New!
Peggy Elliott's Piquant Crab Balls
Ingredients:
1 pound Maryland jumbo lump crabmeat
1 cup italian breadcrumbs
1 small onion, peeled and finely minced
1 egg
1/4 cup Dijon mustard
2 Tbsp. mayonnaise
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 cup vegetable oil
Instructions:
Pick through the crabmeat and remove any shells and cartilage. Set
aside. Mix the breadcrumbs, onion, egg, mustard, mayonnaise, salt,
and Worcestershire in a large bowl. Add the crabmeat and gently
toss until blended. Form into 1-inch balls. Heat the oil in
a large skillet until it sizzles but does not smoke. Fry the crab
balls until they are browned on all sides, about 5 minutes. Serve
immediately. Serves 6-8.
Courtesy Dishing Up Maryland Cookbook by
Lucie L. Snodgrass
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New!
Crab
and Shrimp White Pizza Ingredients:
1 lemon wedge
1 9-inch tortilla
2 slices provolone cheese
2 slices muenster cheese
3 ounces fresh jumbo lump crabmeat, picked
4 small shrimp, cooked and diced
1 tsp. chopped fresh basil
1/4 tsp. garlic powder
1 tsp. chopped fresh parsley
2 tsp. grated Parmesan cheese
Instructions:
Preheat oven to 350°. Squeeze lemon over tortilla. Top
tortilla with provolone and muenster; cut up slices to cover tortilla
evenly. Spread crabmeat and shrimp evenly over cheeses.
Lightly dust top of pizza with remaining ingredients. Place
tortilla on a baking stone or an oiled baking sheet and bake for 5 to 7
minutes until edges start to become crisp. Serves 1.
Courtesy A Taste of Maryland History Cookbook
by Debbie Nunley and Karen Jane Elliott
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Chesapeake Bay Crab Salad
Ingredients:
1 pound Maryland crabmeat
1/4 cup mayonnaise
1 tsp. chopped pimiento
2 tsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. hot pepper sauce
juice of one lemon
1/3 cup chopped celery
lettuce, lemons & paprika for garnish
Instructions:
Carefully remove all cartilage from crabmeat. In a bowl, mix
together mayo, pimiento, mustard, Worcestershire sauce, salt, hot pepper
sauce, lemon juice and celery and blend well. Pour over crabmeat
and toss lightly but evenly. Refrigerate. Serve in a bowl
lined with lettuce leaves and garnish with lemons and paprika.
Courtesy Maryland Department of Agriculture
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Rockfish Stuffed With Crabmeat A
classic Maryland dish that combines two of the Chesapeake's most famous
residents. Ingredients:
3 to 5 lb. rockfish (striped bass)
salt and pepper to taste
2 Tbsp. chopped onion
1/4 cup chopped celery
1/2 cup butter
2 cups soft bread crumbs
1 cup flaked crab meat
1 Tbsp. chopped parsley
1 cup milk
1 large onion, sliced
parsley and lemon Instructions:
Wash the rock (striped bass) and sprinkle it inside and out with salt
and pepper. Sauté chopped onion and celery in 1/4 cup of butter
until lightly browned. Mix together the sautéed vegetables, bread
crumbs, crabmeat, chopped parsley, salt and pepper. Stuff fish and
secure with skewers, or sew it together. Place fish in a shallow
baking dish and put milk and sliced onion in the pan. Pour 1/4 cup
melted butter over fish. Bake uncovered in a moderate oven at
350° for about 45 minutes. Garnish top of fish with thin slices
of lemon dipped in chopped parsley. Serves 4 to 6.
Courtesy Maryland's Way The Hammond-Harwood House Cookbook
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Crab Meat
Cobbler
A simple but tasty dish!
Ingredients:
1/2 cup butter
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup flour
1 cup milk
1 cup shredded Cheddar cheese
1 1/2 cups tomatoes, drained
2 tsp. Worcestershire sauce
1/2 tsp. salt
1 lb. backfin crabmeat
Cheese Biscuit Topping:
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. shortening
1/4 cup shredded American cheese
1/2 cup milk
Instructions:
Melt butter in a double boiler. Add green pepper and onions.
Cook until tender. Blend in flour, milk and cheese, stirring
constantly until cheese melts and sauce is thick. Stir in
tomatoes, Worcestershire sauce, salt and crabmeat. Pour into a
buttered 2 quart casserole. Prepare cheese biscuit topping:
Combine the dry ingredients. Add the shortening, American cheese
and milk and mix well. Drop by teaspoon on top of crabmeat
casserole. Bake at 450° for 20-25 minutes.
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Crab Pie
It's crabby, cheesy good!
Ingredients:
1 lb. crabmeat
4 eggs
2 Tbsp. flour
1 cup mayonnaise
1 cup milk
8 oz. shredded Cheddar cheese
8 oz. shredded Swiss cheese
1 Tbsp. minced onion
1 Tbsp. minced green pepper
2 tsp. pimentos
2 nine inch deep dish pie shells
Instructions:
Combine eggs, flour, mayonnaise and milk in a bowl and mix well.
Stir in the rest of the ingredients (being careful not to break up the
crab lumps). Bake the pie shells at 350° for 5 minutes. Cool
pie shells. Spoon crab mixture into pie shells. Bake at
350° for 50 minutes or until knife inserted in center comes out clean.
12 servings.
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Crab
And Country Ham Traditional Southern
style fare!
Ingredients:
6 to 8 very thin slices of country ham (cooked)
1 lb. backfin crabmeat
1/2 tsp. dry mustard
1/2 tsp. thyme
1 or 2 lemons
about 1/4 cup melted butter
salt and pepper
cayenne pepper
Instructions:
Grease with butter a shallow oven proof dish. Line dish with cold,
cooked slices of country ham, making sure the bottom and sides are
covered. Mix crabmeat in a bowl (being careful not to break up the
lumps) with mustard and thyme then the salt, pepper and cayenne to
taste. Spread crabmeat over ham slices. Sprinkle all over
with the juice squeezed from the lemons and then pour the melted butter
all over. Place under the broiler until crab is slightly brown and
bubbly and ham is warmed through. Serve immediately. Serves
6-8.
Courtesy
The Crab Cookbook by Whitey Schmidt.
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