Crab Recipes

Biloxi Blue Crab Dressing

l l/2 lbs. Mississippi Blue Crabmeat

1 large onion, chopped

1 bell pepper, chopped

5 ribs celery, chopped

1 1/2 sticks margarine

6 slices toast, crumbled or 2 c. crumbled cornbread

1 c. milk

3 eggs, beaten

Salt and red pepper, to taste

1/2 tsp. spicy Cajun seasoning

1/2 c. parsley and green onions (mixed together)

1/2 c. coarse bread crumbs

Preheat oven to 350 degrees. Sauté onion, bell pepper and celery in small amount of margarine for 10 minutes. Then, in a mixing bowl, add crumbled toast (or cornbread), milk and eggs. Mix well and add crabmeat. Add mixture to sautéed vegetables and rest of butter and mix well on low heat. Add salt, pepper, Cajun seasoning, green onions and parsley. Place in casserole dish. Top with coarse bread crumbs. Bake at 350 degrees for 45 minutes.

Iris Lofland

Marine Fishe

Mississippi Blue Crabmeat Stuffing

2 lbs. Mississippi Blue Crabmeat (1 lb. white, 1 lb. claw meat)

2 c. bread crumbs (stale French bread is best)

Fresh parsley

1 bundle green onions, chopped

1 small onion, chopped

1 bell pepper, chopped

Olive oil

Salt and cayenne pepper

Sauté vegetables in oil until tender. In separate bowl soak bread crumbs in water, then squeeze excess water out of bread. Then add bread and crabmeat to bowl with vegetables and mix. Add salt and pepper to taste. This can be used for po-boys, deviled crabs, or stuffed peppers.

Melanie Lane

Marine Fisheries

Biloxi Blue Crabmeat Au Gratin

1 lb. Mississippi Blue Crabmeat (lump or claw)

1 c. chopped green onions

1/2 c. chopped fresh parsley

11/2 c. half & half

3 tbsp. all purpose flour

3 tbsp. sherry

6 tbsp. butter

1 package shredded cheese blend (Kraft Melts)

Salt and pepper

Remove any shell from crabmeat. Spread crabmeat evenly in a baking dish. Sauté onions and parsley in the butter. Remove from heat and stir in flour. Add sherry. Gradually add half & half to pan over low heat, stirring constantly until thick. Pour sauce over crabmeat. Cover with cheese. Bake at 375 degrees for 10-15 minutes or until cheese is bubbly. Note: If sauce is too thick, thin with whole milk.

Wesley Devers

Marine Fisheries

Mississippi Blue Crab Boil

2 doz. Mississippi Blue Crabs (live)

2 lemons, quartered

1 onion, sliced

1/2 c. prepared seafood seasoning (crab/shrimp boil)

1 1/2 to 2 gallons water

1/2 c. salt

1 can beer

In a large boiling pot, add water and all ingredients. Cover pot and bring to a rolling boil over hot flame. Add crabs to boiling water, cover and cook for approximately 15 minutes. Remove crabs and serve. Note: Powdered or liquid crab/shrimp boil works best. Amount used can be adjusted to taste. Tongs should be used when handling live crabs to avoid injury.

Linda McCarthy

Administrative Services