| Makes: | 6 - 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 50 minutes |
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Mom does a crab swim? As many times as I brought my children crabbing at Rockefeller Refuge, Holly Beach, and road side ditches, all I really saw was the crab "walking". According to www.NOAA.gov most crabs "walk" or run across the ocean bottom. Some, such as the commercially caught blue crab of the Atlantic coast (a member of the one family of "swimming crabs") can swim. Their rearmost pair of legs is modified for swimming and legs are paddle-shaped. Recipe adapted from the Texas Extension Service.
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| Ingredients |
| 1 pound crab claw meat |
1/2 cup finely chopped onion |
| 1/2 cup finely chopped celery |
1/4 cup finely chopped bell pepper |
| 1 clove minced garlic |
2 cups crushed rich cracker crumbs |
| 2 tbsp chopped fresh parsley |
1 tsp dry mustard |
| 1/4 tsp salt |
dash of cayenne pepper |
| 1 beaten egg |
1/4 cup milk |
| 1/2 cup melted margarine |
1 tsp Worcestershire sauce |
| 4 tbsp scallions (green onions) |
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| Directions |
In a large mixing bowl, mix the crab meat with the vegetables and dry ingredients. Add the egg, milk, margarine and Worcestershire sauce and mix thoroughly. Place the mixture into freshly cleaned natural crab backs, ramekins or a casserole dish and bake at 350 degrees for 20 minutes or until golden brown on top and hot throughout. Makes 6 to 8 servings.
Variations: Crab with Shrimp - 1/2 shrimp and 1/2 crab meat
Crab with Redfish - Use 1/2 flaky fish and 1/2 crab
Crab with Crawfish - Use 1/2 crawfish and 1/2 crabmeat |
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