Readers share their recipes for everything from crab dip to Stir Fry Crab with Leek and Ginger. Browse the recipes to find something to make tonight or as inspiration to create a new recipe.

Dips & Spreads
Enjoy them on bread, crackers and vegetables

Soups & Salad
Perfect for a chilly day or a light meal

Start the meal off right

Crab cakes
Make them as an appetizer, main dish or sandwich.

New ideas and old favorites


Hot Crab Dip
1 lb. backfin crabmeat
8 oz. softened cream cheese
2 tsp. Old Bay seasoning
1 tsp. Worcestershire sauce
2 tbs. mayonnaise
1/2 cup cheddar cheese
Salt and pepper to taste
Mix softened cream cheese with Old Bay, mayonnaise, Worcestershire sauce, salt and pepper. Add crabmeat and fold in. Place cheese on top and bake at 350 degrees for 34-40 minutes, or until hot and bubbly. Cool slightly and serve with crackers of your choice.--Margaret Hurt, Parkton

Crab Dip Delight
1 cup Miracle Whip
1 1/2 cup monterey jack cheese, grated
1 1/2 tsp. Old Bay seasoning
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1 lb. crabmeat
Preheat oven to 350 degrees.
Combine Miracle Whip, 3/4 cup cheese, Old Bay, Worcestershire sauce and dry mustard. Mix in crabmeat. Spoon mixture into casserole and sprinkle with remaining cheese. Bake 15 minutes. Serve with Ritz crackers.--Therese Nesbitt, Baltimore

Baltimore's Best Hot Crab Dip
1 white bread round loaf
1 lb. backfin crabmeat
2 8 oz. bricks of cream cheese
3/4 tsp. Worcestershire sauce
1 tbs. Old Bay seasoning
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
3/4 cup sour cream
With electric mixer mix the cream cheese, Worcestershire, Old Bay, sour cream and mayonnaise until creamy. By hand, fold in cheddar cheese and gently fold in crabmeat. Put mixture in a Pyrex-type dish and bake for 45 minutes at 350 degrees. While crab dip is baking, hollow out bread round. Cube any bread removed from center. When crabmeat is finished baking, spoon crab dip in bread round. Sprinkle with extra cheddar cheese or Old Bay. Serve warm.--Donna Gawryck, Baltimore

Michelle and Michael Schaefer's Specials
Ingredients: 1 spoon of mayonnaise
3 pickles
Old Bay seasoning
Bread -- optional
Break crabmeat apart into small pieces and place in a big bowl.
Chop pickles into small pieces and put them in the bowl, too.
Season with Old Bay to taste.
Add a spoonful of mayonnaise.
Mix together and eat it out of the bowl or make a sandwich.-- Michelle Schaefer, Baltimore

Creamy Crab Dip
1 lb. crabmeat
8 oz. cream cheese
salt/pepper to taste
2 tsp. dried parsley
1 tbs. prepared pesto
1/4 cup Monterey Jack cheese
Check crabmeat for shells.
Combine all ingredients except cheese, sprinkle cheese on top and bake in a 350 degree oven for 20-30 minutes, or until cheese bubbles.
Serve with crackers or cocktail bread. --Sharon Baylin, Baltimore

Crab Spread
Backfin crabmeat
6 oz. softened cream cheese
2 tbs. sour cream
2 large tbs. mayonnaise
Cheddar cheese
Celery seed
Old Bay (to taste)
Chopped scallion (optional)
Chopped green pepper (optional)
Blend crabmeat, sour cream, mayonnaise and seasonings
Spread in long baking dish
Add cheese on top
Bake at 350 degrees for 15-20 minutes.
Serve with soft bread or crackers--Sunta Dickerson, Middle River

Crab Spread
Cream cheese
Cocktail sauce
Lump crabmeat
Amounts depend on the size of the serving container.
Spread soft cream cheese out in container.
Spread cocktail sauce over all.
Sprinkle some lump crabmeat over top.
Serve with a spreader and crackers.--Beth Perry, Owings Mills

