TRADITIONAL MARYLAND CRAB CAKES
1 lb.Mid-Atlantic Crabmeat - Lump,Mixed or Backfin
1/2 to 3/4 cup breadcrumbs can substitue Panko (japanese) or Italian breadcrumbs
1/4 cup mayonnaise (do not use dressing)
1 teaspoon Mid-Atlantic Crab Seasoning
1/4 teaspoon pepper
2 tablespoons worcestershire sauce
1 teaspoon dry mustard
2 teaspoons parsley (optional for color)
Mix together eggs, mayonnaise, Mid-Atlantic Crab Seasoning, pepper, worcestershire sauce, and mustard, until creamy.
Add bread crumbs, mixing evenly.
Add in the crab meat, being sure to mix gently and evenly. Trying not to break up the crab meat.
Check to see if you can shape into cakes, if too wet gently add additional breadcrumbs and try again.
Shape into cakes.
Makes 6 large or 8 medium crabcakes.
Saute in pan with a little oil for about 5 minutes on each side.
You can also bake them for 10 minutes at 350 F then broil for 5 minutes or until brown. This may require you to flip them, depending on your pan. Serve with tartar sauce and lemon.
1/2 lb. Mid-Atlantic Backfin Crab Meat
1 packages (8 oz.) cream cheese , softened.
2 tablesppons mayonnaise
1/2 cup sour cream
1 tablespoons lemon juice
1 1/2 tablespoons Wochestershire sauce
1 teaspoon Mid-Atlantic Crab Spice
1 tablespoon Milk
1/2 cup grated cheddar cheese
In large bowl, mix cream chesse, sour cream, mayonnaise, lemon juice, Worchestershire sauceand Mid-Atlantic Crab Spice until smooth.
Add enough milk to make mixture creamey. Stir in 1/4 cup of the grated cheddar cheese. Gently fold in crab meat. Spray 1 quart casserole dish with Pam. Pour mixture into casserole dish. Top with remaining cheese
Bake at 325 degrees until mixture is bubbly and brown on top, approximately 30 minutes. Serve with Crackers.
8 Oz. cream cheese
4 tsp. Worcestershire sauce
2 tsp. lemon juice
2 tsp. mayonnaise
1/4 tsp. garlic salt
2 tablespoons onion, minced
8 oz. Mid-Atlantic Backfin Crab meat.
Chili sauce or Cocktail sauce - you decide!
Combine first six ingredients. Gently fold crab meat into cream cheese mixture. Form into a ball and wrap in plastic wrap. Put into refrigerator for about 2 hours until well formed.
Right before serving, pour either chili sauce or cocktail sauce over ball.
Serve with your favorite crackers and/or celery sticks.
CREAM OF CRAB SOUP
1/4 cup butter
3 tablespoons minced onion
1/4 cup all-purpose flour
4 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons Worcestershire sauce
1/4 teaspoon paprika
Dash of Mid-Atlantic Crab Seasoning or Old Bay seasoning
1 pound Mid-Atlantic Mixed Lump Crab Meat
2 hard-cooked eggs, finely chopped
Garnishes: freshly ground pepper, and fresh parsley sprigs.
Melt butter in a Dutch oven over low heat; add onion and cook over medium heat, stirring constantly 5 minutes or until tender.
Whisk in flour until mixture is smooth,no lumps (this may take a few minutes). Cook 1 minute, whisking constantly. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, until mixture is thickened and bubbly (again this may take up to 15-20 minutes). Stir in salt and next 6 ingredients. Add sherry and/or more Mid-Atlantic Crab Seasoning to taste. Garnish, if desired.
Yield: Makes 1 1/2 quarts
2 pounds Mid-Atlantic Crab backfin crabmeat
1/2 cup mayonnaise
2 teaspoons chopped pimiento
2 teaspoons whole capers
1 teaspoon 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 on cookie sheet or shallow baking pan and bake for 20 minutes in 375°F oven.
Serve at once.
Makes 8 servings
DEEP FRIED MID-ATLANTIC SOFT SHELL BLUE CRAB
4 Mid-Atlantic Soft Shell Blue Crabs
1/2 cup milk
1 cup all-purpose flour
2 teaspoons Mid-Atlantic Crab Seasoning
salt and pepper to taste
4 cups oil for frying, or as needed.
