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

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.