- 16 (3/4-ounce) slices sourdough bread
- 3/4 cup mayonnaise
- 3/4 teaspoon lemon zest
- 3 1/2 tablespoons chopped fresh dill, divided
- 1/2 teaspoon salt
- 12 ounces lump crabmeat, drained and picked
- 2 tablespoons finely chopped red onion
- 32 (1/4-inch-thick) Roma tomato slices
- 4 ounces Gruyère cheese, grated (about 1 cup)
- 1/4 teaspoon freshly ground black pepper
How to Make It
Preheat broiler. Arrange bread slices in a single layer on a baking sheet, and broil 1 to 2 minutes on each side or until lightly golden and toasted.
Whisk together mayonnaise, lemon zest, 3 tablespoons dill, and 1/4 teaspoon salt in a small mixing bowl. Combine crab, onion, and 1/4 teaspoon salt in a medium mixing bowl. Add 2 tablespoons mayonnaise mixture to bowl; stir to combine.
Spread remaining mayonnaise mixture evenly over toasts. Divide crab mixture evenly over toasts; top evenly with tomato slices and cheese. Broil 3 minutes or until cheese melts. Sprinkle with black pepper and remaining 1/2 tablespoon dill. Serve immediately.
Crab Cake Burgers
Recipe Courtesy Of: Sister to Sister: The Women’s Heart Health Foundation
These burgers have a true crab flavor that isn’t masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.
- Total Time: 20 minutes
- Prep Time: 20 minutes
- Yield: 6 servings
Nutrition Facts Per Serving:
- 141 calories
- 6 grams carbohydrate
- 16 grams protein
- 6 grams total fat
- 2 grams saturated fat
- 83 mg cholesterol
- 376 mg sodium
- 1 pound crabmeat
- 1 egg , lightly beaten
- 1/2 cup panko breadcrumbs , (see Note)
- 1/4 cup light mayonnaise
- 2 tablespoons minced chives
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon celery seed
- 1 teaspoon onion powder
- 1/4 teaspoon freshly ground pepper
- 4 dashes hot sauce , such as , Tabasco, or to taste
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons unsalted butter
- Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.
- Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.
- Recipe Tip: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.
- Recipe Disclaimer: Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
- Recipe Author: Bruce Weinstein & Mark Scarbrough
- Photographer: Burris, Ken
- Main Ingredients: Shellfish
- Recipe Provider: EatingWell.com
Shrimp and Crab Nachos
Jeff Tunks,Passionfish,Reston, Virginia, Coastal Living April 2010
- 1 teaspoon olive oil
- 1 pound peeled and deveined shrimp
- 2 to 3 teaspoons toasted ground cumin
- 1 teaspoon minced garlic
- 1 pound jumbo lump crabmeat, cleaned and picked
- 3/4 cup sour cream
- 1 bunch green onions, sliced
- 1 (9-ounce) bag yellow, white, or blue corn tortilla chips
- 3 cups grated pepper Jack cheese
- 1/2 cup sliced pickled jalapeño
- 1. Heat oil in a large nonstick skillet over medium heat. Add shrimp, cumin, and garlic; sauté 3 minutes or until shrimp are pink.
- 2. Combine cooked shrimp, crab, sour cream, and green onions in a large bowl.
- 3. Spread tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese, and top with jalapeño.
- 4. Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.
Mississippi Blue Crab Quiche
Seafood Marketing Recipes
1 deep dish pie crust shell
6 oz crab meat, flaked
1 C shredded swiss cheese
1/2 C gratded Parmesan cheese
3 T flour
1 1/2 C low fat milk
1/4 t salt
1/8 t pepper
1/8 t nutmeg
1 pkg(10z) frozen chopped spinach
Preheat oven and cookie sheet to 425*. Mix all ingredients, adding crab and spinach last. Pour into pie shell and bake on cookie sheet for 15 mins. Reduce temp to 350* and bake an additional 30 mins.
Gulf Coat Pan Fried Soft Shell Crab
with creamy Mache Choux
Chef Patrick Heim
extra virgin olive oil
soft shelled crabs,cleaned
1 c of unbleached all purpose flour
1-2 T old bay seasoning
finely ground black pepper
1 stick butter
4 c fresh cut corn
1 can diced tomatoes
1/2 c finely chopped bell pepper
2 c heavy cream
1 clove garlic chopped fine
1 T sugar
1 t tabasco sauce
1 12 t salt
green onions, scallions, chopped parsley to taste
In large skillet over medium heat, heat olive oil until hot. While oil is heating get started on your crabs. Beat two eggs together in a dish and set aside. Mix together flour and old bay seasoning on a plate. Set aside when oil is hot place crab bottom side down and fry for 2-3 minutes.
Once bottoms are lightly browned flip the crab over and fry the other side for 1-5 minutes: fry until both sides are lightly browned. Just as when you steam crabs they’ll turn red and you can see it through the cooked “batter” when they’re done. Remove from the oil and let drain on a paper towel lined plate for a couple of minutes and then serve.
On medium heat in heavy 4 quart sauce3 pan, melt butter. Add the corn and cook for 5 minutes. Slowly add the tomatoes, onions and bell peppers. Turn heat up a lil more and stir well. Add the garlic, seasonings, sugar, salt and tabasco sauce. When corn seems to be cooked (app 25 min), add the heavy cream. Cook a lil longer app 10 to 15 min, add the green onions and parsley and let set a few min before serving.
Top your crabs and EAT!!!!!
White Pillars Eggplant Josephine
White Pillars provided by Old Biloxi Recipes
1 lb. crabmeat
1/4 c butter, melted
1/2 c. sauterne wine
Italian spaghetti meat sauce
oil for frying
1 large eggplant, peeled and sliced
1 pkg. mozzarella cheese, shredded
hollandaise sauce prepared from part 2 of recipe
Pick through crabmeat and remove all shells. Melt butter. Add wine and crabmeat and boil for 6 min. Then pour into a bowl and set aside. Heat meat sauce and make sure meat is finely ground and smooth. Set aside. Peel and slice the eggplant about 3/4 to 1 inch thick and dredge slices in flour. Heat oil on medium heat until very hot and fry slices until slightly brown. Layer slices in a shallow baking pan. Start with the eggplant, then top with crabmeat mixture, followed by spaghetti sauce, and top with shredded mozzarella cheese. Bake at 450* untill cheese is melted, bubbly and turning slightly brown. Top with hollanaise sauce and serve.
2 egg yolks
2 c. mayonnaise
2-3 dry mustard
1/2 T. Worcestershire sauce
salt and pepper to taste
Beat 2 egg yolks until frothy. Blend in mayonnaise, add Worcestershire sauce, and salt and pepper to taste. Add 2-3 tablespoons of dry mustard and mix very well.
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.
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)
1 bundle green onions, chopped
1 small onion, chopped
1 bell pepper, chopped
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.
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.
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.