Maryland Soft Shell Crab Soup Recipe


 Maryland Soft Shell Crab Soup Recipe

Summer is the time for soft shell crabs and there is nothing better than a beautiful bowl of Maryland Soft Crab Soup on the dinner table. Quick and easy to make and absolutely a treat to eat. Enjoy!

Recipe Ingredients:

1 lb. Bacon, cut into 1 inch pieces

1 doz. Soft Crabs , cleaned and broken into chunks

1 large Onion, chopped

3 tablespoons Old Bay Seasoning

3 cups Water

2 large Cans Chopped Tomatoes

1 large Can V-8 Juice

2 bags Frozen Mixed Vegetables

6 large Potatoes , cut into 1 inch pieces

Salt & Pepper to taste


In a large pot, simmer bacon, crabs, onion and Old Bay Seasoning until onion is tender, stirring frequently.  Add water, tomatoes and juice stir well, bringing to a boil. 

Turn heat down to medium low and simmer for 1/2 – 1 hour.  Add frozen vegetables, potatoes and salt and pepper. Bring to a second boil, stirring frequently, reduce heat and simmer until vegetables are tender.

Old Bay Coleslaw


Old Bay Coleslaw


1 cup mayonnaise

2 tablespoons vinegar

2 tablespoons sugar

2 1/2-3 teaspoons Old Bay Seasoning

7 cups cabbage, shredded

1 cup carrots, shredded


Blend mayo, vinegar, sugar and Old Bay in large bowl. Add cabbage and carrots. Toss to coat. Chill well before serving.

Maryland traditional crab soup

Maryland traditional crab soup

Maryland is known for crabs and the Crab Soup is the best in this world.

Recipe Ingredients:

6 beef bullion cubes

8 ounces of crab claw meat

8 ounces lump crab meat

2 large cans tomato paste

4 medium onions, chopped

1 bunch celery, chopped

1 bag frozen soup vegetables

1 stick of butter

2 tablespoons old bay seasoning

2 tablespoons sugar

1 tablespoon salt

2 teaspoons white pepper


Fill large pot 1/3 full of water and bring to a boil. Add beef cubes, onions and celery. Let boil for 1/2 hour. Add old bay, salt, pepper and tomato paste. Bring to boil and add sugar and vegetables. Cook for 3/4 hour then add butter and crab meat. simmer for 1/2 hour and serve.

German Potato Salad Recipe

German Potato Salad Recipe

German Potato Salad is the one of the best foods in the world. My grandmother brought this recipe with her from Germany and trust me you’ll love it!


9 medium potatoes, peeled

8 slices bacon

3/4 cup onion, chopped

2 tablespoons flour

2 tablespoons sugar

2 teaspoons salt

1/4 teaspoon pepper

3/4 cup water

1/3 cup vinegar


In medium saucepan add 1 inch of  water and salt. Heat to boiling then add potatoes. Cover and cook for 30 minutes or until potatoes are tender. Drain and set aside.

In a skillet fry the bacon until crisp and remove. Add the onions to the bacon drippings and cook until brown then add flour, sugar, salt and pepper. Cook over low heat until mixture bubbles.

Remove from heat and stir in water and vinegar then heat to boiling. Stirring constantly. Continue stirring the boiling mixture for one minute and remove from heat. cut the potatoes into small cubes and crumble the bacon then add to the hot mixture and blend until everything is coated well. Serve.

Orange Roughy with Orange Sauce

Orange Roughy with Orange Sauce


1 1/2 pounds orange roughy fillets, about 1/2-inch thick

1/2 cup milk

Salt and freshly ground black pepper to taste

1/3 cup all-purpose flour

2 tablespoons plus 1 teaspoon vegetable oil

1 tablespoon finely chopped garlic

3 tablespoons fresh lime juice

2 tablespoons fresh orange juice

1 tablespoon finely chopped flat-leaf parsley

2 teaspoons finely chopped green onion

1 tablespoon butter


Let fillets soak in milk in shallow dish for 10 minutes. Remove fish from milk; season with salt and pepper. Dredge fish in flour, shaking off excess.Heat the 2 tablespoons oil in a large skillet over medium-high heat. Add the fish; cook until golden on one side, about 3 minutes. Carefully turn fish over; cook second side until golden brown and fish is cooked through, 3 to 4 minutes longer. Remove fish to serving platter.

