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Maryland Style Crab Cakes
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Seafood Selections - Fresh King Crab - Crab Cakes - King Crab Legs - Lobster - Seasoned and Prepared Shrimp - Seafood Gift Cards
Fresh-from-the-ocean King Crab Legs, Crab Cakes and more!
Seafood lovers can indulge in our fresh-from-the-ocean King Crab Legs, Maryland Style Crab Cakes and more! Fresh seafood crab cakes are considered a popular traditional specialty food. Food historians tell us the practice of making minced meat crabcakes / patties seafood / land food is very old. Crab meat mixed with bread, spices and fillers
came about for two reasons: taste and of course economy. Primary evidence suggests recipes for crab cake dishes were introduced to the
colonies by English settlers.
Fresh King Crab Legs / Shrimp Online
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King Crab Legs |
Fresh King Crab Legs Online - Delivered
Our Crab Legs are addictive! Generous portions of King Crab Legs filled with tender, sweet white meat. Fully cooked and frozen for your convenience, all you
have to do is thaw and serve. Try them with our Lemon Parsley Butter Sauce. 1 (2 lb.) King Crab Legs
| 2 (2 lb.) King Crab Legs |
Fresh Gulf Shrimp |
Fresh Shrimp Online
Coconut shrimp, cooked shrimp, shrimp cakes and more.
Treat yourself to an amazing selection of sumptuous shrimp dishes from superb appetizers like our shrimp dip to tantalizing entrees like
our cooked shrimp and shrimp cakes, you'll find a smorgasbord of seafood fare that is unequaled. Order your Fresh Shrimp online today |
Jumbo Shrimp |
Fresh Jumbo Shrimp - Fully
Cooked Jumbo Shrimp
We've taken our Jumbo Shrimp and paired them with our Sweet & Tangy Cocktail Sauce for a taste combination that's out of this world. Our meaty Jumbo Shrimp are fully cooked, peeled and deveined
and ready to serve with our Sweet & Tangy Cocktail Sauce made with red raspberries, ripe tomatoes, horseradish and garlic. It's the perfect match! |
Seafood Gift Cards Online |
Buy Seafood Gifts / Gift Cards Online
Seafood Gift Cards seafood gift certificates. Gift Cards are tasteful gifts for friends, family and business associates. Gift Cards and E-Gift Cards are available from $5.00 to
$500.00 and can be used to shop online, by phone, mail or fax. So, what are you waiting for? Click here to send your seafood gift today! |
Champagne Crab Cakes Product Information / Preparation Instructions:
Thaw in refrigerator.
Stove Top: Heat 1-2 Tbsp. of butter or oil in a sauté pan over medium-low to medium heat. Carefully remove crab cakes from packaging and place in pan. Sauté
for approximately 3 to 3 1/2 minutes per side or until golden brown.
King Crab Legs Product Information:
These are fully cooked when you receive them. Do not thaw. Stove Top: We recommend you use a steamer to heat, or place in boiling water. Cover and steam
or simmer approximately 5 minutes. If you will be using the crabmeat in a salad, you need only thaw.
Microwave: Put frozen crab legs in a suitable pan or dish. Set timer for 5 minutes on defrost cycle. Then you will want to use medium power to heat. One
pound of crab legs will heat in approximately 2-4 minutes. Crab legs are ready when they are heated through. Serve 1/2 to 3/4 lb. per person.
Warm Water / Cold Water Lobster Tails / Fresh Scallops
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Fresh Scallops - Jumbo Bacon-Wrapped Scallops - A big hit at any get-together! We take premium
quality scallops and wrap them with crisp bacon then we glaze them with maple sugar so they have a slightly sweet, delicious flavor. These Jumbo Bacon-Wrapped
Scallops are big and meaty so they're not only tasty, they're satisfying, too! Get some for your next gathering! Approximately 8 to 11 per 9.5 oz. tray.
Fresh Lobster Tails - Warm Water Lobster - Lobster tail is the sweetest part of the lobster with the
biggest portion of meat. Cooked lobster meat should be pure white, opaque and elastic. Serve it with melted butter and lots of cloth napkins and warm water. Lobster tails are shipped fresh from New England in 4 ounce, 6 ounce and 8 ounce sizes.
For our cold-water lobster tails
Maryland Blue Crab Meat - Crab Cakes - Crab Legs
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Crab Cake
Recipes - Crab Cakes -
Agnes Scofield's N.E. Patriots Crab Cakes
* 1/2 red bell pepper, finely chopped
* 1/2 green bell pepper, finely chopped
* 1 lb. lump crab mead carefully picked over for cartilage and
shell
* 1/4 to 1/2 cup Japanese Panko bread crumbs plus extra for
coating
* 2 eggs. yolks and whites separated
* 3 Tbsp Butter
* 1/4 cup light oil like Canola or Safflower
Preparation Instructions:
Sauté bell peppers in butter until they are soft, and let cool.