Best Maryland Crab Dip
1 1b. backfin lump crabmeat
8 oz. cream cheese
1/2 cup mayonnaise
1 tbs. Old Bay seasoning
8 oz. sour cream
8 oz. shredded cheddar, divided
3 dashes Tabasco
3 green onions, sliced very thin
2 oz. jar pimiento, drained and diced
4 oz. can mushrooms, drained and diced
Pick crab for any shell fragments
Soften cream cheese in the microwave for 40 seconds
Stir in 4 oz. of cheese and then the rest of the ingredients, except crab.
Gently fold in crab.
Sprinkle with the rest of the crabmeat.
Heat to bubbling in 325 oven for about 15 minutes or for approximately 5 minutes in microwave at medium high.
Serve with small baguette slices or water crackers. --Susan Fisher, Fallston

Maryland Crab Dip
1 lb. backfin crabmeat
1 pt. mayonnaise
1 tbs. Worcestershire
16 oz. grated sharp cheese
Instructions: Clean crabmeat.
Mix together all ingredients.
Place in two 8 x 8 inch glass baking dishes.
Bake at 350 for 15 to 20 minutes until hot and bubbly.
Serve with crackers.--Donna Albrecht, Bel Air

Crab Dip
1 lb. lump crabmeat
2 tbs. finely chopped onions
2 tbs. green onion (tops only)
2 tbs. Chives
1 tbs. Old Bay
Few dashes of Worcestershire sauce
Dashes (to taste) chili powder
Mayonnaise (enough to moisten mixture -- 3-4 tbs.)
Cream cheese
Shredded cheddar cheese
Place all above ingredients except cream cheese and shredded cheddar cheese in bowl.
Spread cream cheese in 9 X 13 pan, place crab mixture on cream cheese mixture, then top with shredded cheese.
Bake at 350 degrees for approximately 20 minutes or until cheese on top is completely melted.
Serve with round bite-sized nacho chips for dipping. --Robin DeMarco, Columbia

Soups & Salad

*Weeknight Crab Soup
1 lb. Maryland blue crabmeat, free of shells
3 cups low fat chicken broth
2 5.5 oz. cans spicy V8 juice
1 16 oz. package frozen mixed vegetables
3 tbs. Old Bay seasoning
3 bay leaves
Hot sauce (to taste, optional)
Combine ingredients in a large stockpot.
Heat over medium flame, stirring occasionally.
Simmer at least 10 minutes.
Remove bay leaves and serve. --Susan Craig, Pasadena

Crab Bisque
1 cup crabmeat
1 can tomato soup
1 1/2 cup light cream
1 can green pea soup
1/2 cup dry sherry (optional)
Heat on low temperature, stirring constantly.
Add crabmeat and heat through.
Serves 4.-- Margaret Ellen Kalmanowicz, Kennedyville

Cream of Crab Soup
1 qt. half & half
1 lb. crabmeat
1 can chicken broth
1 stick butter
1/2 cup flour
1 tbsp. Old Bay
1 tbsp. parsley
Make a roux (a thickening mixture) from the butter and flour.
Add chicken broth slowly and stir while thickening.
Add half & half and stir.
Add crabmeat and seasonings.
Best served in a crusty boule.
Optional: Just before serving, add a teaspoon of sherry. --Donna Buckmeier, Baltimore

Crab Salad
2 dozen steamed crabs
1 cup mayonnaise
1 stalk celery, finely chopped
Pick crabs.
Add celery and mayonnaise.
There's no need to add any additional seasonings because you have enough from the steamed crabs. --Elizabeth Scannell, Lutherville


Dill Crab Phyllo
Small package thawed phyllo
3/4 stick softened, unsalted butter
1 cup lump backfin crabmeat
1 tbs. lime juice
3 egg whites
1/2 cup Parmesan cheese
1 tbs. fresh chopped dill
2 stalks fresh corn
Cut corn off of fresh cobs and set aside.
Lightly butter small muffin tins.
Carefully peel six 4-by-4 inch sheets of phyllo and mold them into tins.
Cover with wet paper towel.
Whip 3 egg whites until stiff.
Fold in all above ingredients, except lime juice and spoon in about 1/3 cup in each phyllo cup.
Top mixture with small pieces of phyllo.
Place in oven at about 350 degrees for 10 minutes (watch carefully).
Drizzle lime juice over tops when well-browned.
Can be served with a horseradish/mayo/dill sauce. --Bernice Connett, Howell, N.J.

