Baked Blue Crab Recipes

Steps:

• Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
• Refrigerate the cakes for at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
• Serve with a red Cocktail Sauce and/or a flavored aioli.
• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

Steps:

• Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
• Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

Steps:

• Place garlic, onions, butter, salt, red and black pepper into a roasting pan and put into a 450 degree oven.
• Be sure to watch carefully and cook until onions and garlic turn golden brown.
• Remove from oven, add crab and blend thoroughly.
• Make sure the crab (shells and all) is coated.
• Place pan back into oven on 475 degree for 15-20 minutes, turning crab about every 5 minutes.
• After the crab has been heated throughout remove from oven.
• Garlic sauce should be braised onto the shell of the crab.
• Serve as soon as possible, sprinkled with parsley and garnished with lemon.

Steps:

• 1. *Boiled crabs can be leftover and frozen in the body shell. The legs are pulled off first, and then the body is cleaned from the guts (yellow body fat) and "deadman" is what we called it. The deadman is the poisonous tentacles attached to the sides of the inner shell. They should be discarded and not eaten. After the shell body is clean, the body can be frozen.
• 2. After freezing, take the crabs and lay them on a cookie sheet with the open side up. Put a pat of butter and shake a sprinkle of Lawry's Seasoning Salt on the butter. Heat them in a medium oven to melt the butter and warm up the crab. It should take about 15 to 20 minutes, no more, because you're really re-heating the crab.
• 3. The butter and seasoning salt infuses into the crabmeat and tastes delicious. Just crack the shells and enjoy!