Your Mid-Atlantic Soft Shell Blue Crabs come individually quick frozen and pre-cleaned. Thaw soft shells in the refrigerator. Once thawed remove plastic and place between paper towels, return to refrigerator for about an hour to remove excess water.
Heat oil in deep fryer to 365 degrees F . In shallow dish, whisk together egg and milk. In a seperate bowl stir flour and Mid-Atlantic Crab Seasoning together. Gently dredge crab into flour mixture, then into the egg and milk mixture then back into the flour mixture. Carefully place crabs into the hot oil. Cook 1-2 minutes, or until golden brown on one side. Carefully turn over and cook until golden on the other side. Drain on clean paper towels.
Serve and enjoy!
SAUTEED MID-ATLANTIC SOFT SHELL BLUE CRAB
Our soft shell blue crabs are individually wrapped, frozen and ready to prepare. Thaw in refrigerator, while still in the plastic wrapper. In frying pan, heat approximately 1/8 inch of oil in pan on med-high. Remove plastic from soft shells, pat dry with paper towels, dip into milk and then into batter mix. Place gently into hot oil, sautee approx. 3-5 minutes on each side.
STUFFED SHRIMP WITH CRAB MEAT
1 pound Mid-Atlantic Crab Jumbo Shrimp
1 cup Mid-Atlantic Crab Backfin Crab Meat
1/2 cup italian bread crumbs
2 tablespoons onion, finely diced
1 tablespoons red bell pepper, finely diced
1 tablespoons green bell pepper, finely diced
1 egg yolk, beaten.
2 tablespoons butter
1/2 teaspoon chopped garlic
1 tablespoon mustard
2 tablespoons mayonnaise
1 teaspoon Lea & Perrins sauce
2 teaspoon Mid-Atlantic Crab seasoning
Directions: Add butter to skillet over medium-low heat; saute finely diced onion, red pepper and green pepper until translucent, but not browned. Add crabmeat; mix and remove from heat; add bread crumbs and the rest of ingredients and mix gently. Season to taste.
Peel, devein and butterfly shrimp. Stuff with crab stuffing. Bake at 350 degrees until golden brown, about 5 to 6 minutes, until cooked through.
Portions: 1/4 lb. shrimp per person (Jumbo = 4-6 shrimp per person,Large = 6-8 shrimp per person,Medium = 8-10).
If using woooden skewers, soak wooded skewers in water for 30 minutes prior to putting on grill.
Remove shell from shrimp, leaving tail on (if going under broiler we recommend you take the tail off as it will burn under the broiler). Remove vein that runs down the back of the shrimp by cutting down the back with a sharpe knife and rinsing under running water.
There are numerous recipes for marinades and marinades you can get at your grocery store. If you like a marinade on chicken or fish, you will like it on shrimp as well. Toss shrimp in marinade, if desired, for approximately 30 minutes.
Slide shrimp on skews. If not marinading brush with melted butter or olive oil, so they don't stick to the grill.
Throw on medium-high heat grill and cover.
Do not overcook.
31-35 (medium) count shrimp grill for 2-3 minutes each side.
21-25 (large)count shrimp grill for about 3-4 minutes each side.
10-15 (jumbo)count shrimp grill for about 4-5 minutes each side.
STEAMED SPICED SHRIMP:
The trick to tender steamed spiced shrimp:
Shrimp should always be cooked quickly in order to preserve their sweet delicate flavors. The flavor can be easily ruined by overcooking.
Bring a large stock pot with a gallon of water to a rapid boil. Add 3 or more tablespons of Mid-Atlantic Crab Shrimp Seasoning to the water.Place a pound or less of shrimp into the rapidly boiling water, cover and return to a low boil. Watch pot carefully so it does not over-flow the pot. Adjust heat if necessary. Boil until the flesh has lost its glossy appearance and is pink on the outside and opaque in the center, cut to test.
Jumbo Mid-Atlantic Crab Shrimp cook in about 7-8 minutes, Large Shrimp cook in about 5-7 minutes, and medium shrimp cook in about 3-4 minutes.
JUMBO SHRIMP PARMESAN
2 lbs. Mid-Atlantic JUMBO SHRIMP
4 tablespoons olive oil
2 cloves minced garlic
salt and pepper
1 cup unseasoned breadcrumbs
1/2 cup grated parmesan cheese
4 tablespoons melted butter
2 medium lemons, cut in wedges
Preheat oven to 475 degrees.
