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Maryland Blue Crab Cakes - Soft / Hard Shell Crabs
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Seafood Selections - Fresh King Crab, Crab Cakes - Crab Meat - Hard Crab - Soft Shell Crabs - Crab Legs - Lobster -
Seafood Gift Certificates
Fresh Seafood Crab cakes, as Americans know them, are often associated with Maryland and the
Chesapeake Bay areas. They are considered a popular traditional specialty food. Food historians tell us the
practice of making minced meat crab cakes / patties seafood / land food is very old. Crab meat mixed with bread, spices and fillers
came about for two reasons: taste and of course economy. Primary evidence suggests recipes for crab cake dishes were introduced to the
colonies by English settlers.
Fresh Seafood Crab Cakes Online
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Maryland Blue Crab Cakes |
Maryland Blue Crab Cakes Online
Maryland Blue Crab Cake mixes exactly the right
spices with the finest crab to produce a crab cake with
exquisite flavor. They gently blend a few simple
ingredients into their sweet, tender crabmeat and then shape
the mixture into patties or balls. Both are homemade
from all lump Maryland blue crab meat, delivered to
your door individually wrapped, frozen, and ready for
your frying pan.
Crab
Cakes buy them individually, or
in packages of 6 or 12. |
Maryland
Blue Crab Meat |
Maryland Blue Crab Meat Online
Maryland
Blue Crab Meat
sells five different types of crabmeat: premium Jumbo lump,
delicious Backfin lump, delicate Special, flavorful claw meat, and
legendary Smith Island Deluxe picked locally by Smith
Island watermen's wives. Their handpicked Maryland
blue crab meat is shipped overnight for absolute
freshness. Their pasteurized crabmeat comes in hermetically
sealed cans.
Crab
Meat order
your crabmeat fresh or pasteurized. |
Maryland Hard Crab Online |
Maryland Blue Hard Crabs Online
Maryland Hard
Crab Online
ships the freshest Maryland blue crabs available. If your mouth waters at the sight of
fiery orange crustaceans piled high on a table
spread with newspaper, then you have to check out this Web site. You can order crabs already steamed and seasoned to spicy perfection,
or get them live to prepare according to your own family
recipe.
Hard Crab
Online to start your crab feast now. |
Soft
Shell Crab Online |
Maryland Blue Soft Shell Crabs Online
Maryland Soft
Shell Crab Online sells
soft shell crabs! Maryland blue crab in its soft shell
phase is a true culinary delicacy. Soft crab lovers will
appreciate that The Crab Place cleans them, freezes them and ships them ready for the
frying pan. Perfect for when that salty sweet, tender crispy soft
crab craving hits. Order your soft shell crabs now.
Soft
Shell Crab |
King
Crab Legs |
Maryland Blue Crab Legs Online
King
Crab Legs and Snow Crab legs by the pound. Imagine
the incomparable flavor of succulent crab leg meat
dripping with hot melted butter! Crab legs are equally at
home as appetizers, first courses and main dishes. Order
your king crab legs for your next seafood occasion.
King Crab
Legs |
Fresh
Gulf Shrimp |
Buy Maryland Blue Fresh Shrimp Online
Fresh
Gulf Shrimp by the pound, fresh or frozen, ready for your
favorite shrimp recipes. Shrimp have a mild, sweet flavor and a crunchy
texture that is quite satisfying whether
you like them seasoned and steamed, poached, grilled or
sautéed. Use shrimp as an appetizer,
serve it in creole, or broil it with butter and garlic for a
lobster-like feast. Order your
Fresh
Gulf Shrimp online
today! |
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Buy Seafood Gifts Online
Seafood
Gifts at The Crab Place has seafood gift certificates. What a great idea! Their specials make excellent gifts. Most are on sale for under $100.
You can order a gift certificate in any denomination. The Crab Place has exactly the right gift to thrill your
seafood-loving friends and family members. What are you waiting for?
