Be very gentle when handling crab meat. The goal is to keep the chunks of crabmeat together. It is recommended to look over the crab meat while you prepare it, just in the rare case of some leftover shell. It is a good idea to prepare your favorite dish, and then gently "fold in" the crab meat to avoid breaking apart.
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How to Make Authentic Maryland Crab Cakes
1 pound backfin lump or jumbo lump crab meat
2 lg eggs
2-1/2 Tbsp mayo
1-1/3 tsp Dijon mustard
1 tsp Old Bay seasoning
1/4 tsp salt
1/4 c diced celery (fine)
1.5 Tbsp parsley (finely chopped)
1 tsp Worcestershire
1/3 cup of panko style bread crumbs
Vegetable oil (for cooking)
Place aluminum foil on a baking sheet. Combine in a bowl eggs, mustard, mayonnaise, Worcestershire sauce, salt, diced celery, Old Bay, and parsley and mix together. Delicately add crab meat (removing any remaining shell or hard pieces) and add bread crumbs by folding ingredients together until they combine. Don't over do it. You don't want the crab meat to brake apart. Shape into patties for each crab cake. It will yield about 6 cakes, so each cake will be approximately a half cup. Place crabcake on the baking sheet and cover. Allow them to be refrigerated for one hr.
How to Broil a Crab Cake:
Pour a small amount of melted butter on the top of each Maryland lump crab cake. Broil until the top turns golden brown, usually 12 to 15 minutes.
How to Fry a Crab Cake:
Heat a pan (non-stick preferred) on med. heat with a little bit of oil at the bottom of the pan. Once oil is nice and hot, evenly place the crab cakes and cook until it is golden-brown and flip (about 3-5 mins.) Flip and wait another 3-5 mins. Serve immediately with cocktail or tartar sauce, whichever you prefer. ENJOY!
Maryland Crab Lasagna
1/4 stick of butter
1 lb of lump crab meat
1.5 cups of chopped and seeded tomatoes
1/2 cup fresh basil chopped
2 cloves of minced garlic
1/2 cup of flour
1/2 cup tomato clam juice
1 cup heavy cream
2 Tbsp sour cream
1/4 tsp paprika
1/4 tsp hot sauce
1 Tbsp lemon juice
7-8 noodles per layer
1 cup cottage cheese (small curd)
1.5 lbs of lump crab meat
1 cup fresh grated parmesan
1 cup ricotta
2 cups mozzarella
Melt butter in heavy large pot over medium-high heat. Add 3/4 of crabmeat, tomato-clam juice, 1/3 cup chopped fresh basil, and garlic. Sauté for 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next 4 ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly. Puree soup in batches in blender until smooth. Return soup to pot. Stir in lemon juice; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) (The base should be thicker than bisque.) Melt butter in pot over medium heat. Add crabmeat, tomato, basil, garlic and sauté for 2-3 min. Use a whisk, slowly adding flour and stir for about 2 minutes. Add clam juice mixture and remaining sauce ingredients. Place stove heat on low and allow to simmer until it begins to get slightly thick, which is approx. 10 minutes. Allow to slightly cool. Mix in blender until smooth. Return to the pot and add lemon juice and cook to a simmer. Add salt and pepper to season. To thicken the sauce, chill until cold and keep refrigerated until ready for next step.
Combine Cottage cheeses and ricotta in a bowl and mix gently so you won’t damage the cheese curd. Using a fork, break apart ¼ lb of Maryland crab meat in a bowl to separate the lump. Boil noodles slightly (approx. 2-3 mins.) just to soften noodles. Rub butter on a 9X13 baking pan to coat entire inside of pan. Place a thin layer of sauce on bottom of pan. Next, create a layer noodles until one layer is complete. Cover 1st layer of noodles with some sauce evenly. Add about 3-4 Tbsp of cheese mix, and carefully spread to make a cheese layer. Third, add mozzarella layer with some Parmesan cheese. Place a third of the crab meat that remains across the layer. Repeat the process in layers until three layers thick. Add sauce on top and place in the oven on bake at 350 degrees for 30 mins. Remove and add a top layer with cottage-ricotta cheese mix and top with a final layer of the lump crab meat. Put back in the oven for 10 mins. Look for cheese to start to brown. You might have to leave in for another 5-10 mins. Remove from oven and let stand for 30-45 mins before serving. Top with thinly sliced tomato as a garnish.