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| The following guidelines should be observed in order to ensure optimum freshness and flavor of our crabmeat. Bon Appetit! |
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| Fresh-cooked crabmeat, which is not used within three days of purchase should be frozen. Even then, it should be used within sixty days for good flavor. pasteurized crabmeat should be kept in the coldest part of the refrigerator but should not be frozen. It should be consumed within thirty days of purchase. |
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CrabCakes
1Lb. Backfin Crab Meat
8 Saltine Crackers
1 Egg
1 Tsp. Mustard
1 Tsp. Mayonnaise
1/2 Tsp. Salt
Mix ingredients. Make into cakes and fry in hot oil until golden brown.
Stuffed Avocado With CrabMeat
1 Lb. Jumbo CrabMeat
Salt & Pepper to Taste
Worcestershire Sauce
Mayonnaise (Just Enough To Mix)
Small Amount of Grated Onion or Onion Salt
Mix and stuff in 1/2 Avocado.
Crab Quiche
1/2 Cup Mayonnaise
2 Tbsp. Flour
1/2 Cup Milk
2 Eggs, Beaten
1 Lb. CrabMeat
8 oz. Swiss Cheese, Finely Chopped
1/3 Cup Chopped Onion
Unbaked Pie Shell
Mix mayonnaise, flour, milk and eggs until blended. Stir in crabmeat, cheese and onion. Pour mixture into unbaked pie shell. Bake at 350 degrees for 40 - 45 minutes.
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Cocktail Claw Fingers
Cocktail claws or crab fingers are the large pincher claws of the Blue Crab with shell partially removed. This leaves a sweet succulent lump of meat with its own handle formed by the pinchers of the claw. They are fully cooked and make an excellent appetizer straight from the container. Try them with your favorite seafood sauce or the cocktail sauce below.
Gold Fingers
1 12 oz. Container Cocktail Claws
1 Cup Pancake Mix
1 Cup Milk
1 Tsp. Seafood Seasoning
Combine pancake mix, milk and seafood seasoning and stir until ingredients are moistened. Dip crab fingers into batter and deep fry at 375 degrees until golden brown. Drain on paper towel. Server as they are or with tarter sauce. Makes 50 -60 "gold Fingers".
Cocktail Sauce
1 Cup Ketchup
2 Tbsp. Horseradish
4 Tsp. Lemon Juice
2 Tsp. Worcestershire Sauce
1/8 Tsp. Tabasco
Combine ingredients and mix. Makes about 1/4 cups. |
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