Crab Meat Salad Recipe

 

Crab Meat Salad Recipe

Crab Meat Salad is a nice light dish great for lunch.

Ingredients:

1 pound backfin crab meat

3/4 cup celery, chopped

2 tablespoons lemon juice

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons mayonnaise

Remove sheels from crab meat. Place celery in a bowl and mix in lemon juice, salt, pepper and mayonnaise. Add crab meat and mix gently but thoroughly. Place and fridge and let cool.

Serves 3

Crab Hors d’ oeuvres Recipe

 

Crab Hors d’ oeuvres Recipe

Ingredients:

8 ounces lump crab meat

8 ounces of cream cheese

1 tablespoon milk

1 tablespoon minced onion

1/2 teaspoon horseradish

salt and pepper to taste

2 ounces slivered almonds

Remove shells from crab meat. In a bowl blend together cream cheese, milk, onion and horseradish. Gently mix in crab meat. Add salt and pepper to taste.

Place mixture in shallow 1 quart baking dish, sprinkle almond slivers over top. Bake at 350 degrees until top is lightly browned. About 20 minutes.

Makes 2 cups

Crab Fondue Recipe

 

Crab Fondue Recipe

Crab Fondue is a great party appetizerthat your guests will eat up!

Ingredients:

1 pound lump crab meat

8 ounces of cream cheese

6 ounces  guyere cheese, grated

1/2 cup milk

1/4 teaspoon lemon and pepper seasoning

1/4 cup sherry

salt and pepper to taste

french bread cut into 1 inch cubes

Remove all shells from crab meat. In fondue pot, set on low, add cheeses, milk, seasonings and sherry. Stir until smooth. Add crab meat and heat while continually stirring. until hot.

Makes 4 cups of fondue. A double boiler can be substituted for a fondue pot.

Deviled crab eggs

 

Deviled crab eggs

Deviled crab eggs are a delicious twist on an old favorite recipe.

Ingredients:

8 ounces lump crab meat

6 hard boiled eggs

3 tablespoons finely chopped celery

4 tablespoons mayonnaise

1 teaspoon dry mustard

1/4 teaspoon salt

1 dash of pepper

1/4 teaspoon parsley flakes

2 dashes oregano

2 dashes garlic powder

1/4 teaspoon worcestershire sauce

Remove shells from crab meat. Peel eggs and cut lengthwise. Remove yolks and put in bowl, mash well.

Add celery, mayonnaise and seasoning. Add crab meat and mix well. Stuff egg whites with mixture. Chill before serving.

Serves 12

Crab Fritter Recipe

 

Crab Fritter Recipe

Crab Fritters are a gastronomical delight and a very easy dish to prepare.

Ingredients:

1/2 pound crab meat

1 egg

1/4 cup milk

1 cup all purpose biscuit mix

juice from one lemon

1/8 teaspoon garlic salt

1/4 teaspoon salt

1/2 teaspoon lemon & pepper seasoning

1/2 teaspoon parsley flakes

1/2 teaspoon worcestershire sauce

Remove all shells from crab meat. In a bowl beat egg and add milk and biscuit mix. Add crab meat and seasonings while mixing gently.

In a frying pain heat 2-3 inches of wesson oil to 375 degrees. Drop batter into hot oil 1/2 teaspoon at a time. Fry until golden brown.

Servings 24

Oysters Rockefeller Recipe

 

Oysters Rockefeller Recipe

A Chesapeake bay classic this Oysters Rockefeller recipe is easy and quick to make but will leave a lasting impression.

Ingredients:

3 dozen oysters in their shells

10 ounces of fresh , chopped spinach, cooked

1 tablespoon parsley flakes

1/4 teaspoon lemon and pepper seasoning

1 teaspoon hot sauce

1 tablespoon onion, minced

1/4 teaspoon celery salt

1/2 cup dry bread crumbs

1/2 cup butter

Halve your oysters and keep the actual oyster in the deep shell. Mix all the other ingredients together and spread mixture on top of each oyster. If you like grate some parmesian cheese on top as well.  In a shallow baking pan place oysters in a single layer and bake in oven at 400 degrees for 10 minutes or until oysters are bubbly on top.

Makes 3 dozen.

Oyster Stew Recipe

Oyster Stew Recipe

Oyster Stew is a mainstay on the Chesapeake Bay and you’ll love this hearty recipe on a cool winters day.