Crab Cheesecake
1 cup crushed Ritz crackers
3 tbs. melted butter
16 oz. softened cream cheese
3 eggs
1/4 cup sour cream
1 tsp. fresh lemon juice
2 tsp. grated onion
1/4 tsp. Old Bay or chowder seasoning
2 drops Tabasco sauce
1/8 tsp. fresh ground pepper
1 cup lump crabmeat
1/2 cup sour cream
Preheat the oven to 350 degrees.
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 degrees.
With an electric mixer, beat together cream cheese, eggs, and 1/4 cup sour cream until fluffy.
Add the lemon juice, onion, Old Bay seasoning, Tabasco, and black pepper.
Stir in the crabmeat and mix well.
Pour into the cooled crust and bake 50 minutes until the cake sets.
Remove from the oven.
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 cake with the sour cream. --Chaumette Garcia, Arlington, Va.

Crab Roll
1/2 lb. crabmeat slightly broken up
1/2 cup soften cream cheese
1 tsp. mayonnaise or salad dressing
Seafood seasoning (Old Bay)
Salt, pepper and paprika to taste
Shredded lettuce
Onions, celery, peppers, mustard
soft tortilla
Mix all ingredients (except crab, lettuce and tortilla shells) together
Spread mixture on tortillas -- cover completely
Put thin layer of crabmeat and lettuce over mixture
Roll very tight
Enjoy flat or cut into strips. --Wayne, Baltimore

Cheese Crab Fries
1 bag of French Fries
1 block of cheese (Provolone or Jack)
1 lb. of backfin crabmeat
Fry the bag of French Fries.
Pour the fries onto a baking tray.
Sprinkle crabmeat over the fries.
Shred the cheese over the entire dish.
Bake until the cheese is well melted.
Then serve to your roomful of Raven Fanatics. --Jack Girod, Eldersburg

Crab Puffs
1/2 cup butter
1 cup water
1/4 tsp. salt
1/4 tsp. pepper
1 cup flour
4 large eggs
1 cup crabmeat, picked clean
1/2 cup cheddar cheese, shredded
3 green onions, minced
1 tsp. Worcestershire sauce
1 tsp. dry mustard
Preheat oven to 400.
Combine butter, water, salt and pepper in pot and bring to boil; dump in flour, remove from heat and beat in quickly. Return to heat and continue beating until dough forms a mass and films bottom of pan. Remove from heat. Immediately break egg into center and incorporate completely with spoon. Continue with eggs, one at a time until all are in. Set aside.
Mix the remaining ingredients together and mix into dough.
Spoon into pastry bag with a large tip and pipe dough onto ungreased baking sheets in about 1 ? inch mounds.
Bake at 400 for 20-25 minutes until golden brown and crispy. --Linda Weissert, Pittsburgh

Bay Poppers
1 cup artichoke and spinach dip
1 lb. backfin crabmeat
1 tsp. Old Bay seasoning
1 tsp. Tabasco sauce
1 tsp. Cilantro
1 egg
1/2 cup flour
Mix dip and crab together gently with a fork in bowl. Form golf ball-size cakes. Mix egg with Old Bay, Tabasco, and cilantro and roll poppers in flour and egg wash. Deep fry until golden. Serve with horseradish sauce.--Wes McConnell, Timonium

Crab Snug Harbor
Lump crabmeat
Fresh tomatoes, sliced
Wispride cheddar cheese
Canadian bacon, sliced
English muffin, sliced in half
Hollandaise sauce
Preheat oven to 375 degrees.
Cut English muffins in half. Spread each muffin with Wispride cheese.
Lay muffins on a cooking sheet and top each muffin with a slice of Canadian bacon and a slice of tomato.
Place a mound of crabmeat on top of each muffin.
Place cooking sheet into oven for approximately 15 minutes. Cheese should start to melt and crabmeat will be warm.
Pull cooking sheet out of oven. Top each muffin with hollandaise sauce.
Place back in oven on shelf closest to broiler. Leave in for four minutes or until hollandaise sauce is slightly brown.
Serve immediately with broccoli or asparagus (top veggie with hollandaise).--Joyce Stinnett, Lusby