Wipe skillet clean. Reduce temperature to low. Add remaining teaspoon oil to skillet. Add garlic; cook 30 seconds; add lime, lemon and orange juices, parsley and chives. Add butter and stir until just creamy. Pour sauce over fish and serve immediately.

Makes 4 servings.

Twice Baked Potato Casserole


3 pounds russet potatoes

4 ounces cream cheese

1/2 cup sour cream

4 tablespoons butter

1/3 cup heavy cream

1 teaspoon salt

1/2 cup cheddar cheese

3 pieces cooked bacon

1 tablespoon chopped chives

Peel potatoes and cut into large chunks. Place potatoes in a large pan, cover with water, and set on stove on high until the potatoes begin to boil, and then turn down until the potatoes boil gently. Cook potatoes for 10-15 minutes or until the potatoes are soft.

Drain potatoes and place back into pot. Add butter, sour cream, heavy cream, salt, and cream cheese into pot and mix with a mixer until smooth and creamy. Place potatoes in an 8 x 8 pan, top with cheddar cheese, bacon, and place into a 350 degrees oven for approximately 30 minutes or until the cheese melts. When you remove the potatoes from the oven top with chives.
Serves 8

Artichoke Monterrey Dip with Seasoned Pita Chips


Artichoke Monterrey Dip with Seasoned Pita Chips


Seasoned Pita Chips:

1/2 cup butter or margarine, melted

1 tablespoon taco seasoning mix

3 (6-inch) pita breads

Artichoke Monterrey Dip:

1/4 cup mayonnaise

1 (8-ounce) package cream cheese, softened

1/4 teaspoon garlic salt

Few drops red hot sauce

2 1/2 cups shredded Monterey Jack cheese, divided use

1 (14-ounce) can artichoke hearts, drained, coarsely chopped

1 roma tomato, seeded and chopped

2 medium green onions, sliced


For Pita Chips: Heat oven to 375 degrees. Combine melted butter and taco seasoning mix in small bowl. Brush both sides of each pita with butter mixture; Cut each pita into wedges and place them so they are not touching on a large baking sheet. Bake for 7 to 8 minutes; turn each wedge over and continue baking for 3 to 5 minutes or until pita wedges are golden brown and crisp.

For Artichoke Monterrey Dip: Combine mayonnaise, cream cheese, garlic salt and hot sauce in medium bowl, mixing well. Stir in 2 cups cheese and the drained and chopped artichoke hearts. Spread mixture into ungreased 9-inch pie pan. Sprinkle with tomato, green onions and remaining 1/2 cup cheese.

Bake for 15 minutes or until heated through. Serve with pita chips.
Serves 12

Peanut Butter Fingers


Peanut Butter Fingers


1 cup butter, softened

2/3 cup creamy peanut butter

1 cup granulated sugar

1 cup firmly packed brown sugar

2 large eggs

1 tsp. vanilla

2 cups flour

2 cups oatmeal

1 tsp. baking soda

1 tsp. salt

1 cup mini semi-sweet chocolate chips

1/4 cup butter

1 tsp. vanilla

dash salt

3 Tb. water

3 cups powdered sugar

Preheat oven to 350 degrees. Spray jelly-roll pan with cooking spray.

In bowl of large electric mixer cream butter, peanut butter, and sugars until light and creamy, about 2 minutes. Add eggs and vanilla and beat until incorporated, about 1 minute. Add dry ingredients and mix on low just until all ingredients are incorporated, 1 – 2 minutes.

Bake for 12 – 14 minutes, until very light golden brown (it will still look doughy, but you don’t want to overcook or they will be dry). Cool completely.In medium bowl, melt butter and chocolate chips in microwave on high for 1 minute, stirring every 20 seconds. Stir until completely melted.

