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How to Steam
Fill crab steamer 1 part water and 1 part apple cider vinegar. Heat on high until the liquid comes to a full rolling boil. Add live hard crabs to the pot sprinkling each layer generously with seasoning. Cover pot and cook for about 40-45 mins. Cook crabs until they turn a bright orange. If shells are dark red or have reddish green patches the crabs are not done. When done take the crabs out and sprinkle with more dry seasoning mix.
Serve these tasty crab cakes with tartar sauce or a remoulade sauce, along with lemon wedges.
Preparation: Combine mayonnaise, mustard, parsley, and seasonings; set aside. Drain crabmeat; gently squeeze to get as much of the liquid out as possible. Put crabmeat in a bowl. With a spatula or wooden spoon, fold in mayonnaise mixture and 1 cup of the bread crumbs, just until blended. Shape into 8 crab cakes, about 2 1/2 inches in diameter. I use a biscuit or cookie cutter with an open top to shape the cakes and press the ingredients down to make them hold together. Press gently into reserved crumbs. Cover and chill for 1 to 2 hours. Heat clarified butter or oil over medium heat. Fry crab cakes for about 5 minutes on each side, carefully turning only once. Serve with lemon wedges and remoulade or other sauce.
Heat oven to 350 degrees. Grease 8x8 dish.
Mix all ingredients in bowl.
Add crab meat and mix. Spoon mixture into dish.
Top with extra cheddar cheese. Bake 30 min.
How to Cook
If frozen defrost crabs. In big ziplock bag pour about 1 cup of flour and 1 tsp of Old Bay. Shake until two ingredients are mixed. Put one crab in bag at a time and shake until crab is coated. Place crab in hot frying pan at 350 degrees. Cook until crab is golden brown on both sides, flipping once. This usually takes 5 min on each side.
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