Maryland Recipes: May 2014

Royal Crab Casserole

Ingredients:

2 teaspoons Worcestershire sauce

1 teaspoon dry mustard

2 teaspoons horseradish mustard

2 tablespoons chopped onion

2 tablespoons chopped green pepper

2 teaspoons pimiento

1 teaspoon Old Bay Seasoning

1 pound lump crab meat

Directions:

Make a thick white sauce from the first seven ingredients.

Mix sauce gently with crab meat.

Put into casserole dish and top with buttered bread crumbs. Brown in 350 degree oven.

Maryland Deviled Crab Casserole

Ingredients:

1 cup finely chopped onion

1 cup finely chopped green pepper

3 tablespoons butter

3 tablespoons flour

1-1/2 cups half and half

2 egg yolks, beaten slightly

1 teaspoon Old Bay Seasoning

1/8 teaspoon salt

2 teaspoons Worcestershire sauce

1 tablespoon prepared mustard

1 tablespoon finely chopped chives

1? pounds backfin crab meat

1 cup cracker crumbs

2 tablespoons melted butter

Directions:

Heat oven to 375 degrees. Saute onion and green pepper in 3 tablespoons butter until tender. Add flour. Mix until smooth. Stir in half and half gradually. Cook over medium heat, stirring constantly until sauce thickens.

Stir a small amount of the hot mixture into egg yolks. Add yolks to pan. Heat 2 minutes. Remove from heat, and add Old Bay, salt, Worcestershire sauce, mustard and chives. Mix well. Stir in crab meat.

Transfer crab mixture to six buttered ramekins, custard cups or a 1-quart casserole. Combine crackers and 2 tablespoons melted butter. Sprinkle on crab mixture. Bake for 20 to 25 minutes or until crumbs are golden brown.

Serves 6.

Chesapeake Bay Country Crab Soup

Ingredients:

1 pound beef shin, bone-in

3 quarts water

1 large onion, chopped

2 large stalks celery, chopped

1 1-pound can tomatoes

1 tablespoon salt

1/4 teaspoon black pepper

1 teaspoon Old Bay Seasoning

1 10-ounce package frozen mixed vegetables

1 pound Maryland backfin crab meat

1 pound Maryland claw crab meat

Directions:

Place the first eight ingredients in a large pan and simmer, covered, until meat is very tender, about 3 hours.
Add the rest of the ingredients and simmer, covered, until vegetables are done.

Makes about 5 quarts.

Chesapeake Bay Crab Po' Boys

Ingredients:

2/3 c. mayonnaise

2 Tbsp. finely chopped sweet pickle

1 Tbsp. Dijon mustard

1/2 c. minced onion

1/2 c. minced red bell pepper

4 Tbsp. unsalted butter

1 lb. lump crab meat, picked

1/2 c. thinly sliced scallion greens

6 Tbsp. mayonnaise

1 lightly beaten egg white

1 c. fine dry bread crumbs

1 tsp. Worcestershire sauce

Old Bay Seasoning to taste

Directions:

4 five-inch lengths soft French bread, split and toasted lightly

4 iceburg lettuce leaves

Make mustard mayonnaise:

In a bowl, whish together 2/3 c. mayonnaise, sweet pickle, and Dijon mustard and reserve.

In a small heavy skillet, cook onion and bell pepper in butter over moderately low heat, stirring occasionally, until softened. in a bowl, stir together onion mixture, crab meat, scallion greens, 6 Tbsp. mayonnaise, egg, 1 Tbsp. bread crumbs, Worcestershire sauce, cayenne, and salt to taste. Put remaining 1/2 c. bread crumbs in a small bowl and put a piece of plastic wrap on a work surface.

Form one fourth crab mixture into a 3-inch patty (it will be soft) and coat with bread crumbs, transferring to plastic wrap. Make 3 more patties in same manner with remaining crab mixture and bread crumbs. Refrigerate several hours. In a 10-inch heavy deep skillet, heat 1/4 inch vegetable oil over moderately high heat until hot but not smoking and fry patties until golden and cooked through, about 2-1/2 minutes on each side, transferring to paper towels to drain. Spread bread with reserved mustard mayonnaise and sandwich crab and lettuce between bread.

