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Recipes & Links

Check back often for more free recipes and links
Links are at the bottom of the page
Find more recipes in our cookbooks

*** Before using in any recipe, crab meat should be picked clean of any shell
particles, taking care not to break up the lumps of crab meat.

Crab Cakes

Crab Dips

Crab Appetizers

Crab Soups & Other Soups

Crab Imperial

Soft Shell Crabs

Crab Main Dishes

Poultry

Main Dishes

Meats

Oysters

Fish

Side Dishes

Salads

Beverages

Breads

Steamed Crabs

Cookies & Desserts

 

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

 

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

 

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

 

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

 

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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