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SPICY SEAFOOD RUB
This is a savory combination ideal for any fish. Just
combine the ingredients, use what you need and store
the remaining amount in a airtight jar.
1 teaspoon paprika
1 teaspoon Kosher salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon brown sugar
1 teaspoon granulated sugar
1 teaspoon ground oregano
1 teaspoon ground celery seed
1/3 teaspoon garlic powder
2 pounds rockfish fillets
Pat dry rockfish, dredge in rub. Heat a small amount
of oil in a non-stick frying pan. Cook fish on high
for 5 minutes per each inch of thickness of the fish.
Flip fish over and continue cooking until fish is done.
Fish will become opaque white in color and firm to the
touch.
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WATERMAN'S SEAFOOD CHOWDER
1 pound Maryland rockfish fillets, cut into cubes
1 pound Maryland crabmeat, fresh or pasteurized
1 pint Maryland oysters, standards
slices bacon
1 cup onion, diced
2 stalks celery, diced
1 clove garlic
1 10 oz can Irish potatoes
1 8 oz jar clam juice
1 cup white wine
1 quart water
1 can 14oz chicken broth
2 tablespoons parsley
1 10 oz can tomatoes
1 tablespoon seafood seasoning
1 lb bag frozen corn
1 lb bag frozen carrots
salt and pepper, to taste
In large pot, cook bacon until crisp, set aside, drain
grease. In same pot, sauté onion, celery, and garlic
until soft. Do not brown. Add remaining ingredients. Cook
until vegetables are tender, add seafood. Simmer and serve.
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Patuxent Marinated Blue Crab Meat
Ingredients
1 pound Maryland crab meat, fresh or pasteurized
1/3 cup onion, finely chopped
1/4 cup vegetable oil
1/4 cup water
1/2 cup cider vinegar
1 tablespoon seafood seasoning
1 tablespoon fresh parsley Preparation
Carefully pick over crab meat to remove any cartilage.
Gently mix onion into the crab meat.
Make a vinaigrette of the remaining ingredients and pour
over the crab meat. Cover and refrigerate at least 2 hours. Serve with crackers as an appetizer.
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CRAB QUICHE
Pastry for 1 (10 inch) pie, unbaked
1 pound Maryland crab meat
cups shredded Gruyere cheese
4 eggs
1 cup half and half
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon chopped parsley
Preheat oven to 425 degrees F. Roll out pastry to fit a 10-inch
pie pan. Place pastry in pan. Line pastry shell with foil; fill
with rice, beans or metal pie weights. Bake 10 minutes; remove weights
and foil from pastry shell. Reduce oven temperature to 325 degrees
F. Return pastry shell to oven; bake 10 minutes longer. Cool in
pan on a wire rack. Sprinkle half the cheese into cooled pastry
shell. Top with crab meat. In a medium bowl, heat eggs; beat in
half and half, salt, nutmeg and parsley. Pour over crab meat'
sprinkle with remaining cheese. Bake 55 to 65 minutes or until a
knife inserted in center comes out clean. Cool 10 minutes before
cutting. Serve warm or at room temperature. Makes 6 servings.
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HOT CRAB DIP
1 pound (8 ounces) Maryland blue crab meat
1 (8 ounces) package cream cheese, softened
1 cup sour cream
2 tablespoons salad dressing
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
pinch garlic salt
1 tablespoon milk
1 cup cheddar cheese, grated
Remove cartilage from crab meat. In large bowl, mix cream cheese,
sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard
and garlic salt until smooth. Add enough milk to make mixture creamy.
Stir in 2 tablespoons of the grated cheese, Fold crab meat into
cream cheese mixture.
Pour into greased 1-quart casserole. Top with remaining cheese.
Bake 325 degrees F, until mixture is bubbly and browned on top,
about 30 minutes. Serve with crackers. Makes about 4 cups dip.
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Pan-fried Maryland Soft Shell Crabs with Lemon, Capers, and Herbs (Serves
4)
The pan sauce is tart and powerfully flavored; you only need about
one tablespoon per serving. 8 medium-to-large soft-shell crabs,
cleaned and patted dry with paper towels all-purpose flour for dredging
10 tablespoons butter
1 teaspoon juice from a small lemon
1 teaspoon sherry vinegar
1 teaspoon drained tiny capers, chopped
1 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh tarragon leaves
1 scallion, minced
ground black pepper
Dredge crabs in flour; pat off excess.
Heat two 11 or 12 inch heavy-bottomed frying pans over medium high
heat until quite hot, about 3 minutes.
Add 4 tablespoons of butter to each pan.
Swirling pans to keep butter from burning as it melts.
When the foam subsides, turn heat to high and add four crabs, skins
down, to each pan.
Cover each pan with splatter screen and cook, adjusting heat as
necessary to keep butter from burning, until crabs turn reddish
brown, about 5 minutes.
Turn crabs with spatula or tongs and cook until second side is browned,
about 5 more minutes.
