Recipes

Cucumber Cups Filled With Crab
1 cucumber 1 tbsp finely diced onion
1/4 cup fresh crab 1 tbsp olive oil
1 tsp lime juice salt
1/4 cup celery, diced fine paprika
Directions
Mix crab, line juice, celery, onion and olive oil together, set aside. This can be covered and refrigerated for one day.
Cut the cucumber, peeled, unpeeled, or peeled in stripes, into about inch thick slices.
Use a melon baller or small spoon to make a hole in the center of the cucumber where the seeds are to make a cup; do not cut completely through to the other side.
Lightly salt each cucumber cup; place on a paper towel to drain. They can be refrigerated at this point and finished later.
When ready to serve remove the cucumber cups from the refrigerator and place a small amount of the crab mixture in the center of each round hole in the cucumber. Garnish with paprika and serve.

Crab on Crackers
1 egg
3 tbsp mayonnaise
4 tsp lemon juice
1/8 tsp ground red pepper
1 tsp Jamaican jerk seasoning
1 tbsp minced onions
8 ounces crabmeat
½ cup crushed Ritz crackers
Crackers (rice, or any of your choice, including animal crackers)
Directions
Whisk together egg, mayonnaise, lemon juice, red pepper, jerk seasoning, and onion. Gently stir in crabmeat. Gradually mix in Ritz cracker crumbs. Spread a small amount of crab mixture on each cracker.
Place on a foil-lined pan and broil in oven for 2 to 5 minutes until the crab starts to brown.
Note: This mixture also makes excellent crab cakes. Form crab mixture into 4 patties. Add 1 tbsp of butter to a hot skillet. Cook patties in skillet until golden brown, about 5 to 6 minutes on each side.

Spicy Crab Spring Rolls
3/4 cup crabmeat, shredded
1 1/2 tbsp mayonnaise
1 tsp sriracha sauce, or to taste
4 rice paper wrappers
1/3 cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1/2 ripe avocado, sliced lengthwise into 8 pieces
1 green onion, cut into matchsticks
Directions
Mix crabmeat, mayonnaise, and sriracha sauce together.
Fill a shallow bowl with 2 inches of hot water. Dip one rice paper wrapper in the water for a few seconds to soften. Place a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
Pull bottom of the rice paper over the filling, keeping ingredients in place with your fingers. Fold edges of the rice paper to overlap filling, and roll up tightly towards the top. Place roll seam-side down on a plate.
Repeat with remaining ingredients.
Note: This is a cross between a spicy sushi crab roll and a spring roll. Serve with sweet chile sauce for dipping.

Crab Tarts
1 (12 oz) package refrigerated biscuit dough
4 oz cream cheese, softened
3 oz canned crab meat, drained
1 tbsp mayonnaise
1 tbsp grated Parmesan cheese
1/4 cup shredded Cheddar cheese
1 tbsp thinly sliced green onion
½ tsp Worcestershire sauce
pinch paprika
Directions
Divide rolls in half and press into the lightly greased tartlet pan. Set aside.
Mix together cream cheese, crab, mayonnaise, Parmesan and Cheddar cheeses, onion, and Worcestershire sauce. Spoon 1 tsp crab mixture on top of raw biscuit dough in tartlet pan and garnish with paprika.
Bake at 375 degrees F for 15 to 20 minutes, or until light brown.
Note: These freeze very well. Just reheat before serving.

Spicy Maryland Crab Dip
1/2 cup sour cream
2 tbs mayonnaise
1 1/2 tbsp lemon juice
2 tsp Worcestershire sauce
1 tsp dry mustard
garlic powder to taste
1/2 cup shredded Cheddar cheese
3/4 pound fresh crabmeat
3 dashes hot sauce and 2 tbsp Old Bay Seasoning
Directions
Preheat oven to 325 degrees F. Lightly grease a 1 quart baking dish.
In a medium bowl, mix sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder and about 2 tbsp of the Cheddar cheese. Fold in crabmeat, hot sauce and seafood seasoning.
Transfer the mixture to the prepared baking dish. Top with remaining Cheddar cheese. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.
Serve with crackers, bread pieces, or pretzel sticks.

Quick Red Crab Dip
Shred canned crab and mix into any fresh or canned tomato salsa. Serve with sturdy chips such as tortilla chips.

Quick White Crab Dip
Mix 1 envelope Lipton dry onion soup mix into 16 oz. sour cream. Shred canned crab and add, stirring well. If desired, keep refrigerated for an hour or more to blend flavors. Serve with crackers, chips, or bits of Italian or French bread.

Quick Green Crab Dip
Shred and stir canned crab into pesto. If desired, the pesto can be thinned slightly with olive oil, lemon juice, or lime juice. Serve as you would any pesto or use as a dip with chips or crackers.