Homestyle Crab Cakes
A classic Maryland style crab cake!
Ingredients:
1 lb. crab meat (backfin or lump)
2 slices bread (crust removed)
milk
1 egg beaten
1 Tbsp. mayonnaise
1 Tbsp. parsley flakes
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. baking powder
1 tsp. Old Bay or J.O. Spice
1/4 tsp. salt
Instructions:
In bowl, break bread into small pieces and moisten with milk. Add all remaining ingredients except crab and mix. Pick over crab meat to remove shell particles. Add crab meat to mixture, mixing gently but thoroughly. Shape into six patties and chill 30 minutes. Pan fry in a little butter or oil until brown on each side or broil in oven until browned.
Old Bay Hot Crab Dip
Dip the Old Bay way!
Ingredients:
1 cup mayonnaise
1 1/2 cups grated Cheddar cheese
1 1/2 tsp. Old Bay Seasoning, plus a dash more
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1 lb. lump or backfin crabmeat
Instructions:
Combine mayonnaise, 3/4 cup cheese, 1 1/2 tsp. Old Bay Seasoning, Worcestershire sauce, and dry mustard. Carefully fold in crabmeat. Spoon mixture into a 1 quart casserole dish and top with the remaining cheese. Sprinkle with a dash of Old Bay Seasoning. Bake at 350° for 15 minutes or until it begins to bubble around edges. Serve with bread, crackers or pita chips. Serves 8 to 10.
Beer Batter Soft Shell Crabs
Ingredients:
3/4 cup unbleached flour
1/2 tsp. salt
1/4 tsp. Old Bay or other seafood seasoning
1 egg
3/4 cup beer
12 soft shell crabs
oil
Instructions:
Combine flour, egg, salt, Old Bay and mix well. Add beer and let stand for 2-3 hours. In a large skillet, deep fryer, or pot heat oil to 375º. Dip crabs in batter and drop into oil one at a time. Fry to golden brown and remove to drain on paper towels.
Oyster Stew
A great version of the time honored stew made by generations of watermen.
Ingredients:
2 quarts to 1 gallon standard oysters (reserving liquid)
1 gallon milk
1 can Pet milk or similar
1 bottle clam juice
1 lb. butter
1/2 stalk celery chopped
salt to taste
Instructions:
Over medium low heat, melt butter in a large stock pot. Add celery and cook until soft. Add oysters and cook until edges of oysters curl up. Add oyster liquid and remaining ingredients and cook over low heat until hot, stirring frequently to prevent burning. Makes a big pot of stew.
Courtesy Pat Slowikowski
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