Add remaining frosting ingredients, adjusting water and powdered sugar until desired consistency is reached. Spread evenly over bars and cut into squares to serve.

Sausage Wrapped Jalepeno Poppers

Sausage Wrapped Jalepeno Poppers


12 large jalapeno peppers

1 pound jalapeno jack cheese, grated

1 dash Tabasco hot pepper sauce

2 pounds spicy pork sausage

1 (5.5 ounce) package Shake ‘N Bake


Preheat oven to 350 degrees F (175 degrees C). Blanch peppers in simmering water for 2 minutes, cool. Cut off tops and remove seeds.Season grated cheese with Tabasco  to taste. Stuff each jalapeno with equal amounts of the cheese mixture.

Divide the sausage into 12 equal pieces. Form each piece of sausage into a flat disc, patting out as thin as possible. Wrap cheese stuffed peppers in sausage and coat with the Shake ‘N Bake.

Bake in preheated oven until sausage is cooked through, 20 to 30 minutes.

Hot and Spicy Crab and Shrimp Dip


Hot and Spicy Crab and Shrimp Dip



1 pound uncooked shrimp (deveined but not peeled)

2 teaspoons Old Bay Seasoning

2 cups milk

2 (8 ounce) packages Philadelphia Cream Cheese

1 teaspoon Tabasco sauce

1/2 teaspoon chili powder

1 teaspoon garlic (crushed or diced)

2 teaspoons coriander powder

1 teaspoon cracked black pepper

1 teaspoon lemon juice

2 cups grated white Cheddar cheese

1/2 cup grated asiago cheese

1/2 cup fresh grated Parmesan Cheese

16 ounces lump crab meat

3 tablespoons Mayonnaise

1/2 red bell pepper (finely diced)

1/4 cup chives (chopped)

1 teaspoon chopped parsley for garnish


Cook the shrimp by adding to a pot of boiling water.Cook for 5 minutes, or until they are pink. Drain the shrimp and rinse with cold water to allow handling. Once the shrimp are cool, peel away the skins, wash, and cut into smaller chunks. Set aside.

In a large saucepan over medium heat, Add milk, and cream cheese cut up into small chunks. Stir slowly, adding the hot sauce, chili powder, garlic, coriander, black pepper, Old Bay and lemon juice.

Once the cream cheese is melted down, add the cheeses and stir until it has a smooth consistency. Add crab meat, chopped shrimp, mayonnaise, diced red pepper, and chives. If the mixture becomes too thick, add more milk until you have a smooth creamy dip.

Stir slowly over low heat for a further 3 to 5 minutes to heat the crab meat and shrimp. Pour into a large bowl, or toasted bread bowl, and garnish with parsley.

Zucchini Bread with Walnuts

Zucchini Bread with Walnuts


This Zucchini Bread with Walnuts recipe is very easy to make and will fill the house with it’s delicious aroma. Great anytime but my favorite is right out of the oven while it’s still warm.

Recipe Ingredients:

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon cardamom

2 eggs

1/4 cup brown sugar

1/4 cup regular sugar

2 tablespoons olive oil

1 1/2 cups zucchini, grated

1/4 cup walnuts, chopped


Preheat oven to 350 degrees. Grease a loaf pan. Mix flour, baking powder, baking soda, cinnamon, cardamom and nutmeg in a large bowl. Whisk egg, Sugars and oil in a medium bowl.

Fold in zucchini gently until mixed in well. Fold in walnuts. Divide the batter between the prepared pans.

Bake the loaves until a toothpick comes out almost clean, around 40 minutes. Cool in the pan for about 5 minutes, then remove pan to finish cooling on a wire rack.

Shrimp Stuffed Portobello Mushrooms

Shrimp Stuffed Portobello Mushrooms



1/4 cup olive oil

1/2 cup chopped onion

1/4 cup chopped fresh basil

3 large garlic cloves, chopped

1/2 teaspoon chopped fresh rosemary

6 ounces cooked bay shrimp

2/3 cup fresh breadcrumbs made from French bread

1/2 cup grated Parmesan cheese

1/4 cup mayonnaise

8 -2 to 2 1/2-inch portobello mushrooms, dark gills removed


Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté until onion softens, about 5 minutes.

Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper.

Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.
Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.

Pineapple & Mango Scallop Salad

Pineapple & Mango Scallop Salad




1 pound fresh scallops

1 large can pineapple spears

2 tablespoons white wine vinegar

1 1/2 teaspoons sugar

1 1/2 teaspoons lime juice

1 teaspoon cornstarch

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cumin

1 cup fresh sugar snap peas

1 romaine lettuce leaves

1 medium mango, seeded, peeled, and sliced

1 carrot, finely shredded


For dressing, drain pineapple, reserving 1/3 cup of the juice. In a small saucepan combine the reserved pineapple juice, the white wine vinegar, sugar, lime peel, lime juice, cornstarch, cinnamon, and cumin. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; cool.

In a small saucepan cook sugar snap peas in a small amount of boiling water for 1 minute. Drain and cool.

Rinse scallops; pat dry with paper towels. Cut any large scallops in half. Cook scallops in boiling, lightly salted water for 1 to 3 minutes or until scallops turn opaque. Drain.

Line 4 dinner plates with lettuce leaves. Arrange scallops on one side of each plate. Starting from scallops, fan out pineapple spears, mango slices, and sugar snap peas on other side of each plate.

Drizzle the dressing over salads. Sprinkle with shredded carrot.

Tropical Crab Salad

Tropical Crab Salad


8 ounces fresh lump crabmeat

1 fresh pineapple

1 ripe avocado

1 tablespoon lemon juice

1/3 cup sliced water chestnuts

1 finely chopped green onion

1 cup mayonnaise

1/4 teaspoon curry powder


Clean crabmeat; drain and separate into chunks. Halve pineapple lengthwise and remove core. Scoop out fruit and cut into chunks. Peel avocado and coarsely dice; sprinkle with lemon juice. Toss together pineapple chunks, water chestnuts, avocado, green onion and crab meat. Spoon into pineapple shells and garnish with mayonnaise seasoned with curry.

Maryland Fried Green Tomatoes

Maryland Fried Green Tomatoes

4 large green tomatoes, these are tomatoes that are not ripe

1/4 cup bread crumbs

1/2 cup all purpose flour

1 teaspoon seasoned salt

1/2 teaspoon black pepper

1/4 teaspoon thyme

1/2 teaspoon old bay seasoning

1 egg, beaten


Clean the tomatoes and cut into thick slices. In a medium bowl combine all the dry ingredients and mix together well. In a small bowl beat your egg. Place a skillet on the stone on medium heat and add butter. Dip each tomato slice into the egg and then into the flour mixture making sure to coat the tomato slices well. Place in skillet and fry the tomato slices to a nice golden brown on each side. Serve hot.

Teryiaki Herbed Bluefish


Teryiaki Herbed Bluefish

1 fresh bluefish fillet

2 Tbsp. butter, softened

1/8 tsp. each dried thyme, rosemary, oregano, basil, marjoram, and sage

1 tsp. minced green onion

teriyaki sauce

2 slices lemon


Remove the dark meat and soak fillets in milk before cooking.

Lay bluefish fillet on the center of a large square of aluminum foil. 

Mix butter, herbs, and onion together. 

Spread on top of fillet. 

 Shake on enough teriyaki sauce to have a “run-off” on the foil. 

Place lemon slices on top of fillet. 

Cover fillet with the rest of foil.  Place on a barbeque grill or in a 350 degrees oven for 15 to 20 minutes.  Fish is done when it flakes easily.

Roasted Salmon & Asparagus


Roasted Salmon & Asparagus


1 pound fresh asparagus, woody ends snapped off

Olive oil

Salt & pepper

1-1/4 pounds fresh salmon with or without skin

Salt & pepper

Zest & juice from 1 lemon

2 tablespoons chopped red onion

1 teaspoon fresh thyme

1 tablespoon drained capers


Preheat oven to 450F. Place asparagus in mound on baking sheet. Mist with olive oil, sprinkle with salt and pepper and stir to blend. Place salmon atop asparagus. Mist fish with oil, sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.

