Duet Of Chesapeake Crab Recipes

Steps:

• Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.
• Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.
• Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.
• Whisk all ingredients together and refrigerate or serve immediately.
• Preheat oven to 200 degrees F.
• Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.

Steps:

• Score the skin side of the sea bass fillet (make a few small slit marks in the skin with a sharp knife). Season the fish with salt and pepper.
• Preheat a medium saute pan over high heat and add 2 ounces of olive oil. When the oil is smoking, add the fish, skin side down. Reduce heat to medium and press fillet with a spatula to crisp the skin. When the skin is browned, flip fish. (The total cooking time for the fish should be 5 minutes). Remove from pan and keep warm.
• Add the remaining 2 ounces olive oil to the saute pan. Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute. Add the crabmeat, chives, and chopped thyme, stirring to blend. Adjust seasoning to taste. Add the chicken stock and whisk in the butter to form a sauce. Reduce until sauce consistency.
• Arrange the sauteed vegetable mixture in a large serving bowl. Top with the warm bass fillet and roasted fingerling potatoes. Garnish with a sprig of thyme.

Steps:

• 1. Whisk together the mayonnaise, mustard, Worcestershire and lemon zest in a medium bowl. Set aside half of the mustard sauce in a small bowl for topping the cocktail.
• 2. Gently toss the crab, 1/2 cup of the tomatoes and the avocado with the remaining sauce. Season with salt.
• 3. Arrange the lettuce leaves in 4 to 6 martini glasses. Spoon the crab salad on top. Garnish with a dollop of the reserved sauce, the remaining tomatoes and lemon wedges.

Steps:

• Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
• Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
• When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
• Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
• 8 ounces tomatillos, husked and cut into quarters
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 2 teaspoons green hot sauce (recommended: Tabasco)
• 1 teaspoon chopped garlic
• 1 teaspoon mustard seeds, toasted
• 1 teaspoon peeled and grated fresh horseradish
• Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.

Steps:

• For the Soft Shell Crab: Either preheat fryer, or a Dutch oven filled halfway with oil, to 250 degrees F. Clean crabs and cover with milk and buttermilk. Place in refrigerator until chilled, about 10 minutes. Mix together flours and seasonings. Remove crabs from milk and drain excess. Dip into seasoned flour and shake off excess. Carefully lower into preheated oil. Fry for approximately 3 minutes until crispy and golden brown. Remove from hot oil, drain, hold for final assembly.
• Maryland Jumbo Lump Crab Imperial:
• In a small saute pan, melt butter and whisk in flour to form a light roux. Cook roux briefly and stir in milk and cream. Keep stirring and bring to a boil. Add sherry, lemon juice, hot sauce, Worcestershire sauce, seafood seasoning and salt and pepper, to taste. Remove from heat, chill slightly, and fold in Maryland jumbo lump crabmeat, chives, parsley, and mayonnaise. Reserve for final assembly.
• Eastern Shore Sweet Corn Pudding: Preheat oven to 300 degrees F. Cut kernels off of cob and scrape cob with the back of a knife to remove the "milk". Chop the cob into pieces. Heat butter in a saute pan and add shallots, garlic, corn, and cob. Saute briefly for 1 minute. Add seafood seasoning, sugar and salt and pepper, to taste and saute for an additional minute. Add cream and simmer for 2 minutes. Remove from heat and let mixture steep for a few minutes. Discard cob pieces and puree corn/crab mixture. Add 1/2 cup of heated mixture to the eggs and whisk continuously. Then whisk egg mixture back into heated liquid, also known as tempering. Strain and pour mix into 6 greased ramekins. Bake in preheated oven in a water bath until pudding sets, about 25 minutes. Remove from water and reserve warm for final assembly.
• Chesapeake Oyster Stew: Heat butter in a saucepan and add ham, corn kernels, shallot, garlic, and leek. Stir and cook for 1 to 2 minutes. Add vermouth and oyster liquor (or bottled clam juice). Reduce by half and add cream. Turn down heat and simmer until slightly thickened. Add seasonings and taste. Turn off heat and add oysters and herbs. Reserve for final assembly.
• Final Assembly: Preheat oven to 400 degrees F.
• Carefully lift the top shell off the soft shell crabs and stuff with Maryland Crab Imperial. Bake in preheated oven for a few minutes while completing the dish. Place warm Eastern Shore Sweet Corn Pudding in a shallow heated bowl. Ladle Chesapeake Oyster Stew in bowl around the pudding with 3 Chesapeake oysters per serving. Carefully place Maryland Soft Shell Crab on the pudding. Garnish with chives and corn shoots from your local Maryland farmers market, if using!

Steps:

• Place about 6 cups of water, the vinegar, and the beer in an 8-gallon stockpot fitted with a raised rack. If you don't have a raised rack, use bricks wrapped in clean cloth to raise your rack about 6 inches off the bottom. It is important that the crabs not get wet while they're being steamed.
• Make a layer of crabs on the rack, and cover them with 1/8 to 3/4 inch of crab seasoning. Bring the liquid to a boil. Once the steam starts to rise through the crabs, cover pot with lid, and steam for 30 to 40 minutes, or until the crabs are bright red. Remove the crabs with tongs or rubber gloves. (Using rubber gloves makes handling easier, preventing you from burning your hands -- and inadvertently dropping any crabs.)

Steps:

• Preheat oven to 325°; in a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt. Fold in crab. Transfer to a greased 9-in. pie plate. Sprinkle with cheese and paprika., Bake until cheese is melted and bubbly, 20-25 minutes. Serve warm with crackers. Refrigerate leftovers.

Steps:

• In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.