Solomons Island Clam Chowder
Ingredients:
1 12 ounce can fresh shucked chowder-size hard clams (or 12 chowder-size
hard clams in shell)
3 large potatoes
2 medium onions
3 carrots
3 green peppers
3 strips bacon
3 cups water
Clam liquid plus water to equal 2 cups
1/4 cup (1/2 stick) butter
salt and pepper, to taste
Instructions:
Drain clams, reserving liquid. Finely chop clams; strain liquid if
necessary (shuck and chop clams if in shell; strain and reserve liquid).
Finely chop potatoes, onions, carrots, green peppers and bacon.
Put in 4 quart pot, add water and bring to boil. Reduce heat,
cover and simmer 40 minutes. Add clams and clam liquid, simmer 15
minutes more. Add butter, salt and pepper. Makes 6 generous
servings.
Courtesy Maryland Department of Agriculture
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Crab Tarts
Ingredients:
pastry for 2 crust pie
3 large eggs, beaten
3/4 cup skim milk
2 tbsp. cream cheese, softened
1 tbsp. onion, minced
1/4 cup fresh parsley, chopped fine
1/2 cup carrots, shredded
1 pound Maryland crabmeat
1/2 tsp. nutmeg
1/4 tsp. white pepper
pinch salt
Instructions:
Roll out dough thinly and
cut out 2″ diameter circles with a cookie cutter. Lightly press
dough circles into oiled tart shells. Prick dough with a fork.
Bake for 5-7 minutes at 450°. Remove from oven. Set aside.
Mix together remaining ingredients and spoon into tart shells.
Bake for 25 minutes at 375° or until a toothpick inserted comes out
clean. Serve hot. Makes 60 tarts.
Courtesy Maryland Department of Agriculture
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Grilled Maryland Bluefish Ingredients:
2 pounds Maryland bluefish fillets
2 cups Italian salad dressing
2 lemons, cut in wedges Instructions:
Place bluefish fillets in a baking dish. Pour dressing over
fillets, cover and refrigerate for 2 hours. Place fillets on a hot,
oiled grill. Baste fillets frequently with dressing and cook for about
10 minutes. Turn and baste again. Fillets are done when they
just begin to flake when tested with a fork. Serve with lemon wedges.
For convenient cooking on charcoal grill, cover grill with foil and poke
holes in foil to circulate heat. Makes 6 servings.
Courtesy Maryland Department of Agriculture |
Southern Maryland Perch Ingredients:
3 pounds Maryland perch, dressed
1 1/2 tsp. salt
1/4 tsp. pepper
3 medium sliced mushrooms
1/2 cup sliced onion
1/4 cup chopped green pepper
1 cup orange juice
3 tbsp. cream sherry
1 tsp. grated lemon rind
1 tbsp. flour Instructions:
Preheat oven to 450°. Season fish with salt and pepper.
Place fish in a baking dish. In a bowl, combine mushrooms, onions and
green pepper. Spread vegetable mixture over fish. Combine
remaining ingredients in a saucepan. Cook over moderate heat, stirring
frequently until mixture thickens. Pour sauce over fish and
vegetables. Bake at 450° for 6 to 8 minutes or until fish flakes
easily with a fork. Makes 4 servings.
Courtesy Maryland Department of Agriculture |
Stuffed Soft Shell Crabs
Ingredients:
12 medium Maryland soft shell crabs, cleaned
1 pound Maryland backfin crabmeat
1 stick butter
Instructions:
Dry soft shell crabs with
paper towels. Remove all cartilage from crabmeat. Place soft
shell crabs in shallow baking pan. Remove top shell from crabs and
stuff each crab cavity with about 3 tablespoons crabmeat. Replace
top shell. Melt butter and pour evenly over crabs. Bake at
400° until shells turn red and crabs brown slightly, about 15 minutes.
Makes 6 servings (2 crabs each).
Courtesy Maryland Department of Agriculture
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Hot Crab Dip
Ingredients:
1/2 pound Maryland crabmeat
8 ounces cream cheese, softened
1/2 cup sour cream
2 tbsp. mayonnaise
1 tbsp. lemon juice
1 1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 cup grated cheddar cheese
pinch garlic salt
paprika, for garnish
Instructions:
Remove cartilage from crabmeat. In a large bowl, mix cream cheese,
sour cream, may, lemon juice, Worcestershire sauce, mustard and garlic
salt until smooth. Add enough milk to make mixture creamy.
Stir in 2 tbsp. of grated cheese. Fold crabmeat into mixture.
Pour mixture into a 1 quart casserole dish. Top with remaining
cheese. Bake at 325° until mixture is bubbly and browned on top,
about 30 minutes. Serve with crackers. Makes about 4 cups of
dip.
Courtesy Maryland Department of Agriculture |
Fried Soft Shell Crabs
Ingredients:
12 medium Maryland soft shell crabs, cleaned
1 cup pancake flour
1 tsp. seafood seasoning
oil for frying
Instructions:
Mix together pancake flour
and seafood seasoning. Dredge crabs in flour mixture to coat well.
In large frying pan, heat about 1/2 inch cooking oil to 375°. Add
crabs and turn heat down to 350°. Cook crabs until browned, about
5 minutes on each side. Makes 6 servings (2 crabs each).
Courtesy Maryland Department of Agriculture
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Maryland Crab Cakes Ingredients:
1 lb. Maryland crab meat
1/2 cup cracker crumbs or bread crumbs
2 eggs (or 1 large)
1/4 cup mayonnaise
1 tsp. seafood seasoning
1/4 tsp. white pepper
2 tsp. Worcestershire sauce
1 tsp. dry mustard Instructions:
Carefully remove all cartilage from crab
meat. In a bowl, mix together eggs, mayo, seafood seasoning, white
pepper, Worcestershire sauce and dry mustard. Add crab meat; mix
evenly and gently. Add cracker crumbs evenly. Shape into 6
cakes. Deep fry in oil at 350° for 2 to 3 minutes until golden brown
or sauté in a frying pan with a little oil for 5 minutes on each side.
Courtesy Maryland Department of Agriculture |
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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