Reisterstown: 410.363.8444

Westminster: 410.871.2722 (CRAB)

RECIPES

Everyone who comes in to our stores is always asking us how we make such delicious food. Since everyone is always asking, we thought that we would share some of our favorites with you.

Crab Quiche

Pastry for 1 pie (10 inch), unbaked
1 Pound Maryland crab meat
¾ cups shredded Gruyere cheese
1 cup half and half
4 eggs
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon chopped parsley

Preheat oven to 425 degrees F.  Roll out pastry to fit a 10 inch pie pan.  Place pastry in pan.  Line pastry shell with foil; fill with rice, beans or metal pie weights.  Bake 10 minutes; remove weights and foil from pastry shell.  Reduce oven temperature to 325 degrees F.  Return pastry shell to oven, bake 10 minutes longer.  Cool in pan on wire rack.  Sprinkle half the cheese into cooled pastry shell.  Top with crab meat.  In a medium bowl, beat eggs; beat in half and half, salt, nutmeg and parsley.  Pour over crab meat; sprinkle with remaining cheese.  Bake 55 to 65 minutes or until a knife inserted in center comes out clean.  Cool 10 minutes before cutting.  Serve warm or at room temperature.  Makes 6 servings.

Cream of Oyster Stew

4 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup diced carrots
1/4 teaspoon white pepper oyster liquor
1 10.5 ounce can cream of mushroom soup
1/2 cup milk
1/4 cup chopped parsley
1 pint Maryland oysters, standards

Melt butter in a two quart sauce pan. Saute celery, onion and carrots in melted butter for 5 minutes. Add white pepper and liquor that has been drained from oysters. Add mushroom soup and milk; stir until smooth. Heat to low simmer. Add parsley and oysters. Heat until oysters are plump and edges begin to ruffle. Serve immediately. Makes 5 cups total, 4 servings of 1-1/4 cups each. Suggestion: add a splash of sherry right before serving.

Crab Canapés

12 slices party pumpernickel rye
3 tablespoons sweet butter, softened
1 1/2 teaspoons prepared mustard
3/4 cup flaked crabmeat
1/4 cup mayonnaise
1/4 teaspoon curry powder
dash salt

1. Preheat oven to 300 degrees F. Grease baking sheet with butter or shortening. 2. Mix butter and mustard. Spread thinly on pumpernickel slices.
3. Mix crabmeat with mayonnaise, curry powder, and salt.
4. Put bread on prepared baking sheet. Top each pumpernickel slice with crab mixture.
5. Bake in 300 degree F oven until brown.
Serves 6

Fried Soft Shell Crabs

1 cup pancake flour
1 teaspoon seafood seasoning
12 Maryland soft shell crabs, cleaned fat or oil, for frying

Mix together pancake flour and seafood seasoning. Dredge crabs in flour mixture to coat well. Heat about 1/2 inch cooking oil in skillet to 375 degrees F. Add crabs and turn heat down to 350F. Cook crabs until browned, about 5 minutes on each side. Makes 6 servings, 2 crabs each.

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