Peel and devein shrimp, leaving tails intact.
Mix together olive oil, garlic and salt and pepper in a bowl.
Add shrimp and toss lightly to coat.
Refrigerate 30 minutes to an hour.
In shallow bowl, combine bread crumbs and Parmesan cheese.
Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
Arrange shrimp so that they aren't touching each other in one or two ungreased 9 x 13 pan. Drizzle with melted butter.
Place pan on the center rack of oven and bake for 10 minutes or until done. Serve immediately with lemon wedges.
Serves 4 - 6
GRILLED MARINATED SCALLOPS
1/2 cup pineapple juice
1/2 cup soy sauce
1 tablespoon grated fresh ginger
1 lime, zest and juice only
1to 2 tablespoon sesame seeds
Lime Wedges for garnish
Portions: Mid-Atlantic Crab U-10 (10 or less per lb.) Scallops = 3 to 4 scallops per person for a main course, 2 lb. bag serves 6-8 people.
Mid-Atlantic Crab 10-20 count (10-20 per lb.) Scallops = 5 to 6 scallops per person for main course, 2 lb. bag serves 7-9 people.
In a shallow dish, combine the pineapple juice, soy sauce, ginger, lime zest and lime juice. Add the Mid-Atlantic Crab Scallops, turn to coat and set aside for 20-30 minutes. Do not let them sit any longer than 30 minutes as the lime juice is acidic and will begin to cook the scallops.
Pre-heat grill to medium-high. Toast sesame seeds in a small skillet, stirring or shaking them constantly, over medium heat until they just turn a little darker, about 3-5 minutes.
For the U-10 scallops place on medium heat grill, for approx. 4-5 minutes per side, turning once until the scallops are lightly browned and no longer translucent.
For the 10-20 County Mid-Atlantic Crab Scallops place on pre-soaked wooden* or metal skewers placing them so that the flat surfaces are exposed and grill for approx. 3-4 minutes per side turning once until the scallops are no longer translucent.
Place on plate and sprinkle with sesame seeds and garnish with lime wedges. Serve and enjoy.
*Pre-soak wooden skewers in water so they will not burn on the grill.
3/4 cup butter
3 tablespoons Fresh minced Garlic
2 pounds Mid-Atlantic Crab 10-20 Count Large Scallops
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Fresh Lemon Juice
1 tablespoon Fresh Parsley
Gently pat dry scallops with paper towel, set a side.
Melt butter in large skillet over medium-high heat. Stir in garlic and cook for about 30 seconds until fragrant. Add Mid-Atlantic Crab Scallops and cook for several minutes on one side, turn over and continue cooking until scallops are firm and opaque. Do not overcook.
Remove scallops to platter. Whisk in salt, pepper, lemon juice and parsley into leftover butter and then pour over scallops.
Serve with a crusty french or italian bread to get all the juice!
Makes 6 main course servings
2 lbs sea scallops
salt and pepper
1 teaspoon fresh thyme leaves, minced
1/2 cup buttermilk
2 cups hand crushed Ritz crackers
1/2 cup butter, melted
1 small lemon, halved
Preheat oven to 400°F.
Place scallops in a bowl, season with salt and pepper, add thyme and buttermilk and gently toss to coat.
Place scallops evenly in the bottom of an oven proof dish, sprinkle with cracker crumbs and top with melted butter.
Bake for 20 minutes, squeeze lemon over scallops and serve immediately.
PANKO FRIED OYSTERS
Hot Dipping Sauce - Make First to Chill
1/4 cup low-fat mayonnaise
2 or 3 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon sugar
1 teaspoon hot sauce
Mix all ingredients together.
To allow flavors to blend, refrigerate several hours.
Hot Sauce will keep several days in the refrigerator. Be sure to cover it tightly.
8 ounces fresh select oysters
1 large egg, slightly beaten or 2 egg whites
1 tablespoon club soda or skim milk
1/3 cup all-purpose flour
1 teaspoon Mid-Atlantic Shrimp Seasoning
Panko is a variety of breadcrumb used in Japanese cuisine as a crunchy coating for fried foods. Panko is made from wheat bread, but it has a crisper, airier texture than most types of breading found in Western cuisine.
3/4 cup panko (Japanese)
1/2 teaspoon italian seasoning
Line colander with two or three layers of paper towel. Rinse oysters, drain and put in colander, patting gently to dry.
