I got crabs...

Happy New Year, my faithful readers! What a year it has been! I look forward to bringing more yum into your 2011. As for my yum...I had grilled cheese and tomato soup for lunch courtesy of the beautiful Melissa.

:-)  

 

As for my title…for the last several years I have lived in Maryland…the crab capitol of the U.S.A. I might have grown up in the middle but I have always been an East Coast boy at heart. I love me some crab and lobster. So enjoy my year ending recipes and make some to see in the New Year!

 

 

Melissa’s Hot Crab Dip

• • Lump crabmeat - BUMBLE BEE White Crabmeat or fresh is even better
  •  3 tbsp. mayonnaise
  •  1 (8 oz.) cream cheese - softened
  •  1 tbsp. garlic salt
  •  Top with paprika

  
  

   

  
  

   Mix all ingredients together. Put into a baking dish. Smooth out, top with paprika. Bake 1/2 hour at 350 degrees.

Maryland Crab Cakes

 

• •  1 lb. fresh Maryland backfin or lump crabmeat
  •  4 heaping tablespoons Hellmann's real mayonnaise
  •  1/2 teaspoon regular yellow mustard
  •  1 teaspoons Worcestershire sauce
  •  Fresh ground black pepper (to taste)
  •  Salt (to taste)
  •  1 pouch Saltine crackers from box (crushed with a rolling pin)
  •  1 extra large egg, beaten well
  •  2 tbsp. fresh parsley, minced
  •  Old Bay (to taste)

  
  

   

  In bowl, mix all wet ingredients. Gently fold mixture into crabmeat. Add Old Bay, parsley, and about ¼ to ½ cup of crushed Saltines to your crabmeat; again fold in very gently.
  
  

   

  Scoop a medium sized crab cake from your mixture in your hands…In a skillet, heat oil for frying (preferably cast Iron pan) gently place crab cakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should never be smoking!!
  
  

   

  Crab cakes are ready when brown on both sides usually a few minutes per side. Do not overcook! Drain on paper towels serve immediately.
  
  

   

  
  

  Yields about six crab cakes.

Lobster Fondue

• • 2 tbsp. butter
  • 2 c. shredded sharp processed American cheese (about 8 oz.) 
  • 2 drops red pepper sauce
  • 1/3 c. dry white wine/or Stock
  • 1 can (5 oz.) lobster, drained and broken into small pieces – as always fresh is even better!

  In earthen fondue pot, melt butter over low heat. Gradually stir in cheese until melted. Add red pepper sauce, gradually stir in wine. Add lobster, stir until heated through. Makes about 1 1/2 cups dip.
  
  

   

  Dip with raw vegetables, bread sticks, or chips.