The Barney Family
BAKED CRAB RECIPES
The Barney Family
BAKED CRAB RECIPES
Assembled
below is a collection of baked crab recipes that have been passed on to
me over the years. I hope you enjoy them as well. Click on the title to
go directly to that recipe or browse through them by scrolling down.
| DEVILED CRABS | CRAB AU GRATIN |
| CRAB BAKE NEW ORLEANS | CRABS ORAGENTO |
| BAKED CRAB CAKES | CRAB CUTLETS |
| CRAB IMPERIAL | NEPTUNE CRAB DELIGHT |
| CRAB MEAT LASAGNA | BAKED STUFFED SOFT SHELL CRABS |
| DEVILED
CRABS |
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| 3 tablespoons unsalted butter
2 tablespoons minced onion 1 teaspoon Worcestershire sauce 3 tablespoons flour 1 teaspoon dry mustard 1 tablespoon chopped jar pimiento 1/2 teaspoon Old Bay Seasoning 1/2 cup buttered bread crumbs |
3 tablespoons minced fresh
parsley
1/2 teaspoon of paprika 1/4 teaspoon black pepper 1/2 teaspoon salt 3 cups backfin or lump crab meat 1 cup milk 1/2 cup cream 1/2 cup grated cheese |
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Heat butter; add onion and cook over low heat until onion is soft but not browned. Blend in flour and seasonings. Slowly add milk stirring constantly over low heat until thickened. Add cream. Remove from heat. let stand 2 minutes and add crab meat. Add a dash of hot sauce to mixture if you like your deviled crab hotter. Fill washed crab shells or cooking shells. Sprinkle with buttered crumbs, grated cheddar cheese and a dash of paprika. Bake in moderate oven (375 degrees) for twenty to twenty-five minutes until brown.transferring them as they are cooked to a heated platter. Serve the crab cakes with the lemon wedges RETURN |
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| CRAB
AU GRATIN |
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| 2 cups backfin crab meat
2 teaspoons grated onion 3 tablespoons flour 1/2 cup heavy cream 1 cup milk |
1 1/2 half tablespoons lemon juice
1/2 teaspoon dry mustard 1 teaspoons Worcestershire sauce 2 teaspoons chopped parsley leaves 1/2 cup buttered bread crumbs |
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Combine milk and cream with three tablespoons of flour to create a medium white sauce, add lemon juice, dry mustard, grated onion, parsley, Worcestershire sauce. Gently add crab meat and turn into greased casserole, top with buttered crumbs and paprika (add a little grated cheese if desired). Bake at 375 degrees for twenty-five minutes or until browned. RETURN |
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| NEW
ORLEANS CRAB BAKE |
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| 1 pound lump crab meat
1 small can mushrooms 1 can drained peas salt and pepper |
1 can cream of celery soup
1 small jar pimentos, diced 1 can drained whole kernel corn 1/2 cup buttered bread crumbs& |
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Use fresh vegetables if possible. Mix all ingredients, place in Pyrex dish and cover with bread crumbs that have been slightly buttered. Bake a 350 degrees for forty minutes RETURN |
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| CRABS
ORAGENTO |
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| 10 crabs
1 cup white wine 1/2 cup vegetable oil 1 tablespoon oregano 1/2 teaspoon salt 1/4 teaspoon basil |
1 cup water
1/2 cup olive oil 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1/2 teaspoon black pepper freshly ground black pepper |
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Clean crabs alive, remove top shell and rinse insides out. Place 10 cleaned crabs in baking pan 10" x 18" x 2" and add water. Mix oils and spices and sprinkle over open crabs. Cover with aluminum foil and bake in oven 375 degrees for 25 minutes, remove foil return to oven for five minutes. Remove and serve with lemon wedges and Italian bread. RETURN |
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| BAKED
CRAB CAKES |
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| 1 lb. Jumbo Lump crab meat
2 Tbsp. fresh lemon juice 2 tsp. olive oil 1 Tbsp. butter 1/2 cup finely chopped onion 1 tsp. Old Bay seasoning 1/2 tsp. fresh minced garlic |
1/8 tsp. crushed dried tarragon
pinch of cayenne pepper 2 Tbsp. mayonnaise 6 saltine crackers, crushed 1 large egg, beaten 1/4 cup grated cheddar cheese 3/4 teaspoon paprika |
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Toss crab meat with the lemon juice, refrigerate. Saute onion with butter and olive oil over medium heat until barely limp, about one minute. Transfer to a small bowl to cool. Mix together Old Bay, garlic, tarragon, cayenne pepper, mayonnaise, crackers, and beaten egg. Add the onions and mix well. Fold gently into the crab meat. Divide into 6 portions. Butter a baking dish that will fit your broiler. Roll the crab into 6 large balls, put on buttered dish 2" apart. Bake at 400 degrees for 15 minutes. Remove from oven and flatten each ball a little. Sprinkle each one with cheese and then the paprika. Broil to toast the cheese and serve hot. RETURN |
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| CRAB
CUTLETS |
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| 1 pound jumbo lump crab meat
3 tablespoons butter 5 tablespoons flour 1 1/2 cups milk salt and pepper 1 egg, beaten 1/4 teaspoon celery salt |