Egg Dip: In small bowl, add egg and milk; whisk to blend well. If using only egg whites, do not whisk enough to be dry/frothy.
Flour Coating: Put all ingredients in small plastic bag and shake to mix well.
Panko Coating: In a small bowl, add ingredients and mix well.
To Bread Oysters:
Step 1: Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.
Step 2: Place them in Flour Coating, shaking to completely coat oysters. Remove from Flour Mixture.
Step 3: Repeat step 1.
Step 4: Place them in Panko Coating bowl. Roll them over and get them completely coated with bread crumbs. With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.
Repeat Steps 1-4 until all oysters are breaded.
Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more. This breading can be done up to 8 hours ahead.
To Fry Oysters:
Heat frying oil in deep pan to 375 degrees Fahrenheit. With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil. Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much. Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).
Remove from oil and drain on layers of paper towels.
After cooking one batch of oysters, let the temperature of the oil return to about 375, before cooking the next batch. If the oil temperature is not hot enough before adding the oysters, they will taste greasy, rather than light.
Serve immediately with Hot Dipping Sauce.
2 teaspoons unsalted butter
1 pint shucked oysters and their liquor
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
1 1/2 teaspoons salt
1/2 teaspoon cayenne
3 bay leaves
1 tablespoon minced garlic
1/4 cup finely chopped parsley
1 1/2 cup water
1/4 cup chopped green onions
4 cups 1-inch cubes French bread.
1/3 cup grated Parmesan
Preheat oven to 375 degrees F. Butter a 9 by 11-inch baking pan with the butter and set aside. Drain the oysters, reserving the oyster liquor. Set aside.
Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne and saute for 5 minutes, or until soft. Add the bay leaves, garlic, and parsley, and saute for 1 minute. Add the water and cook for 2 to 3 minutes, stirring constantly. Add the green onions, oyster liquor, and the bread cubes. Stir/fold to mix well, and remove from the heat.
In a large mixing bowl, combine the bread and vegetable mixture with the oysters and cheese. Stir with a wooden spoon to mix thoroughly. Pour the mixture into the prepared baking pan and bake for 1 hour, or until bubbly and golden brown.
Remove the bay leaves before serving.
24 Maryland Littleneck clams in shell
1 tablespoon lemon juice
1/4 teaspoon white pepper
6 slices bacon
1/8 teaspoon Mid-Atlantic Shrimp seasoning
1/4 cup onion, minced
1/3 cup green pepper, minced
1 teaspoon paprika
3 Parmesan cheese tablespoons grated
3 tablespoons chives chopped
rock salt, lemon slices and parsley for garnish
Preheat oven to 400°F.
Shuck clams, reserving liquid. Remove clams and cut into 3 pieces. Place back on one side of shell. Sauté bacon until slightly crisp. Drain and crumble. In a small bowl, mix together bacon and remaining ingredients. Place about 1 teaspoon of mixture on each clam.
Spread a layer of rock salt 1/2 inch deep on a baking sheet. Mold clams into rock salt and bake for about 10 minutes.
Garnish and serve hot.
SPICY BROILED ROCKFISH
2 pounds Mid-Atlantic Rockfish fillets
2 tablespoons margarine
1/4 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon seafood seasoning
1/4 cup dry white wine and (or water)
Wash and dry fish thoroughly. Place in a single layer, skin side down, on foil-lined shallow baking pan. Melt margarine or butter in a small pan. Add rest of ingredients and cook over low heat until seasonings are blended and mixture is warm. Pour 1/2 of sauce over fish. Broil, about 4 inches from source of heat, for 5 minutes. Pour remaining sauce over fish. Broil until fish flakes easily when tested with a fork, about 5 minutes more. Be careful not to overcook.
Remove fish to serving platter and pour pan juices over fish.
Makes 4 to 6 servings..
2 pounds Rockfish fillets
1/4 cup margarine
3 cloves garlic, crushed
3/4 teaspoon lemon pepper
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 cup vermouth
1/2 cup fresh parsley,chopped
Preheat electric skillet or frying pan to medium heat. Melt margarine, add garlic and spices and sauté for 5 minutes. Add fish, increase heat to medium high and cook until halfway done. Add vermouth and turn fish. Continue cooking until done. Stir in parsley and serve.
Makes 6 servings.