Ingredients:

1 Quart milk

2 pints stewing oysters

2 tablespoons butter

1 teaspoon salt

1/4 teaspoon pepper

In a large sauce pan heat milk to boiling. In a seperate pan melt the butter and brown it. Drain the oysters and add to the browned butter. Cook oysters for 3 minutes and add salt and pepper. Add oysters with butter and seasonings to the milk and serve.

Maryland Scalloped Oysters

 

Maryland Scalloped Oysters

Scalloped Oysters are an eastern shore mainstay. This recipe is quick, easy, and oh so flavorful.

Ingredients:

1 quart shucked oysters, with juice

3 cups crushed crackers, coarse

1 stick of butter

2 cups milk

salt and pepper to taste

In a 2 quart casserole dish place alternating layers of oysters and crackers placing a few pats of butter on each layer along with salt and pepper. When finished add milk until it reaches near the top of the dish.

Pre heat oven to 350 degrees and bake for 45-60 minutes or until browned on top.

serves 6.

Maryland Oyster Fritters Recipe

Maryland Oyster Fritters Recipe

Another Eastern shore delicasy. Oyster Fritters are a delight to the mouth and your guests will be back for more.

Ingredients:

1 pint oysters, shucked

1/2 cup evaporated milk

1 cup dry pancake mix

2 tablespoons of corn meal

1 teaspoon salt

1/4 teaspoon pepper

3/4 cup wesson oil

Directions:
 
Drain oysters and reserve the juice. Mix milk, corn meal, pancake mix, salt and pepper in a medium bowl. Place oil in a frying pan and heat.

Drop batter from tablespoon into oil ( be sure to get 2 oysters in each spoonful ). Cook until golden brown on each side.  If batter becomes thick while working add some of the reserved juice to thin  it out.
Makes 18 fritters

Healthy corn bread

 

Healthy corn bread

Everyone  loves Corn Bread. Now you can make your family a very healthy Corn Bread that tastes incredible!

1 cup yellow corn meal

1 cup all purpose flour

1/2 cup unprocessed bran

1/2 cup wheat germ

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup honey

1 1/4 cup milk

1 egg

1/4 cup vegatable oil

Combine all dry ingredients and set aside. Beat egg and add milk, honey, and oil. Combine egg mixture with dry ingredients. Stir until batter is smooth.

Pour into 10 inch greased skillet or 8 inch greased pan. Preheat oven to 425 and bake for 20-25 minutes or until knife comes out clean.

Irish soda Bread

 

Irish soda Bread

Irish soda bread is an incredible delight to eat and very easy to make. Give it a try and see if it becomes a new favorite.

4 cups of flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons caraway seeds
1/4 cup butter
2 cups of raisins
1 egg unbeaten
1/4 cup cream
1 cup buttermilk
1 teaspoon baking soda

In a mixing bowl mix flour, sugar, salt and baking powder. Stir in Caraway seeds. With blender cut in butter until mixture resembles coarse corn meal. Add raisins.

Mix buttermilk, egg, and baking soda. Stir into flour mixture. Knead mixture on lightly floured board. Shape into ball and place in deep pan. Cut 4 inch cross 1/4 inch deep into top. Brush with beaten egg yolk.

Preheat oven to 375 degrees and bake for one hour or until done.

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

Directions:

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

Ingredients:

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

Directions:

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

Directions:

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!

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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
 
Directions:

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

Ingredients:

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

Directions:


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

Ingredients:

Bars:
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

Frosting:
1 cup mini semi-sweet chocolate chips

1/4 cup butter

1 tsp. vanilla

dash salt

3 Tb. water

3 cups powdered sugar

Directions:
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

Ingredients:

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

Directions:

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

 

Ingredients:

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

Directions:

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

Directions:

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

 

Ingredients:

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

Directions:

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

 

 

Ingredients:

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

Directions:

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

 

 Ingredients:

 

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

Directions:

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

Ingredients:

 

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

Directions:

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

Ingredients:

 

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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″

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

 

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:


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

Ingredients:

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

cornstarch

Directions:


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!

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Directions:

 

Maryland Shrimp Stuffed Red Peppers

Maryland Shrimp Stuffed Red Peppers

Ingredients:
6 large bell peppers

2 onions, minced

3 cloves garlic, minced

4 tablespoons vegetable oil

1/2 pound shrimp, shelled and cleaned

1 teaspoon minced celery

1/2 teaspoon black pepper

1 bay leaf

1 teaspoon Worcestershire sauce

1 teaspoon salt

1 large pinch of thyme

8 to 10 slices toast

1 egg

Bread crumbs

Butter

Directions:

Split peppers; clean and trim. Boil 3 minutes. Remove from water and cool. Chop and set aside trimmings.

