Recipes

“Here at the Crab Shacks, we do not guard our recipes – We share them!”

Come visit us, have a great meal, find something you really like, and then go home and make it for your family and friends. When you find something you like at the Crab Shacks, we don’t expect you to buy a fifteen dollar cookbook. Just come to this page and pull up your favorite menu item. Check back with us regularly, as we are continuously posting new recipes. And remember, when you don’t feel like rolling up your sleeves at home, we will always have a table waiting for you.

Crab & Artichoke Dip

3              Blocks cream cheese
5 tbsp     Garlic
3 tbsp     Chicken base
1 qt         Heavy cream
3 lb          Crab meat
7              Dashes of Tabasco
1 #10 Artichoke Hearts (Drain Juice except for 1 cup)

Fine dice artichoke hearts. Then add all ingredients except crab in a double boiler. Cook until smooth, and creamy then blend crab in. Portion in 8 oz casserole dish. Wrap!
Microwave for 2 minutes top with parmesan cheese & bread crumbs and bake for approx. 5 minutes or until bubbling. Serve with toasted Pita Bread on large plate.

Crab Cakes

10 lbs.     Drained crab meat
20            Scallions (green onion) finely diced
3              Cups of mayo
2          Cups of Bread Crumbs 
1 tbsp.  White pepper
3 tbsp.  Lemon juice
3 tbsp.  Sugar
3 tbsp.  Old Bay Seafood seasoning
 Laced She Crab on top

Mix all ingredients except crab meat well. Add crab meat and portion in 3 ½ oz. scoops onto a well buttered flat top.  Cook for approx. 3 minutes on each side, flipping only once.  After reaching an internal temp of approx. 165 F. plate and serve with 1 oz. of she crab soup topping each crab cake.

Crab Dip

5 pounds crab blue                                         3/4 gal mayonnaise
3 pounds Cheddar cheese                               2 cups Horseradish (drained)
2 tablespoons seafood seasoning                    2 oz lemon juice
1 teaspoon Tabasco Sauce                              4 oz Worcestershire Sauce

Drain and mix crabmeat, mayo, cheese, and horseradish. Add lemon juice and all spices.

Shrimp & Grits

Grits:
2 Qts Stone Ground Grits
6 Qts Water
2 Qts Milk
¼ Cup Chicken Base
¼ Lb Butter
2 Tbslp Burger Seasoning

Add Milk, Chicken Base, Butter, and Burger Seasoning to water and bring to Boil. Add Grits and Stir. Cook for approx. 20-25 minutes. Stir Constantly. Grits should be creamy and not tool thick. If they become thick & lumpy, Rehydrate with hot water to return to desired consistency.

Gravy:
16 slices of bacon
½ medium onion diced
2 oz butter
1 packet of Lawrys Aujus mixed with one quart of water. 
2 cans cream of mushroom soup 

Sautee onion and bacon in butter and add to blended mixture of aujus and mushroom soup.
Sautee shrimp in garlic butter, add gravy, serve over grits and garnish with cheddar cheese, tomatoes, and bacon bits.

Frogmore Stew

(16) 36/40 Shrimp
6 pc. Sausage
½ lb. Steamed New Potatoes
2 pc. Corn Cobbettes
1 oz. Seafood Seasoning
2 oz. drawn, melted butter

Place Shrimp in seasoned water and bring to a boil for approx. 2 minutes or until 145 F. internal temp.  Remove from water and drain all excess water. Place steamed New Potatoes on large plate with corn cobbettes on each side and top potatoes with sausage and then plate Shrimp on top of other ingredients.  Sprinkle Seafood Seasoning over Shrimp and serve with drawn melted Butter.