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Monticello Crab
  • 2 tablespoons oleo or butter
  • 2 tablespoons flour
  • 1 cup Half & Half cream
  • 3/4 teaspoon lemon-parsley salt
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 cup backfin crab meat
  • 2 hard cooked eggs (chopped)
  • 1/4 teaspoon seafood seasoning
  • Miracle Whip or salad dressing
  • paprika
  • patty shells
Add flour to the melted oleo or butter and mix well. Add Half & Half, stirring constantly over medium heat until thickened. Remove from heat and mix in the lemon-parsley salt, mustard and Worcestershire sauce. Continue to mix as the crab meat and the eggs are added. Mix well. Fill patty shells. Top with a bit of Miracle Whip and a dash of paprika. Place on a cookie sheet in preheated oven for 20 minutes at 400 degrees.
This recipe is credited to Mr. H. E. Parsons, Sr. of Salisbury, MD and was the 5th Place Winner in the 1973 National Hard Crab Derby in Crisfield, MD.
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