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Scallop Cakes with Hummus: a twist on a classic

noreply@blogger.com (The Crab Place) — Thu, 19 Nov 2009 21:15:00 +0000

Scallop cakes or ‘scallop burgers’ are very delicate and should only be flipped once and with great care. If they should fall apart in the pan, simply push the ingredients back together. Scallop cakes can also be baked and instructions are outlined below. If you like this recipe, you can make cakes with just about any seafood.

Scallop Cakes with Hummus
Makes 4 servings

for the hummus:
½ cup your favorite hummus
1 tablespoon fresh parsley leaves, finely chopped
1 pinch chili powder, to your likening

For the scallop cake:
2 tablespoons olive oil
2 tablespoon Shallots, finely chopped
12 ounces Scallops
1 teaspoon minced Ginger (store-bought)
1 teaspoon Garlic paste
1 teaspoon finely chopped fresh Chives Leaves
¼ cup crusted oyster crackers
1 egg
Optional: 4 burger buns, toasted or a wrap
1 handful of greens, divided among the 4 burgers

Prepare the hummus. In a medium bowl combine the hummus, parsley, and chili powder and mix until well combined. Set aside.

Prepare the scallop cake. In a large sauté pan over medium heat slick the pan with 1 tablespoon of olive oil. Sauté the shallots and for 7 minutes or until they soften. When the shallots are done, scrape them into a food processor. Wipe down the pan and set it back on the stove. Add the scallops, ginger, garlic, chives, oyster crackers, and egg into the food processor and pulse until a paste is formed.

When the scallop mixture starts to come together, create 4 equal burgers and fry them in 1 tablespoon of olive oil in the pan over medium low heat. Cook the burgers for 4 minutes with a lid, flipping half way through.

The burgers are done when the scallops are opaque and a golden crust is formed. Served on a toasted bun and a handful of greens or tucked in a wrap. Include a dollop of hummus.

To bake the scallop cakes instead of frying preheat the oven to 350F and bake for 20 minutes or until golden brown.

Tailgatin' Grilled Crab Pizza with Artichoke and Bacon

noreply@blogger.com (The Crab Place) — Mon, 09 Nov 2009 14:50:00 +0000

Tailgatin' Grilled Crab Pizza with Artichoke and Bacon is super easy to prepare and delicious hot or cold and perfect folded over like a sandwich and eaten with your hands. When grilling with crabmeat it’s important to note that it can dry out very quickly: to prevent this from happening make sure to drizzle the crabmeat with a little of the artichoke marinade. Another fun option would be to add a little ricotta cheese to the crabmeat and lightly mix it before placing it on the pizza.

Tailagatin' Grilled Crab Pizza with Artichoke and Bacon
Makes 4 servings

For the Pizza:
1 tablespoon flour, if necessary when rolling out the pizza dough
1 store-bought Pizza Dough (for an 12-inch pizza)
olive oil spray
16 ounces CrabPlace.com Crab marinara sauce (or regular store-bought marinara)

For the Toppings:
16 ounces shredded mozzarella cheese
½ pound fresh backfin crabmeat, picked through for shells
Handful of marinated artichokes quarters, sliced thin; reserve a little of the marinade to drizzle on the crabmeat
3 pieces of your favorite bacon

If you are using a charcoal grill, prepare the fire for medium high heat. If you are using a gas grill, turn it on medium high heat. Place a pizza stone on the grates leaving a little space for the bacon to cook. Make sure the grates are well-seasoned.

Prepare the pizza. On floured surface, turn out the pizza dough. Begin rolling out the dough with a floured wooden rolling pin to form a 12-inch circle or four 4-inch squares no thicker than ¼ inch. The crust should be very thin. Lightly spray the pizza pan with the olive oil spray. Transfer the rolled-out dough onto a pizza pan. Swirl the marinara sauce around the center of the pizza, leaving a ½-inch bare ring around the outside. Lightly spray the exposed crust with olive oil.

Cover the pizza with the shredded cheese, crabmeat and artichoke slices. Make sure the crabmeat is covered with a little of the artichoke liquid to prevent drying out.

Carefully place the pizza on the pizza stone and lay the bacon directly on the grates. Cook the bacon for about 4 to 5 minutes per side until it is cooked and slightly crispy. When the bacon is done remove it from the grill and chop it up and place it directly into the pizza (even if it is still cooking).

Grill the pizza for 15 minutes, or until the cheese has melted and the crust is cooked and golden brown. Depending on your grill, this cooking time may vary. When the pizza is done, remove it from the grill and serve immediately.

Fancy Creamy Spicy Crab: A celebrity chef dish made easy

noreply@blogger.com (The Crab Place) — Sat, 28 Mar 2009 15:36:00 +0000

The legendary restaurant Nobu, in Manhattan’s TriBeCa, serves this, and I think it’s one of the most addictive dishes I’ve ever tasted. The tobiko—tiny crunchy red roe—gives an incomparable texture to each mouthful. A former sous chef provided the recipe outline, which I’ve tweaked a bit for the home cook. If you don't feel like picking snow or king crab meat, consider using our blue crabmeat. I find it works just as well. Don't use the most expensive, but backfin or even claw meat works great. If you don't want to make homemade mayo, go ahead and use store-bought. Also, you can use crab roe here, if you like.

Creamy Spicy Crab
makes 4 servings

2 egg yolks
½ teaspoon sea salt
3 turns of a pepper mill (preferably white pepper, but black pepper works)
1 cup vegetable oil
2 teaspoons rice vinegar
1 tablespoon plus 1 teaspoon chili garlic sauce, such as Sriracha
¼ cup tobiko (any seasoned flying fish roe); or use crab roe
1 pound prepared crabmeat (snow crab, king crab, or blue crab)
¼ cup scallions, sliced into 1/8-inch pieces

Make the mayonnaise: Place the egg yolks in a standing mixer and whip at
medium speed until well-mixed. Add the salt and pepper and pulse to mix well. Turn the blender to its highest speed and add ½ cup of the oil in a slow stream, until the mixture emulsifies and thickens.As it does so, you can add the oil
more quickly. Add the rice vinegar and continue blending. Add the remaining oil and continue blending. Transfer the mayonnaise to a medium bowl and stir in the chili sauce and tobiko. Taste carefully and adjust the flavor by adding
more vinegar.

