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.