounces of the Monterey Jack Cheese.

Take the crab mixture and fill the tortillas and roll them up. Place the tortillas in the baking plan so that they are touching one another and then pour over the enchilada sauce. Top the enchiladas with the Mexican Cheese and Monterey Jack Cheese and then bake for 20-23 minutes.

Once the Dungeness Crab Enchiladas are done, garnish them with the cilantro for a nice presentation.

As an alternative to regular chicken based or turkey based stuffing, why not try Blue Crab Stuffing? This recipe would go great as a side item to gourmet seafood dishes or can be served as an appetizer by presenting it on the back of a cleaned crab shell. Maryland Blue Crab Stuffing is sure to please the seafood lover with the variety of seasonings that come together along with yummy crab meat to create this savory seafood side dish.

Maryland Blue Crab Stuffing recipe… (more…)

You’ll often hear of Gumbo being served at celebrations at Mardi Gras in New Orleans. What is Gumbo? Gumbo is a traditional dish full of flavor and different consistencies. It’s made with a broth along with several ingredients to create a stew that is often spicy. The Gumbo dish below is made with King Crab and Jumbo Shrimp, making it the perfect seafood lover’s feast.

King Crab and Shrimp Seafood Gumbo

Ingredients -

1.5 lbs King Crab Meat
1 lb of raw Jumbo Shrimp, shelled
2 teaspoons Creole Spice
2 minced Garlic Cloves
2 tablespoons of Chives
1 Celery stalk, chopped
2 small onions, chopped
1 Green Pepper, chopped
1 3/4 cups of chicken broth
8 ounces of clam broth
2 cups of canned tomatoes
2 tablespoons of tomato paste
1 teaspoon of file powder (What is file powder? File powder is sprinkled over types of Gumbo as a seasoning or thickening agent. It is a spice made from ground and dried sassafras leaves)
6 servings of cooked rice

Seasoning Spice Mix

1 tsp dried thyme
1 Tablespoon paprika
1 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1 teaspoon dried red pepper flakes
1/4 teaspoon oregano

Instructions -

Stir together spices for the Seasoning Spice Mix. Set the seasonings aside.

In a large saucepan, combine 4 tablespoons of the chicken broth, garlic, celery, onion, and green pepper. Cover the saucepan with a lid and bring the ingredients to a boil. Once boiling, lower to medium heat and simmer about 7 minutes until the vegetables are tender. Next, stir in the remaining chicken broth, clam broth, tomatoes, tomato paste, and chives. Then stir in your Seasoning Spice Mix. Reduce the heat to medium low and continue cooking, covered, for about 20 minutes. Be sure to stir the Gumbo from time to time to prevent ingredients from sticking and to continue blending the seasonings. After 20 minutes, add the king crab and shrimp and cook over medium heat for about 2 minutes. The shrimp should turn pink and opaque.

Remove from the heat and blend in the file powder, letting the gumbo stand for about 3 minutes while still covered.

Gumbo can be served over white rice for a spectacular hearty and filling meal.

Maryland Crabs, otherwise known as Blue Crab are some of the best quality crab available. This recipe for Seafood Newburg uses Maryland Blue Crab as its main ingredient. You can also substitute Bay Shrimp, Sea Scallops or Bay Scallops for the crab or add all 3 together, depending on the type of Seafood Newburg that you want to make. This recipe is made with Maryland Crabs.

Seafood Newburg with Maryland Crabs

Ingredients

4 ounces of Newburg Sauce (recipe below)
8 ounces cooked Maryland Blue Crab
8 ounces cod, diced to 1 inch
8 ounces small cooked salad shrimp
2 ounces of clarified butter
1/4 cup finely chopped onion
1 ounce of Sherry
2 Tablespoons chopped parsley
Pinch of Paprika

Add and onions to a frying pan. Saute the onions until brown. Add the seafood and cook for about 4 minutes. Use the Sherry to deglaze and then add the Newburg sauce and cook for about a minute. That’s about it- pour the Seafood Newburg into serving dishes and use the paprika and parsley as a sprinkled topping to the Newburg for an added touch and hint of extra taste. You can serve the Seafood Newburg over rice or by itself.

How to cook Seafood Newburg Sauce -

Ingredients

2 Tablespoons minced onion
5 Tablespoons of butter
2 ounces of flour
1/4 cup of dry Sherry
3 cups of hot milk
1 cup of heavy cream
Pinch of white pepper
Pinch of salt
1 teaspoon Paprika
Small amount of Tabasco sauce (or other hot sauce)
2 tablespoons of lobster base (Not sure where to find lobster base? See below)

In a small sauce pot, melt the butter under medium heat. Add the onions and saute the onions until they are clear. Then add the paprika and flour to make a roux (a roux is a base for gravies, soups, and other dishes. It’s purpose is to serve as a binder and for flavoring). Cook the sauce for 9 minutes - just make sure it does not brown. Add hot milk and cream and blend the mixture together. Next, combine the seasonings and continue simmering while stirring often (about 15 minutes). Finally, strain the mixture and combine the Sherry. Now you have Newburg Sauce for your recipe above.

There are many different ways to prepare dishes with crab meat. If you are looking for a great comfort recipe, this is the one for you. Crab Pot Pie takes the traditional ingredients of chicken or turkey pot pie recipes and turns the ordinary pot pie recipe into a fabulous seafood stuffed pot pie with veggies. The crispiness of the pot pie combined with the savory buttery crab makes this recipe a favorite for many generations.

Crab Pot Pie

Ingredients
1.5 lbs crab meat (blue crab, dungeness crab, or snow crab)
1 teaspoon Old Bay Seasoning
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup flour
2 cups of chicken stock
3 ounces of melted butter
1.5 cups heavy cream
1/4 cup sherry
1/2 cup frozen peas
1/2 teaspoon thyme
1 pie dough for covering 9X12 inch pie pan

Heat oven to 400 degrees. Saute the carrots, celery, and onions in butter until they are soft but still slightly firm. Next, add the flour to the saute’d vegetables and cook for about 3 minutes. Continue adding the sherry, chicken stock, and cream and stir until smooth. Add the peas and crab and simmer for about 4 minutes. Add the seasonings and simmer for 1 minute longer.

Prepare the pie baking dish by placing the pie dough in it as if you are making a pie but leave several inches of dough on the outside of the pie pan so that you can cover the mixture. Add the mixture into the baking dish and cover with the pie dough. Seal the edges and bake for 30 minutes. The crust should be golden brown when done.

Here is another amazing crab recipe. This is more of a traditional type recipe that you’ll find in many restaurants on the East Coast in one version or another. As with any recipe, you can change some of the ingredients to suit your tastes. This is the version with the ingredients that my family perfers.

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