Maryland Seafood Chili

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

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.