Chesapeake Bay Crab Salad Food

EASTERN SHORE SEAFOOD SALAD

Steps:

• In a large bowl, combine shrimp, crab, onion and celery. In a small bowl, combine mayonnaise, seafood seasoning, lemon juice, salt and pepper; add to the shrimp mixture and mix gently. , Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and garnish with egg.

CHESAPEAKE BAY CRAB SALAD

Steps:

• Remove cartilage from crab meat.
• In a bowl, mix mayonnaise, pimiento, mustard, Worcestershire sauce, salt, hot pepper sauce, lemon juice, and celery.
• Blend well.
• Pour over crab meat and toss lightly but evenly.
• Refrigerate.
• Serve in bowl lined with lettuce leaves.
• Garnish with lemon slices and sprinkle with paprika.

CHESAPEAKE BAY CLASSIC CRAB CAKES

Steps:

• Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
• Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
• When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
• Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
• 8 ounces tomatillos, husked and cut into quarters
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 2 teaspoons green hot sauce (recommended: Tabasco)
• 1 teaspoon chopped garlic
• 1 teaspoon mustard seeds, toasted
• 1 teaspoon peeled and grated fresh horseradish
• Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.

CHESAPEAKE BAY CRAB SOUP

Steps:

• Heat oil in heavy large saucepan over medium heat.
• Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
• Add tomatoes with their liquid; break up tomatoes.
• Add chicken broth, water, clam juice, wine, potato, Worcestershire sauce and Old Bay Seasoning.
• Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
• Add peas to soup and simmer 2 minutes.
• Add crabmeat, parsley and hot pepper sauce.
• Simmer until crabmeat is heated through, about 1 minute.
• Season with salt and pepper and serve.

CHESAPEAKE BAY CRAB SCAMPI

Steps:

• Heat oil and butter in large skillet over medium heat. Add garlic and cook until garlic is lightly golden.
• Add red pepper,lemon juice and white wine (or chicken broth). Bring to a soft boil and simmer for 2-3 minutes. Gently stir in crabmeat and parsley. Season with salt and pepper to taste.
• Serve over pasta. Save about 1/2 to 1 cup of pasta water to add to dish if there is not enough liquid to suit you or you could also add additional amount of wine or chicken broth.

CHESAPEAKE BAY CLASSIC CRAB CAKES

Steps:

• Add the yolk, Old Bay, mustard, lemon zest, lemon juice, and vinegar to the bowl of a food processor or blender; process until smooth.
• Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise.
• Season with the salt and pepper (this quantity of mayonnaise will not emulsify in the bowl of the largest food processor; use a medium food processor, a mini processor, or a blender).
• Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.
• Combine the bread crumbs and the parsley in a shallow container.
• Form the crab mixture into 8 patties about 3 inches wide and 3/4 inch thick and drop them into the bread crumb mixture.
• Dredge the crab cakes on both sides; if you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or so.
• When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat.
• Add about 2 tablespoons butter to each pan; when the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first.
• Slowly fry the cakes until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side.
• If the crab cakes are browning too quickly, reduce the heat.
• The internal temperature of a cooked crab cake should be 155° on an instant-read thermometer.
• Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.

BEST OF THE BAY RECIPES...SHE CRAB SOUP

Steps:

• Purchase one dozen female crabs already steamed or buy them live and steam them yourself. Pick the crabs for all their meat and reserve the orange roe. In a sauté pan, melt 4 tablespoons butter and sauté the onion and shallots until just tender.
• Whisk in the flour and cook over medium heat for 2 minutes while stirring, taking care not to brown the flour mixture. Slowly whisk in the heavy cream and stock. Add in the salt, pepper, Worcestershire Sauce and Tabasco (if using). Cook on medium until the soup thickens, about 15 - 20 minutes, stirring frequently.
• While you are thickening the soup, melt 4 tablespoons of butter in a sauté pan and toss the crabmeat and roe until heated through, 3-4 minutes. Once the soup has thickened add the crabmeat mixture and stir. Add the sherry and lemon juice and simmer for several minutes until heated through.
• Serve with a light salad of mixed greens and French bread and enjoy!
• You can send a gift of She Crab Soup to a loved one too far away to get Blue Crabs with our popular Chesapeake Bay Tradition Gift Basket. (link: http://www.chesapeakebaygiftbaskets.com/product_info.php?cPath=24&products_id=156).