Meanwhile, mix lemon zest, lemon juice, red onion, olive oil and thyme with mini food processor or whisk. Stir in capers. Pour sauce over salmon to serve.

Grilled Crab Stuffed Imperial Portabellas


Grilled Crab Stuffed Imperial Portabellas


1 lb. lump crab meat

4 medium whole portabella mushrooms, cleaned

4 Tbsp. butter, divided 2/2

1 Tbsp. flour

2/3 C. half & half

1 Tbsp. vidalia onion, finely minced

2 tsp. Worcestershire sauce

1/2 C. mayonnaise

1 lemon, squeezed

1/2 tsp. Old Bay Seasoning

2 C. sourdough bread, cubed 1/2″


In saucepan, make tan roux with 2 tablespoons of butter and flour.Add half and half while stirring over medium heat until thickened and smooth.

Add onion & Worcestershire sauce. Take off heat and cool.

In another pan, lightly brown 2 tablespoons of butter.  Gently add crabmeat.

In a small bowl, mix mayonnaise, lemon juice, Old Bay & bread cubes then easily toss into the cooled sauce. Add to crabmeat easily so as not to break up lumps.

Pile evenly into lightly salted/peppered mushrooms and dust with Old Bay seasoning.
Put on lightly oiled baking stone; do not crowd.

Grill 12-15 minutes on indirect hot grill (or 400 degree oven) until mushrooms are slightly soft and crab has crispy edges.

To Serve:

Warm a plain sourdough bolle on grill with extra virgin olive oil and sea salt.  Plate mushrooms on baby greens, lightly sprayed with truffle oil. Add lemon wedges on side.

Chesapeake Bay Crab Reuben


Chesapeake Bay Crab Reuben


1 lb. lump Crab Meat

1 1/2 pounds pastrami

¼ C. mayonnaise

1 Tbsp. chili sauce

2 tsp. sweet pickle relish

10 slices of rye bread

5 slices of Swiss cheese

2 eggs, beaten

¼ C. milk

Dash of salt and pepper

2 Tbs. butter


Combine crab, mayonnaise, chili sauce, and pickle relish in a medium mixing bowl.Spread over five slices of bread. Top each with 5 ounces of pastrami and a slice of cheese. Close sandwich with another slice of bread.

Blend together eggs, milk and salt in another medium mixing bowl.Dip both sides of sandwich into the egg mixture.Melt 2 Tbs. of butter in a large skillet over medium heat. Cook the sandwiches on both sides until brown and the cheese melted.

Makes 5 sandwiches.

Chesapeake Bay Coconut Curry Crab Cakes


Chesapeake Bay Coconut Curry Crab Cakes


1 lb. lump Crab Meat

1 1/2 c. cooked white rice

1 /2 c. onions, chopped

1/4 c. unsweetened coconut, shredded

1 1/2 tsp. curry powder

3 Tbsp. coconut cream

1/2 tsp. turmeric powder

4 Tbsp. peanut oil

salt to taste
black pepper to taste


Heat 2 Tbsp. peanut oil in a non stick skillet.Add chopped onions and sauté until slightly brown.Add curry powder, turmeric, and coconut. Continue cooking until it reaches a paste type consistency.Add rice and coconut cream and mix well.

Remove from heat, add the crab meat, mixing very well.Add egg, salt and pepper to taste.When cool enough to handle, form into eight patties.In a 12 inch skillet heat the 2 Tbsp. of peanut oil.Fry crab cakes four at a time for 4- 5 minutes on each side.

Lemon Basil Shrimp


 Lemon Basil Shrimp

2 tablespoons olive oil

2 cloves garlic, minced

1 pound uncooked shrimp tails, peeled and deveined

Zest of a lemon

Juice from 1-1/2 lemons

2 tablespoons Dijon mustard

2 tablespoons chopped fresh basil

2 green onions, chopped

1/4 cup drained capers


Heat oil on medium in a large skillet til shimmery. Add garlic and cook for a minute. Add enough shrimp to cook in a single layer. Cook until just opaque in the center, turning once, about 5 minutes. Repeat with remaining shrimp.

