Carolina blue crabs are some of the tastiest seafood in the ocean. Carolina’s coastal waters yield millions of pounds of blue crabs every year. Crabbing is a fun, traditional sport practiced by many people.
Artificial crab meat available in many grocery stores is not up to the standards of blue crab meat but can be used in some recipes in a pinch. Artificial crab is usually some type of fish, and while tasty does not rival the taste of blue crab meat.
Here are some delicious tried and true Carolina crab recipes:
Fried Carolina Crab Cakes
1 lb blue crab meat (artificial crab can be used)
1 egg yolk
1 ½ teaspoons salt
pepper to taste
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 tablespoon mayonnaise
1 tablespoon chopped parsley
½ teaspoon paprika
½. Shape into 6 cakes.
Heat oil in frying pan and fry crab cakes over medium-high heat until golden brown, five minutes on both sides.
Transfer crab cakes to serving platter and garnish with lemon wedges.
Carolina Crab Casserole
1 ½ lbs blue crab meat (artificial crab may be used)
½ onion, diced
½ cup diced celery
1 green pepper, diced
1 cup mushrooms
1 tablespoon Worcestershire sauce
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olive oil
Sauté onion, green pepper, and celery in olive oil. Add remaining ingredients except bread crumbs and butter. Mix butter and bread crumbs and pour over casserole. Bake at 350 degrees for 350 minutes. You can top with Parmesan cheese if you wish. Serves 8.
Steamed Carolina Blue Crabs
24 live blue crabs
3 cups white vinegar
2 cans beer
¾ cup Old Bay seafood seasoning
6 tablespoons kosher salt
Pour the vinegar and beer into a steamer pot and bring the liquid to a boil. Mix the seafood seasoning and salt together in a small bowl. Place a layer of crabs on the rack in the pot sprinkled with the seasoning mix. Layer and season the rest of the crabs until all are in the pot. Cover and steam over medium-high heat 25 minutes, crabs should be bright red.
Blue Crab Bacon Rolls Appetizer
1 cup blue crab meat
1⁄2 cup tomato juice
1 egg, beaten
1 cup dry bread crumbs
1 tablespoon parsley
1 teaspoon paprika
1 teaspoon black pepper
12 slices bacon, cut in half
Mix tomato juice and egg, add remaining ingredients except bacon. Mix thoroughly and shape into 24 finger-length rolls. Wrap each roll with bacon and fasten with a toothpick. Broil, turning frequently, until brown.
For more fish and seafood recipes see my blog A Dash of Salty.
