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Crunchy Crab Nuggets
  • 1 1-pound loaf Vienna or French bread
  • 1 stick butter, melted
  • 1/2 pound Maryland backfin crab meat
  • 2/3 cup American process cheese spread
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon lemon and pepper seasoning
  • 1/8 teaspoon dry mustard
  • 2 to 3 dashes garlic powder
  • paprika for garnish
Cut bread into 1-inch slices; remove crusts. Cut trimmed slices into 1 1/2-inch cubes. Hollow out each cube with sharp knife, leaving a shell about 1/8-inch thick. Brush sides and tops with melted butter. Place on cookie sheet(s). Bake at 400 degrees for 10 minutes or until nuggets are lightly browned and crisp. Remove from oven and cool. In a bowl, blend cheese and egg. Add Worcestershire sauce, lemon and pepper seasoning, mustard and garlic powder; gently mix in crab meat. Fill nuggets with crab meat mixture; sprinkle paprika over tops. Put on cookie sheet(s) and bake at 400 degrees until hot and bubbly, 5 to 10 minutes. Makes 4 dozen crab nuggets. If desired, cocktail canape shells may be substituted for nuggets. Crab meat mixture will make 3 dozen canapes.
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