Crab Quiche

First, bake a prepared pie shell according to package directions.

Dry ingredients:
1/2 lb. jumbo lump crab meat
1/4 cup scallions, diced
2 tbsp. parsley, minced
1/2 cup swiss cheese, grated

Wet ingredients:
3 large eggs, beaten
1 1/4 cup half and half
2 tbsp. dry sherry

preheat oven to 350 degrees.

mix all dry ingredients gently, preserving the lumps of crab.
place in prepared pie shell.

mix all wet ingredients and slowly pour over dry.  allow it to soak into whole pie crust.

bake for 35 to 40 minutes or until custard is set.

Bruschetta

This is a very unorthodox recipe, but very tasty.

2 cups plum tomatoes, diced
1/4 cup red onion, diced
3 tbsp. Worcestershire sauce
2 tbsp. teriyaki sauce
1 tbsp. minced garlic in oil
1 tbsp. extra virgin olive oil
1/2 cup fresh basil, chopped

combine all ingredients and refrigerate.
mix up a few times while chilling
after 24 hours, drain the bruschetta and serve with garlic bread and fresh mozzarella.

Cocktail Sauce

2 cups ketchup
2 oz. horseradish
1 oz. lemon juice
1 tbsp. Tabasco pepper sauce

combine well and refrigerate.

Maryland Crab Vegetable Soup

Great summer soup.  Easy to make and delicious with fresh local crab meat.

1 onion, chopped
1 cup sliced celery
1 cup sliced carrots
2 cups diced cabbage
3 cans chopped tomatoes (use Rotels for some heat)
6 tbsp. chicken base
1 tbsp. beef base
1/2 gallon water
3 tbsp. Old Bay
1 tbsp. black pepper
1 lb. claw crab meat, picked for shells

2 potatoes, peeled and diced
2 cups frozen vegetables (corn, green beans) or mixed vegetable mix
1 lb. crab claws if available

Place all ingredients in stock pot except for final 3.  Bring to a boil and simmer 30 minutes.
Add potatoes and vegetables and cook until pots are cooked.
Add crab claws if available.

Tempura dipping sauce

1/4 cup chopped fresh ginger
1/4 cup sliced green onion
1/4 cup chopped carrot
1 cup soy sauce
3/4 cup water
1/3 cup cooking sherry
1 tsp. sugar

place all ingredients in sauce pan and bring to a boil.
simmer 15 minutes
remove from heat, cool and strain

Avocado Sauce

Smooth and creamy sauce, can be used for all sorts of dishes and as a dip.

2 avocado, peeled and chopped
1 tbsp. shallot, chopped
1 pint chicken stock
3/4 tbsp. dill
2 dashes Tabasco
cup white wine
cup heavy cream

place all ingredients in sauce pan and bring to a boil.
Simmer and reduce by 1/2
use immersion blender and puree till smooth and creamy

Tuna Salad

Why?  Because everyone needs a good tuna salad recipe.
Key, keep it simple.

1 can tuna, well drained
1/4 cup minced celery
1/4 cup minced green onion
1/4 cup mayo
1 tsp. white pepper
1 tsp. lemon juice
1 tbsp. pickle relish (optional)

Mix all ingredients well and refrigerate.
The pickle relish is an Eastern Shore of Maryland addition.

Spicy Hot Crab Dip

This recipe is downsized from the authentic restaurant menu item.
Serve hot with crackers, pita chips or toasted baguettes.
Can also be served over tortilla chips or on grilled chicken.

1 lb. cream cheese
1/4 cup nacho cheese

1/4 cup shallots
1/4 cup green onions
1/4 cup pickled jalapenos
1/4 cup salsa
1 Italian plum tomato, chopped
1 tbsp. horseradish
2 tbsp. lemon juice
2 tsp. garlic
1/2 cup dry sherry
1 tbsp. Old Bay

1 lb. crab meat, picked for shells

warm up cream cheese and nacho cheese in microwave.
In food processor, pulse chop remaining ingredients, except crab meat.

place chopped and blended ingredients in stock pot.  bring to boil and simmer 5 minutes.
add cream cheese and nacho cheese, mix well.

take off heat and fold in picked crab meat.

Cajun Spice, Maryland Style

make your own Cajun spice.

1 cup white pepper
1/4 cup cayenne pepper
1 cup black pepper
1 cup paprika
3/4 cup old bay
1/2 cup oregano
1/4 cup fennel seed
1/4 cup onion powder
1/4 cup garlic powder

Mix well and store in an airtight container

Shrimp Salad

Classic dish spiced up with Old Bay seasoning.  Serve hot or cold as a sandwich or over salad greens.

1 lb. cooked shrimp, dusted with Old Bay
1/4 cup diced celery
1/4 cup diced bell pepper (any color)
1/2 cup diced green onion
2 hard boiled eggs, grated
juice 1 lemon
1/3 cup mayo
1 tsp. celery salt
1 tsp. white pepper
1 tbsp. Old Bay

Combine all ingredients, mix well and refrigerate.

Shrimp, Crab and Corn Chowder

This chowder is light and fresh.  Great flavor with tomatoes, herbs and a creamy finish.  Perfect for hot days when you normally wouldn't want soup.

1 lg. onion, chopped

3 stalks celery, chopped

2 cans diced tomatoes, drained

1 qt. plus 1 cup chicken stock

2 tsp. basil

2 tsp. tarragon

2 tsp. black pepper

2 potatoes, diced

4 cups frozen corn

1 pint heavy cream

1 lb. salad shrimp

1/2 lb. lump crab

Place first seven ingredients in a stock pot.  Bring to a boil.  Simmer 45 minutes.

Add potatoes and frozen corn.  Cook until potatoes are done.

Add cooked shrimp, crab and cream.