Heaven I'm in Heaven
Container filled with crabmeat
Fork or fingers
Hum "Heaven, I'm in Heaven" --William Burton, Baltimore

Lisa's Crabby Muffin Thingies
6 English muffins
1 cup mayonnaise
1 cup chopped onions
1 cup shredded cheddar cheese
1 cup crabmeat
Combine the mayonnaise, onions, cheese and crabmeat.
Open the muffins, and spread the mixture onto the 12 halves.
Bake at 450 degrees for 8 minutes or until cheese is melted and muffins are crispy.
Cut each muffin in halves or quarters and serve immediately. It makes a great appetizer. --Lisa Jester, Perry Hall

Cheese Garlic Crab Muffins
6 oz. softened cream cheese
4 oz. crabmeat
2 tbs. minced garlic
Squeeze of lemon juice
4-6 oz. shredded Cheddar cheese
English muffins (about 6 halves)
Mix the cream cheese, crab and garlic and lemon by hand in small bowl until blended.
Spread over English muffin halves and top with shredded Cheddar (a sprinkle of Old Bay under the cheese is optional but not necessary because of the garlic).
Bake on cookie sheet at 350 degrees for about 15 minutes then cut the muffins into quarters with a pizza cutter. --Courtney, Baltimore

Crab Cakes

My Crab Cakes
1 lb. crabmeat
2 tsp. melted butter
4 tbs. mayonnaise
1 tsp. mustard
1 beaten egg
1/2 tsp. Old Bay
Sprinkle and add some bread crumbs, or 1 slice of bread, torn into small pieces.
Form all into large hamburger-size pieces and place on a plate in refrigerator for a few hours. Spray a tinfoil-covered cookie sheet and place in oven at 350 degrees until light brown on both sides.--Pat Keefe, Pasadena

Crab Cakes
1 lb. lump crabmeat
2 eggs
1 tbs. Worcestershire sauce
1 sprinkle Tabasco sauce
1/2 tsp. Old Bay
1 tsp. Horseradish
1 tbs. honey mustard
4 slices bread, no crust
1/4 cup mayonnaise
Mix all ingredients except crabmeat.
Fold in crab and form cakes.
Fry at medium heat in 1/4-inch oil until brown on both sides. --Kathleen Weissner, Baltimore

The Perfect Crab Cake
1 lb. Maryland crab cake meat
1 cup bread crumbs
1/2 cup mayonnaise
1/4 cup deli mustard
1/4 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup onion powder
A sprinkle of garlic powder
Salt and pepper to taste
Mix all ingredients, adding more mayonnaise or breadcrumbs to desired consistency.
Preheat broiler and spray with Pam butter-flavored spray.
Add four patties to broiler and broil for 8-12 minutes until brown and flip and do the same on other side until brown.
Serve with a side of broccoli and baked potato. --Ms. Taylor, Baltimore

Crab Cake Without the Crab
Old Bay
Italian bread crumbs
1 egg
1 tbs. salad mustard
Steam fish using the shrimp recipe on the Old Bay can.
Let stand to cool.
Then mix all ingredients and deep fry or pan fry.--Ed Coscia, Rehoboth Beach, Del.


