Softshell Crab and Basil
Ultimate Soft Crab Sandwich
Crab Swiss Quiche
Crab Stuffed Mushrooms
Hot Crab Dip
Bill's Deviled Crab
Deep Dish Crab Quiche
Susan's Crab Meltaways
Cheddar Cheese Chutney Crab Dip

From: " >
Request: alternative uses for soft crabs



Soft-Shell Crabs with Gremolata

From Mark R. Vogels Weekly column

Crabs are delectable summer fare

6 soft-shell crabs
Flour as needed
Olive oil as needed
Salt and pepper to taste
Quarter cup of chopped parsley
2-3 garlic cloves, finely minced
Zest from 2 lemons.

This recipe is delicious but might be too barbaric for some. The crabs
should be alive and must be cleaned first. That means taking kitchen shears
and cutting away the eyes and mouth. Then you must pull back and remove the
top shell to expose the gills so they can be removed. Finally, you must pull
away and remove the bottom tail flap, known as the apron. These steps are
done to remove the parts that are inedible or are bitter and will impart
unwanted flavors.
Make the gremolata by combining the parsley, garlic and lemon zest. Dredge
the crabs in flour and saute in olive oil over medium heat for three minutes
on each side. Shake the pan to prevent sticking and be careful not to burn
the flour. Remove and drain on paper towels, sprinkle with salt and pepper,
and top with the gremolata to serve.





Softshell Crab and Basil [barbecue]

From:Judy, Maine, USA
Comments:Preparation + cooking time: 20 minutes.

Actually, the term 'softshell' refers not to a given species but to a
condition. All crabs molt, or shed their outer shells on a regular basis, in
order to grow. If they are removed from the water before the new, pliable
shell hardens, the entire body of the crab may be eaten.
Softshell crabs are sold fresh and frozen, dressed and undressed.
Store refrigerated; plan to use thawed or fresh crabs within one day of
purchase.

Servings:4

1/4 cup margarine, melted
1/2 teaspoon extra virgin olive oil
3 tablespoons freshly minced basil leaves
2 tablespoons freshly minced parsley
1/8 teaspoon Cayenne pepper
12 softshell crabs
1/4 cup + 3 tablespoons almond slices
Fresh basil leaves

Mix together margarine, olive oil, minced basil leaves, minced parsley and Cayenne
pepper. Brush crabs with mixture. Transfer onto a medium-hot grill. Barbecue for
about 3 minutes on each side, until crabs turn red and are thoroughly cooked. Brush
crabs with butter sauce; scatter top with almond slices. Garnish with fresh basil
leaves.




Ultimate Soft Crab Sandwich

Lillian Brown of Annapolis

6 strips bacon
1 cup bacon drippings
3 soft-shell crabs
1/2 cup flour
1 tablespoon cornmeal
1 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
6 slices rye bread
3 lettuce leaves
1 tomato
Dijon mustard

Clean soft-shell crabs by first cutting off the eyes and mouth. Lift each
end of the shell and remove the gills with a sharp knife. Turn the crabs
over and remove the apron.
Fry the bacon and leave the drippings in the pan. Mix flour, cornmeal and
seasonings in a shallow pan. Dredge crabs one at a time in seasoned flour.
Heat bacon grease in the frying pan on medium heat until flour dropped onto
the surface bubbles to the top. Fry crabs on both sides until golden brown.
Drain on paper towels.
Spread one side of rye bread with Dijon mustard, and stack lettuce, tomato,
bacon and crab. Top with other slice of bread.




Crab Swiss Quiche

9-inch pie crust
8 ounces evaporated canned milk
6 ounces crab meat
3 eggs
2 green onions
8 ounces grated imported Swiss cheese
1/2 teaspoon salt
1/4 teaspoon dry mustard
Dash of mace
Couple drops of hot sauce
1/4 teaspoon finely shredded lemon peel

Clean crab meat and set aside in refrigerator. Line crust with double
thickness of foil. Bake in 450-degree oven for 8 minutes. Remove foil and
bake 5 minutes more until set and dry. Remove from oven.
Reduce oven temperature to 325 degrees. Thinly slice green onions and beat
eggs. Sprinkle cheese over bottom of crust; top with crab meat and onions.
Combine eggs, evaporated milk, lemon peel, mustard and mace. Pour into hot
crust. Cover edge with foil. Bake in 325-degree oven for 40 to 45 minutes or
until knife inserted near center comes out clean. Remove from oven and
remove foil. Let stand 10 minutes. Serves 6.

