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Crab Main Dishes

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

 

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

 

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

 

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

 

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.

 

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.

 

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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