Press "Enter" to skip to content

Crab recipes

Grand-Prize Winner,
First-place winner in Main Dish/Crab Cake division, Mary Schafer, Crisfield, Md.

1 lb. Maryland crabmeat
1 small red pepper, seeded and coarsely chopped
1 small poblano pepper, seeded and coarsely chopped
1/3 c. chopped celery
½ c. sweet onion, chopped
6 cloves garlic, peeled
2 tsp. vegetable oil
1 Tbs. Cajun seasoning
1 qt. Cajun seasoning broth
2 c. popcorn rice (or long-grain white rice)
1 tsp. black pepper

In food processor, pulse red peppers, poblano pepper, celery, onion and garlic until finely chopped. Heat 2 tsp. oil in a 10-inch skillet. Add vegetables and cook 8 to 10 minutes or until mixture is mostly dry. Add broth, seasoning and black pepper. Heat to boiling on high. Stir in rice, reduce heat to simmer. Cover and slowly simmer 15 to 20 minutes. When tender, pour into a 3-qt. baking dish and cool. When cool, fold in Maryland crabmeat, 2 green onions finely chopped, 2 Tbs. melted butter, and ...

To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.