Click
here to send your seafood gift today! |
From the Waters of Maryland & Chesapeake Bay Fresh Seafood
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Fresh Scallops - The secret to preparing great scallops is to cook them gently. As
soon as they turn opaque, they're done. Fresh scallops suit a variety of menus from traditional to casual. Sweet and tender,
they are delicious baked, sautéed, stir-fried, or marinated. They're an excellent source of vitamins, minerals and high-quality
protein which is extremely low in fat.
Chesapeake Oysters - Oysters are good food, low in calories and so high in vitamins
and minerals that they are used medicinally! Oysters range in flavor from buttery sweet and slightly salty, to rich, briny and
slightly metallic. Connoisseurs enjoy them raw or barely cooked. For the rest of us, oysters can be steamed, baked, grilled,
broiled, sautéed, fried and frittered.
Maine Lobster Tail - Lobster tail is the sweetest part of the lobster with the
biggest portion of meat. Cooked lobster meat should be pure white, opaque and elastic. Serve it with melted butter and lots of cloth
napkins and warm water. Lobster tails are shipped fresh from New England in 4 ounce, 6 ounce and 8 ounce sizes.
Maryland Blue Crab Meat - Crab Cakes - Crab Legs
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Crab Cake
Recipes - Crab Cakes -
Agnes Scofield's N.E. Patriots Crab Cakes
* 1/2 red bell pepper, finely chopped
* 1/2 green bell pepper, finely chopped
* 1 lb. lump crab mead carefully picked over for cartilage and
shell
* 1/4 to 1/2 cup Japanese Panko bread crumbs plus extra for
coating
* 2 eggs. yolks and whites separated
* 3 Tbsp Butter
* 1/4 cup light oil like Canola or Safflower
Preparation Instructions:
Sauté bell peppers in butter until they are soft, and let cool.
Spread crab meat in a wide bowl and sprinkle with the bell
peppers, add beaten egg yolks and begin to mix in Panko crubs with
a VERY LIGHT TOUCH. In a separate bowl beat egg whites until very
stiff. Meanwhile begin heating oil in a big skillet and add
butter. Using your hands, gently fold egg whites into crab meat
mixture, and then form 1/8 cup of the mixture into a ball between
the palms of your hands, pat very gently into Panko crumbs,
flattening the balls into small disks. After the butter stops
bubbling sauté the cakes about two minutes a side until browned on
each side. Serve on dressed greens with wasabi mayonnaise and a few
teaspoons Balsamic reduction drizzled across the plate. Serves
four as a substantial first course, or, with good bread and sliced
avocado this will do for a main course.
Maryland Blue Crab Cakes Panini Recipe
* 1 lb. Maryland blue lump crab meat
* 2 small garlic cloves
* 1/2 c. fresh washed basil leaves
* 6 T. olive oil
* 2 T. freshly grated parmesan cheese
* 3/4 c. mayonnaise
* 1/2 c. chopped red onion
* 1/2 T. red wine vinegar
* 1/2 tsp. chopped fresh oregano
* 1/3 + 1/4 c. minced green onions
* 1/3 c. minced celery
* 1/2 c. cracker crumbs
* 1 egg
* 2 T. minced parsley
* 1-1/2 tsp. seafood seasoning
Preparation Instructions:
Basil Sauce:
Mix garlic cloves, basil leaves, 3 T. olive oil, parmesan cheese,
salt and pepper to taste and mayonnaise in a food processor and
set aside.
Onion Relish:
Toss together red onion, red wine vinegar and fresh oregano in a
small bowl and set aside.
Maryland Blue Crab Cakes:
1. Heat 3 T. oil in a sauté pan over medium high heat. Sauté 1/3
cup minced green onions and minced celery until soft.
2. In a large bowl, mix cracker crumbs, 1/4 cup of minced green
onions, egg, parsley, seafood seasoning and 1/2 tsp. salt. Add the
sautéed onion and celery, then gently mix in the crab meat.
3. Form the crab mixture into eight cakes using a round mold or
hands. Place the cakes, not touching, on a metal baking sheet.
Broil the crab cakes under the broiler for about 4 minutes. Gently
turn them over, careful not to break them, and broil on the other
sides. At the end of 8 minutes, they should be nicely browned.
