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.

Chesapeake Bay Crab Strata

Chesapeake Bay Crab Strata

Ingredients:

4 tablespoons butter or margarine

4 cups unseasoned croutons

2 cups (8 ounces) shredded Cheddar cheese

2 cups milk

8 eggs, beaten

1/2 teaspoon dry mustard

1/2 teaspoon Old Bay seasoning

Salt and black pepper, to taste

1 pound crabmeat, picked over to remove any shell

Red and green bell pepper rings (for garnish)

Directions:

Heat oven to 325 degrees F. Place butter in an 11 x 7-inch baking dish. Heat in the oven until melted, tilting to coat the dish.

Remove the dish from the oven; spread the croutons over the melted butter. Top with the cheese and set aside.

Combine milk, eggs, mustard, Old Bay seasoning, salt and black pepper; mix well. Pour the egg mixture over the cheese in the dish and sprinkle the crabmeat on top.

Bake for about 50 minutes or until the mixture is set. Remove from the oven and let stand for about 10 minutes. Garnish with the pepper rings and serve.

Maryland Crab and Cream Cheese Bake

Maryland Crab and Cream Cheese Bake

Ingredients:

8 ounces cream cheese, softened

1/4 cup chopped green onions

1 (8-count) can crescent rolls

1 cup lump crabmeat

1 egg yolk, beaten

1/2 teaspoon dill

Directions:

Combine the cream cheese and green onions in a bowl and mix well. Unroll the crescent roll dough on a greased baking sheet; do not separate the triangles.

Press the dough into an 8 x 11-inch rectangle. Spoon the crabmeat lengthwise down the center of the rectangle.

Spread the cream cheese mixture over the crabmeat. Fold the long edges of the rectangle over the cream cheese mixture, slightly overlapping.

Pinch the edges to seal. Arrange seam side down on the baking sheet. Brush the top lightly with the egg yolk and cut slits.

Bake at 350 degrees F for 20 to 22 minutes or until golden brown and flaky. Cut into 12 slices. Serve warm.

Serves 12.

Chesapeake Bay Crab Meat Shells

Chesapeake Bay Crab Meat Shells

Ingredients:

1 pound lump crab meat

2 slices bread, trimmed and crumbled

1 cup mayonnaise

1 tablespoon dry mustard

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

Dash of Tabasco sauce, or more

Cracker crumbs

Butter

Lemon wedges

Chopped fresh parsley


Directions:

Combine first 7 ingredients and fill greased seafood shells. Top with cracker crumbs and dot with butter.

Heat in a 350 degrees F oven for 30 minutes. Serve each with a lemon wedge and sprinkle with parsley.

Serves 4.

Crab Stuffed Avocado’s

Crab Stuffed Avocado’s

Ingredients:

1 pound cooked, chilled, rinsed and picked over fresh crabmeat

1 cup mayonnaise

1 teaspoon lemon pepper seasoning

1 cup chopped celery

1/4 cup sweet pickle relish

1/2 cup chopped scallions

2/3 cup sliced almonds

2 or 3 avocados

Directions:

Place the crabmeat in a paper towel-lined bowl. Allow to stand for 15 minutes. Remove paper towel. Mix mayonnaise, lemon pepper, celery, pickle relish and almonds together.

Gently toss with crabmeat. Slice avocado in 2 around the seed. Split and remove seed and  discard. Fill seed hole and tops of avocado with crab mixture. Serve immediately.

Serves 4 to 6.

Crab Filled Cream Puffs

Crab Filled Cream Puffs

Ingredients:

Cream Puffs:

1 cup water

1/2 cup butter

1 cup flour

1/4 teaspoon salt

4 eggs

Crab Filling:

11 ounces cream cheese (8 ounces and 3 ounces)

1 cup mayonnaise or sour cream

1 teaspoon lemon juice

1/4 teaspoon horseradish

2 tablespoons finely chopped onion

7 ounces fresh crab or shrimp

Directions:

Mix crab filling a day ahead and refrigerate. Heat water, butter and salt to rolling boil. Reduce heat and quickly stir in flour with wooden spoon until mixture leaves the sides of the pan in a ball.

Remove from heat and add eggs, 1 at a time, beating after each addition until mixture is smooth and not glossy. Drop 1 tablespoon (size is optional) on baking sheet. Bake at 400 degrees F for approximately 25 minutes until golden brown.

Curried Coconut Scallops

Curried Coconut Scallops

Ingredients:

1/2 cup coarsely chopped scallions

3 tablespoons chopped, peeled fresh ginger

1 garlic clove

1 jalapeno chile, stemmed

2 teaspoons curry powder

3/4 teaspoon salt

1/2 cup unsweetened coconut milk,

2 pounds sea scallops

Directions:

In a blender or food processor, combine the scallions, ginger, garlic, jalapeno (including the seeds), curry powder and salt and blend into a paste. Add the coconut milk and puree until almost smooth, scraping down the sides of the container often.