*Fresh Crab Meat & Green Peppers in a White Sauce
Ingredients: 1 pint of crabmeat
2 green peppers, diced
1 cup of white sauce
To make white sauce:
2 tbs. butter
2 tbs. flour
1/8 tsp. pepper
1/4 tsp. salt
1 cup of hot milk or cream
Add crabmeat to white sauce
Add peppers
Bake till lightly brown--Diane Goldbloom, Randallstown

*Blue Crab and Broccoli Enchilada
1 lb. blue crab claw meat
1 cup shredded Cheddar cheese
1 10-oz. package frozen chopped broccoli, thawed
1 cup whole kernel corn
1 cup non-fat sour cream
2 tsp. ground cumin
1 tsp. ground oregano
15 oz. enchilada sauce
8 6-inch, flour tortillas
Remove any remaining shell from crabmeat.
Combine crab and next 6 ingredients and 5 oz. of the enchilada sauce; mix well.
Place the tortillas on a plate; cover and microwave on high for 1 minute.
Remove tortillas and place equal amounts of the crab mixture on each and roll up.
Place the rolled tortillas seam side down in a 7-inch by 12-inch glass casserole dish and cover with remaining enchilada sauce.
Cover with plastic wrap, vent and microwave on high for 5 to 6 minutes or until sauce is hot and bubbling.
Remove from oven and let stand for 2 minutes.
Yield: 4 servings --Miriam Mitrani, Owings Mills

*Stir Fry Crab with Leek and Ginger
4 cooked crabs, cleaned, broken in halves
3 tbs. olive oil
1 tbs. fresh ginger, finely chopped or crushed
3.5 grams rice noodles
1 leek, halved lengthwise washed well, cut into 3-cm. lengths and finely sliced
10 spring onions, finely sliced, separate white part of onion, keep green apart
2 tbs. oyster sauce
4 cloves garlic, finely chopped
1 splash of white wine or sherry
3 oz. water
1 tbs. soy sauce
1 small fresh hot chili, finely chopped (optional)
Pre-cook rice noodles in boiling water for approximately three minutes.
Drain and keep hot.
Heat wok, add oil, ginger, garlic and spring onions, cook without burning for one minute.
Add leek, toss for one minute.
Add crab, oyster sauce and splash of wine, then water, and reduce to a nice consistency.
Heat crab through, add in spring onion greens and garnish with fresh coriander leaves. --Channa Turkel, Owings Mills

Crab Imperial
1 lb. crabmeat
2 tbs. mayonnaise
1 egg
1 tsp. of Worcestershire sauce
6 crackers crushed
Mix all together and place in a baking dish for 10 minutes at 350 degrees.--Maura Manley, Towson

Curry Crab

1/4 cup mustard
2 tbs. of curry powder
1/2 cup mayonnaise
Dozen crabs
Mix the mustard, curry and mayonnaise, coat the crabs and steam.

Crab Casserole
2 lbs. lump or backfin crabmeat
12 slices white bread cubed -- no crusts
7 hard-boiled eggs diced
2 1/2 cups mayonnaise
2 1/2 cups milk
3 tbs. minced parsley
3 tbs. Minced onions
2 cups shredded cheddar cheese
Salt, pepper, Old Bay to taste
Line 3-quart casserole dish with bread cubes. Mix all other ingredients except cheese. Cover with aluminum foil. Refrigerate overnight. Remove from refrigerator one hour before baking and sprinkle cheese on top. Bake at 350 degrees for 45 minutes to one hour. (The secret is the 24-hour refrigeration).--Carol Burdick, Baltimore

Plain & Simple
1 lb. backfin lump crabmeat
2 lemons or limes
4-8 leaves endive or romaine lettuce
parsley for garnish
Pick through crab and remove shells.
Place one or two lettuce leaves on each plate.
Gently mound crab lumps on endive.
Squeeze citrus juice over top of crab.
Serve with fresh, sliced tomatoes.
Serves 2-4.--Lillian, Dundalk

Stuffed Flounder Royale
Ingredients: 4 flounder fillets
1 lb. lump crabmeat
1 tbs. mayonnaise
1 egg
3 tsp. Old Bay seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 tbs. butter
2 tbs. flour
1 cup heavy cream
1 tsp. nutmeg
6 oz. Gruyere cheese
non-stick cooking spray
Instructions: Spray 9 x 13 rectangular dish with cooking spray.
Place flounder fillets in dish.
Mix crabmeat, egg, mayonnaise, Old Bay, salt and pepper together.
Divide into four equal portions, and place in mounds on top of flounder.
Melt butter in heavy skillet, add flour and cook until reduced. Add cream slowly, stirring constantly. Add nutmeg, and cheese until almost melted.
Spoon sauce over each "stuffed" fillet, allowing to flow around each.
Place in preheated 350-degree oven. Bake 20-25 minutes. Move to broiler to slightly brown top.
Makes 4 servings.--Stephanie Hopson, Glen Burnie

