Blue Crab Festival Recipes

The blue crab is found in the waters of the Atlantic Ocean and Gulf of Mexico. It is extensively fished everywhere it resides for its firm texture and terrific flavor.

Blue crabs are Maryland State Crustacean, and the coastal towns of Little River, South Carolina and Palatka, Florida hold annual Blue Crab Festivals every May.

A great source for anything you want to know about the blue crab is The Blue Crab Archives at BLUECRAB.INFO.

Little River Steamed Blue Crabs

1 ½ dozen large blue crabs
1 cup vinegar
1 can beer
½ cup seafood seasoning
¼ cup salt

Pour vinegar and beer in the bottom of a large pot with a steaming rack (or something similar to hold the crabs—hard shelled blue crabs are better steamed than boiled). Rinse crabs and layer them on the rack, generously sprinkling each layer with seasoning and salt. Cover and steam 25 minutes. Crabs are done when bright red. Serves 4.

Deviled Crab Parmesan

1 lb fresh blue crab meat
½ medium onion, chopped
2 tablespoons olive oil
2 tablespoons flour
¾ cup milk
1 tablespoon lemon juice
1 teaspoon seafood seasoning
1 teaspoon Worcestershire sauce
½ teaspoon salt
3 dashes hot sauce
½ teaspoon Cayenne pepper
½ teaspoon black pepper
1 egg, beaten
1 tablespoon parsley
½ cup dry bread crumbs
¼ cup Parmesan cheese
crab shells, scrubbed

In a medium sauce pot, cook onion in olive oil until translucent, blend in flour. Add milk gradually and cook until thick, stirring constantly. Add lemon juice, seasonings, sauces, and egg. Continue to stir. Add crab meat and half of the bread crumbs, blend well. Remove from heat. Dip the crab mixture in 6 or 7 greased crab shells in an oven dish. Sprinkle the remain bread crumbs and the cheese over the top. Bake at 350 degrees for 20 minutes. Serves 6.

Blue Crab Bacon Rolls

1 cub blue crab meat
½ cup tomato juice
1 egg, beaten
1 cup dry bread crumbs
1 tablespoon parsley
1 teaspoon paprika
1 teaspoon black pepper
12 slices bacon, cut in half