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.

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

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.

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.