04.15.09

Maryland Blue Crab Salad

Posted in Southern Maryland Specialties at 6:05 pm

This is a recipe that I came up with on Easter Sunday.  I had more guest  than I expected and I needed another salad quickly. This is a simple yet very delicious recipe. You can substitute shrimp,lobster or imitation crab meat in this recipe. This salad takes about 10 minutes to prepare.

MARYLAND BLUE CRAB SALAD:

1/2 pound crab ,chopped

1/2 cup finely-chopped sweet onion

1/4 cup finely-chopped celery

1/4 cup finely-chopped dill pickle

1 tablespoon sweet pickle relish

1/4 teaspoon dill weed

1/2 teaspoon salt or to taste

1/8 teaspoon white pepper or to taste

1/4 cup mayonnaise or to taste

1/2 teaspoon Dijon mustard

1 Tablespoon chopped chives

Toss  crab ,sweet onion, celery, dill pickle, sweet pickle relish, dill weed, salt, pepper, mayonnaise, mustard, and chives until combined. Chill.

Makes about 3 cups.

I hope ya’ll give this recipe a try and let me her from you about what think of this recipe.

Hope ya’ll had a great Easter dinner. And remember that Jesus died for our sins.

01.10.09

Southern Maryland Crab Corn Chowder

Posted in Southern Maryland Specialties at 12:01 am

This is a simple yet delicious Crab recipe that I came up with to use some of the corn and crab meat I had prepared this past season. The corn was so sweet this year that I knew I had to use it in some way with the fresh crab this year.

Southern Maryland Crab Corn Chowder:

1 cup crab

2 cups frozen corn kernels

2 bay leaves

4 cups reduced-sodium chicken broth

1 cup cream or half and half

Salt and ground black pepper

1 tablespoon chopped parsley leaves

In a large saucepan, combine crab , corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley.

I hope ya’ll will give this a try and let me hear from ya’ll.

See ya’ll real soon.

06.10.07

Maryland Blue Crab Stew

Posted in Southern Maryland Specialties at 10:10 am

I do not eat crabs but so many of my friends do that I came up with several recipes just for them. This is a stew that was suppose to be a creamy soup but somewhere I decided to take a different direction with it. Hope ya’ll enjoy it.

Maryland Blue Crab Stew

4 cups heavy cream

2 pounds lump crab meat

1/2 teaspoon celery seed

1 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon Old Bay ( you can use as much as you prefer)

1 small can mixed vegetables

Place the cream into a 3 to 4 quart dutch oven and warm over a medium heat. Do not let it boil or it will curdle. Reduce the heat to low add the spices and crab meat. Stir gently to mix try not to break up the crab lumps.Add the vegetables gently and stir to combine. Simmer gently for 4 or 5 minutes or until the crab meat is heated. Stirring very gently from time to time. Taste for seasoning. Adding more Old Bay if needed.

See ya’ll soon.