Pat the scallops dry and arrange them in a flameproof casserole or skillet just large enough to hold them in a single layer.

Drizzle the curry sauce on top, coating the scallops well. The scallops can be prepared up to this point 4 hours in advance, covered and refrigerated.

Heat the broiler with a rack set 6 inches from the heat. Broil the scallops for 8-10 minutes or until browned and just cooked through. Serve immediately.

Serves 4

Maryland Crab Loaf

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Maryland Crab Loaf

Ingredients:

1 pound crab meat

2 eggs

1/2 cup chopped celery

1/4 cup green bell pepper, chopped fine

1/4 cup red bell pepper, chopped fine

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon Old Bay seasoning

2 slices buttered bread, cut into cubes

Directions:

Mix together all ingredients, except bread cubes. Place in greased loaf pan. Top with bread cubes and bake at 350 degrees F for 40 minutes. Remove from pan and serve.

Chesapeake Bay Curried Shrimp Dip

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Chesapeake Bay Curried Shrimp Dip

Ingredients:

8 ounces cream cheese, softened

1/2 cup sour cream

2 green onions, finely chopped

2 teaspoons curry powder

1/2 teaspoon cayenne pepper

8 ounces cooked, peeled shrimp

4 ounces shaved or slivered almonds


Directions:

Heat oven to 375 degrees F. In a medium bowl, beat cream cheese until softened. Add sour cream, green onions, curry powder and cayenne and beat until blended.

Chop the shrimp into small pieces and stir into dip.

Spoon into gratin dish or baking pan and sprinkle with almonds. Bake 15 minutes until top is golden and mixture is hot. Serve with crackers, pita points or vegetables.

Makes about 3 cups.

Artichoke & Shrimp Pasta Salad

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Artichoke & Shrimp Pasta Salad

Ingredients:

1/2 pound medium shells or farfalle pasta

1 (9 ounce) package frozen artichoke hearts

1 pound frozen shrimp

1/4 teaspoon dry oregano

1 garlic clove, peeled an finely chopped

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

Salt and freshly ground black pepper

Directions:

Bring water to a boil. Cook shrimp following instructions on package. Drain well on paper towels.

Defrost and steam artichoke hearts. Drain well and place on paper towels. Cook pasta al  dente. Rinse with cold water.

Drain very well. Place in large serving bowl and drizzle with a little olive oil and toss. Prepare the garlic and the oregano or use parsley, if you prefer, while the pasta cooks.

Add remaining olive oil, vinegar, garlic, oregano salt and lots of black pepper. Mix well, cover with plastic wrap or place in a sealed container and refrigerate for a couple of hours or for a day.

When ready to serve, place in a serving bowl, toss well. Check for seasoning, adding salt or pepper if need be and garnish with a few leaves of oregano or parsley.

Serves 4

Curried Crab Salad

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Curried Crab Salad

Ingredients:

12 ounces fresh lump crabmeat

1 1/4 cups cooked, chilled rice

1/3 cup chopped celery

2 green onions, chopped

1/4 cup sliced water chestnuts

1 tablespoon lemon juice

1/2 teaspoon soy sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon curry powder

1/2 cup mayonnaise

6 medium size tomatoes

Romaine lettuce

Directions:

Drain crab and slice. Combine crab with rice, celery, onions and water chestnuts. Mix lemon juice and seasonings with mayonnaise. Add to crab mixture and toss to coat lightly. 
Chill well. Cut tomatoes into 6 wedges and fill with crab rice mixture. Serve on lettuce.

Serves 6

Crab Louis Avocado

Crab Louis Avocado

Ingredients:

2 hard-cooked eggs

1 egg yolk

2 teaspoons prepared imported mustard

1/2 teaspoon red wine vinegar

1/2 teaspoon Worcestershire sauce

1/2 cup peanut oil or corn oil

1 tablespoon chili sauce

Salt and pepper to taste

1/4 cup finely chopped scallions, including green part

4 large green stuffed olives, chopped

1 pound lump crabmeat

4 ripe avocados

Lettuce leaves

Directions:
In a mixing bowl, add mustard, Worcestershire sauce, vinegar and egg yolk. Beat with a
wire whisk. Add the oil gradually, beating rapidly. When thick and smooth, add the chili
sauce, scallions and olives. Mix well and season to taste with salt and pepper. Put the
crab meat in a mixing bowl and add half the sauce.

