BACKFIN CRABMEAT RECIPES

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MARYLAND CREAM OF CRAB SOUP RECIPE - FOOD.COM



Maryland Cream of Crab Soup Recipe - Food.com image

Make and share this Maryland Cream of Crab Soup recipe from Food.com.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2 serving(s)

Number Of Ingredients 8

4 tablespoons unsalted butter
2 tablespoons flour
1 teaspoon Old Bay Seasoning
1 teaspoon minced onion
1 tablespoon freshly squeezed lemon juice
6 ounces crabmeat, backfin recommended,cartilage removed
16 fluid ounces light cream
parsley (optional)

Steps:

  • In a saucepan over medium heat melt the butter, add Old Bay, minced onion, lemon juice, and stir thoroughly.
  • Add the flour, stirring constantly, and then gradually add the light cream, continuing to stir.
  • Add the crabmeat and let simmer for about 15 minutes.
  • Do not allow the soup to boil.
  • Serve garnished with a dash of Old Bay and parsley flakes.

Nutrition Facts : Calories 764.6, FatContent 69.1, SaturatedFatContent 43, CholesterolContent 252.1, SodiumContent 808.1, CarbohydrateContent 15.3, FiberContent 0.3, SugarContent 0.6, ProteinContent 23

MARYLAND CRAB CAKES RECIPE | MARTHA STEWART



Maryland Crab Cakes Recipe | Martha Stewart image

A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump when making these Maryland style crab cakes. 

Provided by Martha Stewart

Categories     Seafood Recipes

Total Time 40 minutes

Prep Time 25 minutes

Number Of Ingredients 12

1 pound small-size fresh crabmeat, such as special or claw
1 pound large-size fresh crabmeat, such as jumbo lump or backfin
1/2 cup light mayonnaise
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Old Bay Seasoning
Coarse salt and freshly ground pepper
1 cup fine saltine crumbs (from about 30 crackers)
4 tablespoons unsalted butter, melted
Tartar Sauce for Crab Cakes

Steps:

  • Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
  • In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
  • Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. To make ahead, see Cook's Notes.
  • Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.

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