Steamed Crabs Prep time: 6-10 minutes Cook time: 30 minutes lngredients: Water, vinegar, 1 dozen live blue crabs, salt, 1/2 cup of OLD BAY seasoning lnstructions: First, set up a steamer for the crabs. The steamer insert should sit 2 to 3 inches above the bottom of the pot so that the crabs do not touch the liquid beneath. Second, add 1 1/2 cups water, vinegar, and 2 tablespoons seafood seasoning(OLD BAY) to the bottom of the pot. Whisk to combine and bring to a simmer. Next, layer the crabs in the steamer insert, generously sprinkling salt, and remaining seafood seasoning on each layer of crabs. Finally, Cover the pot and steam the crabs for 30 minutes. The cooked crabs should be a bright orange color throughout with no trace of blue, or green. Additionally, you can put 1/2 stick of butter(or your desired amount) in the microwave for about 1 minute, or until its liquid. You can add Old Bay, and dip your crabs in here for a warm, buttery taste.
Crab Dip Prep time: 10 minutes Cook time: 30 minutes lngredients: 1 package (8 ounces) cream cheese softened 1 cup mayonnaise 2 teaspoons OLD BAY seafood seasoning 1/2 teaspoon McCormick® Ground Mustard 1 pound lump crab meat 1/4 cup shredded cheddar cheese lnstructions: First, preheat your oven to 350°F. Mix cream cheese, mayonnaise, Old Bay Seasoning, and ground mustard in a medium bowl until well blended. Add crab meat, and toss gently. Second, spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese, and additional Old Bay Seasoning, if desired. Finally, bake 30 minutes, or until hot, and bubbly. Serve with assorted crackers, or sliced French bread, and enjoy!
Crab Cakes Prep time: 10 minutes Total time: 30 minutes lngredients: 1/3 cup mayonnaise 1 large egg, beaten 2 tbsp. Dijon mustard 2 tsp. Worcestershire sauce 1/2 tsp. hot sauce( optional) Kosher salt, or table salt if you like Freshly ground black pepper 1 lb. crab meat 3/4 cup panko bread crumbs (or saltines) 2 tbsp. Freshly Chopped Parsley Canola oil, for fryinglng lnstructions: First, ln a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce (optional), and season with salt, and pepper. Second, ln a medium bowl, stir together crab meat, panko, and parsley. Fold in mayo mixture, then form into 8 patties. Third, ln a large skillet over medium-high heat, coat pan with oil, and heat until shimmering. Finally, add crab cakes, and cook, in batches, until golden, and crispy, 3 to 5 minutes per side.