Maryland Crab Cakes
A true Maryland crab cake lets the crab be the star. Minimal filler, plenty of backfin and lump meat, and just enough binder to hold it together. These bake up golden with a crisp edge and a tender, lump-filled center.
Ingredients
- 1 lb lump or backfin crab meat, picked clean
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay or J.O. seasoning, plus extra for sprinkling
- 1 tbsp fresh lemon juice
- 1/4 cup panko breadcrumbs, plus more for topping
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Melted butter or olive oil for brushing
Steps
1. Gently pick through the crab meat to remove any shell, being careful not to break up the lumps.
2. In a bowl, whisk together the mayonnaise, egg, Dijon, Worcestershire, Old Bay, lemon juice, parsley, salt, and pepper.
3. Fold the crab meat and panko into the wet mixture with a spatula, mixing gently so the lumps stay intact.
4. Shape into 4-6 cakes and chill for at least 30 minutes so they hold together.
5. Preheat the oven to 400°F. Place the cakes on a parchment-lined baking sheet, brush with melted butter, and sprinkle with panko and a little extra seasoning.
6. Bake 15-18 minutes until golden and crisp on the edges. Serve with lemon wedges and tartar sauce.
Crab Linguine with Chili
A quick, glossy pasta that pairs sweet crab meat with a little heat. The chili and garlic bloom in olive oil while the pasta cooks, then everything comes together in minutes.
Ingredients
- 12 oz linguine
- 1/2 lb lump crab meat
- 3 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 1-2 tsp crushed red pepper flakes (to taste)
- 1/2 cup dry white wine
- 1/2 cup pasta water (reserved)
- 2 tbsp butter
- 1/4 cup fresh parsley, chopped
- Zest and juice of 1 lemon
- Salt and black pepper to taste
Steps
1. Cook the linguine in well-salted water until al dente, reserving 1/2 cup of the pasta water before draining.
2. While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the garlic and chili flakes and cook until fragrant, about 1 minute — don't let the garlic brown.
3. Pour in the wine and let it reduce by half, then add the butter and swirl to melt.
4. Gently fold in the crab meat and warm through, about 1 minute.
5. Add the drained linguine to the skillet with the reserved pasta water, lemon zest, and lemon juice. Toss until the pasta is coated and glossy.
6. Stir in the parsley, season with salt and pepper, and serve immediately.
Mini Crab Melts
These bite-sized open-faced melts are the easiest crab appetizer you can make — toasted bread, a creamy crab topping, and a blanket of melted cheese.
Ingredients
- 1/2 lb backfin crab meat
- 1/4 cup mayonnaise
- 2 tbsp celery, finely minced
- 1 tsp Dijon mustard
- 1/2 tsp Old Bay or J.O. seasoning
- 1 tsp fresh lemon juice
- 1 baguette, sliced into 1/2-inch rounds
- 1 cup sharp cheddar or Monterey Jack cheese, shredded
- Fresh parsley, chopped for garnish
Steps
1. Preheat the oven to 375°F. Arrange the baguette slices on a baking sheet and toast lightly for 5 minutes.
2. In a bowl, combine the crab meat, mayonnaise, celery, Dijon, Old Bay, and lemon juice. Mix gently.
3. Spoon a generous mound of the crab mixture onto each toast round.
4. Top each with shredded cheese.
5. Bake 8-10 minutes until the cheese is melted and bubbly.
6. Garnish with parsley and serve warm.
Eastern Shore Crab Imperial
Crab imperial is an Eastern Shore classic — sweet crab meat folded into a rich, creamy binder and baked until golden. It works as a standalone dish or spooned into stuffed fish.
Ingredients
- 1 lb lump crab meat, picked clean
- 1/2 cup mayonnaise
- 1/4 cup panko breadcrumbs
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay or J.O. seasoning
- 1 tbsp fresh lemon juice
- 1 tsp paprika
- 2 tbsp butter, melted
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
Steps
1. Preheat the oven to 375°F. Butter a small baking dish.
2. In a bowl, whisk together the mayonnaise, panko, egg, Dijon, Worcestershire, Old Bay, lemon juice, paprika, parsley, salt, and pepper.
3. Gently fold in the crab meat, keeping the lumps intact.
4. Spread the mixture evenly in the prepared baking dish. Drizzle with melted butter and sprinkle with a little extra paprika.
5. Bake 20-25 minutes until golden on top and heated through.
6. Serve with lemon wedges.
Baked Stuffed Shrimp with Crab
Jumbo shrimp split and filled with a savory crab stuffing, then baked until the shrimp is pink and the topping is crisp. A classic Eastern Shore special-occasion dish.
Ingredients
- 12 jumbo shrimp, peeled and deveined, butterflied
- 1/2 lb backfin crab meat
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 2 tbsp butter, melted
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay or J.O. seasoning
- 1 tsp Worcestershire sauce
- 1 garlic clove, minced
- 1 tbsp fresh parsley, chopped
- Paprika for sprinkling
- Lemon wedges for serving
Steps
1. Preheat the oven to 375°F. Arrange the butterflied shrimp in a baking dish, cut side up.
2. In a bowl, combine the crab meat, panko, mayonnaise, melted butter, lemon juice, Old Bay, Worcestershire, garlic, and parsley. Mix gently.
3. Spoon the crab stuffing generously onto each shrimp.
4. Sprinkle with paprika.
5. Bake 12-15 minutes until the shrimp is pink and opaque and the stuffing is lightly golden.
6. Serve with lemon wedges.
Grilled King Crab Legs
King crab legs are already cooked when you buy them, so grilling is really about warming them through and adding a little smoky char. A quick brush of garlic butter makes them special.
Ingredients
- 2 lbs king crab legs, thawed if frozen
- 1/2 cup butter, melted
- 3 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
- 1/2 tsp Old Bay or J.O. seasoning
- Lemon wedges for serving
Steps
1. Preheat the grill to medium heat. Cut the king crab legs lengthwise along the shell so the meat is exposed.
2. In a small bowl, mix the melted butter, garlic, lemon juice, parsley, and Old Bay.
3. Brush the cut crab legs generously with the garlic butter.
4. Place the legs cut side up on the grill and cook 4-6 minutes until heated through, brushing with more butter once.
5. Serve immediately with lemon wedges and any remaining butter for dipping.
Perfect Old Bay Steamed Shrimp
Steamed shrimp are an Eastern Shore staple — and the way we do them at T.L. Morris. Sweet onions, vinegar, and a heavy hand of seasoning steam the shrimp to a tender, flavorful finish.
Ingredients
- 2 lbs wild jumbo shrimp (shell on)
- 1 large sweet Vidalia onion, thickly sliced
- 1 cup apple cider vinegar
- 1 cup water or light beer
- 3-4 tbsp Old Bay or J.O. No. 1 Seasoning
- Melted butter and lemon wedges for serving
Steps
1. In a large steamer pot, combine the apple cider vinegar and water (or beer). Bring to a rolling boil over high heat.
2. Toss the raw shell-on shrimp and sweet onion slices with the seasoning until every shrimp is coated.
3. Transfer the seasoned shrimp and onions into the steamer basket over the boiling liquid. Cover tightly with a heavy lid.
4. Steam for 4 to 6 minutes until the shrimp curl into a soft C shape and turn bright pinkish-orange. Do not overcook.
5. Serve piping hot with melted butter and lemon wedges.
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