Heat the oven to 400 degrees. Place the drained crabmeat in a 9-inch casserole and toss lightly with the scallions until well combined. Gently fold in ¼ of the mayonnaise mixture and again gently toss until the crab is lightly coated. Loosely pat down the crabmeat and cover it with the remaining sauce. Bake for 15 minutes, then turn on the broiler and run the casserole under the broiler until the top is golden brown, moving the dish constantly to make sure the entire top browns evenly. Serve at once.

Lobster Coconut Curry Rice: an easy dish that's perfect for your favorite seafood

noreply@blogger.com (The Crab Place) — Fri, 20 Mar 2009 14:45:00 +0000

Lobster Coconut Curry Rice is an easy dish to prepare that's packed full of flavor. You can prepare this with fresh lobster tails or pre-picked lobster meat. And once you get the hang of the technique, feel free to mix it up and add in more of your favorite seafood and spices, such as crabmeat and scallops.

Lobster Coconut Curry Rice

For the rice:
1 cup rice
1 ½ cup water
A few drop lemon juice

For the coconut curry sauce:
1 cup coconut milk
½ tablespoon ground curry
Handful of finely chopped green onion

For the Lobster:
1 Finelobster.com lobster tail, shell removed and cut into bite
size pieces
1 tablespoon olive oil
Handful of freshly chopped cilantro

Prepare the rice. In a medium saucepot with lid, prepare the rice according to the manufacturer’s instructions.Usually, 1 cup of rice is cooked in 1½ to 2 cups of water,and a few drops of lemon juice, will take 20 minutes over medium low heat. When the rice is done cooking, turn off the heat, and flake through it with a fork and set it aside.

Meanwhile prepare the coconut curry sauce. In a small sauce pan combine the coconut milk, curry, and green onion. Place it on the stove over medium heat to cook for 10 minutes. If it starts to boil, reduce the heat to medium low.

When the rice has 5 minutes left to cooking, prepare the lobster.

In a large skillet over medium heat, slick the bottom with 1 tablespoon of olive oil. Toss in the lobster and sauté for 2 minutes per side. The meat is done cooking when it turns opaque. When the lobster is done, turn off the heat and add in the cilantro. Then pour in the coconut curry sauce and stir. Then add in as much cooked rice as you would like and toss as best you can so the sauce is throughout.

Serve immediately right from the skillet.

March Madness: get ready for the NCAA basketball tournament with a simple crab recipe!

noreply@blogger.com (The Crab Place) — Wed, 11 Mar 2009 20:55:00 +0000

It's almost time again to call your friends over and get together around the TV to watch the NCAA basketball tournaments! And over the years I have found that the most popular dishes are the ones that are just simple and straightforward.

In fact, last year I made a huge bowl of salsa and add in a few handfuls of crabmeat, and it was a hit! And the best part was, I had everyone bring over one portion of the recipe (nachos, premade salsa, crabmeat, cheese, and so on) so we were all chipping in.

Crab Salsa

Nachos
Shredded Cheddar Cheese
Your favorite premade Salsa
Crabmeat
dash of hot sauce (if you like it spicy)
Sour Cream
Guacamole

Prepare the nachos.

Turn the oven on 350 F. Spread the nachos on a sheet pan and smoother them with shredded Cheddar cheese. Bake the nachos until the cheese melts, which should take just a few minutes.

Meanwhile in a large bowl prepare the salsa. Combine the salsa, as much crabmeat as you want, and a dash of hot sauce, if you like it spicy and mix. Technically you could also add canned corn, black beans, really whatever you want to dress up the salsa and make it your own.

When the nachos are ready transfer them to a nice platter and place the salsa out to serve...and watch your guests chow down on your creation!

Of course we also do sell our own crab salsa...so if that's the route you want to go, by all means!

Coastal Italian Wedding Soup (with crab balls): stretching a classic

noreply@blogger.com (The Crab Place) — Tue, 03 Mar 2009 01:59:00 +0000

Coastal Italian Wedding Soup really stretches the definition of traditional Italian Wedding soup by using crab balls in place of meatballs. This soup only requires minimal preparation making this a perfect hot meal when time is of the essence.

Besides delicious and easy, this soup pound for pound on taste and originality, has tremendous value. If you are watching your budget but still want something special, consider this recipe as a wonderful entree or appetizer for just about any occasion.

Here, I suggest that you bake the crab balls, however, they could certainly be fried if that's your preference. I also recommend that the crab balls are placed in the soup at the last minute where they will slowly dissolve into the liquid as they soften.

Coastal Italian Wedding Soup with crab balls
Serves 6

6 2-ounce CrabPlace crab balls
1 tablespoon melted unsalted butter
4 cups chicken broth
2 cups spinach, chopped
1/4 cup grated Pecorino Romano cheese

Preheat the oven to 350F.

To prepare the crab balls, split the 2 ounce balls in half to form into about 12 mini-meatballs, a little smaller than a golf ball. Place the crab balls on a cookie sheet and brush them with butter. Bake the crab balls in the oven for about 15 minutes or until golden brown. Remove the crab balls from the oven and set aside to let them cool slightly.

Meanwhile, combine the chicken broth and spinach in a heavy pot over medium-high heat and cook until the spinach has wilted, about 10 minutes. To serve, carefully spoon the soup into 6 shallow bowls and add in crab balls. Sprinkle them with romano cheese and serve immediately.

