1 cup flour
1 teaspoon seafood seasoning
12 Maryland soft shell crabs, cleaned
fat or oil, for frying
Mix together flour and seafood seasoning. Dredge crabs in flour mixture to coat well.

In large fry pan or electric skillet, heat about 1/2 inch cooking oil to 375*. Add crabs and turn heat down to 350 degrees. Cook crabs until browned, about 5 minutes on each side. Serves 6 (2 crabs each).


12 fresh soft-shell crabs
3 lg. eggs
1/2 tsp. ground black pepper
1-1/2 c. cornmeal
1 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1/8 tsp. ground red pepper
Vegetable oil

To clean crabs:
Remove spongy gills that lie under the tapering points on either side of back shell. Place crabs on back and remove the small piece at lower part of shell that terminates in a point (the apron). Wash crabs thoroughly; drain well.

Combine eggs and 1/2 teaspoon black pepper in a large shallow dish. Add crabs, turning to coat. Let stand 10 minutes. Combine cornmeal, flour, salt, baking powder, pepper, garlic powder and red pepper. Remove crabs from egg mixture. Let stand 5 minutes; dredge in cornmeal mixture again.

Pour oil to depth of 1/2" into a large heavy skillet or electric skillet; heat oil to 375°. Fry crabs 2 minutes on each side or until browned. Drain; serve immediately with tarter sauce, lemons, cocktail sauce or peanut sauce.


1/4 C. olive oil
1/4 C. butter
3 tsp. chopped garlic
1 tsp. Old Bay seasoning
1 doz. crabs, cleaned
1/2 C. white wine
1 C chicken broth

Break off claws of crabs, clean body cavities. In a large pot, warm butter and oil and stack crabs, layering with garlic and Old Bay seasoning. Pour wine and broth over top. Cover tightly and steam. Do not remove the lid except to turn once. When turning, douse crabs with liquid using a turkey baster. Sprinkle with more garlic and Old Bay seasoning to taste. Test for doneness by tasting a claw.


1 1/4 lb. crabmeat
1/2 cup of bread crumbs
1 large egg
1/4 cup real mayonnaise
1 tsp, Old Bay Seasoning
1/4 tsp. white pepper
2 tsp. Worcestershire sauce
1 tsp. dry mustard
dash of salt.
dash of cayenne pepper

In a bowl mix together the egg, mayonnaise, Old Bay Seasoning, white pepper Worcestershire sauce, dry mustard and cayenne pepper. Flake the crabmeat and add to the mixture gently folding the crabmeat in with a spoon. Try and leave crabmeat in big chunks. Shape into cakes, about 6. Saute in a non-stick fry pan in a little vegetable oil for about 5 minutes on each side. Serve with lemon wedges.


8 soft shelled crabs
1/2 cup flour
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
1 stick of salted butter, softened
4 tablespoons extra virgin olive oil
4 tablespoons white wine
lemon wedges
1/4 teaspoon garlic powder

In a dish combine the flour, salt, garlic powder and cayenne pepper. In a large pan melt the butter with the olive oil. Rinse the crab in water and pat gently leaving some moisture on the crab. Dredge in flour mixture. Fry the crab in the butter/olive oil mixture on a medium heat for 3 to 4 minutes. Turn over and fry other side. Remove the crabs onto a platter. Pour the wine into the pan with the drippings loosening up any pieces and drippings. Pour the sauce over the crabs and serve with lemon wedges.


3/4 cup sliced mushrooms
1/4 cup finely chopped onion
1/4 cup butter or margarine
3 tbsp. flour
1-1/2 cups half-and-half or milk
2 egg yolks, slightly beaten
5 to 6 oz. (1 cup) Alaska dungeness crab meat, thawed if necessary
2 tbsp. dry sherry
dash cayenne pepper
patty shells or toast points

Saute mushrooms and onion in butter until tender. Stir in flour; cook and stir 1 minute. Add half-and-half; cook and stir about 5 minutes or until thickened. Stir a small amount of hot mixture into yolks; return to hot mixture. Stir in crab, sherry and cayenne; salt to taste. Cook and stir until crab is thoroughly heated. Serve in patty shells; sprinkle with paprika. Makes 4 servings.


