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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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Crab Stuffed Cherry Tomatoes
An appetizer that gets rave reviews!
Ingredients:
15 ripe cherry tomatoes, washed
1/4 lb. Maryland backfin crabmeat
2 tsp. plain low fat yogurt
1 tsp. parsley, chopped
1 tsp. onion, finely diced
1/2 tsp. worcestershire sauce
1/8 tsp. seafood seasoning
1/8 tsp. white pepper
pinch salt
parsley
paprika
Instructions:
Core tops of tomatoes and set aside. Combine remaining ingredients
and mix gently. Soon mixture into tomatoes, filling about 1/2 inch
over tomato tops. Sprinkle lightly with paprika and parsley.
Serve cold or hot. To heat, bake in a preheated 375° oven for 10
minutes. Filling can also be used to stuff celery or other
vegetables or to serve on crackers.
Courtesy Md. Dept. Agriculture
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Crab Ball
This is a variation on the
traditional cheese ball
Ingredients:
1 lb. crab meat
1 (8oz.) package cream cheese, softened
1 stick butter
1 small onion minced fine
dash of Worcestershire sauce
Old Bay Seasoning
Instructions:
Mix together cream cheese, butter, onion, and Worcestershire sauce.
Add crab meat, then mix thoroughly. Divide into 2 balls about the
size of a grapefruit. Completely roll each in Old Bay Seasoning, working
to keep a nice firm ball. Refrigerate. Serve with any
crackers.
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Crab Cheesecake
1 cup Ritz
crackers, crushed
3 Tbsp. butter, melted
2 packages cream cheese softened, 8oz. size
3 eggs
1/4 cup sour cream
1 tsp. fresh lemon juice
2 tsp. onion, grated
1/4 tsp. Old Bay Seasoning
2 drops Tabasco Sauce
1/8 tsp. fresh ground black pepper
1 cup lump crabmeat
1/2 cup sour cream for icing
Instructions:
Preheat oven to 350°. Mix together the crackers and butter and
use the mixture to line a 9 inch springform pan. Bake for about 10
minutes. Set aside to cool. Reduce the oven to 325°.
With an electric mixer, beat together until fluffy the cream cheese,
eggs, and 1/4 cup sour cream. Add the lemon juice, onion, Old Bay,
Tabasco, and black pepper. Stir in the crabmeat and mix
well. Pour into the cooled crust and bake 50 minutes until
set. Remove from oven and run a knife around the edge of the cake,
loosening it from the pan. Cool on a wire rack. Remove the
sides of the pan. Spread the 1/2 cup sour cream over the
cake.
Thanks to
the Travelin' Gourmet
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Crab Flake Maryland
A deliciously rich dish that's
perfect as an appetizer or for an afternoon tea.
Ingredients:
1/4 lb. butter
2 Tbsp. flour
2 cups milk
1 lb. lump crabmeat
1 tsp. salt
1 pinch cayenne pepper
1 cup cream
1 glass sherry wine (1/2 cup)
Instructions:
Melt half the butter in a saucepan. Add flour and make cream sauce
with the heated milk; set aside to keep it hot. Heat the rest of
the butter in a saucepan, add crabmeat and fry a little. Try not
to break up the lumps of crab. Add salt, pepper, cream sauce and
cream. Let boil for 2 or 3 minutes, then add sherry wine, mix
well, but do not boil. serve very hot from chafing dish with
toast.
Courtesy Maryland's Way The Hammond-Harwood House Cookbook
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South Mountain Mushroom Caps
Your guests will love this one!
Ingredients:
1 large onion, chopped
2 lbs. large mushrooms
1 tsp. basil
1 Tbsp. parsley
1 green pepper, chopped
1 tsp. dry mustard
bread crumbs
1/2 lb. Monterey Jack cheese, grated
1 lb. crabmeat
butter
Instructions:
Sauté mushroom stems in butter with basil, onion, parsley, pepper, dry
mustard and bread crumbs. Cool. Add in crabmeat and mix
gently. Stuff mixture in mushroom caps, top with grated cheese,
and bake at 350° for about 20 minutes or until stuffing mixture is
golden brown. Serves 4 to 6.
Courtesy The Crab Cookbook by Whitey Schmidt
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