Maryland Deviled Crab Casserole

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

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.