Crab Imperial a la Peggy
1 lb. back fin crabmeat
1/3 green pepper, chopped
1 small pimiento, chopped
1 egg
1/4 tsp. pepper
1/2 tsp. salt
1 tsp. dry mustard
1/4 lb. stick of butter, melted
Pick over crabmeat for shells very carefully.
Combine very gently with other ingredients.
Try to avoid mashing the crabmeat.
Refrigerate about 4 hours so flavors can mix.
About 20 minutes before mealtime, mix in enough mayonnaise to make it a little moist.
Put into four baking shells and top with a dab of mayonnaise and paprika.
Bake in 350-degree oven for 15 minutes on a cookie sheet. --Peggy Wixted, Westminster

Crab Imperial
1 lb. crabmeat
1/2 cup mayonnaise
1 egg
1/4 tsp. salt
Dash of pepper
1/2 tbs. green pepper or parsley flakes
1 tsp. dry mustard
1/4 cup milk
Old Bay to taste
Blend all ingredients in bowl.
Place spot of liquid on bottom of baking dish and top with crabmeat.
Add another bit of mixture and layer crabmeat until all ingredients are used.
Sprinkle with Old Bay.
Bake at 350 for about 15 minutes. --Gina Hayniel, Westminster

Nested Soft Crabs
Ingredients: Soft Crabs -- two per person
Angel hair pasta -- 1/4 pound per person
1 1/2 cups of Bisquick mixed with 1/4 cup of cornmeal
One stick of butter
1/4 cup olive oil
1 pint whipping cream
3 tbs. capers
1 tbs. Old Bay
1/2 tsp. dried red pepper flakes (optional)
Salt and cracked pepper to taste
3 tbs. flour
Clean crabs
Drudge both sides in Bisquick/corn meal mix and salt and pepper
Saute crabs (both sides) in butter/olive oil
Remove crabs from pan and set aside (keep warm)
Start pasta (note: angel hair cooks quickly).
Re-heat crab pan (low temperature) containing the essence of the sauteed crabs and butter/oil and whisk in the three tablespoons of flour.
Gradually add cream (stirring constantly so as not to lump) and the Old Bay, capers and red pepper flakes until the sauce thickens (thin slightly with water if sauce thickens too much).
Drain cooked pasta and arrange in "nests" on individual plates.
Nestle two soft crabs on the pasta and ladle sauce over the pasta.
Garnish with cracked pepper and snipped parsley. --Charlie Myers, Laurel

Old-Fashioned Steamed Crabs
1 Dozen Blue Crabs
1 cup Old Bay
1 cup coarse black pepper
1/2 cup dried mustard
2/3 cup rock salt
1/2 cup crushed red pepper flakes
1 part vinegar to 1 part flat beer to 1 part water
Sprinkle the combination of spices listed above, dry mustard and Old Bay first, and rock salt last, to the layered dozen crabs.
Steam in the combination of liquids above (the cheaper the beer, the better).
Separate the lid from the pot top with several old T-shirts, or a burlap bag. This allows for a steam seal, while providing enough escape to prevent the crabs from becoming soggy.
Remember to use a double boiler, never immersing the crab in the boiling liquid.
To the extent possible, tuck the claws into the crab upon placement in the pot, to minimize the prospect of claws popping off during steaming. It helps to have the crab in a stunned state (through icing or refrigeration) when you attempt this. --Doug Kendzierski, Jarrettsville