Tuna Burger with Orange-Ginger Glaze: a hearty meal you can eat with your hands

noreply@blogger.com (The Crab Place) — Mon, 23 Feb 2009 13:02:00 +0000

Glazes are an easy way to add as much or as little extra flavor to a traditional burger. I like to drench my tuna burgers in glaze and always include extra for dipping. To mix it up even more, slice the burger as thin as possible and serve it over a bed of lettuce with the sauce drizzled everywhere. This is a great appetizer.

If you like this recipe, you'll be happy to know this technique also works with fresh scallops, salmon, and shrimp. I highly recommend using the food processor to mince the seafood to the right consistency. If you want to make these burgers with crabmeat, check out the notes below.

Fun note: this was featured on the TODAY show and quite the hit!

Tuna Burger with Orange-Ginger Glaze
makes 4 hearty burgers

For the glaze:
1 tablespoon teriyaki sauce
1 tablespoon soy sauce
½ teaspoon minced fresh ginger
½ teaspoon minced garlic
1 tablespoon honey
1/3 cup canned mandarin oranges, drained and chopped, plus 2 tablespoons of the canning juice

For the burgers:
2 pounds fresh tuna steaks
2 teaspoons minced garlic
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup sesame oil (or olive oil)

4 fresh burger buns, toasted and buttered

Make the glaze: Combine all the glaze ingredients with 1/3 cup water in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 10 minutes. Strain through a sieve (or don’t, if you like chunky glazes) and reserve in a warm place until the burgers are cooked.

Make the burgers: Remove any skin or gristle from the tuna, then grind up the tuna in a meat grinder or chop it with a sharp knife just to the texture of hamburger meat. If you have a food processor, you should chop the tuna into cubes first and use the plastic dough blade to mince the tuna.

Transfer the ground tuna to a bowl and combine with the garlic, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each into a smooth ball and then flatten into a compact patty.

Heat the sesame oil in a large skillet over a medium-high flame and sear the burgers until browned outside and medium-rare, about 2 to 3 minutes per side. Serve each on a buttered, toasted bun topped with 1 tablespoon of the warm glaze.

Make these burgers with crabmeat:
Use 1 pound of crabmeat, 1 large egg, beaten, 3 tablespoons mayonnaise, 8 crumbled no-salt saltine crackers, 1 teaspoon minced garlic, 1 pinch kosher salt and freshly ground black pepper, and ¼ cup olive oil for frying.

Cooking Times
tuna: about 2 to 3 minutes per side for medium-rare
salmon, scallops, cleaned shrimp, fresh lobster meat, crabmeat: 4 minutes per side This meat should turn opaque to be cooked through. For this, it's best to use a lid during the cooking process.

Baked Salmon Fillets with Herb Mustard Glaze

noreply@blogger.com (The Crab Place) — Tue, 17 Feb 2009 00:40:00 +0000

Baked salmon is quite a treat, and leftovers the following day are also delicious when broken up over a bowl of veggies, rice, or mixed with mayonnaise and tucked into a croissant. Salmon is best removed from the oven the moment is it cooked through; it's a delicate fish and if overcooked can become dry.

I like to prepare my Herb Mustard Glaze from scratch, but if you are lucky enough to find any in your local grocery store, by all means use that instead.

Side dishes to consider with the Salmon are: pasta, rice, baked potatoes, mash tomatoes, or a nice mixed green salad.

Baked Salmon Fillets with Herb Mustard Glaze
Makes 4 Servings

For the Herb Mustard Glaze:
½ cup smooth Dijon Mustard
2 tablespoons mayonnaise
1 tablespoon pickle relish
1 tablespoon fresh parsley, finely chopped
1 teaspoon freshly grated horseradish
1 teaspoon fresh dill, finely chopped
¼ teaspoon freshly ground black pepper

For the salmon:
4 organic salmon fillets with skins (6 ounces each)
4 tablespoons of Herb Mustard Glaze

Preheat the oven to 425 degrees with a rack set in the middle.

Prepare the mustard glaze by combining the Dijon, mayonnaise, relish, parsley, horseradish, dill, and pepper in a small bowl. Mix with a fork until well combined. Set aside.

Place the salmon, skin side down, on a baking dish and generously coat each fillet with at least 1 tablespoon of the mustard glaze. Extra mustard glaze will keep in a well sealed container in the refrigerator for up to two weeks. Bake the salmon until it turns pink, or about 7 minutes. Remove from the oven and set it aside to cool for a few minutes before serving.

Oyster Rockefeller Dip: a twist on a classic

noreply@blogger.com (The Crab Place) — Sun, 08 Feb 2009 13:06:00 +0000

I got a request for Oyster Rockefeller Recipe and highly recommend converting the traditional recipe into a dip and that's what I've done here. It's very easy and super delicious!

This full-flavored recipe is perfect with crackers and sliced fresh bread and also works well tossed with thick spaghetti or as a layer in seafood lasagna or even an omelet.

For presentation, I have also stuffed this dip into a hollowed-out tomato. Use small ripe tomatoes so you can pick it up and eat it whole.

This dip can be prepared in advance and then baked moments before serving. This helps if you are planning a party and want to be front and center when your guests arrive.

Oysters Rockefeller Dip
makes 4 servings

8 tablespoons (1 stick) unsalted butter
1 tablespoon all-purpose flour
2 ounces Pernod
2 medium shallots, peeled and finely chopped
1 cup frozen chopped spinach, thawed
12 oysters, shucked, meat removed and roughly chopped (or already shucked oysters)
1 red bell pepper, finely chopped
¼ cup heavy cream
8 ounces Brie cheese, at room temperature, cubed for quicker melting
1 tablespoon chopped flat-leaf parsley
Crackers or sliced fresh bread for serving

Heat the oven to 350 degrees. In a large skillet over medium-low heat, melt the butter and stir in the flour. Keep stirring until a thick paste (roux) forms, about 10 minutes.

