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 Stuffed Cherry Tomatoes

An appetizer that gets rave reviews!

Ingredients:
15 ripe cherry tomatoes, washed
1/4 lb. Maryland backfin crabmeat
2 tsp. plain lowfat 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.
Courtesy Md. Dept. Agriculture

  South Mountain Mushroom Caps

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:
Saute 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.
Courtesy The Crab Cookbook by Whitey Schmidt

Crab Cheesecake

1 cup Ritz crackers, crushed
3 Tbsp. butter, melted
2 packages cream cheese softened, 8oz. size
3 eggs
1/4 cup sour cream
1 tsp. fresh lemon juice
2 tsp. onion, grated
1/4 tsp. Old Bay Seasoning
2 drops Tabasco Sauce
1/8 tsp. fresh ground black pepper
1 cup lump crabmeat
1/2 cup sour cream for icing

Instructions:
Preheat oven to 350°.  Mix together the crackers and butter and use the mixture to line a 9 inch springform pan.  Bake for about 10 minutes.  Set aside to cool.  Reduce the oven to 325°.
With an electric mixer, beat together until fluffy the cream cheese, eggs, and 1/4 cup sour cream.  Add the lemon juice, onion, Old Bay, Tabasco, and black pepper.  Stir in the crabmeat and mix well.  Pour into the cooled crust and bake 50 minutes until set.  Remove from oven and run a knife around the edge of the cake, loosening it from the pan.  Cool on a wire rack.  Remove the sides of the pan.  Spread the 1/2 cup sour cream over the cake.
Thanks to the Travelin' Gourmet

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.
Courtesy Maryland's Way The Hammond-Harwood House Cookbook