Put onions and garlic in cooking oil and cook until brown. Add trimmings. Cut Shrimp finely and add to onions and garlic. Add celery and seasonings. Cook for 10 minutes. Moisten the toast.

Mix in well with onion and shrimp mixture; stir in egg. Cook an additional 5 minutes. Stuff pepper halves and lay flat on a pan; sprinkle with bread crumbs and dot with melted butter. Bake for 20 minutes at 400 degrees F.

Shrimp Newburg II

Shrimp Newburg II

Ingredients:

1 pound shrimp, cooked, deveined

4 ounces fresh mushrooms, sliced

3 hard-boiled eggs, peeled and chopped

1/2 cup Parmesan cheese

4 tablespoons butter

1/2 onion, chopped

1 clove garlic, chopped

6 tablespoons flour

3 cups milk

4 tablespoons dry sherry

Worcestershire sauce

Salt and pepper

Tabasco sauce

Directions:

Heat oven to 375 degrees F. Melt butter and then sauté the onion and garlic until tender. Add the flour. Mix well.

Gradually add the milk, stirring constantly. Cook until the sauce thickens. Add the sherry and the seasonings to taste. In a separate bowl, combine shrimp, mushrooms, eggs, and parsley. Add sauce along with 1/4 cup cheese to shrimp mixture.

Mix well. Pour the mixture into a 2-quart casserole dish and top with remaining cheese. Dot with the butter.

Bake 10 minutes, until slightly browned on top

Maryland Shrimp Mandarin

Maryland Shrimp Mandarin

Ingredients:

1 large can mandarin oranges

1 1/2 tablespoons cornstarch

2 (1/4 ounce) packages chicken broth

1/8 teaspoon garlic powder water

1 bunch chopped green onions

1 pound shrimp

2 small packages frozen, thawed pea pods

1 tall jar drained mushrooms

Few sliced almonds

Rice or noodles

Directions:

Drain mandarin oranges. Save liquid. Add enough water to equal 1 1/2 cups liquid. Add 1 1/2 tablespoons cornstarch. Add the 2 broth packets. Add 1/2 teaspoon garlic powder. Mix.

Microwave 2 minutes on high. Mix and then microwave 2 to 3 minutes more on high. Mixture will thicken a little. In another bowl, mix sliced green onions, 1 pound shrimp, frozen pea pods (thawed) and mushrooms.

Mix and add to thickened sauce. Put lid on and microwave 5 to 7 minutes on high until shrimp is tender and done. Add mandarin oranges and a few sliced almonds. Put lid back on and let set 5 minutes before serving.

Serve over rice or noodles.

Maryland Seafood Kabobs

Maryland Seafood Kabobs

Ingredients:

3/4 cup olive oil

1 tablespoon white wine vinegar

1 tablespoon fresh lime juice

Peel of 1 lime, grated

1 to 2 tablespoons finely chopped fresh mint

1 to 2 tablespoons finely chopped parsley

1 garlic clove, finely chopped

2 tablespoons freshly-grated ginger

1 1/4 pounds sea scallops

8 skewers

2 to 3 green or yellow bell peppers, cut into 1-inch pieces

32 cherry tomatoes

32 small mushrooms, stems removed

2 red onions, peeled and cut into 1-inch pieces


Directions:

In a large bowl whisk together 1/2 cup olive oil, vinegar, lime juice, lime peel, mint, parsley, garlic and ginger.

Add the shrimp and scallops and stir to coat. Cover and refrigerate for 2 to 3 hours. If using bamboo skewers, soak them in hot water to cover for 30 minutes.

Prepare a charcoal grill. Drain shrimp and scallops, reserving the marinade. Place the seafood on the skewers, alternating with the peppers, tomatoes, mushrooms and onion pieces.

Brush with the remaining 1/4 cup oil. Place on a hot grill and grill 3 to 5 minutes, until done, turning frequently and brushing with the reserved marinade.

Bacon Roasted Sea Scallops

Bacon Roasted Sea Scallops

Ingredients:

Scallops:

24 large sea scallops, rinsed, and muscle removed if necessary

8 slices bacon, each slice cut into thirds

Marinade:

1/4 cup  soy sauce

2 tablespoons dark brown sugar

2 tablespoons dry sherry

1 tablespoon Dijon mustard

1 tablespoon Asian sesame oil

2 teaspoons minced fresh ginger

1/8 teaspoon red pepper flakes

Salt to taste


Directions:

In a bowl, combine all the marinade ingredients. Add the scallops and stir to coat. Cover and marinate in the refrigerator for 30 minutes.