Carefully deglaze the pan with the Pernod. Add the shallots and let them simmer for 5 minutes. Add the spinach, oysters, red pepper, and heavy cream, and stir until all the ingredients are well combined.

Transfer the dip into one attractive baking dish or several individual ramekins. Top with the Brie cubes. Bake for about 20 minutes, until the Brie has melted and become creamy. Let the oyster dip rest at room temperature for 5 minutes or so, to let the filling set. Sprinkle with the parsley and serve with the crackers.

Fried Jumbo Shrimp: a hot big bite perfect for the game

noreply@blogger.com (The Crab Place) — Wed, 28 Jan 2009 22:14:00 +0000

If you are staying home and watching the game this weekend and maybe even plan to have a few friends over, I highly recommend you try this dish. It takes about 15 minutes to prepare and serve from start to finish. And let's face it, it's real hard to beat fried shrimp.

Just listen to how easy...

When I prepare fried shrimp, I like to use a pair of kitchen scissors to remove the vein. (check out the video below to watch) Once the shrimp is deveined, I remove the shell and give the shrimp a good rinse.

Then prepare a egg/milk bath in a bowl alongside a bowl of my favorite breadcrumbs. Place the shrimp into the egg/milk bath and then into the breadcrumbs. Make sure the shrimp is well coated. Set the shrimp aside to dry a minute, and if you want to double dip, go ahead.

Meanwhile, in a heavy pot filled halfway with oil, heat it to 365F. When the oil is hot, carefully place the shrimp in and fry them until they are golden brown. This takes about 2 minutes. Keep an eye on the shrimp however, because every stove is different!

To serve, consider breaking out some of your favorite condiments. I like tartar, cocktail, ketchup, and even BBQ sauce.

Limoncello Lobster Pasta for two--using only one lobster tail

noreply@blogger.com (The Crab Place) — Thu, 22 Jan 2009 21:38:00 +0000

Are you planning a romantic dinner or something special for a friend and need to come up with a really easy recipe for two? ...and perhaps you even want to save a little money but still want great flavor and impress your guest?

If the answers are yes, limoncello lobster pasta is the perfect recipe!

Limoncello lobster pasta only uses one lobster tail, which is removed from the shell and cut up into 1-inch pieces. It also incorporates your favorite chopped veggies, herbs, and of course a dash of limoncello. For veggies, I like to use red belll pepper and tomatoes; and, for herbs, I prefer parsley. If you don't happen to have any limoncello the liquor cabinet, that's ok, because red or white wine also work. Even tequila, triple sec, sake, or any kind of flavorful liquor that more or less sounds like it would contribute to create a robust flavor.

This dish also uses 1/2 pound of pasta, and any kind works. I prefer spaghetti, because I like to twirl, but penne, or any short pasta would be appropriate.

Limoncello lobster pasta takes about 15 minutes from start to finish and can be prepared in advance. If you want to do that, cook everything but the lobster and throw it together in the skillet (you'll see what I mean when you watch the video). When you are ready to eat, heat up the pasta and saute the lobster in a separate skillet. When the lobster is done, throw it into the pasta skillet and toss.

And if you are hardcore Maryland crabmeat fan as I am, consider tossing it into the skillet when you are sautéing the lobster. For that matter, scallops and shrimp would also do a lot to enhance this dish too! Just add little bits to make sure to keep the cost low, unless you feel like splurging, in which case, let your stomach decide!

Chesse and crabmeat are delicious together!

noreply@blogger.com (The Crab Place) — Fri, 16 Jan 2009 19:25:00 +0000

Yes, you read the title correctly...cheese and crabmeat are delicious together and a huge hit in my house.

Now some believe cheese has no right on crabmeat, but in my opinion cheese and crab are a match made in heaven. I mean, crabmeat already has a nice delicate buttery flavor and the cheese compliments it perfectly.

There are a couple ways to add cheese to crabmeat, and they are:

- adding grated cheese on top of pre-made crab cakes and then baking in the oven until piping hot and golden brown
- adding fresh shredded cheese or powdered cheese to crabmeat when making crab cakes
- adding shredded cheese to crabmeat when making crab dip

You get the idea...

My favorite cheese and crabmeat combo right now is adding powdered cheese to crabmeat when making crab cakes. Powered cheese doesn't burn and adds lots of flavor. Powered cheese can be found in most grocery stores or speciality markets. If you cannot find powered cheese, shredded works just fine.

Cheesy Crab Cakes
Makes 2 whopping Servings

½ pound blue crab back-fin or lump crabmeat, picked over for shells and cartilage
1 large egg, beaten
2 tablespoons mayonnaise
¼ cup powdered cheese, such as cheddar or parmesan
1 tablespoon finely chopped pimientos
4 crumbled no-salt saltine crackers (2 to go inside the cake, 2 to coat it)
½ teaspoon kosher salt
1 teaspoons seafood seasoning
1 tablespoon finely chopped parsley
¼ cup vegetable oil, for frying
¼ cup prepared tartar sauce, for serving

In a medium bowl, combine the egg, mayonnaise, powdered cheese, pimiento, 2 of the crumbled crackers, salt, seafood seasoning, and parsley and mix well. Gently fold in the crabmeat and form into 2 equal patties. Avoid overmixing. The patties will be fairly wet. Gently coat with the remaining 2 crumbled crackers on both sides.

Choose a skillet large enough to hold all the crab cakes. Coat the skillet with the vegetable oil and place it over medium-high heat. Fry the crab cakes until golden brown, about 2 minutes per side. Gently turn with a thin metal spatula. Serve immediately with tartar sauce for dipping!

Grilled Tequila Lobster Tails: perfect for tailgating and grilling outside!

noreply@blogger.com (The Crab Place) — Sun, 11 Jan 2009 15:08:00 +0000

Grilled Tequila Lobster Tails are perfect for tailgating and grilling outside!

