2 pounds Chesapeake backfin crabmeat
1/2 cup mayonnaise
2 teaspoons chopped pimento
2 teaspoons whole capers
1 teaspoon Worcestershire sauce
1 teaspoon salt
6 drops liquid hot pepper sauce
8 aluminum or ceramic scallop shaped baking shells
8 tablespoons mayonnaise
paprika for garnish

Remove all cartilage from crabmeat. Place crabmeat in a large bowl. Mix mayonnaise, pimento, capers, Worcestershire sauce, salt and liquid hot pepper sauce together and blend well. Pour over crabmeat and toss LIGHTLY. Divide crabmeat between eight scallop shells and top each shell with one tablespoon mayonnaise. Sprinkle with paprika. Place shells on cookie sheet or shallow baking pan and bake for 20 minutes in 375 degree Fahrenheit oven. Serve at once.

Makes 8 servings.

1 quart water
3 chicken parts (neck or wing)
3 pounds canned tomatoes, quartered
8 ounces frozen corn, thawed
1 cup frozen peas, thawed
1 cup potatoes, diced
3/4 cups celery, chopped
3/4 cup onion, diced
3/4 tablespoon seafood seasoning
1 teaspoon salt
1/4 teaspoon lemon pepper
1 pound Chesapeake crabmeat, fresh or pasteurized, cartilage removed (regular or claw meat)

Place water and chicken in a 6-quart soup pot. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done. Add crabmeat, cover and simmer for 15 more minutes, or until hot. (If a milder soup is desired, decrease amount of seafood seasoning to 1-1/2 teaspoons.)

Yield: 8 servings. Calories: 153 per serving.
 
 
 

3 3/4 lb. Blue Crab Meat, drained
2 1/2 oz. Red Bell Peppers, diced
2 1/2 oz. Green Bell Peppers, diced
1 stalk celery, diced
1/4 cup chopped parsley
2 1/2 oz. chopped red onion
1/8 tblsp. cracked black pepper
1/4 tsp. cayenne pepper
3/4 tblsp. dry mustard
17 1/2 oz. mayonnaise
1 1/2 cup bread crumbs
olive oil

Mix all ingredients. Form filling into 2 1/2" diameter patties (3/4" thick). Coat with bread crumbs.
Heat olive oil in a skillet until hot. Add the crab cakes and saute both sides until golden brown.

(Sauce)
16 oz. pink grapefruit juice
1 shallot bulb, chopped
6 oz. dry white wine
1/2 tsp. white peppercorns
3-4 mushroom stems
1 piece fresh thyme
1/2 lb. unsalted butter
salt & pepper to taste
For garnish: pink grapefruit segments

Combine all ingredients except the butter in a sauce pan. Simmer and reduce by half. Strain and combine with the butter. Salt and pepper to taste.

To assemble, arrange two crab cakes in the center of a plate, drizzle the sides with the grapefruit sauce, and garnish with fresh pink grapefruit segments.

1/2 cup seafood seasoning
1/2 cup salt
3 cups white vinegar
3 cups beer (or water)
3 dozen live Blue hard crabs

Mix seasonings, vinegar and beer (or water) well. Put one-half crabs in a very large pot with rack and TIGHT fitting lid. Pour one-half of seasoning mixture over top. Add rest of crabs and remaining liquid. Steam covered, until crabs turn bright red color, about 20 to 30 minutes. Serve hot or cold. Serves 9-12, depending on the size of the crabs.

1 pound blue crabmeat (pasteurized or fresh)
1/2 cup cracker crumbs or bread crumbs
2 eggs (or 1 large)
1/4 cup mayonnaise
1 teaspoon seafood seasoning
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard

Carefully remove all cartilage from crabmeat. In a bowl, mix together eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat; mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees Fahrenheit for 2 to 3 minutes until golden brown. Or sauté in a frying pan with a little oil for 5 minutes on each side.

1 cup flour
1 teaspoon seafood seasoning
12 Chesapeake soft shell crabs, cleaned
fat or oil, for frying

Mix together flour and seafood seasoning. Dredge crabs in flour mixture to coat well.

In large fry pan or electric skillet, heat about 1/2 inch cooking oil to 375 degrees Fahrenheit. Add crabs and turn heat down to 350 degrees. Cook crabs until browned, about 5 minutes on each side.

Serves 6 (2 crabs each).