Baked Crab - Tangier Island - Chesapeake Bay

From: Toni Boni

On Mar 17, 2008

We loved this, very much like one big tasty crab cake. An instant favorite!!

From: Chef #458358

On Mar 12, 2008

This recipe was great! I'm a seafood lover in Hampton Roads, VA where seafood is plentiful. The only reason I didn't give the recipe 5 stars is because I didn't add the bread crumbs, I do not like filler. Other than that the only thing I changed was instead of a med. onion, I used a little very finely chopped onion & celery, sauteed. DELICIOUS!!

From: twissis

On May 3, 2007

I tagged this recipe earlier today, went to my kitchen & had it in the oven in no time at all. I had been looking at the recipe for some time in an effort to find a crab appy that I could serve hot or at room temp as a starter course for dinner parties. I used canned lump crabmeat brought back from the US & made a half recipe as written except I did use 2 eggs, mostly because the crab mixture seemed a bit dry & I wanted a puffed, almost souffle texture. I got just that, so I took the next step & applied creativity. It looked like it would easily serve 4 as a starter ... so I cut & placed 4 slices of smoked salmon on top, added a scant tsp of my Gravlaxsosa (The Real Deal) on ea slice & topped that w/Icelandic baby shrimp. Then I put a bit of sauce in the center w/a few tiny capers & sprinkled the effort w/parsley. We ate it as a main course w/just a green salad & DH pronounced it excellent and dinner party worthy Thx for posting this quick-fix & tasty recipe that got me creatively inspired & met my goal.

From: *Parsley*

On Apr 14, 2007

This is like a giant, yummy lump crab cake. It's soooo good! I mixed everything together first, then gently folded in my jumbo lump crabmeat (careful not to break it up much). I used Dijon mustard. Wonderful dish for all the crab-lovers! Thanx for sharing. I'll make this again.