Grill 'em up Blues
12 medium soft-shell blue crabs
1/4 tsp. nutmeg
3/4 cup chopped fresh parsley
1/4 tsp. soy sauce
1/4 cup vegetable oil
1/8 tsp. hot pepper sauce
1 tsp. lemon juice
lemon wedges
Rinse crabs under cold running water.
Place crabs in well-oiled, hinged wire grills.
Combine remaining ingredients except lemon wedges and warm over medium heat in saucepan.
Baste crabs with sauce.
Place crabs on rack about 4 inches from moderately hot coals and cook for 8 minutes.
Baste with sauce again.
Turn and cook 7-10 minutes longer or until lightly browned.
Serve with lemon wedges.
Yield: 6 servings. --Jim Hayes, Baltimore

Gloria's Casserole
2 cups cleaned, cooked, flaked crab
2 cups frozen or drained canned small shrimp
2 cup diced celery
2 cup diced green pepper
2 cup diced sweet onion
2-3 dashes Worcestershire sauce
Sufficient real mayonnaise to bind
Crushed crackers or croutons with melted butter for a topping (optional)
Toss ingredients gently and place in shallow casserole or baking pan.
Heat through at 350 degrees.
Vegetables should remain crisp.
Serve immediately. --Holly Hickson, Memphis, Tenn.

Thad's Crab Casserole
1 lb. crabmeat
2 8 oz. packages cream cheese
1/2 pint sour cream
4 heaping tbs. mayonnaise
juice of 1/2 lemon
2-3 tbs. Worcestershire sauce
1 tsp. dry mustard
3 shakes garlic salt
1/2 cup grated cheddar cheese
Mix all ingredients together.
Fold in crab last.
Bake at 350 degrees for 30 minutes in casserole dish sprayed with cooking spray.
When done sprinkle with paprika. --Amanda Crow, Towson

Crab Sauce & Linguini
1 dozen live blue crabs, cleaned
2 29-oz. cans crushed tomatoes
2 cans tomato soup
2 jars meatless spaghetti sauce
2 lbs. linguini
salt & pepper
olive oil
Clean shell, apron and gills from crabs and wash off shell.
Break in half, salt and pepper crabs.
Heat olive oil in large pot and saute the crabs until they are almost red.
Add crushed tomatoes, soup, and sauce (add a little water if too thick).
Simmer for at least 2-3 hours on low flame and remove crabs to platter.
Serve sauce over cooked linguini. --Janita Lutz, Baltimore

Pattee O'Bombay!
1 lb. box of crabmeat
One bunch of coriander leaves, cut fine
Caraway seeds, chili, salt and cumin powder to taste
1 tsp. ginger/garlic paste
2 eggs
Cooking oil
Check the crabmeat for any shell particles.
Add salt, chili powder, and cumin powder to taste.
Add one tsp. of caraway seeds and ginger/garlic paste.
Mix the ingredients well, but gently so that the crab flakes are not crushed and rendered into small particles.
Add finely cut coriander leaves in the mixture and mix well.
Add two eggs in the mixture and make sure that the consistency is not too thin. If it is, let it stand for a couple of hours.
With hand make circular but flat patties that will not break in the middle.
Heat oil for about 2 minutes and when it is hot, place the 5-6 patties at a time in the oil.
Let them get nice and brown and then remove.
Enjoy with white wine! --Visty P. Dalal, Glen Burnie

Crabs in Chipotle Salsa
Ingredients: 1 dozen crabs
5 dried chipotle peppers, or 1/2 cup chipotle sauce
16 oz. beer
one cup cilantro
5 chopped spring onions
Heat beer and chipotle mixture to a boil place live crabs in pot and cover.
Remove crabs when they turn red.
Place on plate, cover with cilantro-spring onion mixture.--Dennis Trencher, Baltimore

Denise's Crab Delight
1/2 can lump crabmeat
1/2 can of seasoned collard greens (drained)
1/2 tsp. Old Bay seasoning
1/2 cup shredded cheese
1 cup Bisquick
1/2 cup milk
1 egg
Preheat oven to 350 degrees.
Mix first three ingredients together and pour into an ungreased 9-inch pie pan.
Sprinkle with cheese.
Mix last three ingredients together and pour into pan.
Bake for about 25 minutes or until a knife comes out clean. --Denise Sconion, Havre de Grace

*Denotes a monthly "Best Recipe" winner