1 teaspoon grated onion
1/2 teaspoon dry mustard 1/2 teaspoon Worstershire sauce -------------- mayonnaise dry bread crumbs 2 tablespoons butter |
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Melt butter, blend in flour until light brown, add milk and cook stirring constantly until thick. Add salt, pepper, beaten egg, celery salt, mustard, Worstershire sauce and onion and cook until very thick. Add crab meat to first mixture. Chill for several hours. Form into cakes or cut into small steak-shaped pieces, dip into flour, then spread mayonnaise generously on both sides and roll in crumbs. Brown each side in hot butter, transfer to cookie sheet and bake until golden brown. RETURN |
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| CRAB
IMPERIAL |
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| 1 pound jumbo lump crab meat
1/4 cup bell pepper, chopped 1 tablespoon chopped pimento peppers 3 tablespoons mayonnaise 1 egg 1 tablespoon butter 1 tablespoon celery, chopped 1 tablespoon onion, chopped 1 teaspoon Worcestershire sauce |
1 teaspoon salt
1/4 teaspoon mustard powder 1 dash hot pepper sauce 1 tablespoon flour 1/4 cup milk -------------- 1 egg, beaten 1/2 cup mayonnaise paprika |
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Melt 1 tablespoon butter in a medium saucepan add celery, onion, bell pepper, and pimento and saute until soft. Slowly add milk and flour stirring well. Then add 3 tablespoons mayonnaise, and 1 egg mixing well. Add crabmeat, Worcestershire sauce, salt, mustard powder and red pepper sauce. Remove from heat and gently stir in crab meat. Spoon into individual shells or a greased 1-qt. casserole. Beat together 1 egg and 1/2 cup mayonnaise. Spread on top of crab meat mixture. Sprinkle with paprika. Bake in preheated 450°F. oven 10-15 min. or until bubbly and golden brown. RETURN |
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| NEPTUNE
CRAB DELIGHT |
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| 3 tablespoons butter
1/4 cup all-purpose flour 2 cups heavy cream, divided 2 oz grated parmesan cheese 2 tablespoons dry sherry |
1/2 teaspoon paprika
2 1/2 cups cooked crabmeat 1 1/2 cups garlic croutons 1/4 cup fresh parsley 4 tablespoons melted butter |
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Preheat oven to 350 degrees. In a large saucepan over medium heat, melt 3 tablespoons of butter. Remove from heat and whisk in flour. Pour in 1/2 cup of heavy cream and whisk well, return to heat. Add cheese and stir until creamy. Remove from heat and pour in remaining cream. Stir in sherry, paprika, and crabmeat. Spoon mixture into 6 large individual ramekins. In a food processor or blender, blend together croutons and parsley. Top each filled ramekin with crouton mixture. Drizzle melted butter over the top. Bake in preheated oven for 20 minutes or until top is browned and bubbly RETURN |
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| CRAB MEAT LASAGNA |
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| 1 16 ounce package lasagna noodles
1 pound cooked salad shrimp 1 pound fresh crab meat 3 tablespoons butter |
3 tablespoons all-purpose flour
3 cups milk 1 cup grated Parmesan cheese 5 cups shredded mozzarella cheese |
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Cook lasagna noodles in a large pot of boiling salted water until al dente. Drain well. Preheat oven to 350 degrees F In a medium size saucepan over medium heat melt butter or margarine, stir in flour and let flour brown slightly. Stir in milk, stirring constantly until sauce thickens. Add the parmesan cheese to the sauce and stir well. In a 9x13 baking pan spread a thin layer of white sauce, followed by a layer of cooked lasagna noodles. Place 1/4 of the shrimp, 1/4 of the crabmeat and 1 cup mozzarella cheese on top of the lasagna noodles. Repeat three times, making four layers. Top the final layer with sauce and remaining mozzarella cheese. Bake for 45 minutes or until top is brown. RETURN |
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| BAKED STUFFED SOFT SHELL CRABS |
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| 1 cup crab meat
6 large soft shell crabs 1 egg beaten 1/2 cup bread crumbs 1 teaspoon Worcestershire sauce |
1 tablespoon chopped fresh parsley
1/2 teaspoon white pepper 1 teaspoon OLD BAY Seasoning 1/4 cup sharp cheddar cheese 8 ounce can tomato sauce |
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Clean and dry crabs as describe on Recipe page 1. Season inside of crabs with salt and pepper. Mix crab meat, Worcestershire sauce, OLD BAY Seasoning, white pepper, and 1/4 cup bread crumbs. Lift up back on each end of crab spoon in just enough mixture to fill the shell, top with cheese. Close the shell tightly and remove excess. Dip into beaten egg, then into bread crumbs. Place crabs in a greased baking dish, pour tomato sauce over them and bake in 350 degree oven for 40 minutes. Serve with tartar sauce. RETURN |
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Below are links to other
recipe pages for many tasty items made with blue claw crab meat. Click on the link to go to that page.
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Life Cycle | Identification | Catching
Tides & Weather | NJ Crabbing Laws
Recipes
