Chesapeake Oyster Stew Crispy Soft Shell Crab Maryland Jumbo Lump Crab Imperial Eastern Shore Sweet Corn Pudding Food

MARYLAND STYLE CRAB IMPERIAL

Steps:

• Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
• Gently fold crabmeat into, imperial sauce, being careful not to break up crab meat.
• place portions in the baking dish of your choice, using ramekins or small casserole dishes
• Spinkle tops of crab imperial with old bay or paprika.
• Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees
• Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.

DUET OF CHESAPEAKE CRAB: CHESAPEAKE JUMBO LUMP CRAB CAKES WITH MUSTARD CREME FRAICHE

Steps:

• To make the crab cakes: Pick through the lump crab for shells (VERY GENTLY).
• In a saucepan over moderate heat, sweat the onion and pepper in the butter. Remove from heat and cool.
• In a stainless bowl mix the egg, mayonnaise, mustards, parsley, cayenne, hot sauce, salt and pepper. Add in onions and peppers and fold in the crabmeat. Form into cakes about 3 inches across by 1 and 1/2 inches thick. Pack firmly, but do not crush the lumps, the cake should just hold together. Dredge on top and bottom in bread crumbs and chill for at least 1 hour in the refrigerator.
• Preheat an oven to 400 degrees F.
• In a saute pan over medium high heat, add 2 tablespoons of the vegetable oil and when hot, saute the crab cakes on 1 side. Do not crowd the pan. Do it in batches if serving several. Add a nut of whole butter to the pan and cook the cakes until brown on the other side. Place in the oven for about 2 to 3 minutes to heat through.
• To make the creme fraiche: Mix all ingredients together and serve at room temperature. This will keep refrigerated for 3 to 4 days.

CRAB IMPERIAL

Steps:

• Saute green pepper in butter until translucent, but not brown.
• Add to crabmeat, salt and pepper. Stir in mustard, mayonnaise and Worcestershire sauce. Put in buttered casserole. Top with bread crumbs, a few pats of butter, and sprinkle with crab boil seasoning. Bake for 25 minutes in a preheated 375 degree F. oven.