Chesapeake Recipes

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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.

". . . 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.