Dipping sauce for steamed crabs
Experiment with a mixture of:

mayonnaise
ketchup
mustard
Worcestershire sauce
Old Bay hot sauce (if you like spicy)
the spice from the crabs




Crab Stuffed Mushrooms

1 pound Maryland backfin crab meat
1/3 cup mayonnaise
1 egg
2 tablespoons milk
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/8 teaspoon paprika
Pinch of ginger
2 tablespoons cracker meal
24 fresh mushrooms, about 2 to 3 inches in diameter
1 cup mayonnaise
1 egg
1/8 teaspoon seafood seasoning
2 dashes liquid hot pepper
Paprika for sprinkling


Remove cartilage from crab meat, being careful not to break crab lumps. Put
crab meat in large bowl and set aside.
In small bowl, mix mayonnaise, egg, milk, Worcestershire sauce, mustard,
celery salt, pepper, paprika and ginger. Pour sauce over crab meat and mix
gently but thoroughly. Carefully mix in cracker meal. Wash and remove stems
from mushrooms. Place mushrooms in a baking pan, stem side up and fill each
mushroom with about 2 tablespoons of crab mixture. Place in a 375-degree
oven for 10 to 12 minutes or until crab meat mixture begins to brown.

Mix together 1 cup mayonnaise, egg, seafood seasoning and liquid hot pepper
sauce. Spread a generous amount of topping over each mushroom. Sprinkle with
paprika and bake in 375-degree oven until the topping becomes a light brown
color, about 5 to 7 minutes. Makes 24.




Hot Crab Dip

from the Maryland Chapter of the Arthritis Foundation

1 pound crab meat
8-ounce carton sour cream
2 8-ounce packages cream cheese, softened
4 tablespoons mayonnaise
3 shakes garlic salt
Juice of 1/2 lemon
1/2 cup shredded cheddar cheese

Combine crab meat, sour cream, cream cheese, mayonnaise and seasoning. Place
in a casserole. Top with cheddar cheese and bake in a 325-degree oven for 25 to 30
minutes. Serve with party crackers or small rye bread.




Bill's Deviled Crab

1 pound backfin crab meat
1/4 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
1 teaspoon ground mustard
2 hard-boiled eggs
3 tablespoons butter
1 slice firm white bread
4 tablespoons mayonnaise
1/4 teaspoon Old Bay seafood seasoning
1/4 teaspoon cayenne pepper or to taste
2 tablespoons minced onion

Cut crust from bread and cut into very small cubes. Melt butter and saute
onion until tender but not brown, over low heat. Add bread cubes and set
aside. Mash egg yolks add mayonnaise, mustard, Worcestershire sauce and
seasonings. Mix well. Chop egg whites very fine and add to mixture. Combine
bread and onion mixture with crab meat and mix gently. Pour mayonnaise
mixture over crab mixture and toss lightly to blend. Spoon into buttered
shells and bake at 325 degrees for 20 minutes or until heated through.
Serves 4 to 6.



Deep Dish Crab Quiche

>From Crab Feast Mania Cookbook

4 ounces shredded Swiss cheese
1/2 cup grated Parmesan cheese
3 tablespoons flour
1 1/2 cups milk
5 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
5 1/2 ounces backfin crab meat, drained and flaked
10 ounces frozen chopped spinach, thawed and well-draIned
1 pie crust shell

Toss together cheese and flour. Combine milk, eggs, salt, pepper and nutmeg.
Add crab meat, cheese mixture and spinach to milk mixture. Pour into pie
shell and place pie pan on a cookie sheet in the oven. Bake at 425 degrees
for 15 minutes. Reduce oven to 350 degrees and bake for an additional 30 to
35 minutes. Serves 6.




Susan's Crab Meltaways

12 ounces sharp Cheddar cheese, shredded
1/4 cup mayonnaise
1/4 cup butter
2 tablespoons Old Bay seasoning
1 teaspoon minced garlic
1 cup chopped fresh parsley
1 pound special or claw crab meat, picked
12 English muffins, split

In the top pan of a double boiler, place the cheese, mayonnaise, butter, Old
Bay and garlic. Heat slowly, stirring occasionally, until the cheese is
completely melted. Stir in the parsley and crab meat. Arrange the muffin
halves on an ungreased baking sheet and divide the crab meat mixture among
them, spreading it on evenly. Cover and freeze for at least 2 hours. Preheat
the oven to 425 degrees. Move the baking sheet from the freezer to the oven
and bake until nicely browned, 14 to 20 minutes. The muffin halves can be
served whole or cut into quarters for hors d'oeuvres. Note: These muffin
halves must be frozen before baking for best flavor. Serves 12.




Cheddar Cheese Chutney Crab Dip

8-ounce package cream cheese
1 pound cheddar cheese, shredded
1 pound backfin crab meat
2 jars Major Gray's chutney
1 small package sliced almonds (optional)
1 bunch green onions, minced (optional)

Soften and blend cream cheese and cheddar. Blend cheeses with 1 jar chutney
and spread on a plate. Spread a layer of chutney on top (the second jar).
Spread crab on top. At the last minute before serving, add the almonds and
green onions, if desired. Serve with crackers.



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