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Crab Crumb Tarts
  • 1 pound backfin crab meat
  • 10 baked tart shells
  • 1 stick butter
  • 4 tablespoons chopped green pepper
  • 2 tablespoons chopped pimiento
  • 1 cup canned milk
  • 3 tablespoons flour
  • 1/2 cup regular milk
  • 1 teaspoon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon seafood seasoning
  • 1 teaspoon salt and dash pepper
  • 1 cup grated cheese
  • 10 crackers
Put butter, chopped pepper, pimiento and canned milk in a saucepan; heat and stir until butter is melted. Mix together flour and regular milk; add to heated milk and stir until thick. Take off stove and add mustard, lemon juice, Worcestershire sauce, seafood seasoning, salt and pepper. Mix well and then add crab meat, and mix gently, just enough so it is mixed together. Spoon into tart shells; sprinkle each with grated cheese. Roll crackers in waxed paper to make crumbs and top each tart. Bake at 350 degrees for 20 minutes.
This recipe is credited to Mrs. Robert Mitchell of Salisbury, MD and was the Third Place Winner in the 1975 National Hard Crab Derby in Crisfield, MD.
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