Meanwhile, in a large bowl, combine remaining ingredients. Add shrimp and gently combine. Cover and refrigerate for at least two hours and up to 24 hours. To serve as an appetizer, place in dish lined with lettuce leaves and mound shrimp on top. To serve as a main dish, arrange lettuce leaves on four serving plates, mound shrimp on one side, add slices of cheese, fresh fruit and vegetables.

Grilled Mussels & Spicy Fish Sauce

Grilled Mussels & Spicy Fish Sauce


2 pounds fresh mussels

Juice of 1 lemon

3 tablespoons fish sauce

1 teaspoon sugar

2 dried hot red pepper

2 cloves garlic

2 tablespoons water


Clean and scrub the mussels. Prepare sauce: Blend garlic and red peppers into a paste.Add lemon juice, fish sauce, sugar, and water. Preheat broiler. Place clean, dry mussels in a single layer on a baking sheet. Broil mussels just until they are all open and aromatic. Remove from broiler and serve with prepared sauce and rice.

Serves 4

Chesapeake Bay Lobster with Coconut Milk


Chesapeake Bay Lobster with Coconut Milk


2 pounds lobster meat, cut into bite-sizes pieces

4 tablespoons dry white wine

1 tablespoon butter

1/2 tablespoon flour

1/2 tablespoon ketchup

1 small onion, finely chopped

1/2 cup whipping cream

1 cup coconut milk

Salt and pepper

2 tomatoes, blanched and pressed through a colander


In a bowl, put the lobster meat and the wine. Season with salt and pepper. Set aside.In a saucepan, melt the butter and saute the onion.

Add the lobster meat and saute for 2-3 minutes. Add the flour, stirring frequently until light brown.

Add tomatoes,ketchup,and coconut milk. cover the sauce pan and cook until the lobster meat is cooked through (if necessary pour in some water).

Stir in whipping cream and remove from the stove. Serve with rice.

Cream of Crab Soup

Cream of Crab Soup


1 quart half and half

1 pint milk

2 pints heavy whipping cream

1 pound Maryland jumbo lump crab meat

1 tablespoon fresh parsley

3 teaspoons Old Bay seasoning

1/4 cup butter

1/2 teaspoon salt

1/8 teaspoon pepper



Bring the milk, half and half, and heavy whipping cream to a boil.

Add the crab meat, fresh parsley, Old Bay seasoning, butter, salt, and pepper. If you like spice, you may choose to taste the soup at this point to see if you need to add more Old Bay seasoning.

When the Cream of Crab Soup starts to boil, make a paste of cornstarch and water and gradually add the cornstarch mixture to the soup until it is your desired level of thickness.

Serve in a bowl, or even better, a bread bowl and sprinkle a pinch of old bay on top of the soup and add a sprig of fresh parsley to garnish.

Creamy Crab Dip

 Creamy Crab Dip

This is an excellent dip for the holiday season ahead!


1 package (8 ounces) cream cheese, softened

1 cup mayonnaise

2 teaspoons Old Bay seasoning

1/2 teaspoon Ground Mustard

1 pound lump crabmeat

1/4 cup cheddar cheese, shredded

crackers or sliced French bread


Preheat oven to 350° F. In a medium bowl, mix cream cheese, mayo, OLD BAY and ground mustard until well blended. Add crabmeat and toss gently.

Spread in a 9-inch pie plate. Sprinkle with cheddar cheese and additional OLD BAY.

Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.

Hellmann,s Mayonaise Recipe

Hellmans Mayonaise Recipe


1 egg, at room temperature

1 teaspoon dry mustard

1 teaspoon salt

1 dash cayenne pepper

1 1/4 cups vegetable oil 

3 tablespoons white vinegar


Place egg, mustard, salt, cayenne pepper and 1/4 cup oil in blender and blend on low.

While the machine is blending, SLOWLY pour in another 1/2 cup oil. You may have to stop and scrape down the mayo.

Add the lemon juice/vinegar and the remaining 1/2 cup oil.

Blend until well combined.

3 tablespoons white vinegar




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