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Crab Cocktail or Crab Salad 


1/4 cup mayonnaise
1/4 teaspoon soy sauce
1/4 teaspoon Worcestershire sauce
thin green onions, chopped
few drops sesame oil
1/2 teaspoon wasabi paste
1/4 inch fresh ginger
1 lime, halved
1 lb backfin crab meat
Crostinis or chips (for crab cocktail)
Bread (for crab salad)

In a bowl, combine the mayonnaise, soy sauce, Worcestershire sauce, green onions, sesame oil and wasabi. Peel and mince or grate the ginger into the bowl and add the zest of 1/2 the lime. Squeeze 1/2 teaspoon of lime juice into the bowl and mix everything together. Toss the crab in the sauce. Serve with toasted crostinis/chips or spoon onto bread to make a crab salad sandwich.

Crab Cakes

From Chef Spike Gjerde of Woodberry Kitchen in Baltimore
Garden and Gun August/September 2011
Makes 4


1 lb crabmeat
1 egg
3 tbsp. mayonnaise (Duke’s suggested)
¼ cup fresh bread crumbs  (trim a stale hamburger bun and pulse it in the food processor until it looks like fake snow); reserve extra crumbs
¼ tsp ground hot red pepper
1 tsp ground black pepper
pinch of cayenne
1 tsp lemon juice
½ tsp. salt

Transfer the cleaned crabmeat into a bowl and keep cold.

Whisk the egg with the mayonnaise, and then add remaining ingredients (except for reserved bread crumbs), mixing well. Scrape egg mixture over crab and fold gently with a rubber spatula or your hands. Let the mixture rest in the refrigerator for ten minutes.

Sprinkle reserved breadcrumbs on a plate. Divide crab mixture into quarters; gently form each portion into a loose ball and gently press onto plate to form a disheveled patty. Repeat with remaining crab, cover, and refrigerate until ready to cook, up to several hours.

Corn & Crab Chowder

Adapted from


2 oz. salt pork (or 2 strips bacon)
½ large onion, chopped
2½ Tbsp flour
1 qt chicken or fish stock
¼ cup white wine
½ lb. red/white potatoes, scrubbed and cut into approx. ½-inch cubes
Corn kernels from 4 ears of corn or ½ lb. frozen corn kernels
½-1 lb. crab meat
1/2 cup half and half
sea salt and ground pepper, to taste

Cut the salt pork or bacon into about ¼-inch cubes. Add the pork or bacon to a heavy-bottomed saucepot or soup pot, and heat it slowly over a low heat, stirring more or less constantly, for 3-4 minutes or until the fat is liquefied. Be careful not to let the fat burn. Lower the heat if it starts to smoke.

Add the chopped onion and cook it over a medium heat until it’s translucent but not brown, another 4 minutes or so. Add the flour and stir with a wooden spoon while it’s absorbed into the bacon fat, making a roux. Cook the roux for another 3-4 minutes, but like the onions, don’t let it brown.

Slowly whisk in the stock, making sure the roux is fully incorporated into the liquid. Keep stirring while the mixture comes to a boil, and then add the wine.

Add the potatoes and simmer 15 minutes or so, or until you can easily pierce the potatoes with a knife. While you’re waiting for the potatoes to cook, heat the half and half in a small saucepan. You want it hot (but not boiling) so that when you add it to the soup in the next step, it won’t cool down the chowder.

Add the corn and bring the chowder back to a simmer for just a moment. Then add the crab and stir in the hot half and half.

Season to taste with salt and pepper, and serve right away.

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