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Karyn's Cream of Crab Soup
Soup American

Karyn's Cream of Crab Soup

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Blend flour and hollandaise sauce mix with 2 cups half-and-half in a medium bowl.
  2. 2 Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, whipping cream, seafood seasoning, dry mustard, and celery seed. Bring to a simmer and reduce heat to low.
  3. 3 Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

By KARYN821

Mom's Nova Scotia Seafood Chowder
Soup American

Mom's Nova Scotia Seafood Chowder

4.8

Prep
25 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes.
  3. 3 Add potatoes; cook until tender, 15 to 20 minutes.
  4. 4 Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes.
  5. 5 Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper.
  6. 6 Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes. Do not boil once cream is added.

By Ashley_86

Seafood Chowder
Soup American

Seafood Chowder

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes.
  3. 3 Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
  4. 4 Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.
  5. 5 Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.

By MyVintageMommy

Old-School Baltimore Crab Soup
Soup American

Old-School Baltimore Crab Soup

4.5

Prep
30 min
Cook
235 min
Total
265 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 5 minutes. Drain well and set aside.
  2. 2 Place ham bone, barley, salt, and pepper in large stockpot with 4 cups water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes and continue to simmer for 15 more minutes. Stir in potatoes and carrots; simmer until potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup water, corn, green beans, lima beans, and peas; simmer for 20 minutes.
  3. 3 While the soup is simmering, clean crabs by opening them and discarding the lungs and mouth. Remove the yellowish-brown tomalley (fat) and set aside. Break crabs in half and add to the soup along with seafood seasoning. Simmer for 20 minutes, stirring occasionally.
  4. 4 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve grease in the skillet.
  5. 5 Cook and stir reserved tomalley in bacon grease over low heat until mixture becomes gravy-like. Stir cooked tomalley into the soup with remaining 1 cup water. Continue simmering for 45 minutes, then add lump crabmeat and season with additional salt, pepper, and seafood seasoning if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce the heat to low until ready to serve.

By FoodJunkie

Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream
Soup American

Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream

4.1

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
  2. 2 Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
  3. 3 Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
  4. 4 To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.

By MICHELLE0011

Cajun Corn and Crab Bisque
Soup American

Cajun Corn and Crab Bisque

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
  2. 2 Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

By Jodi Hanlon

Artichoke Crab Dip
Appetizer American

Artichoke Crab Dip

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
  3. 3 Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.

By Ashley

Mouthwatering Crabmeat Pan Seared Filets
Dinner American

Mouthwatering Crabmeat Pan Seared Filets

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C) with oven rack in middle position. Oil a baking sheet.
  2. 2 Pat filets dry; season with salt and black pepper. Set aside. Toss crabmeat with cooled melted butter; set aside.
  3. 3 Heat olive oil in a large heavy skillet over medium-high heat until hot, but not smoking. Add filets; brown on both sides, about 3 minutes per side. Transfer to the prepared baking sheet.
  4. 4 Roast in the preheated oven until filets start to firm and are reddish-pink and juicy in centers, about 10 minutes. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Top filets with crabmeat mixture.

By kk0301

Maryland Crab Cakes
Appetizer American

Maryland Crab Cakes

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place crab meat in a large bowl and remove any remaining shell pieces.
  2. 2 Break bread into small pieces and add to crab meat. Add beaten egg, Old Bay seasoning, mayonnaise, mustard, and Worcestershire sauce to the bowl. Mix by hand to avoid overworking crab meat; you want to keep the lumps of meat as much as possible. Form into 6 patties.
  3. 3 Heat butter in a skillet over medium heat.
  4. 4 Fry patties in hot butter until golden brown, about 4 minutes per side.

By John L

Crabbies
Appetizer American

Crabbies

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven on broiler setting.
  2. 2 In a medium bowl, mix together margarine and cheese spread. Stir in crabmeat, mayonnaise, garlic powder, and parsley. Spread the mixture on the split English muffins. Arrange on a cookie sheet.
  3. 3 Broil until the cheese mixture is bubbly.

By Tracy Clark

New England Crab Cakes
Dinner American

New England Crab Cakes

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
  2. 2 Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

By Jenna T

Crab and Swiss Omelet
Breakfast American

Crab and Swiss Omelet

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Melt butter in a large nonstick skillet over medium-high heat. Stir in mushrooms, and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to a plate. Remove skillet from heat.
  2. 2 In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites.
  3. 3 Return skillet to medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto a large plate.

By Esmee Williams

Crab and Lobster Stuffed Mushrooms
Appetizer American

Crab and Lobster Stuffed Mushrooms

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup melted butter.
  2. 2 Arrange mushroom caps, gill sides up, in a single layer on baking sheet.
  3. 3 Combine lobster, 1 cup mozzarella cheese, crushed croutons, remaining 1/2 cup melted butter, crabmeat, and garlic. Spoon into mushroom caps.
  4. 4 Bake in the preheated oven until lightly browned on top, 10 to 12 minutes. Sprinkle with remaining 1/4 cup mozzarella cheese; serve hot.

