CrabSavers - Sign up and save $ 10.00 on 1st order

FALL CRABS ARE THE BEST! Save $8.00 On Any Dozen Hardshell Crabs. use code FALL8 
Limit 2 Dozen Per Order. Not valid on heavyweight crabs. While supplies last. Ends 9/24/21.
Place your order before 5:00 PM EST for Next Day Delivery Anywhere in the USA. 

Crab Meat - MD CLAW

Select Fresh or Pasteurized (Fresh Available April to November) *
Select Quantity *
1

Making a crab soup? Blue Claw Crab meat is full of flavor and will work well with your favorite soup recipe.

 

Prep & Ingredients

Instructions: In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges. Makes about 12 crab cakes, serving 6.

Customer Reviews