Spread crab meat in a wide bowl and sprinkle with the bell
peppers, add beaten egg yolks and begin to mix in Panko crubs with
a VERY LIGHT TOUCH. In a separate bowl beat egg whites until very
stiff. Meanwhile begin heating oil in a big skillet and add
butter. Using your hands, gently fold egg whites into crab meat
mixture, and then form 1/8 cup of the mixture into a ball between
the palms of your hands, pat very gently into Panko crumbs,
flattening the balls into small disks. After the butter stops
bubbling sauté the cakes about two minutes a side until browned on
each side. Serve on dressed greens with wasabi mayonnaise and a few
teaspoons Balsamic reduction drizzled across the plate. Serves
four as a substantial first course, or, with good bread and sliced
avocado this will do for a main course.
Maryland Blue Crab Cakes Panini Recipe
* 1 lb. Maryland blue lump crab meat
* 2 small garlic cloves
* 1/2 c. fresh washed basil leaves
* 6 T. olive oil
* 2 T. freshly grated parmesan cheese
* 3/4 c. mayonnaise
* 1/2 c. chopped red onion
* 1/2 T. red wine vinegar
* 1/2 tsp. chopped fresh oregano
* 1/3 + 1/4 c. minced green onions
* 1/3 c. minced celery
* 1/2 c. cracker crumbs
* 1 egg
* 2 T. minced parsley
* 1-1/2 tsp. seafood seasoning
Preparation Instructions:
Basil Sauce:
Mix garlic cloves, basil leaves, 3 T. olive oil, parmesan cheese,
salt and pepper to taste and mayonnaise in a food processor and
set aside.
Onion Relish:
Toss together red onion, red wine vinegar and fresh oregano in a
small bowl and set aside.
Maryland Blue Crab Cakes:
1. Heat 3 T. oil in a sauté pan over medium high heat. Sauté 1/3
cup minced green onions and minced celery until soft.
2. In a large bowl, mix cracker crumbs, 1/4 cup of minced green
onions, egg, parsley, seafood seasoning and 1/2 tsp. salt. Add the
sautéed onion and celery, then gently mix in the crab meat.
3. Form the crab mixture into eight cakes using a round mold or
hands. Place the cakes, not touching, on a metal baking sheet.
Broil the crab cakes under the broiler for about 4 minutes. Gently
turn them over, careful not to break them, and broil on the other
sides. At the end of 8 minutes, they should be nicely browned.
Assembling The Dish:
1. Heat a stovetop grill on medium heat.
2. Crown 8 semi-hard round buns by cutting off the rounded tops
with a bread knife. If not already split, cut in half, lengthwise.
Brush the outsides with olive oil.
3. On the inside of the top half of each bun, spread about 1 tsp.
basil sauce and 1/2 T. onion relish. Place a crab cake on the
inside of the bottom half of the bun.
4. Grill each sandwich for a minute or two per side, pressing down
on the sandwich with an egg turner. The sandwich is done when
lightly browned on each side.
5. Cut the sandwiches into two halves or quarters and serve.
»This recipe, submitted by Jodi Jones Smith, was the grand
prize-winning recipe for the 2001 crab cooking contest held in
conjunction with the 54th annual National Hard Crab Derby.
Baked Crab Cakes Recipes
* 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 fine
* 1 large egg, beaten
* 1/4 cup grated sharp cheddar cheese
* 3/4 tsp. Hungarian paprika
Preparation Instructions:
Toss crab meat with the lemon juice, refrigerate. Sauté 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 first with the
cheese and then the paprika. Broil to toast the cheese a bit.
Serve hot.
Oriental Crab Cakes Recipes
* 1 lb. crabmeat - cartilage removed
* 2/3 c. bean sprouts - slightly chopped
* 1/4 c. water chestnuts - chopped
* 3 Tbsp. scallions - chopped
* 3 Tbsp. celery - minced
* 1 1/2 tsp. soy sauce
* 1 large egg
* about 1/2 c. bread crumbs or enough to hold together
Preparation Instructions:
Mix all ingredients together, shape into patties and fry until brown. Makes about 12.
New Orleans Crab
Spread Recipes
* 1 pound backfin crab meat
* 1/4 cup tarragon vinegar
* 1/3 cup mayonnaise
* 3 tablespoons chopped pimiento
* 2 tablespoons chopped green onion
* 1 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1 tablespoon drained capers
* assorted chips, crackers or raw vegetables
Preparation Instructions:
Remove shell or cartilage from crab meat. Flake
the crab meat. Pour vinegar over crab meat. Chill
for 30 minutes. Drain. Add mayonnaise, pimiento,
onion, salt and pepper. Mix thoroughly. Garnish
with capers. Serve with chips, crackers or
vegetables. Makes approximately 2 cups.
The use of homemade tarragon vinegar adds a
special touch to this spread. Decorate with fresh
tarragon leaves and serve well chilled. It's
mighty good.
Deviled Crab Deluxe Recipes
1 pound crab meat
1 cup cracker crumbs
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 cup minced onion
dash of hot sauce
dash of cayenne pepper
1 teaspoon dry mustard
1/4 cup parsley flakes
2/3 cup butter, melted
1/4 cup evaporated milk
salt and pepper as desired
1/2 cup cracker crumbs for topping
butter for topping
Preparation Instructions:
In a bowl, mix first 12 ingredients lightly but
thoroughly. Put mixture into six individual shells
or ramekins. Sprinkle with cracker crumbs; dot
with butter. Bake 15 to 20 minutes at 375 degrees
or until browned on top. Yields 6 servings. |
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