Heat the oven to 450 degrees F. Drain the scallops, reserving the marinade, and wrap each one in a piece of the bacon, securing it with a wooden pick.

Arrange the scallops on a rack in a shallow roasting pan and roast, turning frequently and basting with the reserved marinade, for 15 minutes, or until the bacon is crisp and the scallops are just cooked.

Serve immediately.

Maryland Crusted Crab Cakes with Sweet Pepper Sauce

Maryland Crusted Crab Cakes with Sweet Pepper Sauce

Ingredients:

Crusted Crab Cakes:

1/3 cup pecan halves

1 slice firm textured white bread, torn

2 tablespoons mayonnaise

2 teaspoons lemon juice

1 teaspoon Dijon mustard

1 egg yolk

4 ounces (1/4 pound) lump crab meat

1 tablespoon minced chives

1 1/2 tablespoons butter

Sweet Pepper Sauce:

1 large red bell pepper (1/2 pound, coarsely chopped

1 tablespoon olive oil

1 tablespoon plus 1 teaspoon balsamic vinegar

Salt and cayenne, to taste

Directions:

Place pecans and torn bread in a blender or small food processor. Pulse until pecans are finely chopped and bread is crumbly.

In a medium bowl combine mayonnaise, lemon juice, mustard and egg yolk; blend well. Add crab and chives; stir gently to mix, breaking up large lumps. Stir in 6 tablespoons of pecan-bread crumbs.

Place remaining crumbs on a plate. Form crab mixture into 4 cakes, about 2 inches in diameter. Dredge crab cakes in crumbs, pressing gently to help mixture adhere.

In a medium skillet (preferably one that is nonstick), melt butter over a medium-low heat. Add crab cakes, cover pan and sauté , turning over once, about 5 minutes total, until they are hot in center and nicely browned on both sides.

To serve, spoon pepper sauce onto 2 salad plates. Place 2 crab cakes on each plate. Garnish with whole chives and lemon wedges

Sweet Pepper Sauce:

Place bell pepper, olive oil, 1 tablespoon vinegar and 1/4 cup water in a small saucepan. Cover and cook over medium heat 20 minutes.

Let cool slightly, then puree pepper and any remaining liquid in a blender food processor until as smooth as possible. Season with remaining vinegar, salt and cayenne to taste.

Cooking Time: 25 minutes

Serves 2

Chesapeake Bay Pan Fried Soft Shell Crabs

Chesapeake Bay Pan Fried Soft Shell Crabs

Ingredients:

1/2 cup all-purpose flour

1 teaspoon dried oregano

Salt and freshly-ground black pepper, to taste

1/2 cup milk

2 eggs

6 garlic cloves, minced

3 cups saltine cracker crumbs

3 tablespoons unsalted butter

3 tablespoons olive oil

8 soft-shell crabs


Directions:

In a shallow dish, stir the flour together with the oregano, salt and pepper. In a second dish, mix together milk and eggs.

Add cracker crumbs to garlic, and process until crumbs are ground fine. Transfer crumbs to another dish. In a large, heavy skillet, warm the butter and oil together over medium-high heat.

Dip each crab lightly first in the flour, next in the egg mixture, and then in the cracker crumbs. Add the crabs to the skillet, in two batches, if necessary, and pan-fry them 6 to 8 minutes, turning them once.

Drain crabs, and serve immediately.

Maryland Oyster Crisp

Maryland Oyster Crisp

Ingredients:

1 pint shucked oysters, drained and juice reserved

1/8 teaspoon nutmeg

6 slices bacon, cooked and crumbled

1 cup Swiss cheese, grated

Heavy cream

1 1/2 cups oyster crackers, crushed

2 tablespoons butter

Salt and pepper to taste

Directions:

Place oysters in a greased baking dish; sprinkle with nutmeg, salt and pepper. Top with bacon and cheese.

Mix oyster liquid and heavy cream to make 1 cup; pour over evenly. Cover with oyster cracker crumbs and dot with butter. Bake at 400 degrees F for 20 minutes.

Maryland Mussels in Green Sauce

Maryland Mussels in Green Sauce

Ingredients:

1 teaspoon olive oil

2 cloves garlic, chopped

1 medium onion, chopped

2 pounds mussels, scrubbed

1/2 cup dry white wine

1/2 cup chopped cilantro

2 tablespoons butter, softened

1 teaspoon chives


Directions:

Heat oil in a 5-quart saucepan or Dutch oven over medium-high heat. Add garlic and onions; stir-fry 1 minute. Add mussels, wine, and parsley.

