Maryland Crab Appetizer Recipes

Crab Stuffed Cherry Tomatoes
Courtesy Maryland Department of Agriculture

An appetizer that gets rave reviews!

Ingredients:
15 ripe cherry tomatoes, washed
1/4 lb. Maryland backfin crabmeat
2 tsp. plain low fat yogurt
1 tsp. parsley, chopped
1 tsp. onion, finely diced
1/2 tsp. Worcestershire sauce
1/8 tsp. seafood seasoning
1/8 tsp. white pepper
pinch salt
parsley
paprika

Instructions:
Core tops of tomatoes and set aside. Combine remaining ingredients and mix gently. Soon mixture into tomatoes, filling about 1/2 inch over tomato tops. Sprinkle lightly with paprika and parsley. Serve cold or hot. To heat, bake in a preheated 375° oven for 10 minutes. Filling can also be used to stuff celery or other vegetables or to serve on crackers.

Crab Ball
This is a variation on the traditional cheese ball.

Ingredients:
1 lb. crab meat
1 (8oz.) package cream cheese, softened
1 stick butter
1 small onion minced fine
dash of Worcestershire sauce
Old Bay Seasoning

Instructions:
Mix together cream cheese, butter, onion, and Worcestershire sauce. Add crab meat, then mix thoroughly. Divide into 2 balls about the size of a grapefruit. Completely roll each in Old Bay Seasoning, working to keep a nice firm ball. Refrigerate. Serve with any crackers.

Crab Flake Maryland
Courtesy Maryland's Way - The Hammond-Harwood House Cookbook

A deliciously rich dish that's perfect as an appetizer or for an afternoon tea.

Ingredients:
1/4 lb. butter
2 Tbsp. flour
2 cups milk
1 lb. lump crabmeat
1 tsp. salt
1 pinch cayenne pepper
1 cup cream
1 glass sherry wine (1/2 cup)

Instructions:
Melt half the butter in a saucepan. Add flour and make cream sauce with the heated milk; set aside to keep it hot. Heat the rest of the butter in a saucepan, add crabmeat and fry a little. Try not to break up the lumps of crab. Add salt, pepper, cream sauce and cream. Let boil for 2 or 3 minutes, then add sherry wine, mix well, but do not boil. serve very hot from chafing dish with toast.

South Mountain Mushroom Caps
Courtesy The Crab Cookbook by Whitey Schmidt

Your guests will love this one!

Ingredients:
1 large onion, chopped
2 lbs. large mushrooms
1 tsp. basil
1 Tbsp. parsley
1 green pepper, chopped
1 tsp. dry mustard
bread crumbs
1/2 lb. Monterey Jack cheese, grated
1 lb. crabmeat
butter

Instructions:
Sauté mushroom stems in butter with basil, onion, parsley, pepper, dry mustard and bread crumbs. Cool. Add in crabmeat and mix gently. Stuff mixture in mushroom caps, top with grated cheese, and bake at 350° for about 20 minutes or until stuffing mixture is golden brown. Serves 4 to 6.

Crab Tarts
Courtesy Maryland Department of Agriculture

Ingredients:
pastry for 2 crust pie
3 large eggs, beaten
3/4 cup skim milk
2 tbsp. cream cheese, softened
1 tbsp. onion, minced
1/4 cup fresh parsley, chopped fine
1/2 cup carrots, shredded
1 pound Maryland crabmeat
1/2 tsp. nutmeg
1/4 tsp. white pepper
pinch salt

Instructions:
Roll out dough thinly and cut out 2″ diameter circles with a cookie cutter. Lightly press dough circles into oiled tart shells. Prick dough with a fork. Bake for 5-7 minutes at 450°. Remove from oven. Set aside. Mix together remaining ingredients and spoon into tart shells. Bake for 25 minutes at 375° or until a toothpick inserted comes out clean. Serve hot. Makes 60 tarts.