Mix gently so as not to break up the crab lumps. Split the avocados in half and discard the pits. Pile equal portions of the crab into the avocado halves.

Spoon the remaining sauce over this. Serve on a bed of lettuce leaves. Garnish the crab filling with egg slices.

Maryland Coconut Shrimp Cakes

Maryland Coconut Shrimp Cakes

Ingredients:

Shrimp Cakes:

1 pound shrimp, chopped

1/4 cup Italian seasoned bread crumbs

1/4 teaspoon Old Bay seasoning

1 tablespoon grated lemon rind

1 tablespoon chopped fresh chives

1/4 cup flaked, sweetened coconut

2 tablespoons mayonnaise

Sauce:

2 tablespoons mayonnaise

1/2 teaspoon Old Bay seasoning


Directions:

Combine the Shrimp Cakes ingredients well in a bowl. Divide into 4 equal size portions. Shape into small patties. Heat a sauté pan, spray with cooking oil, then drizzle in a tablespoon of vegetable oil.
Fry the patties on each side until crispy and golden brown. Meanwhile, combine the Sauce ingredients in a small mixing bowl.

When the cakes are done, place one on a plate, top with a dollop of the curried mayonnaise and garnish with additional chopped chives and some finely sliced tomato.

Serves 4

Classy Clams Casino

Classy Clams Casino

Ingredients:

3 cans minced clams

1/2 cup chopped green pepper

1/4 cup chopped onion

1/2 cup chopped pimento

1/2 teaspoon garlic powder

1/2 teaspoon Tabasco sauce

1/2 cup melted butter

1 cup seasoned bread crumbs

4 or 5 slices bacon, cooked and crumbled


Directions:

Drain clams reserving juice. Mix all ingredients, adding clam juice a little at a time till it holds together. (If you make it too wet, just add a little more bread crumbs)

Put in casserole dish and bake at 350 degrees F for 1 hour or till firm.

Serve with crackers.

Maryland Lobster Dip

Maryland Lobster Dip

Ingredients:

8 ounces cream cheese

1/4 cup mayonnaise or salad dressing

1 clove garlic, crushed

1 teaspoon grated onion

1 teaspoon prepared mustard

1 teaspoon granulated sugar

Dash seasoned salt

10 ounces of lobster, flaked

3 tablespoons White wine

Directions:

Melt cream cheese over low heat, stirring constantly.

Blend in mayonnaise, garlic, onion, mustard, sugar and salt. Stir in lobster and cooking sauterne; heat through. Serve hot with toast points or assorted crackers.

Maryland Shrimp Scampi II

Maryland Shrimp Scampi II

Ingredients:

1 1/2 pound shrimp, cleaned and shelled

1/2 cup oil

2 tablespoons parsley

2 tablespoons lemon juice

2 cloves garlic, minced

1 teaspoon Old Bay Seasoning

Salt and pepper to taste

Directions:

In oil, sauté garlic for 1-2 minutes in microwave. Add parsley and lemon juice.

Add shrimp and toss to coat. Microwave on high for 3 to 5 minutes, stirring after 4 minutes. 
Season with salt and pepper. Serve with rice or pasta tossed with parsley and Parmesan cheese.

Maryland Garlic Clams II

Maryland Garlic Clams II

Ingredients:

1/2 cup butter

5 cloves garlic, minced

2 cups dry white wine

1 tablespoon dried oregano

1 tablespoon dried parsley

1 teaspoon crushed red pepper flakes

36 clams in shell, scrubbed

Directions:

Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in

wine, and season with oregano, parsley, and red pepper flakes.

Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open.

Serve in soup bowls, and ladle broth generously over them.

Maryland Antipasto Crab Salad

Maryland Antipasto Crab Salad

Ingredients:

12 ounces fresh lump crabmeat

1/2 cup sliced fresh mushrooms

1 small cucumber, thinly sliced

1 (6 ounce) jar marinated artichoke hearts

2 tablespoons lemon juice

1 tablespoon white wine vinegar

1 clove garlic, crushed

1/2 teaspoon oregano

1/2 teaspoon salt

1/8 teaspoon crushed black pepper

1 tomato, cut into wedges

1/4 pound Swiss cheese, sliced and cut into triangles

Lettuce

Directions:

Drain and clean crabmeat.

Combine mushrooms and cucumber slices. Drain artichoke hearts, reserving liquid. Combine liquid with lemon juice, vinegar, garlic, oregano, salt and pepper.

Pour over mushrooms and cucumbers and toss lightly.

Cover and refrigerate for 2 hours. Drain vegetable mixture. Arrange crab, mushrooms, cucumber, artichoke hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad plates.

Serves 4