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Crisfield Crab Bake
  • 1/4 cup butter or margarine
  • 2 tablespoons flour
  • 1 cup light cream
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1 pound backfin crab meat
  • 2 hard cooked eggs (chopped)
  • 1 cup soft bread crumbs
  • 2 tablespoons butter (melted)
Heat oven to 350 degrees. Melt butter in saucepan; stir in flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in cream; heat to boiling, stirring constantly. Boil 1 minute. Gently fold in seasonings, crab meat and eggs. Pour mixture into 1 1/2 quart buttered casserole. Toss bread crumbs with butter; sprinkle over top. Bake uncovered 45 minutes or until bubbly. Serve with lemon wedges. Makes 4 to 6 servings.
This recipe is credited to Miss Jayne Blizzard of Crisfield, MD and was the Junior First Prize Winner of the 1969 National Hard Crab Derby in Crisfield, MD.
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