Assembling The Dish:
1. Heat a stovetop grill on medium heat.
2. Crown 8 semi-hard round buns by cutting off the rounded tops
with a bread knife. If not already split, cut in half, lengthwise.
Brush the outsides with olive oil.
3. On the inside of the top half of each bun, spread about 1 tsp.
basil sauce and 1/2 T. onion relish. Place a crab cake on the
inside of the bottom half of the bun.
4. Grill each sandwich for a minute or two per side, pressing down
on the sandwich with an egg turner. The sandwich is done when
lightly browned on each side.
5. Cut the sandwiches into two halves or quarters and serve.
»This recipe, submitted by Jodi Jones Smith, was the grand
prize-winning recipe for the 2001 crab cooking contest held in
conjunction with the 54th annual National Hard Crab Derby.
Baked Crab Cakes Recipes
* 1 lb. Jumbo Lump crab meat
* 2 Tbsp. fresh lemon juice
* 2 tsp. olive oil
* 1 Tbsp. butter
* 1/2 cup finely chopped onion
* 1 tsp. Old Bay seasoning
* 1/2 tsp. fresh minced garlic
* 1/8 tsp. crushed dried tarragon
* pinch of cayenne pepper
* 2 Tbsp. mayonnaise
* 6 saltine crackers, crushed fine
* 1 large egg, beaten
* 1/4 cup grated sharp cheddar cheese
* 3/4 tsp. Hungarian paprika
Preparation Instructions:
Toss crab meat with the lemon juice, refrigerate. Sauté onion with
butter and olive oil over medium heat until barely limp, about one
minute. Transfer to a small bowl to cool. Mix together Old Bay,
garlic, tarragon, cayenne pepper, mayonnaise, crackers, and beaten
egg. Add the onions and mix well. Fold gently into the crab meat.
Divide into 6 portions. Butter a baking dish that will fit your
broiler. Roll the crab into 6 large balls, put on buttered dish 2"
apart. Bake at 400 degrees for 15 minutes. Remove from oven and
flatten each ball a little. Sprinkle each one first with the
cheese and then the paprika. Broil to toast the cheese a bit.
Serve hot.
Oriental Crab Cakes Recipes
* 1 lb. crabmeat - cartilage removed
* 2/3 c. bean sprouts - slightly chopped
* 1/4 c. water chestnuts - chopped
* 3 Tbsp. scallions - chopped
* 3 Tbsp. celery - minced
* 1 1/2 tsp. soy sauce
* 1 large egg
* about 1/2 c. bread crumbs or enough to hold together
Preparation Instructions:
Mix all ingredients together, shape into patties and fry until brown. Makes about 12.
New Orleans Crab
Spread Recipes
* 1 pound backfin crab meat
* 1/4 cup tarragon vinegar
* 1/3 cup mayonnaise
* 3 tablespoons chopped pimiento
* 2 tablespoons chopped green onion
* 1 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1 tablespoon drained capers
* assorted chips, crackers or raw vegetables
Preparation Instructions:
Remove shell or cartilage from crab meat. Flake
the crab meat. Pour vinegar over crab meat. Chill
for 30 minutes. Drain. Add mayonnaise, pimiento,
onion, salt and pepper. Mix thoroughly. Garnish
with capers. Serve with chips, crackers or
vegetables. Makes approximately 2 cups.
The use of homemade tarragon vinegar adds a
special touch to this spread. Decorate with fresh
tarragon leaves and serve well chilled. It's
mighty good.
Deviled Crab Deluxe Recipes
1 pound crab meat
1 cup cracker crumbs
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 cup minced onion
dash of hot sauce
dash of cayenne pepper
1 teaspoon dry mustard
1/4 cup parsley flakes
2/3 cup butter, melted
1/4 cup evaporated milk
salt and pepper as desired
1/2 cup cracker crumbs for topping
butter for topping
Preparation Instructions:
In a bowl, mix first 12 ingredients lightly but
thoroughly. Put mixture into six individual shells
or ramekins. Sprinkle with cracker crumbs; dot
with butter. Bake 15 to 20 minutes at 375 degrees
or until browned on top. Yields 6 servings. |
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