As an alternative to regular chicken based or turkey based stuffing, why not try Blue Crab Stuffing? This recipe would go great as a side item to gourmet seafood dishes or can be served as an appetizer by presenting it on the back of a cleaned crab shell. Maryland Blue Crab Stuffing is sure to please the seafood lover with the variety of seasonings that come together along with yummy crab meat to create this savory seafood side dish.

Maryland Blue Crab Stuffing recipe… (more…)

Maryland Crabs, otherwise known as Blue Crab are some of the best quality crab available. This recipe for Seafood Newburg uses Maryland Blue Crab as its main ingredient. You can also substitute Bay Shrimp, Sea Scallops or Bay Scallops for the crab or add all 3 together, depending on the type of Seafood Newburg that you want to make. This recipe is made with Maryland Crabs.

Seafood Newburg with Maryland Crabs

Ingredients

4 ounces of Newburg Sauce (recipe below)
8 ounces cooked Maryland Blue Crab
8 ounces cod, diced to 1 inch
8 ounces small cooked salad shrimp
2 ounces of clarified butter
1/4 cup finely chopped onion
1 ounce of Sherry
2 Tablespoons chopped parsley
Pinch of Paprika

Add and onions to a frying pan. Saute the onions until brown. Add the seafood and cook for about 4 minutes. Use the Sherry to deglaze and then add the Newburg sauce and cook for about a minute. That’s about it- pour the Seafood Newburg into serving dishes and use the paprika and parsley as a sprinkled topping to the Newburg for an added touch and hint of extra taste. You can serve the Seafood Newburg over rice or by itself.

How to cook Seafood Newburg Sauce -

Ingredients

2 Tablespoons minced onion
5 Tablespoons of butter
2 ounces of flour
1/4 cup of dry Sherry
3 cups of hot milk
1 cup of heavy cream
Pinch of white pepper
Pinch of salt
1 teaspoon Paprika
Small amount of Tabasco sauce (or other hot sauce)
2 tablespoons of lobster base (Not sure where to find lobster base? See below)

In a small sauce pot, melt the butter under medium heat. Add the onions and saute the onions until they are clear. Then add the paprika and flour to make a roux (a roux is a base for gravies, soups, and other dishes. It’s purpose is to serve as a binder and for flavoring). Cook the sauce for 9 minutes - just make sure it does not brown. Add hot milk and cream and blend the mixture together. Next, combine the seasonings and continue simmering while stirring often (about 15 minutes). Finally, strain the mixture and combine the Sherry. Now you have Newburg Sauce for your recipe above.

I’ve tried this recipe for Maryland Crab Cakes several times and each time it’s a hit. As with any recipe, I changed a few things from the original - normally I end up putting in much more blue crab than the recipe calls for so that will be reflected in this recipe. What is really great about this crab recipe is that it’s fairly low in calories and fat - we’re talking 260 calories per serving and only 8 grams of fat. Plus remember the protein! You will have a whopping 26 grams of protein in each serving (of course it will be more if you increase the crabmeat)

I use blue crab meat for this recipe, but you can always substitute (more…)

If you’ve ever wanted to experience the southern way of eating crab, start with Maryland Blue Crabs. Their taste and quality is unmatched in  my opinion. Add some traditional Old Bay Seasoning or and melted butter and it’s absolute heaven. 

Normally you will buy blue crabs by the (more…)