Cover; bring to a boil. Simmer for 5 to 7 minutes or until mussels open. Meanwhile, combine butter and chives. Divide among 4 soup bowls.

Ladle mussels and juices into soup bowls.

Serves 4

Maryland Lobster Marnier

Maryland Lobster Marnier

Ingredients:

24 ounces lobster meat

4 ounces butter

8 ounces Grand Marnier

2 ounces Triple Sec

1 1/2 quarts heavy cream

8 portions puff pastry

Orange zest (for garnish)

Directions:

Sauté lobster in butter until butter turns a light red color and set aside. In a 3-quart sauce pot, add Grand Marnier and Triple Sec.

Heat to boil and flambé to reduce liquors to 1/2. Add hot cream to liquors and reduce cream until it starts to thicken.

Add sautéed lobster and continue to reduce. Serve in puff pastry cups and garnish with orange zest.

Serves 8.

Luscious Lobster Thermidor

Luscious Lobster Thermidor

Ingredients:

Lobster:

5 ounces lobster meat, cut into 1-inch chunks

1 tablespoon finely chopped pimentos

1/2 cup thick sliced mushrooms

1 tablespoon chopped chives

Butter for sautéing

1 tablespoon sherry

Newburg Sauce:

1/2 to 1 cup grated Cheddar cheese

Newburg Sauce:

3 tablespoons butter

1 cup clam juice

1/4 to 1/2 cup milk

1/2 teaspoon paprika

Pinch of salt

3 tablespoons sherry

2 tablespoons all-purpose flour

4 tablespoons light cream

Directions:

Sauce:

Melt butter over a medium low flame. When completely melted, add paprika and stir for 2 minutes. Add the flour to the butter and stir for 2 to 3 minutes to cook the roux.

Stir constantly to avoid burning. Add the clam juice and stir until thickening begins. Add 1/4 cup milk, light cream and sherry.

Simmer for 5 minutes and, if needed, add remaining 1/4 cup milk. Serve immediately or refrigerate for future use.

Lobster:

Heat oven to 350 degrees F. Over medium heat, melt enough butter to lightly cover the  bottom of a heavy, large sauté pan.

Place the lobster, chives, pimentos and mushrooms in the pan and stir for 3 to 4 minutes. Increase the heat to high and add the sherry to deglaze the pan.

Be careful as the sherry may flame up as the alcohol burns off.Stir in 4 ounces of Newburg Sauce and stir for 1 minute. Pour into a single serving casserole and sprinkle with the cheese.

Bake for about 5 minutes or until the cheese has melted and is bubbly.

Serve immediately.

Maryland Garlic Rum Shrimp

Maryland Garlic Rum Shrimp

Ingredients:

3 pounds large shrimp, peeled and deveined

Salt, to taste

Tabasco sauce, to taste

1/2 cup light rum

Juice of 1 lime

1 tablespoon Worcestershire sauce

1/2 teaspoon cumin

1/4 cup (1/2 stick) butter

1/2 cup Spanish olive oil

5 cloves chopped garlic

1/4 cup bread crumbs

2 tablespoons fresh parsley, chopped

Directions:

In bowl, season shrimp with salt and Tabasco. In smaller bowl, combine rum, lime juice, Worcestershire sauce and cumin.

Blend with shrimp, refrigerate and marinate at least 1 hour. In a small saucepan, combine butter and oil. When butter begins to get foamy, add garlic.

Sauté for 2 minutes. Set aside. Transfer shrimp with marinade to dish (putting shrimp in single layer), top with garlic sauce and bread crumbs. Broil (up to 10 minutes).

Baltimore Crab Cakes

Baltimore Crab Cakes

Ingredients:

1 pound. fresh, lump crabmeat, drained

1/2 cup Italian-seasoned breadcrumbs

1/2 teaspoon baking powder

1/3 cup milk

1 large egg, beaten

1/4 cup mayonnaise

2 tablespoons finely chopped scallions

1/4 teaspoon garlic salt

1/8 teaspoon white pepper

2 teaspoons dried onion flakes

3/4 teaspoon dried parsley flakes

1/4 cup all-purpose flour

1/4 cup butter or margarine, melted


Directions:

Combine first 11 ingredients; shape into 6 patties. Coat with flour; chill at least 1 hour.

Cook patties in butter in a skillet over medium-high heat 4 minutes on each side or until golden.