Chesapeake Bay Deviled Crab

Ingredients:

1 cup chopped celery

2 small onions, chopped

1 teaspoon Old Bay Seasoning

1/8 teaspoon salt

1/4 teaspoon pepper

? cup melted butter

2 cups diced bread

1 egg, beaten

1 pound backfin crab meat

Directions:

Saute celery, onion, winter savory, salt and pepper in melted butter until the vegetables are tender. Remove sauteed vegetables from heat and stir in bread and egg. Return to low heat. Add crab meat, stirring lightly.

Cook 1 minute.

Spoon mixture into lightly buttered crab shells or ramekins, dividing mixture evenly. Place crab shells on cookie sheet. Bake at 350 degrees for 20 minutes or until light brown.

Serves 6.

Maryland Asparagus Crab Salad

Maryland Asparagus Crab Salad

Ingredients:

1 pound backfin crab meat

6 to 8 spears cooked asparagus

1 zucchini, sliced and parboiled

6 to 8 carrot curls

2 tablespoons sliced ripe olives

lettuce

2 tablespoons each oil and white wine vinegar

2 teaspoons diced pimiento

1/4 teaspoon salt

1 teaspoon Old Bay Seasoning

1/8 teaspoon pepper

1/8 teaspoon tarragon

Directions:

Arrange crab with vegetables and olives on lettuce-lined salad plates.

Combine remaining ingredients. Drizzle over salads.

Chill thoroughly.

Serves 6.