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I grew up in Annapolis, the capital of MD, on the Chesapeake Bay and the Severn River where we always had fresh fish and seafood. I love all things food: cooking, eating, trying new recipes and sharing what I make with family and friends. I must say that my most favorite (I have many favorites) food is fish and mostly catfish. So, I'm always seeking catfish recipes frolm all olver. I like my cooking, my daughter, Wendy's, cooking and my son, Dan's dishes, as well. I'm not a food snob; in other words, I also enjoy OPC, (Other People's Cooking) also. I've got loads of interests: cats and dogs, taking photos, Giant pandas, chandeliers and the arts. I am a former teacher, personal chef and recovering lawyer turned information marketer. I love (watching) football, basketball, extreme sports like mountain/rock climbing, snowboarding, skiing and surfing. My own extreme sports are swimming, walking and talking. Not necessarily at the same time.

Thursday, March 22, 2012

Stuffed Soft Crabs Maryland Style


I love Maryland seafood.  There are so many delicious varieties in the Chesapeake Bay and the Atlantic Ocean.  I feel lucky to have grown up in a region with, what I consider, the best seafood in the world. You may ask whether I have had all the seafood in the world and I'd have to say "no." Nevertheless, that's what I think and I'm sticking with it.

It's coming up on soft-shell crab season in May. I haven't tried this particular soft shell crab recipe yet, however, it won't be long before I do.  I love soft crabs and stuffing them with crab meat sounds so delicious.  I just hadn't thought of this.  It looks so easy and that's what I like--Food that is simple, easy and delicious.  Found this recipes in one of my Maryland Seafood Booklets.

12 medium Maryland soft crabs, cleaned
1 pound Maryland backfin crabmeat
1/2 cup (1 stick) butter or margarine

Dry soft crabs with paper towels.
Remove all cartilage from crab meat.
Place soft crabs in shallow baking pan.
Remove top shell from crabs and stuff each
crab cavity with about 3 tablespoons
crabmeat. Replace top shell. Melt butter
and pour evenly over crabs. Bake at 400°F
until shells turn red and crabs are slightly
brown, about 15 minutes. Serves 6.
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