Chesapeake Crab Bisque

Chesapeake Crab Bisque 

Ingredients:

4 tablespoons butter

4 tablespoons flour

1 cup sharp yellow cheese

4 cups milk

2 teaspoons Black Wye River seasoning

1 teaspoon lemon pepper

1 pound jumbo lump crab meat

2 tablespoons cooking sherry

1 teaspoon Worcestershire sauce

1 pint whipping cream

salt to taste

1 tablespoon chopped parsley for garnish

Directions:

Melt butter in a heavy 4 quart saucepan over medium heat. Stir in flour to make a roux. Slowly add milk until it is well blended. Stirring constantly, add cheese and cook until mixture thickens.

Reduce heat, add sherry, cream and parsley. When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact.

Serve immediately in warmed bowls. Garnish with chopped parsley.

Serves 6.

Maryland Softshell Crabs with Beer Batter

Maryland  Softshell Crabs with Beer Batter

Ingredients:

1 cup unbleached white flour

1/2 teaspoon salt

1 egg

2 teaspoons Old Bay Seasoning

1 cup beer

12 medium softshell crabs

oil for frying

Directions:

In a small mixing bowl, combine flour, salt, egg and Old Bay and mix well. Add beer, mix and let batter stand at room temperature for 2 to 3 hours. Heat the cooking oil to 375 degrees in a wok or heavy skillet at least 10 inches in diameter.

Dip crabs in batter and fry three crabs at once, dropping them into the oil one at a time. With tongs or slotted spoon, remove crabs and drain them on paper towels.

Serves 4.