Serves 4.

Maryland Zucchini Cakes

Ingredients:

2 cups shredded zucchini

1 cup Italian seasoned bread crumbs

1 egg

1 tablespoon mayonnaise

1 teaspoon prepared mustard

1 tablespoon Old Bay Seasoning

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

In a large bowl combine zucchini, bread crumbs, egg, mayonnaise, mustard and Old Bay Seasoning. Mix well and form into patties. Place on prepared baking sheet.

Bake for 20 minutes and turn patties. Bake for another 20 minutes, or until golden brown.

Chesapeake Bay Catfish Cakes

Ingredients:

1 pound catfish fillets

1 medium onion, chopped

1 teaspoon prepared yellow mustard

1 tablespoon Mayonaise

1/2 teaspoon Old Bay Seasoning

2 1/2 cups coarsely crushed buttery crackers

1 egg

1 cup vegetable oil (for frying)

Directions:

Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, mayonnaise, Old Bay, cracker crumbs and egg. Mix until evenly blended.

Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels before serving

Maryland Old Bay Fried Chicken

Ingredients:

1 (4 pound) chicken, cut into pieces

2/3 cup all-purpose flour

1 Tablespoon Old Bay Seasoning

salt and pepper to taste

1 quart vegetable oil for frying

1 cup sherry

Directions:

Put the flour, salt, pepper and Old Bay Seasoning in a brown paper bag. One by one, coat the chicken parts with mixture.

In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.

Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes.

Maryland Pineapple Crab Salad

Ingredients:

1 pound backfin crab meat

1/2 cup diced celery

1 hard-cooked egg, diced

1/2 cup green pepper

1 cup salad dressing

1 small can pineapple chunks

Directions:

Combine ingredients, chill and serve in a halved avocado

Serves 4 to 6.

Chesapeake Bay Jambalaya

Ingredients:

1 pound backfin or special crab meat

1 pound steamed, peeled, and chopped shrimp

1 medium onion, chopped

1 stalk celery diced

1 cup each, red and green peppers, chopped

1 clove minced garlic

1/3 cup margarine

1 teaspoon thyme

1 teaspoon crushed red pepper

2 tablespoon chopped fresh parsley

1 teaspoon Cajun spice

1 teaspoon Old Bay Seasoning

1 can (1 lb. 12 oz.) crushed tomatoes

2 tablespoon catsup

2 teaspoon sugar

Directions:

In a 6 qt. dutch oven, saute in margarine the onion, celery, green and red pepper, and garlic. Add all remaining ingredients except for crab and shrimp.

Add 1 teaspoon salt and ? teaspoon pepper. Cover and simmer for 30 minutes. Add the remaining 2 ingredients and continue to cook for fifteen minutes.

Optional: Add 1 cup dry white wine with the crab and shrimp.

Serve on platter surrounded by cooked white rice.

Chesapeake Bay Crab Imperial Casserole

Ingredients:

1 pound jumbo lump crab meat

dash of pepper

1/8 teaspoon salt

1 large egg

1 teaspoon Old Bay seasoning

1 teaspoon Worcestershire sauce

1/2 cup mayonnaise

Directions:.
Mix crab meat, egg, salt, pepper, Old Bay, Worcestershire sauce and the mayonnaise in a bowl. Transfer mixture to a 1 quart casserole. Cook in a 375 degree oven for 25 minutes. Sprinkle with paprika.

Baltimore Crab Casserole

Ingredients:

1 cup sour cream

1/3 cup grated Parmesan cheese

1 tablespoon lemon juice

1 tablespoon grated onion

? teaspoon salt

dash Tabasco sauce

2 pounds backfin crab meat

? cup soft bread cubes

1 tablespoon melted butter

paprika

Directions:

Combine sour cream, cheese, lemon juice, onion, salt and Tabasco. Mix thoroughly. Pour over crab meat and mix lightly. Place in six well-greased individual shells or custard cups.