By MINNESOTAMOM

True Maryland Crab Cakes
Breakfast American

True Maryland Crab Cakes

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine pancake mix, mayonnaise, mustard, parsley, and egg in a medium bowl until well blended. Fold in crabmeat. Form into 3-inch cakes.
  2. 2 Heat oil in a large skillet over medium to medium-high heat. (There should be enough oil to reach half way up the sides of the crab cakes.) When oil is hot, carefully place crab cakes in the pan. Fry until golden brown, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels and serve immediately.

By Robert

Crab Dip
Appetizer American

Crab Dip

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Combine crabmeat, cream cheese, mayonnaise, onion, garlic powder, salt, and pepper together in a medium bowl; spread mixture into a 1-quart baking dish.
  4. 4 Bake in the preheated oven for 20 minutes. Meanwhile, cut a circle in the top of the bread; scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
  5. 5 Stir baked crab dip and spoon into bread bowl. Place bread bowl and chunks of bread on a medium baking sheet; bake for an additional 10 minutes. Serve hot.
  6. 6 Enjoy!

By Laurie O'Grady

Maryland Crab Cakes III
Dinner American

Maryland Crab Cakes III

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven on broiler setting. Lightly grease a baking sheet.
  2. 2 In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
  3. 3 Broil crab cakes 8 to 10 minutes on each side, or until golden brown.

By Jeff Hemerly

Stuffed Pickle Egg Rolls
Dinner American

Stuffed Pickle Egg Rolls

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.
  2. 2 Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.
  3. 3 Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.
  4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.

By Soup Loving Nicole

Glenn's Blowing Rock Salmon
Dinner American

Glenn's Blowing Rock Salmon

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets.
  3. 3 Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.
  4. 4 In a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately.

By Cookie Lover

Stuffed Portobello Mushroom Caps
Appetizer American

Stuffed Portobello Mushroom Caps

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
  3. 3 Gently press balls into mushroom caps and press to spread into a rounded mound atop mushrooms.
  4. 4 Bake in the preheated oven until heated through and golden on top, about 30 minutes.

By rocklighting

Chrissy's Tangy Seafood Dip
Dinner American

Chrissy's Tangy Seafood Dip

4.6

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread the spaghetti sauce in an even layer in the bottom of an 8 or 9 inch square baking dish. In a medium bowl, mix together the crabmeat, cream cheese, and Cheddar cheese. Season with Old Bay, Worcestershire sauce, pepper, and salt. Spoon over the spaghetti sauce layer, and spread evenly.
  3. 3 Bake for 40 minutes in the preheated oven, or until the top is golden brown. Serve immediately with thinly sliced baguettes or crackers.

By Chrissy DeCosmo Fessler

Hot Crab Dip Appetizer
Appetizer American

Hot Crab Dip Appetizer

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a small baking dish with cooking spray.
  2. 2 Beat together mayonnaise and cream cheese in a large bowl until smooth. Stir in crabmeat, onion, lemon juice, and hot sauce until well combined. Spoon mixture into the prepared baking dish.
  3. 3 Bake in the preheated oven until sauce is bubbly, about 20 minutes.

By William Uncle Bill Anatooskin

Classic She Crab Soup
American

Classic She Crab Soup

4.3

Prep
Cook
Total

Instructions

  1. 1 Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
  2. 2 Press the yolks of hard-boiled eggs through a sieve and set aside.
  3. 3 In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
  4. 4 Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
  5. 5 Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

By MARBALET

Crab Stuffed Haddock
American

Crab Stuffed Haddock

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
  3. 3 Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
  4. 4 Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

By JELLYKO

Spicy Crab Pasta
Dinner American

Spicy Crab Pasta

4.2

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
  2. 2 Melt butter in a separate pot. Mix in crabmeat and tomatoes; season with pepper flakes, garlic salt, salt, and pepper. Cook and stir for 10 minutes. Toss with cooked pasta to serve.

By BRIGHTEYZ

Hot Crab Dip
Appetizer American

Hot Crab Dip

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat cream cheese in a medium bowl until smooth. Stir in Cheddar cheese, crabmeat, mayonnaise, Worcestershire sauce, lemon juice, and hot sauce until well combined.
  3. 3 Transfer crab mixture to a shallow 9x13-inch or similar-sized baking dish. Garnish with paprika.
  4. 4 Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

By PONYGIRL64

Crab and Artichoke Tarts
Appetizer American

Crab and Artichoke Tarts

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
  3. 3 Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
  4. 4 Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

By Zannie

Matt's Crab & Clam Bisque
American

Matt's Crab & Clam Bisque

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat margarine in a large skillet over medium heat. Stir in onion, celery, and carrots; cook until soft. Stir in flour, red pepper flakes, and dill weed. Mix in water, bouillon cubes, and Worcestershire sauce. Add potatoes, and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat, and clams; simmer 15 to 20 minutes.

By PASTAWITHGARLIC