Jennifer's Maryland Crabcakes
Ingredients:
2 large eggs
2 1/2 tablespoons mayonnaise,
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound Pier 717 Super Lump crab meat
1/2 cup bread crumbs
Vegetable or canola oil, for cooking
Slice of lemon
Directions:
1. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
2. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and bread crumbs. Gently fold mixture together until just combined, being careful not to shred the crab meat.
3. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
4. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve together with a squeeze of lemon.
2 large eggs
2 1/2 tablespoons mayonnaise,
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound Pier 717 Super Lump crab meat
1/2 cup bread crumbs
Vegetable or canola oil, for cooking
Slice of lemon
Directions:
1. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
2. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and bread crumbs. Gently fold mixture together until just combined, being careful not to shred the crab meat.
3. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
4. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve together with a squeeze of lemon.
Crab and Strawberry Salad
Ingredients:
1 head Romain lettuce, torn into bite sizes
1 English cucumber, peeled, seeded and cut in 1-inch (2,5 cm) cubes
1 1/2 cups (375 ml) fresh strawberries, quartered
1 can (lb) of Pier 717 Jumbo Crabmeat
Juice of 2 limes
3 tablespoons (45 ml) olive oil
Salt and pepper
Directions:
1. In a bowl, gently toss all the ingredients. Season with salt and pepper.
2. Serve immediately.
serves 4-6
1 head Romain lettuce, torn into bite sizes
1 English cucumber, peeled, seeded and cut in 1-inch (2,5 cm) cubes
1 1/2 cups (375 ml) fresh strawberries, quartered
1 can (lb) of Pier 717 Jumbo Crabmeat
Juice of 2 limes
3 tablespoons (45 ml) olive oil
Salt and pepper
Directions:
1. In a bowl, gently toss all the ingredients. Season with salt and pepper.
2. Serve immediately.
serves 4-6
Crab Linguine
Ingredients:
400g linguine
4 tablespoons olive oil
1 red chili, deseeded and chopped
2 garlic cloves, finely chopped
1 whole cooked picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
100 grams or about 1/5 can of Pier 717 Claw Crabmeat
200 grams or ½ can of Pier 717 Special Crabmeat
5 tablespoons white wine
small squeeze of lemon
1 tablespoon flat-leaf parsley leaves, very finely chopped (optional)
Directions:
1. Cook linguine as instructed by the pack.
2. While the linguine cooks, gently heat 3 tablespoons of olive oil with the chili and garlic in a large pan. Cook the chili and garlic very gently until they start to sizzle, turn up heat and add the white wine.
3. Simmer everything until the wine and olive oil come together.
4. Switch off the heat and add the Pier 717 Claw Crabmeat, using a spatula or spoon to mash it into the olive oil to make a thick sauce.
5. When linguine is ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the linguine from the water into the sauce.
6. Switch off the heat, add the Pier 717 Special crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well. Add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil
serves 4-6
400g linguine
4 tablespoons olive oil
1 red chili, deseeded and chopped
2 garlic cloves, finely chopped
1 whole cooked picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
100 grams or about 1/5 can of Pier 717 Claw Crabmeat
200 grams or ½ can of Pier 717 Special Crabmeat
5 tablespoons white wine
small squeeze of lemon
1 tablespoon flat-leaf parsley leaves, very finely chopped (optional)
Directions:
1. Cook linguine as instructed by the pack.
2. While the linguine cooks, gently heat 3 tablespoons of olive oil with the chili and garlic in a large pan. Cook the chili and garlic very gently until they start to sizzle, turn up heat and add the white wine.
3. Simmer everything until the wine and olive oil come together.
4. Switch off the heat and add the Pier 717 Claw Crabmeat, using a spatula or spoon to mash it into the olive oil to make a thick sauce.
5. When linguine is ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the linguine from the water into the sauce.
6. Switch off the heat, add the Pier 717 Special crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well. Add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil
serves 4-6
Sam's Crab Omelette
Ingredients:
2 Table spoons red bell pepper, diced fine
2 table spoons black olive
2 eggs, beaten well
Freshly ground black pepper to taste
Butter (olive oil)
100 grams or 1/5 can of Pier 717 Backfin Crabmeat
¼ cup Jack Cheese
Directions:
1. Preheat nonstick skillet over medium heat
2. Add the red pepper, black olive and ¼ cup of olive oil and cook until slightly softened
3. Meanwhile beat the eggs well and add some freshly ground black pepper to taste
4. Melt a teaspoon or of butter (or put the oil) in the pan and pour the eggs over the red bell pepper
5. Once the egg is set add your crab and cheese
6. Fold the omelet in half and continue to cook so that the crab heats in the center, the cheese gets melty and the eggs finish cooking
7. Place the omelet on a plate and sprinkle with a little more freshly ground black pepper
serves 1
2 Table spoons red bell pepper, diced fine
2 table spoons black olive
2 eggs, beaten well
Freshly ground black pepper to taste
Butter (olive oil)
100 grams or 1/5 can of Pier 717 Backfin Crabmeat
¼ cup Jack Cheese
Directions:
1. Preheat nonstick skillet over medium heat
2. Add the red pepper, black olive and ¼ cup of olive oil and cook until slightly softened
3. Meanwhile beat the eggs well and add some freshly ground black pepper to taste
4. Melt a teaspoon or of butter (or put the oil) in the pan and pour the eggs over the red bell pepper
5. Once the egg is set add your crab and cheese
6. Fold the omelet in half and continue to cook so that the crab heats in the center, the cheese gets melty and the eggs finish cooking
7. Place the omelet on a plate and sprinkle with a little more freshly ground black pepper
serves 1
Maryland Cream of Crab Soup
Ingredients:
8 tablespoons unsalted butter
4 tablespoons flour
2 teaspoon Old Bay Seasoning
2 teaspoon minced onion
2 tablespoon freshly squeezed lemon juice
1 lb (can) crabmeat, Pier 717 Backfin or Special Crabmeat recommended
32 fluid ounces light cream
Handful of finely chopped parsley
Directions:
1. In a saucepan over medium heat melt the butter, add Old Bay, minced onion, lemon juice, and stir thoroughly.
2. Add the flour, stirring constantly, and then gradually add the light cream, continuing to stir.
3. Add the crabmeat and let simmer for about 15 minutes.
4. Do not allow the soup to boil.
5. Serve garnished with a dash of Old Bay and parsley flakes.
makes 4-6
8 tablespoons unsalted butter
4 tablespoons flour
2 teaspoon Old Bay Seasoning
2 teaspoon minced onion
2 tablespoon freshly squeezed lemon juice
1 lb (can) crabmeat, Pier 717 Backfin or Special Crabmeat recommended
32 fluid ounces light cream
Handful of finely chopped parsley
Directions:
1. In a saucepan over medium heat melt the butter, add Old Bay, minced onion, lemon juice, and stir thoroughly.
2. Add the flour, stirring constantly, and then gradually add the light cream, continuing to stir.
3. Add the crabmeat and let simmer for about 15 minutes.
4. Do not allow the soup to boil.
5. Serve garnished with a dash of Old Bay and parsley flakes.
makes 4-6