Combine bread cubes and butter. Top crab mixture. Sprinkle with paprika. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until lightly browned.

Serves 6.

Maryland Crab & Vegetable Casserole

Ingredients:

1/4 cup olive oil

1 large onion, sliced thin

2 stalks celery, sliced

3 medium zucchini or green squash, sliced thin

3 tablespoons chopped garlic

1 pound cleaned spinach

1 10-ounce can whole peeled tomatoes, crushed lightly, or 3 garden ripe tomatoes

3 pounds jumbo lump crab meat

1/2 cup dry white wine

large pinch chopped parsley

pinch thyme

pinch basil

fresh ground black pepper

2 ounces fresh grated Parmesan cheese

rice

Directions:

In a large skillet or saute pan, heat oil. Saute onion, celery and zucchini until tender.

Add garlic, spinach and tomatoes and heat through.

Add crab meat and wine and season with parsley, thyme, basil and black pepper.

Pour into large casserole and top with grated Parmesan cheese. Finish in hot oven until heated through. Serve with rice.

Serves 12.

Chesapeake Bay Crab Casserole

Ingredients:

1 pound jumbo lump crab meat

2 tablespoons chopped onion

2 tablespoons melted fat or oil

2 tablespoons flour

1 cup milk

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1/8 teaspoon salt

3 drops Tabasco

dash pepper

dash cayenne pepper

1 egg, beaten

1 tablespoon chopped parsley

1 tablespoon melted fat or oil

1 cup dry bread crumbs

Directions:

Cook onion in fat until tender. Blend in flour. Add milk gradually and cook until thick, stirring constantly. Add lemon juice and seasonings.

Stir a little of the hot sauce into the egg and add it to remaining sauce, stirring constantly.
Add parsley and crab meat; blend well.

Place in six well-greased, individual shells or 5-ounce custard cups. Combine fat and crumbs; sprinkle over top of each shell. Bake in a moderate oven, 350 degrees, for 20 to 25 minutes or until brown.

Serves 6.

Chilled Cream of Crab Soup

Ingredients:

1 container frozen avocado dip

1 pound jumbo lump crab meat

1/2 cup minced red bell pepper

1/4 cup minced celery

1 cup sour cream

1 cup heavy cream

Tabasco, salt and white pepper to taste

toasted almonds

Directions:

Combine all ingredients and chill thoroughly. If too thick, thin with more heavy cream. Serve

Makes 6 servings.

Maryland Crab Stuffed Eggplant

Ingredients:

1 Eggplant, about 1 lb.

1 cup of bread crumbs

5 Tablespoons of butter

2 Tablespoons of chopped parsley

1 pound of lump crab meat

1/8 teaspoon of salt

1/8 teaspoon of pepper

1 cup of Hellman's mayonnaise

1 Tablespoon of flour

1 cup of cream

1 Tablespoon of Worcestershire sauce

Directions:

Boil eggplant for 15 minutes. Drain.

When cool enough to handle, cut lenghtwise and carefully remove pulp, leaving a shell ?-inch thick. Chop the pulp and reserve.

Arrange the eggplant shells in a shallow baking dish.

Brown the bread crumbs in 1 Tablespoon of butter. Mix with Parmesan cheese. In skillet, melt 4 Tablespoon of butter. Add scallion and parsley. Saut? for 2 minutes. Add remaining ingredients, including eggplant pulp, and cook. Stir ingredients for 3 extra minutes.

Pile filling into the eggplant shells. Top with the bread crumb-cheese mixture, and dot each portion with 1 teaspoon of butter.

Bake in 400 degree oven for 20 minutes.

Maryland Crab Meat Au Gratin

Ingredients:

1-1/2 pounds backfin crab meat

1 cup breadcrumbs

3 tablespoons melted butter

Curry Sauce:

3 cups milk

4 tablespoons butter

pinch of curry powder

1 cup all-purpose flour

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

dash of Angostura bitters

Directions:

Prepare the Curry Sauce. Scald milk in a medium saucepan, keep warm. Heat butter and curry powder in a large, heavy saucepan over medium-low heat until curry is fragrant, 1 to 2 minutes. Do not boil or curry will burn.

