Local Catch—Blue Crab


One of my favorite treats from our local waters. These beautiful blue-green crustaceans are plentiful and can make for quite the adventure when trying to catch them.

The meat of the blue crab tastes slightly sweet with a mild, salty ocean flavor. They can be eaten simply on their own or added to many different dishes. If you are seeking my opinion, the best way to eat blue crab is huddled around a table with your friends and family while everyone picks and enjoys the company! The next best way is adding the meat in chowders, dips, or frying up some crab cakes.

Enjoy a few of my favorite recipes using blue crab meat.

Blue Crab Chowder


  • 3 tbsp unsalted butter
  • 3 tbsp flour
  • 2 tbsp chopped celery
  • 2 tbsp diced onion
  • 2 1/2 cups milk (warmed)
  • 1/2 tsp black pepper
  • 2 tbsp Old Bay
  • 1 tsp salt
  • 1 tbsp tomato paste
  • 1 cup heavy whipping cream
  • 16 ounces blue crab meat
  • 2 tbsp white wine


In medium sauce pan, melt butter on medium to low heat. Sauté onion and celery in Old Bay until onion is translucent. Add flour, stir until well blended and then cook for about 2 minutes.

Slowly stirring, add warm milk and continue cooking and stirring until it begins to thicken (about 2-4 minutes).

Stir in tomato paste until well-combined, add heavy whipping cream, white wine, salt and pepper.

Reduce heat to low and add crab.

*This recipe works well with fish also.*

Blue Crab Cakes (yield: 4 patties)


  • ½ pound lump blue crab meat
  • 1 egg, slightly beaten
  • ½ cup crushed saltine crackers (divided into two ¼ cup portions)
  • 1 tbsp grated white onion
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • ¼ tsp paprika
  • Dash of hot sauce
  • Dash of Worcestershire sauce
  • Vegetable oil – enough to cover the bottom of a cast iron skillet for frying.


In a small bowl, combine ¼ cup crushed saltines with the grated onion.

In a separate bowl, mix egg, mayonnaise, mustard, paprika, hot sauce, and Worcestershire sauce together. Add saltine and onion mixture, mix until well-combined.

Gently fold in crab and remaining saltine crackers. Ensuring not to break up the crab too much.

Form crab mixture into 4 equal patties (mixture will be wet but should hold its shape). Place patties on a small sheet pan or plate and refrigerate for a minimum of 30 minutes or up to 2 hours.

In a cast iron skillet, heat oil over medium-high heat until shimmering. Add patties and cook, rotating and flipping occasionally until browned and crispy on both sides, approximately 10 minutes.

Spinach and Artichoke Blue Crab Dip


  • 8 ounces lump blue crab meat
  • 10 ounces fresh spinach
  • 4 ounces cream cheese – softened, cubed
  • 12-ounce jar marinated artichoke hearts (chopped)
  • 1 cup shredded mozzarella
  • 1 tbsp grated parmesan
  • ¼ cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt to taste
  • 1 tbsp bread crumbs


Preheat oven to 350.

In a medium sauce pan, heat olive oil on medium-low heat. Saute spinach with garlic until spinach is reduced to more than half its volume. Add cream cheese, stir until melted. Continue stirring and add artichokes, mozzarella, parmesan, mayonnaise, and salt.

Remove from heat and gently fold in crab.

Transfer mixture to small, greased baking dish. Top with bread crumbs.

Bake for 20 minutes or until top is slightly golden brown and mixture is bubbling.

*Serve hot with fresh baguette, crackers, or fresh veggies*