Uncle Bills Special Crab Recipes

Steps:

• Pulse bread in a food processor 6-7 times, or until coarsely crumbled, set aside.
• Whisk together mayonnaise and next 9 ingredients (up to the hot sauce) in a large bowl.
• Gently fold in the coarse bread crumbs and the crabmeat - be careful not to break up the crabmeat too much.
• Shape mixture into 6 patties and place on a baking sheet. Cover and chill for at least an hour.
• Cook crab cakes, in batches, in hot oil that has been heated in a medium skillet over medium-high heat. Cook 3-4 minute on each side or until golden brown.

Steps:

• Wash the cranberries thoroughly in cold water. If using frozen cranberries, thaw first.
• In a medium size saucepan, add cranberries, orange juice, water, sugar, orange-pineapple marmalade, cinnamon stick, nutmeg, lemon zest and orange zest.
• Bring mixture to boil.
• Reduce heat and simmer for about 10 minutes or until most of the cranberries pop, stirring occasionally.
• When cooked, discard cinnamon stick.
• Let cool and then store in a glass container with lid or a dish covered with plastic wrap.
• Keep refrigerated.
• Use as required.
• NOTE: If desired, add 1 1/2 ounces of Light Bacardi Rum when cooking the sauce.
• This is for ADULTS only who accept liquor.
• This gives the cranberry sauce a whole new taste. This is YUM, YUMMY good.

Steps:

• In an extra large cooking pot, fill 3/4 full with water and bring to boil.
• Add 6 tablespoons of coarse salt to each 2 gallons of water.
• When boiling, add crabs either one or two at a time, depending on how big the pot is.
• Make sure that the crab legs are sticking up when you drop the crabs into the water.
• You may wish to use tongs to handle the crabs.
• DO NOT let the main claws grab your hand or fingers.
• Immediately place cover on the pot.
• Boil the crab for about 10 minutes or until the shell turns orangey in color.
• DO NOT OVERCOOK THE CRAB.
• Remove crab from pot and immediately run cold water over the crab to cool and to prevent from further cooking.
• Continue to cook the remaining crabs in the same manner.
• Break legs off crab and using a paring knife, scrape all the fuzz off the legs and then rinse in cold water.
• Remove the shell, discard all parts including any liquid inside the shell; reserve the shell.
• Remove all the inside body parts from the body of the crab and discard.
• Break body in half (white meat) and rinse under cold water to remove any body parts.
• Place legs, claws and the body with the white meat into a large bowl.
• In the meantime, hard boil the eggs, cook about 15 minutes.
• When eggs are done, immediately cool under cold water.
• Remove egg shells and discard.
• Cut the eggs in half and remove the yolk; set aside.
• Use the hard boiled egg white for other purposes or eat.
• In a food processor, add green onions, parsley, egg yolks, fresh tomato and lemon juice and blend until smooth.
• Now add cayenne pepper, pimiento, red pepper, olive oil, white vinegar and balsamic vinegar and blend until smooth.
• Pour into a large measuring cup or a bowl.
• Add beer and gently mix to blend.
• Adjust seasonings to taste.
• You may wish to add more cayenne pepper for a spicier marinade.
• Pour mixture over crab pieces in bowl.
• Using 2 large spoons, turn crab to coat all pieces with marinade.
• Cover bowl with plastic wrap, place in refrigerator for at least 2 hours, but preferably overnight.
• Stir crab pieces at least once during marinate time.
• To serve, place crab on a large plate or a turkey plate.
• Pour marinade over.
• If desired, place sliced banana peppers (hot or regular) and some additional hard boiled eggs, (cut into quarters) on top of the crab pieces.
• Supply nut crackers to crack open the legs.
• Dip the crab meat into the marinade and enjoy.