Add flour and stir for 3 minutes. Slowly blend in hot milk. Add Worcestershire sauce, salt and Angostura bitters. Increase heat and bring to a boil, stirring. Reduce heat to low and cook for 5 minutes, stirring occasionally.

Preheat broiler. Butter six small gratin dishes. Combine crab meat and Curry Sauce. Divide among prepared dishes.

Combine breadcrumbs and melted butter in a small bowl. Sprinkle evenly over the crab meat and broil until crumbs are golden brown.

Serves 6.

Maryland Crab Stuffed Zucchini

Ingredients:

Two 6-8 inch zucchini

2 cups backfin crab meat

1/4 teaspoon salt

1 cup bread crumbs

2 tablespoons mayonnaise

1/2 cup dry white wine

1 teaspoon paprika

2 tablespoons chopped green pepper

Directions:

Cut zucchini in half lengthwise. Scoop out seeds, leaving ? inch shell. Place zucchini in a saucepan, and add boiling, salted water to cover. Cook 2 minutes. Drain.

Mix crab meat, salt, mayonnaise, wine and green pepper. Fill zucchini with crab meat mixture. Sprinkle paprika and bread crumbs on top, and place in 350 degree oven until lightly glazed and squash or zucchini is done. Serve with rice.

Serves 4.

Maryland Crab Quiche

Ingredients:.

3 shallots or scallions

4 tablespoons butter

10 ounce fresh jumbo lump crab meat

3 tablespoons white wine

3 eggs

1 cup heavy whipping cream

4 tablespoons Swiss or mozzarella cheese

salt and pepper to taste

9 inch pie shell

Directions:

Preheat oven to 375 degrees. Saut? shallots in butter and crab meat and stir for 3 to 4 minutes. Add wine; raise heat and cook until liquid has evaporated. Set aside to cool.

Combine eggs, cream, cheese, salt and pepper. Add this to cooled ingredients and pour into pie shell. Place in preheated oven. Bake for 30 minutes or until browned and set.

Maryland Crab Meat Egg rolls

Maryland Crab Meat Eggrolls

Ingredients:

1 pound backfin crab meat

1 head of cabbage

3 cloves garlic

3 spring onions

? cup shredded carrots

1 package eggrolls wrappers

2 tablespoons margarine

Accent flavor enhancer

3-4 shakes soy sauce

1 teaspoon toasted sesame seed

3 tablespoons Old Bay Seafood Seasoning, divided

4 eggs

chopped parsley

salt and pepper

Directions:

Fry the garlic in the margarine. Add the carrots and cook 1 to 2 minutes. Add the onions and cook 1 more minute.

Add the cabbage, cooking until soft. While the cabbage is cooking, add the Accent, soy sauce, sesame seeds, and 1 tablespoon Old Bay.

In a separate pan, scramble 2 of the eggs, adding 1 tablespoon Old Bay. Mix the cabbage and the eggs, then add the crab meat. Mix well.

Line a baking pan with waxed paper.

Lay an eggroll wrapper down with one point toward you. Add 1 to 2 tablespoons of the mixture to the center of the wrapper. Fold in the sides and roll up. Continue until all mixture is used.
Heat the oil until hot (350 degrees).

Beat the remaining eggs with a fork. Brush the wrappers with the beaten egg before frying. Fry about 4 minutes or until golden. Drain on paper towels.

Softshell Crabs with Tarragon Sauce

Ingredients:

4 small or 3 large softshell crabs, cleaned

flour for dredging

salt and pepper to taste

oil for frying

2 tablespoons butter

1 teaspoon finely chopped shallots

? teaspoon vinegar

? cup white wine

2 branches fresh tarragon, finely chopped (1/2 teaspoon dried)

2 fresh sage leaves, finely chopped (pinch dried)

2 fresh basil leaves, finely chopped (1/4 teaspoon dried)

2 fresh oregano leaves, chopped (1/4 teaspoon dried)

Directions:

Combine flour, salt and pepper and coat crabs with mixture, shaking off excess. Heat oil in a skillet, add crabs and saute until golden. Drain and keep warm.

