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The Recipes on this web page are from
Whitey's best-selling cookbook, The Chesapeake Bay Crabbiest Cookbook. |
 Blue
Crab Recipes
from the Blue Crab Guru
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Port of Solomons Crab Soufflé
serves
6
I love
preparing soufflés.
They are easy to do and the results are spectacular. Try
this recipe tonight and see what I mean. |
3
tablespoons butter
1/4 cup all-purpose flour
1 1/2 teaspoon dry mustard
1 cup milk
3 egg yolks, beaten
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 pound crabmeat
3 egg whites, beaten until stiff |
Melt butter and blend in flour and
dry mustard. add milk gradually and cook until thick and
smooth, stirring constantly. Stir a little of this white sauce
into the beaten egg yolks and then add the egg yolk mixture back
into the white sauce, stirring constantly. Add parsley,
onion, lemon juice, and crabmeat. Fold in egg whites.
Place in a buttered 1 1/2 quart casserole. Place casserole
in a pan of hot water. Bake at
350°F for 1 hour or until soufflé is firm in the
center. Serve without delay
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Eastern Shore Crab Fritters
serves 8 to 10
You
can have New York and all its glitter. Just give me the
shore and a tasty crab fritter. |
2 1/4 cups all-purpose flour
1 1/2 cups warm water
1/4 vegetable oil
1 teaspoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Old Bay seasoning
1 pound backfin crabmeat
1/2 cup chopped scallions
1/2 cup diced Smithfield ham
3 egg whites, beaten until stiff
peanut oil for frying
Cocktail Sauce |
In a small bowl, whisk together flour, water, and
oil. Combine with garlic, salt, pepper, and Old Bay
seasoning. Gently add crabmeat, scallions, and ham and mix
with a spoon. Fold in egg whites. Drop by large
spoonfuls into peanut oil. Fry on both sides until firm.
Drain. Serve immediately with cocktail sauce.
Cocktail Sauce recipe
1 cup ketchup
2 tablespoons horseradish
4 teaspoons lemon juice
2 tablespoons Worcestershire sauce
1/8 teaspoon Tabasco sauce
Combine ingredients and mix. Store in refrigerator until
ready to use.
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Buy Boat Crab Cioppino
serves 10 to 12
Chesapeake
Bay "buy boats" were popular around the turn of the century.
These vessels held seafood bought from oyster grounds, crab rigs,
tongers and dredges and rushed the fresh products to city markets
immediately. |
1/3 cup olive oil
3 medium onions, chopped
1 medium green bell pepper, chopped
10 cloves garlic, minced
2 cups peeled, seeded and chopped
tomatoes
1/4 cup tomato paste
2 cups dry white wine
1/4 cup coarsely chopped fresh Italian
(flat leaf) parsley
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 cup chopped fresh basil
1 teaspoon salt
1 pound crabmeat
1 pound rockfish, cut into chunks
1 pound medium shrimp, peeled
and deveined
2 dozen small clams, scrubbed
2 dozen mussels, scrubbed and
debearded
additional parsley for garnish |
In a large kettle, heat the olive oil, then sauté
the onions, green pepper, and garlic over medium heat until soft.
Add the tomatoes, tomato paste, 1 cup of the wine, the parsley,
bay leaf, oregano, thyme, basil and salt, and bring to a boil.
Lower the heat and simmer 10 to 15 minutes. Add the
shrimp, cover again, and cook until the shrimp are pink.
In a separate pot, steam the clams and mussels in the remaining
1 cup wine (add a little water if necessary) until they open.
Add the clams and mussels to the kettle. Strain the clam
cooking liquid through a fine cheesecloth and add it to the
kettle. Garnish with parsley.
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| All content on this page and
recipes are Copyrighted by Marian Hartnett Press. All rights
reserved. May only be reprinted or redistributed with the
expressed permission of Marian Hartnett Press, P.O. Box 88,
Crisfield, Maryland 21817. Reproduction without permission
is strictly prohibited. |
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