Blue Crab Dip

Servings: 4

• 8 ounces cream cheese, softened
• 3 teaspoons heavy whipping cream
• 2 tablespoons grated parmesan cheese
• 1 tablespoon apple juice or 1 tablespoon white wine
• 2 tablespoons diced red bell peppers
• 1 tablespoon diced roma tomato
• 2 tablespoons diced green onions
• 1/2-1 teaspoon liquid crab boil seasoning
• 2 dashes ground mustard
• 2 dashes hot sauce
• 6 ounces lump crabmeat, drained
• 1 tablespoon fresh grated parmesan cheese (to garnish)

Fold all ingredients together except 1 T Parmesan cheese.
spread evenly into oven proof baking dish.
Microwave for 2 minutes.
Transfer to oven and broil till top is slightly browned.
Garnish with Parmesan and serve with Tortilla chips or toasted sourdough baguettes.
For a little more zing we add extra (about another 1 t) crab boil, be careful--it can add quite a kick!

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Maryland Crab Roll Ups

Ingredients:

5 large, Burrito sized flour tortillas
1 8 ounce package cream cheese
⅓ cup mayonnaise
⅔ cup finely chopped red pepper
¼ cup finely chopped green onion
⅔ cup shredded cheddar cheese
½ teaspoon Old Bay seasoning
8 ounces lump crab meat

Preparation:
With a hand mixer, mix together cream cheese and mayonnaise until smooth.
Stir in pepper, green onion, cheddar cheese and Old Bay.
Fold in the crab meat.
Spread a thin layer of the crab mixture onto each tortilla.
Tightly roll the tortillas up and wrap in plastic wrap.
Chill 3 hours or overnight.
Cut into ¾ inch slices.
Sprinkle with more Old Bay, if desired.
Serve 10.

Source: http://bestestrecipes.blogspot.com/2013/02/maryland-crab-roll-ups.html

Crab Salad in Crisp Wonton Cups

Directions

For the Wonton Cups:

Ingredients

• Cooking spray
• 18 wonton wrappers, thawed (if frozen)
• 2 teaspoons canola oil
• 1/4 teaspoon salt

For the dressing:

• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1/4 teaspoons salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon dried hot red pepper flakes
• 2 tablespoons olive oil

For the salad:

• 1/2 pound lump crabmeat, picked over
• 1 stalk celery, finely diced
• 1/2 cup finely diced mango
• 1/4 cup thinly sliced scallions
• 2 tablespoons coarsely chopped fresh cilantro leaves

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins withcooking spray.

Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.

In a medium bowl, toss together the crabmeat, celery, mango,scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

Thai Crab Cakes with Cilantro-Peanut Sauce

Yield: 4 servings (serving size: 2 patties and 3 tablespoons sauce)


Ingredients
1 1/4 cups fresh breadcrumbs
1 cup fresh bean sprouts, chopped
1/4 cup finely chopped green onions
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon ground red pepper
1 large egg
1 large egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
2 teaspoons olive oil, divided
Cooking spray
Cilantro-Peanut Sauce
Preparation
Combine the first 9 ingredients in a medium bowl; cover and chill 1 hour. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat until hot. Add 4 patties; cook 3 minutes on each side or until lightly browned. Remove patties from skillet, and keep warm. Wipe skillet clean with paper towels; recoat with cooking spray. Repeat procedure with 1 teaspoon oil and 4 patties. Serve with Cilantro-Peanut Sauce.

Nutritional Information
Calories:315 (30% from fat)
Fat:10.5g (sat 1.8g,mono 4.7g,poly 2.6g)
Protein:30.6g
Carbohydrate:25.4g
Fiber:1.8g
Cholesterol:169mg
Iron:3.1mg
Sodium:784mg
Calcium:169mg
Cooking Light, JULY 1998

This recipe goes with Thai Crab Cakes with Cilantro-Peanut Sauce

Cilantro-Peanut Sauce
Yield: 3/4 cup

Ingredients
1/4 cup balsamic vinegar
2 1/2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper
1/8 teaspoon salt
1 garlic clove, minced
2 tablespoons creamy peanut butter
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
Preparation
Combine the first 7 ingredients in a small saucepan, and bring to a boil, stirring frequently. Remove from heat. Add peanut butter, and stir with a whisk until smooth. Cool, and stir in cilantro and mint.