Pour off oil from skillet. Add butter, shallots, vinegar and wine and beat with a wire whisk over low heat until mixture becomes creamy. Stir in tarragon, sage, basil and oregano. Pour sauce over crabs and serve immediately.
Serves 1.

Spicy Stuffed Softshell Crabs

Ingredients:

6 jumbo soft crabs

1 pound backfin crab meat

12 Ritz crackers, finely crushed

1 tablespoons Old Bay seasoning

1 teaspoon salt

1 teaspoon pepper

1 tablespoon mustard

2 tablespoons mayonnaise

2 egg whites, lightly beaten

flour to coat soft crabs

soybean oil for frying

Directions:

Toss backfin crab meat with cracker crumbs, Old Bay, salt and pepper. Mix together mustard, mayonnaise and egg whites. Add to crab meat and mix lightly.

Stuff soft crab cavity with mixture. Pile high enough to make a mound in center of soft crab. Shape with hands. Coat with flour.

Brown on back first in about an inch of oil in electric fry pan at 375 degrees. Turn and brown on top side. Remove from oil with large slotted spoon. Drain on paper towels. Serve on lettuce leaf. Garnish with lemon and tomato wedges.

Serves 6.

Maryland Crab Soup Supreme

Ingredients:

1 large soup bone

12 crab bodies and claws, cleaned

3 quarts water

2 large stalks celery, chopped

1 large can tomatoes

? small head cabbage, chopped

1 green pepper, chopped

1/8 teaspoon cayenne pepper

salt and pepper to taste

1 pound jumbo lump crab meat

1 pound claw crab meat

1 large frozen mixed vegetables

sherry

Directions:

Put first ten ingredients in large pot and simmer for about an hour. Add crab meat and frozen vegetables and simmer until vegetables are tender. Add sherry just before serving.
Serves 10.

Chesapeake Bay Crab Burgers

Ingredients:

1 pound claw crab meat

1 cup mayonnaise

salt

2 tablespoons minced green pepper

3/4 cup chopped celery

2 tablespoons minced onion

few drops Worcestershire sauce

few drops Tabasco

1 cup sharp cheddar cheese, cubed small

8 hamburger buns, split in halves

grated Parmesan cheese

Directions:

Combine above ingredients, except hamburger buns and parmesan cheese, in a bowl. Season to taste with salt and sauces; refrigerate until ready to serve. Brown the split buns, spread with crab mixture, sprinkle with grated Parmesan, and broil until lightly browned and bubbly. Serves 8.

Swiss Crab Melt

Ingredients:

2 English muffins

8 ounces backfin crab meat

4 slices tomato

salt and pepper

1/3 cup finely chopped celery

1 teaspoon lemon juice

mayonnaise

4 slices Swiss cheese

Directions:

Split English muffins, and broil until lightly browned; top each half with a fourth of the crab meat. Place a slice of tomato on each, and sprinkle with salt and pepper. Combine celery, lemon juice and enough mayonnaise to make a spreading consistency; spread over tomato slices. Top with cheese slices, and broil until cheese melts. Yields 2 to 4 servings.

Chesapeake Bay Crab Cocktail Spread

Ingredients:

1 pound of jumbo lump crab meat

1 8 ounce package cream cheese

2 teaspoons Worcestershire sauce

1/2 teaspoon seafood seasoning

2 Tablespoons slivered almonds

1 Tablespoon milk

1/2 teaspoon Old Bay Seasoning

Directions:

Combine cream cheese, milk and Worcestershire sauce. Add to crab meat and seasonings. Put into serving dish and top with almonds. Serve with crackers.

