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This is a very simple recipe from my MIL who grew up on Virginia's coastline. Maryland crab is the name for the East Coast blue crab, I believe.
Thick white sauce enough to bind crab meat together
1 pound blue crab lump meat (from the body, not the backfin or claw)
1 medium onion, grated
1 teaspoon Old Bay seafood seasoning
flour
paprika
butter for frying
Day before serving, make white sauce - half-cup each of oil and flour. Heat pan stirring oil and flour constantly like making a roux just enough to cook the flour but not to make it change color. Thicken with milk stirring smooth enough to make it thick like mayonnaise. TUrn off heat. Add onion and seasoning. Set aside. Pick through crab meat. There's always some little shell in there. In large glass dish, combine crab meat and sauce. Cover tightly and put in refrigerator overnight or at least 3 hours.
Next day. Shape crab into hearty size balls. On plate, mix flour and paprika together just enough to cover crab ball. Flatten slightly. Pan fry in melted butter until brown on both sides, about 5 minutes.
Tip: Never, ever use bread crumbs. Don't over-season either as the crab has plenty of nice flavor on its own
This may not work wid the West Coast crab.
Thick white sauce enough to bind crab meat together
1 pound blue crab lump meat (from the body, not the backfin or claw)
1 medium onion, grated
1 teaspoon Old Bay seafood seasoning
flour
paprika
butter for frying
Day before serving, make white sauce - half-cup each of oil and flour. Heat pan stirring oil and flour constantly like making a roux just enough to cook the flour but not to make it change color. Thicken with milk stirring smooth enough to make it thick like mayonnaise. TUrn off heat. Add onion and seasoning. Set aside. Pick through crab meat. There's always some little shell in there. In large glass dish, combine crab meat and sauce. Cover tightly and put in refrigerator overnight or at least 3 hours.
Next day. Shape crab into hearty size balls. On plate, mix flour and paprika together just enough to cover crab ball. Flatten slightly. Pan fry in melted butter until brown on both sides, about 5 minutes.
Tip: Never, ever use bread crumbs. Don't over-season either as the crab has plenty of nice flavor on its own
This may not work wid the West Coast crab.
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