I know what you are thinking...tequila and lobster?

Trust me it's beyond delicious!

The lobster tails are placed on skewers so they are easy to pick up (and portable) making them ideal for tailgating parties. And of course the flavor is incredibly delicious. And if you have to step outside to light your grill in the dead of winter and it is snowing like it is in this video, grilled tequila lobster tails take about 2 minutes per side...so it's a short wait.

Now if you don't have a grill, these lobster tails can also be prepared in a large skillet. Use the same preparation and cooking time over medium high heat. If the skewers are too long for the skillet, cut them down so they fit. The skewers make it nice because you can pick them up and it forces the lobster meat to cook straight versus curling up.

And this recipe also works with: scallops, shrimp, fish, clams, crawfish, really any kind of seafood!

Note: This recipe is perfect for tailgating and grilling. If you cannot grill with an open fire at the tailgating site but you want that flavor, do it beforehand and wrap the lobster skewers in a foil pouch with any leftover sauce drizzled on top. Before eating, heat the lobster tail skewers right in the foil pouch and serve!

Getting ready for the Super Bowl XLIII with Maryland Crabs

noreply@blogger.com (The Crab Place) — Mon, 05 Jan 2009 11:57:00 +0000

As the Super Bowl draws near (in less than one month!) it's really time to break out the crabs and practice before the big day. Whatever you decide if you plan to watch the game with a small group of friends and family or have a full blown out tailgating block party, keep in mind how easy and delicious and memorable Maryland Crabs are.

Let's consider Hard Crabs...

At Crabplace, we can ship you the hard crabs already steamed and you can reheat them as they are or as garlic crabs. Both are portable and really delicious and fun to pick! You'll need a few napkins, but believe me it's worth it!

What about Award Winning Crab Cakes...

And if you don't feel like doing the picking, let us do it for you! Try our award-winning crab cakes. They can be prepared right on the grill (cook them on top a piece of foil), sauteed in a skillet, or baked in the oven. They are delicious with nachos, tartar sauce, or just all by themselves.

And how about Maryland Crabmeat!

By far the tastiest meat out there, Maryland crabmeat is perfect for creating dips, soups, pizza, stuffed mushrooms, really the sky is the limit. Maryland crabmeat is portable and ready to serve, and can be eaten all by itself as just a great All American Treat!

Whatever you do, consider Maryland crabs to enhance what's sure to be a great game!

A Maryland tradition brings delicious crab to the holidays

noreply@blogger.com (The Crab Place) — Sun, 21 Dec 2008 12:57:00 +0000

I grew up feasting on delicious crab for the holidays. In fact, I didn't know there was much of a difference in our Maryland Family traditions from the rest until I was older and brought home friends for the holidays. It still makes me smile when I think about their expression as the hard crabs and crab cakes were brought to the table. All the pomp and circumstance went right out the window as we covered ourselves in napkins and rolled up our sleeves to dig in.

I think all things crab are especially delicious around the holidays. Hard crabs require time to pick through allowing people to catch up on the year. And crab cakes essentially require no time at all giving the host a much needed break to sit down and enjoy the company.

This year we also launched two new tasty and economically friendly products: Maryland crab salsa and Maryland crab marinara. If you are watching your budget, but don't want to give up the crab, these are perfect. And since they are shelf stable, they are also great gift giving treats!

We wish you a delicious holiday season!

Warm Crab Claw Soup: a comforting meal that lasts the week

noreply@blogger.com (The Crab Place) — Mon, 15 Dec 2008 14:07:00 +0000

Warm Crab Claw Soup satisfies on many levels. It's comforting, delicious, and affordable. I like my crab claw soup to last me the week, as each day passes, the flavor becomes that much deeper, richer so by the end of the soup, I am sad to see it go. And as I reflect on being well fed throughout the week, I simply decide to make up another batch. And this is how I get through the winter! I highly recommend you give it a try.

I like to create a little variety to my crab claw soup. Sometimes I break up a whole crab and cook it in the soup, as the recipe outlines below, and other times, I omit this. Crab Claw Soup should and can be whatever you want it to be. Add potatoes, celery, corn, green string beans or not: the choice is totally yours.

Be careful not to overcook this soup and you'll note we use the freshest—though not the most expensive—crabmeat: crab claw meat. If you feel like splurging however, use a little backfin crabmeat as garnish when you serve the soup.

Warm Crab Claw Soup
makes 8 servings

optional: 6 steamed hard blue crabs, top shell and claws removed, cleaned and broken into halves
1 large beef soup bone
1 celery stalk, finely chopped
1 medium white onion, finely chopped
1 bay leaf
1 32-ounce can crushed tomatoes
¼ small head cabbage, finely chopped
1 tablespoon seafood seasoning, such as Old Bay
1/8 teaspoon freshly ground black pepper
2 cups fresh or frozen white corn kernels
2 large potatoes, scrubbed, boiled until nearly tender (20 to 30 minutes), and chopped into ¼-inch cubes
1 pound claw crabmeat
1 teaspoon kosher salt

Pour 5 quarts of cold water into a large stockpot and place it over medium-high heat. Add the crab halves and claws, the soup bone, celery, onion, bay leaf, crushed tomatoes, cabbage, seafood seasoning, and pepper. Bring to a boil and boil for 5 minutes. Reduce the heat to medium-low, and let the soup simmer lazily for 1 hour. Remove the soup bone and bay leaf and add the corn, potatoes, crab claw meat, and salt. Cook for another 10 minutes. Serve immediately in a deep bowl. Be sure each serving includes a crab half and claw for picking.