1 onion, quartered
1 1/2 C. white wine vinegar
1 C. catsup
1/4 C. apple juice
1/4 C. packed brown sugar
1/4 C. vegetable oil
2 T. Dijon mustard
1 T. celery seed
2 T. Worcestershire sauce
2 tsp. hot pepper sauce
2 garlic cloves, chopped
1/2 tsp. cayenne, or to taste
1/2 tsp. turmeric
3 1/2 lb. Alaskan king crab

In a blender or food processor, purée onion with vinegar until smooth. Add catsup, apple juice, brown sugar, oil, mustard, celery seed, Worcestershire sauce, hot sauce, garlic, cayenne and turmeric and blend well. Transfer mixture to a medium non-reactive saucepan and bring to a boil. Reduce heat to medium and simmer, stirring frequently for 20 minutes until sauce is slightly thickened. Let cool. The sauce can be prepared up to a week in advance and kept in a covered jar in the refrigerator. Remove crab from shells. Wash and pat dry. Over hot coals, cook on an oiled grill set four to six inches from the coals. Brush crabmeat often with sauce, and turn once. Cook for four to six minutes on each side, until tender.


1/2 cup each of finely chopped onion & red bell pepper
3 T. butter
2 eggs, beaten
1/2 cup dry bread crumbs
1 T. lemon juice
3/4 tsp. dry mustard
1 8oz. pkg. crab meat
additional bread crumbs

In saucepan, cook onion & pepper in butter until tender; pour into bowl. Add eggs, 1/4 cup crumbs, lemon juice & mustard, then crab meat. Shape into 8 cakes; coat with crumbs. Brown in hot oil until golden brown on both sides. Makes 4 servings.


4 flour tortillas
1 Tbs soft butter or margarine
1 cup shredded queso fresco, Monterey jack, or mild flavored, semi-soft cheese.
1-6 oz can crab meat, drained and picked over
Hot sauce (optional)
Salt and freshly ground pepper to taste

Grease a large baking sheet with the butter or margarine. Rub the tortillas on the greased surface so as to lightly grease one side of each tortilla. With the tortillas greased side down on the baking sheet, place one quarter of the shredded cheese on one half of each tortilla. Top this with the crab, a dash or two of the optional hot sauce, and salt and pepper to taste. Fold each tortilla over and bake in a 350F oven for about 5 minutes, until the bottom is golden brown. Flip the quesadillas over and cook an additional 5 minutes, or until the other side is golden brown and the cheese is melted. Cut into wedges and serve immediately. Serves 4 to 6 as an appetizer.


1- 9 inch unbaked pastry shell
4 eggs
1 1/2c. light cream or half and half
1 envelope Lipton savory herb with garlic soup mix
1c. flaked crabmeat
1 to 2Tbsp. dry sherry (optional)
2c. shredded Swiss cheese

Preheat oven to 400. Bake pastry shell 10 minutes. Remove from oven; reduce oven temperature to 375.
In large bowl, beat eggs. Blend in cream, savory herb with garlic soup mix, crabmeat, and sherry. Sprinkle cheese in pastry shell; pour in egg mixture.
Bake 40 minutes or until knife inserted in center comes out clean and pastry is golden. Garnish if desired with orange slices, grapes and fresh herbs. Serve hot or cold.
Also good if mixed with onion mushroom or golden onion soup mix.


1/2 cup seafood seasoning
1/2 cup salt
3 cups white vinegar
3 cups beer (or water)
3 dozen live Maryland Blue hard crabs

Mix seasonings, vinegar and beer (or water) well. Put one-half crabs in a very large pot with rack and TIGHT fitting lid. Pour one-half of seasoning mixture over top. Add rest of crabs and remaining liquid. Steam covered, until crabs turn bright red color, about 20 to 30 minutes. Serve hot or cold. Serves 9-12, depending on the size of the crabs.


2 large eggs
1 cup ricotta cheese
1 cup (4 ounces) shredded Monterey Jack cheese with jalapenos
3 tablespoons snipped chives
3/4 cup fine, seasoned dry bread crumbs
1/2 pound fresh lump crab meat
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup canola oil

In a medium bowl, whisk eggs until blended. Stir in cheeses, chives and 1/4 cup bread crumbs. Gently stir in crab meat. Form tablespoonfuls of crab mixture into 1/4"-thick cakes; place on a cookie sheet. Place remaining bread crumbs on a sheet of waxed paper and coat cakes with the crumbs. Place cakes on a waxed paper-lined cookie sheet and refrigerate for at least one hour. Crab cakes can be prepared up to this point and frozen. After defrosting, it may be necessary to coat them in additional bread crumbs.

Preheat oven to 325°. Line cookie sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes a few at a time, until golden on both sides, about 3 minutes in all. As cakes finish cooking, remove from pan, drain on prepared baking sheet and keep warm in oven. Arrange crab cakes on a serving platter and drizzle with red pepper sauce. Serves 12.

Roasted Red Pepper Sauce

1 jar (7 ounces) roasted red peppers, drained
1/3 cup mayonnaise

In food processor, process red peppers with mayonnaise until smooth. Pour into a plastic squeeze bottle. Squirt the sauce in a decorative pattern over the crab cakes.