Cooking Light, JULY 1998

Bacon and Crab Chowder

Extra-virgin olive oil (EVOO)
6 slices of bacon, chopped
2 russet potatoes, peeled and cut into ½-inch dice
1 large onion, chopped
4 celery ribs from the heart with leaves, finely chopped
½ red bell pepper, finely chopped
1 fresh or dried bay leaf
Salt and freshly ground pepper
3 tablespoons all-purpose flour
2 cups chicken broth
6 cups whole milk
12 ounces lump crabmeat, from the seafood counter
3 tablespoons chopped fresh thyme
1 tablespoon seafood seasoning, such as Old Bay (a palmful)
3 tablespoons dry Sherry
4 tablespoons snipped chives
Oyster crackers
Hot sauce

1. Put a medium pot over medium high heat, add a drizzle of EVOO and the bacon and cook until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels.

2. Pour off a little of the bacon fat, leaving a thin, even layer. Add the potatoes, onion, celery, bell pepper and bay leaf to the pot, season with salt and pepper and cook for 7 to 8 minutes, stirring occasionally, until softened. Stir in the flour and cook for 2 minutes. Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer.

3. Run your fingers through the crabmeat to check for shell bits, then combine with the thyme and seafood seasoning. Uncover the pot, stir in the crabmeat and simmer for 6 to 7 minutes, until the potatoes are just fork-tender and the soup has thickened. Finish the chowder with the Sherry and serve with the crispy bacon, chives, oyster crackers and hot sauce.

Source: rachalraymag.com

Chili Crabs

Serves 4
2 cooked crabs (about 1-1/2 pounds)
1/2 teaspoon shrimp paste
2 garlic cloves
2 fresh red chilies, seeded, or 1 teaspoon chopped chili from a jar
1/2 inch fresh ginger, peeled and sliced
4 tablespoons sunflower oil
11/4 cups tomato ketchup
1 tablespoon dark brown sugar
1/2 cup warm water
4 scallions, chopped, to garnish
cucumber chunks and hot toast, to serve (optional)

1. Remove the large claws of one crab and turn onto its back with the head facing away from yon. Use your thumbs to push the body up from the main shell. Discard the stomach sac and "dead men's fingers," i.e. lungs and any green matter. Leave the creamy brown meat in the shell and cut the shell in half with a cleaver or heavy knife. Cut the body section in half and crack the claws with a sharp blow from a hammer or cleaver. Avoid splintering the claws. Repeat with the other crab.

2. Grind the shrimp paste, garlic, chilies and ginger in a food processor or with a mortar and pestle.

3. Heat a wok and add the oil. Fry the spice paste, stirring it constantly, without browning.

4. Stir in the tomato ketchup, sugar and water and mix the sauce well. When just boiling, add all the crab pieces and toss in the sauce until well-coated and hot. Serve in a large bowl, sprinkled with the scallions. Place in the center of the table for everyone to help themselves. Accompany this finger-licking dish with cool cucumber chunks and hot toast for mopping up the sauce, if you like.

Crab Mornay

1 stick butter
1 bunch green onions
2 T flour
1 pint cream or 1 (12 oz) can evaporated milk plus 2 T milk
1/2 lb. grated Swiss cheese
1 lb. crabmeat (2 cans frozen)
1/4 bunch parsley
Fresh lemon juice
salt and cayenne pepper
nutmeg
Worchestershire sauce
Sherry

Heat butter in a heavy skillet or chafing dish. Chop green onions into 1/2 inch pieces. Saute green onions until limp. Add flour and cook a minute or two, then slowly stir in cream. Add cheese, stirring until melted and bubbly. Add crabmeat and parsley. Stir in lemon juice, salt cayenne, nutmeg and Worchestershire to taste. Stir in Sherry to taste. Serves 4 if using patty shells as a luncheon dip. As a dip using melba toast rounds, "you can count on 100 dips".

Note: to speed things up, blend ingredients in an electric blender or food processor. This is a prefect chafind dish item. It also freezes well if you'd like to make it ahead.

Source: clipped from the Houston Chronicle