Posts Tagged ‘Crab’

Crab Sandwich

Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

Ingredients: serves 2

1/2 lb. crab meat
1/4 cup mayo
1 tablespoon of celery seed
1 celery sliced
salt and pepper to taste
Mix and chill before serving. We live to place it on Italian Sesame Seed Sliced Bread, with sliced red onion, tomato and lettuce!

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Crab Imperial Casserole

Photo and recipe by

Photo and recipe by


8 tbsp. unsalted butter, melted
3 tbsp. flour
2 cups heavy cream
1 lb. jumbo lump crabmeat, picked over for shell pieces
1 cup panko bread crumbs
½ cup finely chopped red bell pepper
¼ cup finely chopped yellow onion
¼ cup finely chopped parsley
2 tbsp. sherry
2 tbsp. fresh lemon juice
1½ tsp. worcestershire
1 tsp. paprika
1 tsp. dry mustard powder
½ tsp. cayenne pepper
Kosher salt and freshly ground black pepper, to taste
Toasted, sliced country bread, for serving


1. Heat oven to 400°. Heat 5 tbsp. butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Whisk in cream, and bring to a boil; reduce heat to medium, and cook, stirring, until thickened, about 10 minutes. Remove from heat and stir in crabmeat, half the bread crumbs, bell pepper, onion, half the parsley, sherry, juice, Worcestershire, half the paprika, mustard, cayenne, and salt and pepper. Divide mixture evenly among 6 shallow 6-oz. ramekins; place ramekins on a baking sheet and set aside.

2. In a small bowl, mix remaining butter, bread crumbs, and paprika until evenly combined; sprinkle seasoned bread crumbs evenly over each ramekin. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with remaining parsley and serve hot with toast on the side.

Crock-Pot Seafood Bisque


2 Cans Cream of Mushroom Soup
1 Can Cream of Celery Soup
2 2/3 Cup Milk
4 Green Onions, Chopped
1/2 Teaspoon Garlic Powder
1 Teaspoon Worcestershire Sauce
1/4 Teaspoon Hot Pepper Sauce
2 Lbs Salad Shrimp
1 Package Imitation Crab Meat, cut into small pieces
1 Can Diced Mushrooms
3 Tablespoons Chicken Broth


  1. To Crock-Pot, add Cream of Mushroom Soup, Cream of Celery Soup, Milk, Green Onions, Garlic, Worcestershire Sauce and Hot Pepper Sauce
  2. Cook on low for 4 hours.
  3. Add in shrimp, crab meat, mushrooms and chicken broth to mixture.
  4. Cook on low for an additional 4 hours.
  5. Serve.

Crab Cakes with Creole Honey Mustard Sauce


6 slices white bread, crusts removed
2 eggs
1/4 cup heavy cream
1 tablespoon fresh lemon juice
1/2 teaspoon dry mustard
1 teaspoon Cajun spice mix, or see directions
salt, to taste
1 teaspoon garlic, minced
1 pound crab meat, picked clean
4 green onions, minced
4 slices smoked bacon, cooked, crumbled
2 cups dried bread crumbs, for coating bowl
vegetable oil, for frying

Creole Honey Mustard Sauce:
1 tablespoon vegetable oil
1 tablespoon green peppercorns, crushed
1 tablespoon freshly ground black pepper
1 shallot, minced
1/2 cup dry white wine
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
6 tablespoons mayonnaise
6 tablespoons sour cream
1 tablespoons honey

Tear up the bread slices and grind in a blender or food processor. Add eggs, cream, and lemon juice to form a heavy batter, then remove to a bowl and add all the remaining ingredients except the dried Crab cakes, oil and sauce. Form into small cakes about 1 to 2 inches in diameter. Carefully coat them with the dried bCrab cakes Heat a large skillet or saute pan with 1/2 inch of vegetable oil over medium heat and fry some of the cakes until golden brown on both sides. Place in a 200F oven to keep warm. Repeat until all cakes are fried. Makes 24 cakes, serves 12 as an appetizer.

Creole Honey Mustard Sauce:
In a small non reactive saucepan over medium heat, heat the oil and saute the peppercorns, pepper, and shallots for about 3 minutes or until the shallots are translucent. Add the white wine and simmer until the wine has almost completely evaporated. Let cool. Add the remaining ingredients and check the seasoning. Makes about 1 1/2 cups.

Cajun Crab Balls


1 pound crab meat
1 egg, slightly beaten
4 slices bread, broken into small pieces, crusts removed
1/3 cup mayonnaise
2 teaspoons Cajun seasoning
1 teaspoon prepared mustard
dash black pepper
1 Tablespoon Worcestershire sauce
1 teaspoon dried parsley

•Combine all ingredients except paprika and butter, roll into 1/2 inch balls, place on greased baking sheet, sprinkle with paprika.
•Bake in preheated 375 degree oven for 15 minutes.
•Then turn them over and put one pat of butter on each one, return to oven and bake for 5 more minutes.

Reduce the size of each crab ball and serve as Hors d’oeuvres!


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