Your whole Maryland crabs will
arrive fully cooked and frozen to preserve freshness. They will keep
nicely frozen in your freezer for up to four months. Once thawed,
Maryland crabs will stay fresh in your refrigerator for up to two days.
Crabs only require defrosting in order to serve. You may safely defrost
whole Maryland crabs in your refrigerator for 48 hours, or under cold
running water. Once thawed, Maryland crabs may be immediately served
cold, or the meat may be picked for cold salads or crab cocktail. For
warm preparations, gently steam whole, thawed crabs for five minutes, or
bake in a 400-degree oven for four minutes.
Recipe
Crab Salad
Ingredients:
1 pound jumbo lump crab meat
1 cup celery, chopped
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1 cup mayonnaise
1 tomato, sliced
2 eggs, hard-boiled and quartered
1 head lettuce
Directions:
In a large bowl,
combine the jumbo lump crabmeat, celery, mayonnaise, celery seed,
paprika, sugar, pepper, seafood seasoning and parsley. Mix well and
refrigerate the crab salad mixture until chilled.
In a large salad bowl, combine the crab, celery, Worcestershire sauce,
Tabasco sauce, and mayonnaise. Mix well and chill before serving. Place
the lettuce in salad plates and spoon the crab salad mixture. Garnish
with tomatoes and eggs.