Crab Stuffed Cherry Tomatoes

Ingredients:

30 ripe cherry tomatoes, washed

1/2 pound backfin crab meat

4 teaspoons plain, lowfat yogurt

3 teaspoons parsley, chopped

3 teaspoons onion, finely diced

1 teaspoon Worcestershire sauce

1/2 teaspoon seafood seasoning

1/8 teaspoon white pepper

pinch salt

parsley

paprika

Directions:

Core tops of tomatoes, set aside. Combine remaining ingredients and mix gently. Spoon mixture into tomatoes, filling about 1/2 inch over tomato tops. Sprinkle lightly with paprika and parsley. Serve cold or hot. To heat, bake in a preheated 375-degree oven for 10 minutes.

Serves 30.

Chesapeake Bay Crab Rounds

Ingredients:

1 pound crab meat, special

1 egg

3 tablespoons self-rising flour

1 tablespoon prepared mustard

2 tablespoons mayonnaise

1 tablespoon Old Bay Seasoning

3 drops hot pepper sauce

Directions:

Put crab meat in a bowl and gently sort through it for pieces of shell with a 2-pronged fork. Remove shell. Add all ingredients and mix gently until thoroughly blended. Form into balls. Deep fry until golden. Yields about 30 balls.

Asian Crab Fritters

Ingredients:

2 cups sliced bamboo shoots

1 cup chopped onion

4 tablespoons soy sauce

1 teaspoon salt

1/8 teaspoon pepper

1 teaspoon ginger

8 eggs, lightly beaten

1 pound crab meat

butter for frying

Directions:

Combine all ingredients, adding the crab meat last. In a frying pan, heat 1/2 cup butter. Drop the fritter mixture by large spoonfuls into the hot butter. Fry to a golden brown, turning once. This makes 8 to 12 servings.

Oriental Crab Cakes

Ingredients:

1 lb. jumbo lump crabmeat - cleaned

2/3 c. bean sprouts - slightly chopped

1/4 c. water chestnuts - chopped

3 Tbsp. scallions - chopped

3 Tbsp. celery - minced

1 1/2 tsp. soy sauce

1 large egg

about 1/2 c. bread crumbs or enough to hold together

Directions:

Mix all ingredients together, shape into patties and fry until brown. Makes about 12.

Chesapeake Bay Crab Stuffed Deviled Eggs

Ingredients:

2 cups of Jumbo Lump crab meat

1 cup of mayonnaise

1/2 Tablespoon of Old Bay seasoning

1 teaspoon of vinegar

1/2 Tablespoon of Worcestershire sauce

1/3 cup of celery

dash of garlic powder

dash of Tabasco sauce

12 large eggs

Directions:

Boil the eggs in a pot of water. When done, drain off water, peel and cut eggs on a tray. Using a large mixing bowl, add vinegar, then crab meat and rest of the ingredients in order. Sprinkle garlic powder to taste, and add a dash of Tabasco sauce. Throw in the egg yolks and mix all together. Place mix in the center of egg. Sprinkle with parsley, chill and serve. Makes 8 servings.

Avocado & Crab Cocktail

Ingredients:

2 ripe avocados

1 medium tomato (chopped)

3 tablespoons finely chopped parsley

3 tablespoons French dressing

1 small onion (finely chopped)

1/4 teaspoon salt

1/2 teaspoon lemon juice

1 pound lump crab meat

4 tablespoons sour cream

Directions:

Cut avocados in half and remove the stone. Carefully remove the flesh, then dice. Place in bowl with the chopped tomato, onion, parsley, French dressing, salt and lemon juice. Add crab meat. Carefully mix with other ingredients and spoon mixture into avocado shell. Place on serving dish and chill before serving. Serves 4.

Chesapeake Bay Crab Meltaways

Ingredients:

1 pound fresh crab meat

1/2 pound butter, softened

1 jar Old English sharp cheese spread

2 tablespoons mayonnaise or salad dressing

1/2 teaspoon garlic salt

1/2 teaspoon seasoned salt

English muffins

Directions:

Mix together butter and cheese until blended; add salts and mayonnaise. Stir in crab meat. Cut each English muffin half into quarters. Put a teaspoon of crab mixture on each quarter. Put under broiler until light brown.