Crabmeat with Pasta: an easy meal

noreply@blogger.com (The Crab Place) — Mon, 08 Dec 2008 14:49:00 +0000

Adding little flecks of crabmeat can enhance just about anything, like pasta, rice, veggies. And if you only dole out a little bit at a time, it also helps stretch the crabmeat for multiple meals. How do you do this? When your crabmeat arrives, immediately open it up and divide it up into the portions you want and then freeze it in freezer ziplock bags. When it's time to make a meal, thaw out the crabmeat portions. Crabmeat is a great add to your favorite dishes: I like combining it with pasta, because it is inexpensive and very easy to cook.

Crabmeat and Pasta

Pasta
olive oil or butter
crabmeat
your favorite herbs and spices

Prepare the pasta according to the manufacturing instructions and then cook up the crabmeat in a little olive oil or butter in a saute pan with your favorite herbs and spices. Toss the prepared pasta and crabmeat together and you've got yourself a really delicious, easy, highly flavorful meal. The costs of the prepared dish is up to you depending how much crabmeat you want to use per portion.

Spice up rice with seafood

noreply@blogger.com (The Crab Place) — Fri, 28 Nov 2008 18:57:00 +0000

I love to spice up my rice with delicious and healthy seafood, I find this especially useful around the holidays--it's an easy dish that can be adjusted based on what you have available. Below I prepare this recipe with clams, but you could certainly do this with crabmeat, lobster meat, fish, oysters ... almost any type of seafood would be perfect.

Fancy Seafood Rice
2 to 3 cups uncooked rice
optional: 1 tablespoon Spanish Rice seasoning (may be called paella)
1 bunch live clams, scrubbed clean
1 cup chicken broth
½ cup white wine
1 teaspoon minced garlic
½ red bell pepper, cored, seeded, and finely chopped
1 tablespoon freshly chopped parsley
optional: 1 tablespoon unsalted butter
salt to taste

First start out by cooking the rice according to the manufacturer's instructions. Usually, 1 cup of rice requires 1½ cups of water and cooks for 20 minutes. I recommend preparing 2 cups of rice. If you like Spanish rice seasoning, add it now to the rice before it is cooked.

When the rice has 5 minutes left to cook, prepare the seafood.

Place the scrubbed clams into a medium sauce pot over medium high heat. Add in the chicken broth, white wine, minced garlic, chopped red bell peppers, parsley, and optional butter. Cook everything together with a tightly fitted lid until the clam shells open, or about 2 to 3 minutes. Once they do, turn off the heat. Discard any clams that did not open.

By now the rice should be finished cooking. Transfer the rice into a large bowl along with the clams and all its juices. Toss everything together until it is well combined. Taste and correct with salt. I recommend about ½ teaspooon of salt. Serve immediately.

Seafood Croquettes: warm bites prepared any way you like them

noreply@blogger.com (The Crab Place) — Sun, 23 Nov 2008 13:58:00 +0000

Croquettes can be created from your favorite ingredients and once you learn the technique, it’s easy. I like to use a food processor to mix my croquettes; it saves a lot of hand chopping time. In this recipe, I use shrimp, but you could also try: scallops, tuna, salmon, rockfish, cooked lobster meat or even my favorite...crabmeat!

Croquettes can be assembled ahead of time and frozen. If you are baking from a frozen state simply add another minute or two until they are cooked through.

I suggest making a dipping sauce on the side. If you like hummus, that's a great place to start, but the sky is the limit here and so be playful in the kitchen. Other great options are a mixture of equal parts tartar sauce and cocktail sauce to create my favorite: sunset sauce.

Shrimp Croquettes
Makes 6 servings, 2 croquettes per serving

For the fried croquettes:
¾ pound fresh raw shrimp, shelled and deveined and roughly chopped
½ cup finely grated Parmesan cheese
1½ cups cooked white rice
2 teaspoons minced garlic
1 teaspoon salt
½ cup of your favorite finely chopped fresh herbs (I suggest: cilantro, flat leaf parsley, curly parsley chives, chervil)
2 eggs, whisked
2 cups olive oil

For the coating:
1½ cup breadcrumbs
1 tablespoon finely chopped fresh cilantro (or your favorite herb)

For the sauce:
¾ cup store-bought Hummus
1 tablespoon chili sauce

In a food processor combine the shrimp, cheese, cheese, rice, garlic, salt, cilantro, and eggs and pulse until a paste is formed. Scoop out the shrimp mixture and make 12 equal balls, or about 1 heaping tablespoon each.

In a small shallow bowl pour in the breadcrumbs and cilantro and mix.

Pour the olive oil in a medium sauce pan and heat it to 350F.

Meanwhile, dip the croquettes into the breadcrumbs (roll it around until it is well coated) and place them on a clean plate.

Fry the croquettes in batches in the olive oil for about 2 minutes or until they turn golden brown. The croquettes should be completely submerged. Also, make sure to carefully move them around in the oil so they fry evenly. When they are done, remove the croquettes from the oil and place them on a paper-towel lined plate to drain.

While the croquettes are frying prepare the Hummus dipping sauce by combing the hummus and the chili sauce and mixing until blended.

Serve the croquettes warm with the dipping sauce. If you really like it spicy, just adjust the sauce to taste.

Easy Bake King Crab Legs: Done in 30 minutes

noreply@blogger.com (The Crab Place) — Mon, 17 Nov 2008 19:20:00 +0000

This past weekend I received an impromptu call from a few friends that they were planning to stop over. Knowing that they were expecting to nibble on something when they arrived, I looked in my frig and freezer to see what I could quickly prepare.

Sure I had a few frozen crab cakes--and I know they do love them--but I wanted to prepare something that required a little more hands on effort.

So, I selected a few clusters of king crab legs and boy, I was glad that I did.

30 minutes later when the door bell rang (and you can hear it in the video) the house smelled wonderful. As I greeted my friends with a big hug, I also handed them paper bibs. Surprised and delighted they sat down to eat...it was delicious!

