Maryland Blue Crab Beignets

Maryland Blue Crab Beignets

Ingredients:

1 Lb Jumbo lump crabmeat

6 eggs

4 Tbsp. creole seasoning

1/2 c. green bell, diced

1/4  c. green onion, diced

1 Tbsp. minced garlic

3 Tbsp. salt

4 ? c. sifted flour

3 tsp. baking powder

1  c. milk

Directions:

Wisk the eggs until frothy. Sprinkle the Creole seasoning on the crabmeat and add to the eggs. Stir in the peppers, onions and garlic. Add the flour and baking powder and then add the milk. 

 

Fry at 350?F degrees until golden brown.

Chesapeake Bay Company Seafood Pasta

Chesapeake Bay Company Seafood Pasta

Ingredients:

1 lb. lump crab meat

6 c. Monterey Jack cheese, shredded

4 Tbsp. melted butter

4 c. sour cream

1/4 tsp. white pepper

1 lb. Bay scallops, lightly cooked

2 lb. med. shrimp, cooked & peeled

2 Tbsp. fresh parsley


Directions:

Combine sour cream, cheese and butter in slow cooker.

Stir in remaining ingredients.

Cover, Cook on low 1-1/2 hrs.

Serve immediately over linguine.

Garnish with the fresh parsley.