Easy Crab Roll-Up

Ingredients:

1 package refrigerated crescent rolls (8)

1 pound lump crab meat

cheese of your choice

onion salt

Directions:

Separate rolls from 1 pkg. refrigerated crescent rolls; sprinkle each with a little onion salt. Drain 1 can lump crab meat; fill each roll with crab meat and bits of cheese of your choice. Roll up starting from wide end. Place on baking sheet (point side down). Bake in moderate oven (375 degrees) for 12 to 15 minutes. Makes 8. Serve with green salad for lunch

Cream of Crab and Asparagus Soup

Ingredients:

1 stick butter

2 tablespoons chopped onion

1 cup all-purpose flour

4 cups milk

2 teaspoons parsley flakes

1/4 teaspoon salt

1/8 teaspoon nutmeg

1 pound lump crab meat

2 teaspoons chicken bouillon powder

1/4 teaspoon white pepper

1/2 to 1 teaspoon Old Bay seasoning

1/2 pound asparagus, fresh or frozen, thawed

Directions:

In saucepan, melt butter over medium low heat. Add onions and saute until onions are tender. Whisk in flour slowly. After this has been mixed well, whisk in milk slowly.

Add remaining ingredients except crab meat and asparagus and cook until mixture thickens. If the mixture becomes too thick, add a little milk. When desired consistency is reached, add crab meat and asparagus. Cook only until asparagus is tender, about 10 to 15 minutes. Season to taste. Serve immediately.

Makes about 8 cups.

Chesapeake Bay Crab Melt Sandwiches

Ingredients:

1 lb. fresh lump crab meat, picked over

2 Tbsp. fresh lime juice, or to taste

1/2 c. mayonnaise

2 tsp. coarse-grained mustard

4 one-inch-thick slices Italian bread, with crust removed

4 tsp. freshly grated Parmesan

unsalted butter, softened, if desired

Directions:

Preheat broiler. Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine. In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth.

Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and chill, covered, for 30 minutes. Lightly toast bread. Lightly butter toast. Spoon one fourth crab mixture into 1/2 cup measure.

Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased baking sheet. Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan over each sandwich.

Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.

Maryland Crab Melt

Chesapeake Bay Crab Pie

Ingredients:

1 pastry shell

1/2 pound jumbo lump crab meat

1 cup Swiss cheese

1/2 cup chopped onions

4 eggs

2 cups half-and-half

3/4 teaspon salt

1/4 teaspoon pepper

1 teaspoon red pepper

Directions:

Combine crab meat, cheese, onions and spices. Beat eggs. Add half-and-half and blend all ingredients. Pour into pastry shell. Bake at 425 degrees for 15 minutes. Reduce heat to 300 degrees and continue baking for 30 minutes or until knife inserted comes out clean. Serves 6.

Crab Cobb Salad

Ingredients:

6 cups romaine lettuce, torn into bite-size pieces

1/2 pound lump crabmeat, drained and picked

1 cup diced ripe tomatoes or cherry tomatoes, halved

1/4 cup crumbled blue cheese

2 tablespoons bacon bits

1/4 cup prepared low-sugar dressing or olive oil vinaigrette

Directions:

Chill 2 plates. Arrange the lettuce on a large serving platter. Arrange the crabmeat, tomatoes, blue cheese, and bacon bits in rows over the lettuce. Right before serving, drizzle some dressing evenly over the salad and toss well. Transfer to the 2 chilled plates.

Chesapeake Bay Creamy Crab Alfredo

Ingredients:

4 pounds jumbo lump crab meat

2 cloves fresh garlic, finely chopped

4 red peppers, cut julienne

2 ounces clarified butter

1 quart heavy cream

2½ pounds egg-cheese tortellini

2½ pounds spinach-cheese tortellini

3 to 4 ounces parmesan cheese

1 bunch scallions, chopped

salt and pepper to taste

Directions:

Sauté crab meat, garlic and peppers in butter for 30 to 45 seconds.Add heavy cream, allow to heat through. Once cream is hot, add tortellinis and allow to heat through. Sprinkle parmesan cheese over top and stir in gently. Let cream and cheese blend to thicken.Sprinkle in scallions for color. Flavor with salt and
pepper.

