With Memorial Day coming this weekend, summer is officially here and you don't have to tell us Marylanders twice that it is also crab picking season. We are going to eat crabs this summer no matter what, but it is so much better to eat when you know that you are eating good and healthy at the same time.
- Crab meat is pure protein. It doesn't have the fat content ground beef or pork may have and it is very low in calories. Blue crab meat also has the best protein to calorie ratio compared to other types of crabs
- Omega-3 is a polyunsaturated fatty acid that can help you maintain a healthy metabolism, lower your risk of heart disease and so much more. Good thing crab meat is packed with it!
- Blue crab meat is also packed with selenium. This is a trace mineral that helps the immune system, cognitive function, and reproductive health. The problem is that it is hard to get this in your diet. It is found in Brazilian nuts, organ meats, and crab!
Recipes:
Classic Steamed Old Bay Crabs - The Maryland Way (mccormick.com)
- Water
- Vinegar
- 1 dozen live Maryland Blue Crabs
- 1/2 cup Old Bay
- In a pot with a raised rack (minimum of 2 inches high) add equal quantities of water and vinegar just below level of rack. Bring to a boil.
- Carefully layer crabs on rack; sprinkle each layer with Old Bay. Cover and steam for 20 to 30 minutes depending on size of crabs or until crabs turn red.
Maryland Crab Cakes (Onceuponachef.com)
- 2 large Eggs
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Old Bay
- 1/4 teaspoon Salt
- 1/4 cup finely diced Celery
- 2 tablespoons finely chopped Parsley
- 1 pound Lump Crab Meat
- 1/2 cup Panko
- Canola oil for cooking
- Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
- Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Maryland Style Crab Soup (Tasteofhome.com)
- 2 cans diced Tomatoes
- 2 cups water
- 1 1/2 pounds potatoes, cut into 1/2 inch cubes
- 2 cups cubed rutabaga
- 2 cups cabbage
- 1 medium onion, finely chopped
- 1 medium carrot, sliced
- 1/2 cup frozen corn, thawed
- 1/2 cup frozen lima beans, thawed
- 1/2 cup frozen peas, thawed
- 1/2 cup cut fresh green beans
- 4 teaspoons seafood seasoning
- 1 teaspoon celery seed
- 1 vegetable bouillon cube
- 1 pound lump crabmeat
- In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender.
- Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.
