Maryland Stuffed Soft Shell Crabs

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

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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