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Higgen's Crab House, 31st St. O.C. MD.

We had the all you can eat special for $22.95, the crabs were sized mostly small and medium, though the crabs featured in our photos are Jumbos at $110 per dozen.

Though they were small they were meaty and cooked perfectly, and served with fresh steamed corn

All were eaten with copious amounts of Crabanero brand hot sauce, and pitchers of ice cold Coors lite.

Our waitress ALEXA was great and made our crab outing a very recommendable experience.

So, if you are looking for an "on a budget crab fix" this could be the place for you.

Have fun!

C

Oh, and don't forget to ask for ALEXA

Crabnero Creole Crab Cakes

 

 RECIPE
1 #  fresh Backfin
1 Eggs
1/2 c. fresh bread crumb
1/4 c. mayo
2 T fresh chopped parsley
1/4c. Sliced scallions
1 t. butter
1/4 c. minced celery
1/4 c. minced red bell pepper
1 T. course ground Dijon mustard
1 T. Wooster Shooster
Crabanero brand hot sauce

Season with your favorite Bay or crab seasoning

Set a saute pan on medium heat, take a little piece of butter saute your celery and pepper for 3-4 minutes, set aside to cool before you proceed with the remainder of this recipe. 

20 minutes has past stir the following ingredients into  cooled saute pan, mayo, wooster shooster, scallions, bay seasoning, dijon mustard and a few drops of Crabanero brand hot sauce.

Add as much or as little bread crumb to the picked crab meat(I recommend just enough bread to absorb the excess moisture from the crab meat)


Gently blend the crab crumb mixture into you cooled saute pan full of ingredient, allow to cool for up to an hour in the refrigerator, you can prepare to this point and pat crab cakes.
By allowing to set for an hour to 24 hours will allow for all the ingredients cure.


Clean your saute pan add it to med-high heat, add a pat of butter and a drop or 2 of olive oil(you should be able to pat out 6 equal size crab cakes, 3-4 ounces each) Carefully add crab cakes allow to cook 3-4 minutes on the first side, turn and cook 3-4 minutes on the other side on low heat, turn off heat and put lid on pan and let sit for another 4-5 minutes to allow to heat through and set perfectly.


Serve the way you do, and enjoy.


Be with us next week when we make a Crabanero Remoulade sauce to accompany these delicious crab cakes...

And as always enjoy any Crab, Shellfish or Seafood with plenty of Crabanero Brand Hot Sauce
 

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Thea's Soapbox: Crabby Patties - Easy Crab Cake Recipe

Thea's Soapbox: Crabby Patties - Easy Crab Cake Recipe

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The Republican Journal: Tasty dinner specials at McHale's! Come in and have an amazing dinner

The Republican Journal: Tasty dinner specials at McHale's! Come in and have an amazing dinner


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Is canned lump crabmeat just as good for a crab dip as fresh? What do people mean by fresh?

Is canned lump crabmeat just as good for a crab dip as fresh? What do people mean by fresh?

Not always, canned crab meat quality is often subject to the producers and the country of origin. U.S. Mexico and Argentine often use blue crab and are usually more consistent products, while Asian varieties vary in consistency and species of crab making these products often times a hit or miss proposition.

If you cant find fresh fresh Blue crab canned blue crab will do, I prefer claw meat for these type recipes and if neither is available and you dont mind picking...

Try some frozen crab like snow crab, king crab or dungeness crab are also great substitutes for inferior canned crab

But as always any crab dish will be made better with a dash or 2 Crabanero brand hot sauce.

Available at www.crabanero.com

Crab season will be upon us soon.

BE PREPARED!!

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