My Cart: 0 item(s)
Description
Includes: (1) lb. Fresh Claw Crab Meat
"Claw" meat is the brownish meat from from the claws that has a nutty, sweet flavor. Quite flavorful for soups, dips, crab balls and claw burgers
"Claw" meat is the brownish meat from from the claws that has a nutty, sweet flavor. Quite flavorful for soups, dips, crab balls and claw burgers
Note: During our off-season of Maryland Blue Crabs, our fresh crab meat will be coming from out of North Carolina.
Handling & Preparation
Fresh crab meat is sold in one pound plastic containers and can be kept for about 4-5 days in the refrigerator.
Pasteurized crab meat is in a sealed can and can be kept for several months if properly refrigerated.
Pasteurized crab meat is in a sealed can and can be kept for several months if properly refrigerated.
Recipes
Fancy Crab Cakes
Ingredients:
1 pound backfin crab meat
2 1/2 tablespoons butter
2 tablespoons flour
1 cup milk
3 tablespoons dry white wine
1/2 teaspoon dry mustard
1/4 teaspoon white pepper
1 scallion, finely chopped
parsley, finely chopped
green pepper strip, chopped
1 egg, beaten
salt
Preparation Instructions:
Make a white sauce with butter and flour; then add milk, wine, mustard, pepper and salt. Mix with crab and other ingredients. Form into large cakes and fry until golden. Serves 4.
Crab cakes cooked are a wonderful sight, you can eat them in the morning and all through the night--never have to worry about ever getting fat, you cook a batch and try them, and that will settle that.
Ingredients:
1 pound backfin crab meat
2 1/2 tablespoons butter
2 tablespoons flour
1 cup milk
3 tablespoons dry white wine
1/2 teaspoon dry mustard
1/4 teaspoon white pepper
1 scallion, finely chopped
parsley, finely chopped
green pepper strip, chopped
1 egg, beaten
salt
Preparation Instructions:
Make a white sauce with butter and flour; then add milk, wine, mustard, pepper and salt. Mix with crab and other ingredients. Form into large cakes and fry until golden. Serves 4.
Crab cakes cooked are a wonderful sight, you can eat them in the morning and all through the night--never have to worry about ever getting fat, you cook a batch and try them, and that will settle that.