Serves 20

Maryland Seafood Chili

Ingredients:

16 ounces black beans

28 ounces stewed tomatoes

6 ounces tomato pure

1/4 cup water

1/4 cup vinegar

1/2 cup tomato juice

2 green pepper

4 tablespoons Old Bay Seasoning

1 red peppers

1 cup corn

2 celery rib

1 white onions

2 garlic clove

1 chilli peppers

2 lbs crabmeat

10 ounces baby prawn

2 slices cooked bacon

2 teaspoons chilli powder

1 tablespoon cumin

1 teaspoon salt

1 teaspoon celery salt

1 teaspoon black pepper

1 teaspoon coriander

Directions:

Sautee vegetables and cook the peeled and deveined shrimp. Crumble bacon and combine with all ingredients above in a crockpot (check crabmeat for shells). Cook on low for 7-8 hours, stirring about every hour.

Chesapeake Bay Creamy Dill Crab Cakes

Ingredients:

2 pounds fresh lump crabmeat

1/2 cup minced green onion

1/2 cup minced red bell pepper

1 tablespoon olive oil

1/2 cup Italian-seasoned breadcrumbs

1 large egg, lightly beaten

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1 1/2 teaspoons Old Bay seasoning

1/2 teaspoon pepper

Dash of Worcestershire sauce

2 tablespoons butter

Lemon wedges

Creamy Caper-Dill Sauce

Garnish: fresh dill sprigs

Directions:

Rinse, drain, and flake crabmeat, being careful not to break up lumps, and remove any bits of shell. Set crabmeat aside.

Sauté green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.

Stir together green onion mixture, breadcrumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 (2 1/2-inch) cakes (about 1/3 cup for each cake). Place on an aluminum foil-lined baking sheet; cover and chill at least 1 hour or up to 8 hours.

Melt butter in a large nonstick skillet over medium heat. Add crab cakes, and cook, in 2 batches, 4 to 5 minutes on each side or until golden. Drain on paper towels. Serve with a squeeze of lemon and Creamy Caper-Dill Sauce. Garnish, if desired.

Maryland Stuffed Soft Shell Crabs

Ingredients:

12 medium Maryland soft shell crabs, cleaned

1 pound Maryland backfin crabmeat

1 stick butter

Directions:

Dry soft shell crabs with paper towels. Remove all cartilage from crabmeat. Place soft shell crabs in shallow baking pan. Remove top shell from crabs and stuff each crab cavity with about 3 tablespoons crabmeat. Replace top shell. Melt butter and pour evenly over crabs. Bake at 400° until shells turn red and crabs brown slightly, about 15 minutes. Makes 6

serves 6

Chesapeake Bay Crab Stuffed Potatoes

Ingredients:

6 baking potatoes

1 pound Maryland jumbo lump blue crab meat

1 cup sour cream

¼ cup chopped green pepper

¼ teaspoon pepper

¼ cup finely grated cheese

1 cup milk

1½ teaspoon seafood seasoning

¼ cup mayonnaise

¼ teaspoon salt

4 egg whites

Directions:

Preheat oven to 400 degrees. Bake potatoes 45 minutes.

Cut each potato in half lengthwise and carefully scoop out the potato pulp, leaving about ¼ inch shell. Set
shells aside.

Put potato pulp and milk in large mixing bowl and beat until well blended. Add sour cream, mayonnaise, green pepper, salt and pepper. Mix well. Mix crab meat and seafood seasoning. Add to other ingredients. Set aside.

In medium bowl, beat egg whites until foamy. Stir into crab mixture. Fill each potato shell with an equal
amount of the crab mixture. Top each potato half with cheese. Place stuffed potato shells in roasting pan.

Bake at 350 degrees until brown, about 20 minutes.

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