ooks up darker than other recipes -- fast. so keep your oil
he crab meat is of Chesapeake Bay premium grade, no picking for
Cook the shrimp as directed on the Chesapeake Bay seasoning label until the shrimp are pink.
Rinse and devein.
Cook shells 12 minutes; drain and rinse.
In a large bowl, cut up crab in bite size pieces; cut shrimp in half and add chopped eggs, salt, pepper and mayonnaise.
Squeeze a few drops of lime juice to taste. Store in refrigerator two hours before serving.
You may have to add more lime juice and mayonnaise.
Serves eight.
Beat eggs and milk together in a bowl.
Scramble eggs. Sprinkle Old Bay seasoning to taste.
epper, tomato paste and Old Bay Seasoning to meat in the
mustard, 1/2 teaspoon Old Bay seasoning, Tabasco sauce, and 1
Remove any shell or cartilage from crab meat.
Combine mayonnaise, pimiento, salt, Worcestershire sauce, Tabasco and Old Bay seasoning.
Pour over crab meat and mix lightly.
potato, Worcestershire sauce and Old Bay Seasoning.
Bring to boil
Add the yolk, Old Bay, mustard, lemon zest, lemon juice,
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.
Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish ...
Preheat oven to 400 degrees. Grease a 13 X 9 X 2 baking dish with butter.
Rinse fillets and pat dry. Season on both sides with salt, dry mustard and Old Bay.
Arrange fish in a single layer in the greased baking dish. Drizzel melted butter, wine and lemon juice evenly over all.
Top each fillet with 2 slices bacon lengthwise.
Bake 15 to 20 minutes or until fish flakes easily with a fork. Serve immediately.
lue Crabs with our popular Chesapeake Bay Tradition Gift Basket. (link: http
1/2 tsp Old Bay seasoning. Place fish skin side
Combine all ingredients except crab, flour and butter (or oil) and adjust seasoning.
Gently fold into crab meat.
Portion into 3 1/2-ounce cakes.
Lightly flour and saute in butter (or oil). Serve immediately with \"Cocktail Sauce From Hell.\"
Serves 6.
Melt butter in a soup pot until tender.
Add minced garlic, cook for 30 seconds on medium heat.
Stir in remaining ingredients, *except crab* until heated thoroughly. (Add optional ingredients if using).
Stir carefully, add crab meat, making sure not to break up crab chunks.
Serve in warmed bowls, (warm bowls under warm water for 1 minute) adding croutons to float on top.
Remove excess shell from the crabmeat.
In a mixing bowl, combine cream cheese, butter, green onions, Old Bay Seasoning TM and horseradish. While mixing, gradually add the crabmeat. Divide the mixture into two balls. Refrigerate the balls for at least one hour.
On a piece of waxed paper, mix the parsley and Old Bay Seasoning TM. Remove the crab balls from the refrigerator and roll them on the wax paper until they are completely coated.
Remove all excess shell from crabmeat
In a mixing bowl, combine softened cream cheese, butter, green onions, old bay seasoning and horseradish. while mixing gradually add crabmeat. Divide mixture into two balls.
Refrigerate the balls for at least one hour.
On a piece of waxed paper, mix the parsley and old bay seasoning.
Remove crab balls from the refrigerator and roll them on the wax paper until they are completely coated.
Preheat oven to 400 degrees F (200 degrees C).
Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.
Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.
Combine all ingredients in an airtight jar, mix thoroughly.
Keep sealed until ready to use.
To give as a gift, place in a pretty jar, along with some recipes. This would look nice in a basket, maybe with some measuring spoons, and ingredients for one of the recipes you give. Enjoy!
Chill
the crab in ice water, then wash crab and remove the top
hull,\tcleaning
out
the entrails.
Also remove the apron and lungs.\tWhile removing entrails, take yellow fat out of the top hull and put in separate bowl.