Easy Bake King Crab Legs are the perfect snack or meal (depending on how many you eat!) I like to prepare mine with roasted garlic, chopped sweet pepper, butter, olive oil, and parsley. The toppings can be whatever you like and just make sure to serve the king crab legs with plenty of napkins.

Easy Bake King Crab Legs
Makes 2 servings
¼ cup-store bought roasted minced garlic
optional: ½ cup dry white wine
2 tablespoons unsalted butter, softened
8 ounces diced tomatoes or sweet red peppers
¼ cup freshly chopped parsley leaves
1 teaspoon kosher salt
2 pounds king crab legs, cracked or cut open for easy picking
2 tablespoons olive oil
Sliced rustic country bread

Preheat the oven to 350 degrees. In a large Dutch oven or in a casserole dish, add the crab legs. In a small bowl combine the roasted garlic, wine, butter, tomatoes, parsley, and salt and mix well. Drizzle the mixture over the king crab legs and then drizzle the olive oil.

Bake the king crab legs for 15 to 20 minutes or until piping hot. Remove the king crab legs from the oven and baste them with the liquid from the pan.

Serve immediately with the liquid in a deep bowl with bread for dipping.

Crabmeat Omelet: the perfect way to start the day

noreply@blogger.com (The Crab Place) — Mon, 10 Nov 2008 22:19:00 +0000

Crabmeat Omelets are a great way to start the day. This recipe is simple, but anything can be included along with the crabmeat just minutes before covering the pan to melt the cheese. Just be sure whatever you do decide to add is at room temperature.

This is also perfect tucked in-between two slices of bread for a crabmeat egg omelet sandwich! And there's probably enough to make two sandwiches, if you feel like sharing...

½ tablespoon veggie oil
2 large eggs, whisked in a small metal bowl until frothy
1 teaspoon salt
1 dash freshly ground black pepper
¼ cup shredded Monterey Jack cheese
½ cup CrabPlace.com backfin crabmeat

Slick a small non-stick omelet pan with the oil and place it over medium heat. When the pan is hot, pour in the eggs, swirl the pan to create an even layer of eggs, and let them cook undisturbed for about 2 minutes. Add the salt, pepper, cheese, and crabmeat.

Cover the pan for about 1 minute to melt the cheese. With a rubber spatula, loosen the omelet from the pan and fold in half while sliding it from the pan directly onto a warm plate. Serve immediately. Yummy!

Tailgating Supreme Crab Dip

noreply@blogger.com (The Crab Place) — Mon, 03 Nov 2008 14:58:00 +0000

This crab dip is delicious for tailgating parties and can be warmed on the grill with a loose piece of foil tented over the top. It's even great served at room temperature.

Make sure not to overcook this dip, or the cheese may separate and burn. Since the crabmeat is already cooked, the dip needs to be baked only long enough to melt the cheese. Fold in the crabmeat at the last possible moment to avoid breaking it up too much. This dish may be prepared in advance, refrigerated, and baked just before serving.

Tailgating Supreme Crab Dip
Makes 6 servings

1½ cups shredded cheddar cheese
1 cup mayonnaise
2 tablespoons finely chopped pimientos
8 crushed no-salt saltine crackers
2 teaspoons seafood seasoning, such as Old Bay
2 tablespoons finely chopped parsley, optional
1 pound backfin crabmeat, picked over for shells and cartilage (to purchase, click here)
20 crackers or freshly sliced country bread

Place an oven rack in the center of the oven and heat to 350 degrees. In a large bowl, combine the cheese, mayonnaise, pimientos, crackers, seafood seasoning, and parsley. Mix until well combined. Carefully fold in the crabmeat and gently mix just until the crab is coated. Spoon the mixture into a medium gratin or casserole dish and bake for 20 minutes, or until the cheese has melted. Serve immediately with a butter knife for spreading the dip on the toast points or sliced country bread.

Crab Puttanesca: Let crabmeat reinvent your favorite dish

noreply@blogger.com (The Crab Place) — Tue, 28 Oct 2008 18:06:00 +0000

I love puttanesca sauce. It's got a little bite to it and blendes wonderfully with pasta. Now add some fresh Maryland crabmeat into the mix, and you are really on to creating something special.

And don't stop there!

Let crabmeat reinvent your favorite dishes. Maryland crabmeat is healthy, delicious, and, all-American! Crabmeat turns your favorite dishes into something tasty and spectacular.

And this is also a great way to introduce crabmeat to friends and family. It works for me. I ask my guest what their favorite dish is and then prepare it with crabmeat incorporated (and make sure you tell them so they aren't too surprised!) The outcome is always seconds, and sometimes, even thirds...

Crab Puttanesca
Makes 4 Servings

1 pinch salt (for the pasta water)
¾ pounds spaghetti pasta
1½ tablespoon minced roasted garlic
1 tablespoon capers, drained
1½ tablespoons black olive paste
1½ teaspoon Anchovies paste
28 ounces canned whole tomatoes and the liquid, should be broken up with your hands
to be manageable bite size pieces
1 pound backfin crabmeat
optional: ½ teaspoon crusted red pepper flakes
6 roughly chopped kalamata olives
2 tablespoons parsley leaves, finely chopped. Use as garnish

Fill a large pasta pot with cold water (about ¾ of the way full) and place the pot over high heat. When the water comes to a boil, add the salt and pasta, pushing it under the water as it softens. Stir the pasta to ensure it does not stick, and follow the packaging instructions for cooking time; spaghetti usually takes about 7 to 10 minutes. When the pasta is finished cooking, drain it well and set it aside.

Meanwhile prepare the Puttanesca sauce. In a large sauce pot over medium low heat, add in the garlic, capers, olive paste, anchovy paste, and sauté for 1 minutes or until you can start to smell the aroma of the ingredients. Add in the tomatoes. Reduce the heat to medium low and cook the sauce for 10 minutes, stirring occasionally to make sure the sauce does not stick. Toss in the crabmeat and cook for another 2 minutes.

