Southern Style Blue Crab Cakes

StonersLife Blue Crab Cakes

Difficulty: Simple (Helps if you’re a bit baked)

Prep Time: 10 minutes plus 30-35 minutes refrigeration time

Cook Time: 12 minutes

Serves: 8 or 1 if you have the serious munchies


  • 1 lb fresh lump Blue Crab crabmeat
  • 20 saltine crackers – finely crushed
  • ½ cup mayonnaise
  • 1 large egg – beaten
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ¼ tsp hot sauce
  • ¼ cup olive oil


1. Gently pick through the crab to remove any remaining small pieces of shell.
2. In a medium-size bowl, toss the crab meat with the crushed saltine crackers and gently mix together. Set aside.
3. In a small bowl, mix the mayonnaise, egg, mustard, Worcestershire sauce and hot sauce until smooth.
4. Add the mayonnaise mixture to the crab mixture and gently toss the ingredients together.
5. To make it easier to form the crab cakes, cover the crab mixture and place in refrigerator for 30-45 minutes.
6. To make the large crab cakes, roughly divide the mixture and then using your hands, lightly shape it into ½ inch cake about 3-4 inches wide, just until it holds together. Do not pack the mixture tightly.
7. Add the olive oil to a large skillet over medium-high heat and when the oil is hot add four of the crab cakes. Cook for about 3 minutes per side and remove from the pan when they are golden brown on each side. Drain on a paper towel. Repeat with the remaining 4 crab cakes.
8. Serve immediately.

Stone Crab Claws

Stone Crab Claws
Difficulty: Simple Prep Time: 15 minutes Cook Time: 15 minutes Serves: 2


3 pounds stone crab claws 1 lime 6 T butter 1 clove garlic – minced


1. Bring water to a boil in a steamer pot then place the crab claws in the steamer basket. 2. Allow them to steam for approximately 6-9 minutes. (Do not overcook) 3. While the claws are steaming, blend the minced garlic with softened butter using a fork. 4. Melt the blended butter before serving in a saucepan. 5. Remove claws from the steamer, crack claw open 6. Sprinkle with lime juice, serve with garlic butter sauce. 7. Serve immediately

Lobster and Stone Crab Enchilado

Crab Enchilados
Difficulty: Medium Prep Time: 30 minutes Cook Time: 45 minutes Serves: 2


1-1/2 pounds of frozen, thawed lobster tails, cut in half, lengthwise, each half cut into thirds with shell intact 1 T fresh lime juice ¼ cup olive oil 1/3 cup chopped onion 2 T chopped green bell pepper 2 garlic cloves, chopped 1 T chopped fresh parsley ¼ tsp paprika 2 large plum tomatoes, seeded, diced ½ cup canned tomato puree ¾ cup bottled clam juice ½ cup dry Sherry wine 1 bay leaf ¼ tsp cayenne pepper 1 pound stone crab claws, cracked


1. Place thawed lobster and fresh lime juice in medium bowl. Toss to coat. 2. Let stand 15 minutes, tossing lobster occasionally. 3. Heat olive oil in heavy large pot over high heat. 4. Add lobster pieces and any accumulated juices. 5. Sauté until lobster shells turn bright orange, about 4 minutes 6. Using a slotted spoon, return lobster to the same bowl. 7. Reduce heat to medium. 8. Add chopped onion and bell pepper to the pot, sauté until soft about 5 minutes. 9. Add chopped garlic cloves, fresh parsley and paprika, sauté 1 minute.