Crab Imperial

16oz Ocean Delight Jumbo or Lump crabmeat
1 egg
¼ cup mayonnaise
1 tbs chopped pimiento
1 ½ tsp Worcestershire sauce
1 tsp dry sherry
· tsp salt
½ tsp mayonnaise per shell
paprika for sprinkling

Cooking Method
Flake crabmeat. Remove any shell pieces. Mix eggs, mayonnaise, pimiento, Worcestershire sauce, sherry and salt together until well blended. Put crabmeat in large bowl and sprinkle with Old Bay. Add egg mixture to crabmeat and mix gently. Spoon mixture into 4 individual shells. Spread ½ tsp mayonnaise over the top of each shell and sprinkle with paprika. Bake in a pre-heated oven at 400°F for 20 minutes or until hot and bubbling.

Maryland Crab Cake

16oz Ocean Delight Special crabmeat
2/3 cup crushed saltines
2 large eggs, beaten
4 tbs mayonnaise
1 tsp Worcestershire sauce
1 1/3 tbs Dijon mustard
1 1/3 tbs chopped parsley
1/3 tsp pepper
1/3 tsp salt
1 1/3 tbs Old Bay

Cooking Method
Drain and flake crabmeat. Remove any shell pieces. In a large bowl mix the bread, egg and remaining ingredients. Add the crabmeat to the egg mixture and gently blend the ingredients together. Form the cakes by hand to about 3 inches by 1 inch but do not pack the mixture too firmly. Cover loosely with wax paper and refrigerate for at least 1 hour before cooking.

Crab Enchiladas with Salsa

16oz Ocean Delight Lump or Special crabmeat
3 tbs corn oil
1 cup grated Monterey Jack with Jalapeno cheese
1 cup shredded fresh spinach leaves
sour cream
6 flour tortillas

Cooking Method
Drain and flake crabmeat. Remove any shell pieces. Preheat oven to 300o. Wrap tortillas in foil and bake for 10-15 minutes. While tortillas are warming, heat oil over medium heat. Add the crabmeat and saut until warmed, 3-4 minutes. Spoon crabmeat onto the center of the warmed tortillas, top with spinach and cheese. Roll the tortillas and place seam-side down on a serving platter top with salsa and sour cream if desired.

Crab Coquille

16oz Ocean Delight Jumbo or Lump crabmeat
2 cups light cream
tsp Dijon mustard
6 tsp small capers
pinch salt
4 tsp unsalted butter, melted
4 tsp Hollandaise sauce
seasoned bread crumbs
small pieces of butter to top

Cooking Method
Flake and drain crabmeat. Remove any shell pieces. Combine first 5 ingredients in a heavy pan and bring to a simmer over medium-low heat. Add melted butter. When mixture begins to thicken, gently fold in the Hollandaise sauce while keeping the crab lumps intact. Remove from heat and spoon into a buttered casserole dish. Sprinkle with bread crumbs and dot with small pieces of butter. Bake in a 350°F pre-heated oven for about 5 minutes or until golden and bubbling.

Crab Fettuccine

16oz Ocean Delight Jumbo Lump, Lump crabmeat
½ cup butter
2 garlic cloves, finely chopped
1 ½ cups half & half
½ cup shredded parmesan cheese
¼ cup chopped fresh parsley
½ tsp pepper
8oz cooked fettuccine

Cooking Method
Drain and flake crabmeat. Remove any shell pieces. Saute garlic in butter over low heat until tender. Stir in half & half and bring to a boil, stirring frequently until thickened. Stir in cheese, parsley and pepper. Fold in crabmeat, being careful not to break the lumps. Gently mix in fettuccine.