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Recipes from native Marylanders who love the seafood from the Chesapeake.
QUESTIONS ABOUT SEAFOOD CONSUMPTION?
The Maryland Department of the Environment has published the Recommended Maximum Allowable Yearly Fish and Shellfish Consumption From Specific Bay Areas
Grades of crab meat for recipe preparation.
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". . . the rich consume oysters and champagne: the poorer classes consume oysters and lager bier, and that is one of the principal social differences between the two sections of the community."
                - - - Reflections of English visitor, Charles Mackay, to the United States in 1857
Crab Cakes and Crab Bisque
Connie's Maryland Crab Cakes
  1 lb
Maryland crabmeat (backfin or lump)
 
  1 cup
Italian seasoned bread crumbs
 
  1

large

egg (or 2 small eggs)
 
x 1/4 cup mayonnaise  
 
1/2
tsp
salt
 
  1/4 tsp pepper
 
  1 Tbsp baking powder  
    1 tsp Worcestershire sauce
  1 tsp. dry mustard  
      Margarine, butter or oil for frying  
 
    Remove all cartilage from crab meat. In a bowl mix bread crumbs, eggs, mayonnaise, and seasonings. If mixture seems too dry, add more mayonnaise. Shape into 6 cakes. Cook cakes in fry pan in just enough fat to prevent ticking,. until golden brown (about 5 min. on each side). May be broiled.
Serves 6.
 
Crab Dips and a Crab Spread
Connie's Maryland Crab Dip
  2 lb.
Maryland crabmeat (special)
 
  1 8 oz.
pkg cream cheese
 
  1/2

pint

sour cream
 
  4 Tbsp mayonnaise x
 
2
tsp
Worcestershire sauce
 
  1/4 tsp garlic salt  
  1 tsp mustard  
    1/2 lemon juice of  
x 1/2 cup shredded cheddar (Put 1/4 cup of cheddar in the mixture and the rest on top.)  
 
    Bake at 350° for approx 45 minutes. Serves 8-10 as an appetizer.

 

Caroline's Crab Spread
  12 oz. cream cheese  
  13 oz. crab meat  
  4
Tbsp
chopped onion  
    1/2 cup mayonaise  
 
  Mix with fork. Bake at 350° for approx 30 minutes. Serve with crackers as spread.
 
Oyster Stews & Other Recipes
Ruth's Oyster Stew
  1

pint

oysters  
x 1/4 cup butter  
x 2
cups
half and half milk x
        Salt and pepper to taste  
  Drain liquid from oysters. Heat oysters and milk in separate pans (do not boil). Simmer oysters in butter until they start to curl at edges, add hot milk. Season to taste and serve.
Serves 4.
 

Mrs. Tawes Oyster Stew
  1

pint

oysters  
  3/4 stick butter  
    1
pint
milk  
        Salt and pepper to taste  
 
  Melt butter in heavy saucepan. Wash all grit off oysters. Put into hot butter and let simmer a few minutes. Add salt and pepper to taste. Add milk; bring to near boil and serve at once with saltines.  
   
    . . . "My Favorite Maryland Recipes"       by Mrs. J. Millard Tawes, 1964
 
Beth's Crab Bisque
  1 lb.
back fin crabmeat
 
  4 Tbsp
butter
 
  4

Tbsp

flour
 
  3/4 cup shredded cheddar  
 
4
cups
milk
 
x 1 pint whipping cream  
  1 tsp Old Bay Seasoning - Pepper  
  1/2 tsp lemon pepper seasoning  
  2 Tbsp cooking Sherry  
    1 Tbsp chopped parsley  
      Salt to taste x
 
    Melt butter in a heavy 4 qt. saucepan over medium heat. Stir in flower to make a roux. Slowly add milk until well blended. Stirring constantly, add cheese and cook until mixture thickens. Reduce heat, add seasonings, sherry, cream, and parsley. When mixture is thoroughly heated, gently stir in the crab meat. Serve immediately in warm bowls.
Serves 6 as a soup course or 4 for a main course.
 
Ruth's Crab Dip
  1 lb. crab meat  
  12 oz cream cheese and chives  
  1/4
lb
soft butter  
        Season to taste with Worcester and Tabasco Sauce  
 
  Heat butter and cream cheese and chives in saucepan. Add crab meat and seasoning. Combine and transfer to chaffing dish to keep warm. Serve with Melba Toast or crackers.

 
Maryland Beaten Biscuits
8 cups flour
2 tsp salt
2 tsp sugar
1/2 tsp baking soda
1 cup lard or crisco
2 cups cold water
Mix all ingredients together and beat 25 minutes with a clean hammer or other heavy utensil.

Pinch off dough and shape into biscuits about the size of a large walnut.  Prick on top with a fork

Place on ungreased baking tin and bake 10 min. at 450 degrees on bottom rack and 15 min. at 425 degrees on top rack.

The traditional recipe used locally ground flour and lard as the shortening.

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