My Cart: 0 item(s)
.jpg "Home")
Description
Includes: (1) lb. Fresh Backfin Lump Crab Meat
"Backfin Lump" contains large pieces of lump and some broken body meat. Pieces are smaller than jumbo lump but can be used in the same recipes. Great for quiche, crab cakes and as a stuffing for fish and poultry.
"Backfin Lump" contains large pieces of lump and some broken body meat. Pieces are smaller than jumbo lump but can be used in the same recipes. Great for quiche, crab cakes and as a stuffing for fish and poultry.
Note: During our off-season of Maryland Blue Crabs, our fresh crab meat will be coming from out of North Carolina.
Backfin Lump Crab Meat / lb. Handling & Preparation
Fresh crab meat is sold in one pound plastic containers and can be kept for about 4-5 days in the refrigerator.
Pasteurized crab meat is in a sealed can and can be kept for several months if properly refrigerated.
Pasteurized crab meat is in a sealed can and can be kept for several months if properly refrigerated.
Backfin Lump Crab Meat / lb. Recipes
Best Backfin Crab Cakes
Ingredients:
2 large eggs, beaten
2 tablespoons parsley flakes
2 teaspoons Old Bay Seasoning
2 teaspoons French's mustard
2 teaspoons dry mustard
2 tablespoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
2 pounds jumbo lump crab meat
4 tablespoons Miracle Whip salad dressing
cracker crumbs
Preparation Instructions:
Beat eggs. Add parsley flakes, Old Bay Seasoning, mustards, Worcestershire sauce, lemon juice and salt and pepper. Combine with crab meat and Miracle Whip. Shape into 12 balls and roll in cracker crumbs. Fry in oil or broil in 375 degree oven for 20 minutes. Serves 6.
This recipe was runner-up at the Coast Day 1997 Crab Cook-Off. The award went to Char Ann Smith of Bishopville, Maryland.
Ingredients:
2 large eggs, beaten
2 tablespoons parsley flakes
2 teaspoons Old Bay Seasoning
2 teaspoons French's mustard
2 teaspoons dry mustard
2 tablespoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
2 pounds jumbo lump crab meat
4 tablespoons Miracle Whip salad dressing
cracker crumbs
Preparation Instructions:
Beat eggs. Add parsley flakes, Old Bay Seasoning, mustards, Worcestershire sauce, lemon juice and salt and pepper. Combine with crab meat and Miracle Whip. Shape into 12 balls and roll in cracker crumbs. Fry in oil or broil in 375 degree oven for 20 minutes. Serves 6.
This recipe was runner-up at the Coast Day 1997 Crab Cook-Off. The award went to Char Ann Smith of Bishopville, Maryland.