Reduce the heat to low and add in the optional red pepper flakes. Gently mix everything together until it is well combined.

To serve, evenlly divide up the spaghetti among four plates. Transfer the Crab Puttanesca directly from the pot onto the pasta and sprinkle it with chopped olives and parsley leaves. Serve immediately.

Important Note: if you like to add wine to your puttanesca sauce, by all means do. When I am feeling saucy, I do just that. I like inexpensive red italian table wine. Don't spend more than $10 a bottle and make sure the wine flavor is earthy, not sweet.

A Traditional Holiday Crab Feast: on your list of things to do…

noreply@blogger.com (The Crab Place) — Fri, 24 Oct 2008 18:27:00 +0000

With the holidays around the corner, it’s that time of year again—planning the holiday menu. And what better way to bring people together for entertainment and great tasting food than to throw your family a traditional Holiday Crab Feast.

If you have already thrown a traditional Crab Feast you know what I am talking about however, if you have never tried this mid-Atlantic regional specialty, it’s worth putting it on your list of things to do. And it doesn’t matter where you live; we ship hard crabs all across the United States.

So how do you throw a crab feast?

You’ll need Maryland live or steamed hard crabs of course, (to purchase hard crabs click here) and if you feel like it consider a few crab balls (2-ounce crab cakes) and tartar sauce. (to purchase crab balls click here and to order tartar sauce click here)

Additionally, it’s key to have a few crab mallets, heavy paper to line the table, seafood seasoning, and if you are so inclined, freezer cold beer or my recipe for Southern Shore Punch, see below. (to purchase accessories click here)

As a kid my Grandmother Edna would throw weekend crab feasts throughout the year. Picking crabs is a process so it is a good opportunity for everyone to sit down and spend quality time together.

How to pick crabs? Watch these two videos for a lesson. (Tonya Picking Crabs, Rebecca's Cousins Picking Crabs)

Another reason to consider a crab feast is that minimal preparation is required and clean up is a breeze—plates aren’t necessary when picking crabs, so when you are done, simply roll up the paper and toss it out.

In my grandmother’s house, traditional crab feasts always included crab balls and tartar sauce. She fried the crab balls in a little butter and served them as appetizers to start the party—a small bite to give you energy for prying open meaty hard crabs.

So, if hanging out and eating great food sounds like fun, consider throwing a crab feast for your next holiday gathering. We’d love to help you out to create lasting and tasty holiday memories!

Watch Rebecca's brother show you how to steam crabs.

Some say that no crab feast is complete without a speciality drink...I can go either way, but if you feel the same, check out my recipe for Southern Shore Punch. It's sure to spice things up a bit...

Southern Shore Punch
4 oranges, peeled and cut into thin round slices
2 apples, peeled, cored and sliced into thin wedges
2 6-ounce frozen lemonade concentrate
1 6-ounce frozen cranberry juice concentrate
2 liters Sprite
½ liter Southern Comfort

In a large pitcher combine the lemonade and cranberry concentrate. Add in the sprite and southern comfort and mix until the concentrate is dissolved. Add in the oranges and apples and serve with chipped ice. If you don’t want to serve alcohol at your crab feast, just omit the Southern Comfort from the recipe.

Breaded soft-shell crabs: Grandmother Edna’s favorite

noreply@blogger.com (The Crab Place) — Mon, 20 Oct 2008 14:23:00 +0000

Breaded soft-shell crabs are delicious and wonderful served over greens, tucked in a sandwich, or chopped up over a bowl of pasta—the texture and flavor of the crispy crab compliments just about anything. This recipe can be prepared with the top shell removed or intact, either or; it’s just a matter of preference.

This recipe for breaded soft-shell crab was one of my Grandmother Edna’s favorite. She would indulge and fry her soft-shell crabs in butter, though here I use olive oil.

When I was a kid, in the Spring when the moon was full, we used collect our flashlights and head down to the pier. We’d suspend ourselves precariously over the dock and dangle a long net into the water and scoop up the soft-shell crabs that were hanging onto the pylons. Every once in a while one of my cousins would fall in filling the evening with laughs, good stories, and eventually when we headed back to the house tasty soft-shell crabs.

Edna’s Breaded Soft-Shell Crabs with Thousand Island Dressing
Makes 4 servings
For the Crabs:
8 CrabPlace.com Hotel soft-shell crabs, with the top shell removed (see below for instructions) or intact, your choice (click here to purchase soft-shell crabs)
1 cup milk
1 cup cornmeal
1 cup bread crumbs
1 teaspoon salt
¼ cup olive oil for frying Handful of greens

For the Thousand Island Dressing:
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon pickle relish juice

In a large metal bowl, combine the crabs and milk, cover with plastic wrap, and marinate for 15 minutes at room temperature.

Place the cornmeal and bread crumbs in a shallow bowl and mix and then set aside.

In a skillet large enough to hold 4 crabs, add in the oil and place it over medium-high heat.

Remove the crabs from the marinade, shake off the excess liquid, and transfer them to the bowl of cornmeal and bread crumbs. One at a time, coat both sides of the crab with the mixture. Place the crabs into the hot skillet and sprinkle them with salt. Sauté the crabs for about 4 to 5 minutes per side, or until slightly crispy.

Meanwhile, prepare the Thousand Island Dressing. In a medium bowl, combine the mayonnaise, ketchup, and pickle juice. Whisk together until well combined and smooth.

To serve, place the soft-shell crabs on a plate with a handful of greens and drizzle everything generously with the dressing. Serve immediately.

To prepare this recipe with the top shell removed: insert your fingers or the knife and unfold the crab’s apron, located in the middle of the crab’s body. Pull it back away from the body, while also pulling and lifting up the top shell. Pull it off and discard.