Drain crabs on paper towel-lined plate.
Set one pan aside. Pour off butter from other pan and remove from
heat.
Add all remaining ingredients to this still warm pan;
Swirl pan to melt butter.
Arrange two crabs on each of four plates.
Spoon about 1 tablespoon of sauce over each plate of crabs and serve
immediately.
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Crab Stuffed Mushrooms
1 pound Maryland backfin crab meat
1/3 cup mayonnaise
1 egg
2 tablespoons milk
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/8 teaspoon paprika
pinch ginger
2 tablespoons cracker meal
24 fresh mushrooms (about 2-3 inches in diameter)
1 cup mayonnaise
1 egg
1/8 teaspoon seafood seasoning
2 dashes liquid hot pepper
paprika, for sprinkling
Remove cartilage from crab meat, being careful not to break crab
lumps.
Place crab meat in large bowl and set aside. In small bowl mix mayonnaise,
egg, milk, Worcestershire sauce, mustard, celery salt, pepper, paprika
and ginger.
Pour sauce over crab meat and mix gently, but thoroughly.
Carefully mix in cracker meal.
Wash and remove stems from mushrooms.
Place mushrooms in a baking pan stem side up and
fill each mushroom with about 2 tablespoons crab mixture.
Place in a 375øF oven for 10 to 12 minutes or until crab
meat mixture begins to brown.
Mix together 1 cup mayonnaise, egg, seafood seasoning and liquid
hot pepper sauce.
Spread a generous amount of topping over each mushroom.
Sprinkle with paprika and bake in 375øF oven until the topping
becomes a light brown color, approximately 5 to 7 minutes.
Makes 24.
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FRIED SOFT SHELL CRABS
1 cup pancake flour
1 teaspoon seafood seasoning
12 Maryland soft shell crabs, cleaned fat or oil, for frying
Mix together pancake flour and seafood seasoning. Dredge
crabs in flour mixture to coat well.
In large fry pan or electric skillet, heat about inch
cooking oil to 375 F. Cook crabs until browned, about
5 minutes on each side.
Serves 6 (2 crabs each).
Note: If desired, crabs may be deep fried at 375 2 to
3 minutes, or until browned.
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CHESAPEAKE BAY CRAB SALAD
1 pound Maryland crabmeat (fresh or pasteurized)
1 cup mayonnaise
1 teaspoon chopped pimiento
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon hot pepper sauce
juice of one lemon
1/3 cup chopped celery lettuce, lemons and paprika for garnish
Carefully remove all cartilage from crabmeat. In a bowl, mix together
mayonnaise, 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 leave and garnish with lemons and paprika.
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MARYLAND CRAB CAKES
1 pound Maryland crabmeat (fresh or pasteurized)
cup cracker crumbs or bread crumbs
2 eggs (or 1 large)
1 cup mayonnaise
1 teaspoon seafood seasoning
teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
Carefully remove all cartilage from crabmeat. In a bowl, mix together
eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire
sauce and dry mustard. Add crabmeat; mix evenly and gently. Add
cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350F
for 2 to 3 minutes until golden brown or sauté in a frying
pan with a little oil for 5 minutes on each side.
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IMPERIAL CRAB
2 pounds Maryland backfin crabmeat
1 cup mayonnaise
2 teaspoons chopped pimiento
2 teaspoons whole capers
1 teaspoons Worcestershire sauce
1 teaspoon salt
6 drops liquid hot pepper sauce
8 aluminum or ceramic scallop shaped baking shells
8 tablespoons mayonnaise paprika for garnish
Remove all cartilage from crabmeat. Place crabmeat in a large bowl.
Mix mayonnaise, pimiento, capers, Worcestershire sauce, salt and
liquid hot pepper sauce together and blend well. Pour over crabmeat
and toss LIGHTLY. Divide crabmeat between eight scallop shells and
top each shell with one tablespoon mayonnaise. Sprinkle with paprika.
Place shells over cookie sheet or shallow baking pan and bake for
20 minutes in 375 F oven. Serve at once.
Makes 8 servings.
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SPICY CRAB SOUP
1 quart water
3 chicken parts (neck or wings)
3 pounds canned tomatoes, quartered
8 ounces frozen corn, thawed
1 cup frozen peas, thawed
1 cut potatoes, diced
1 cup celery, chopped
1 cup onion, diced
1 tablespoon seafood seasoning
1 teaspoon salt
1 teaspoon lemon pepper
1 pound Maryland crabmeat, fresh or pasteurized, cartilage removed (regular or claw)
Place water and chicken in a 6 quart soup pot. Cover and simmer
over low heat for a t least one hour. Add vegetables and seasonings
and simmer, covered, over medium-low heat for about 45 minutes,
or until vegetables are almost done. Add crabmeat, cover, and simmer
for 15 more minutes or until hot. (If a milder soup is desired,
decrease amount of seafood seasoning to 1/4 -1/2 teaspoons.)
Makes 8 servings. Calories 153 per serving.
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