Welcome to Blue Crab Bay Co., Purveyor of Classic Coastal Cuisine Since 1985
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Pamela Barefoot, founder and longtime president of Blue Crab Bay Co.,
sold the company to Eastern Shore of Maryland native Elizabeth Lankford in December 2016.
"I had always been looking for an opportunity to return home to the Eastern Shore," Lankford said.
"I look forward to leading the company and expanding our national reach."
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OUR STORY: In 1985, a young woman named Pamela Barefoot had a dream: to move to Virginia’s isolated Eastern Shore and survive creatively. The rural coastal peninsula, bounded by the Chesapeake Bay and the Atlantic Ocean, offered a blank canvas for entrepreneurial opportunity, inspiring Pam to start her own business. Learn more about Blue Crab Bay Co.'s history....
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Corn Crabcakes
Drain crabmeat; check for shells. In small bowl, reconstitute air-dried vegetables from mix packet with water or liquid from corn. In large bowl, mix egg, mayonnaise, breadcrumbs from packet, and rehydrated vegetables. Mix well, and stir in fresh or canned corn. Gently fold in crabmeat until well mixed. Form six evenly sized cakes. Place on pan lined with wax paper, and refrigerate for about an hour. Heat butter or oil in frying pan, and gently place cakes in hot pan. Don't turn until nice and brown on one side. Turn, and brown other side. Serves six.
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Directions
1 lb. lump crabmeat
1 pkg. Chesapeake Crab Cake Mix
¾ c. fresh or canned corn (reserve 1 to 2 tbsp. juice)
1 egg
¼ c. mayonnaise
3 tbsp. butter or oil
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