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Crab Supreme Tarts
  • 1 pound backfin crab meat
  • 1 tablespoon lemon juice
  • 1/2 cup chopped celery
  • 1 teaspoon Season-all
  • 1 tablespoon minced onion
  • 1 teaspoon Worcestershire sauce
  • 2 hard cooked eggs (chopped)
  • 3/4 to 1 cup of mayonnaise
  • 1 cup fine bread crumbs
  • 2 tablespoons butter (melted)
  • 4-6 tart shells (depending on size)
Pick over crab meat and remove any shell. Sprinkle lemon juice over crab meat and let stand while preparing remaining ingredients. Combine celery, Season-all, Worcestershire sauce, onion and chopped egg with the mayonnaise and mix with crab meat. Put mixture into tart shells and cover with buttered bread crumbs. Bake in 375 degree oven for 30 minutes or until crumbs are nicely browned. Serve hot.
This recipe is credited to Oscar Seward of Princess Anne, MD and was the Hot Plate Winner in 1965 National Hard Crab Derby in Crisfield, MD.
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