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 Crab Pretzel (Courtesy, Rachel Rappaport, Coconut & Lime) Ingredients for the Crab Dip Topping:
1 small shallot, grated
8 oz fresh blue crab
meat
3 oz shredded sharp cheddar
3 oz cream cheese, softened
1 1/2 Tbs. sour cream
1 Tbs. mayonnaise
1/2 Tbs. Old Bay Seasoning
1/2 Tbs. Worcestershire sauce
1/2 tsp. Dijon mustard
Additional shredded
sharp cheddar to sprinkle on top Ingredients
for the pretzel:
3/4 oz active dry yeast
1-1/3 cups flour
1/2 cup warm water
1 Tbs. sugar
PLUS 1/8 tsp.
1 Tbs. melted butter
1/2 tsp. salt
Pretzel topping:
sea salt
water
Directions for the crab dip:
Pick out any bits
of shell or cartilage from crab. In a large bowl, mix all ingredients together. Make sure all ingredients are evenly distributed.
Refrigerate before use. Directions for the
pretzels:
Dissolve yeast into water
with the 1/8 teaspoon of sugar, let stand 5 minutes. In a medium bowl whisk together the flour, remaining sugar, salt and
butter. Add the dissolved yeast and then pour the mixture into the bowl of a stand mixer and knead until a smooth, elastic
round ball forms. Add a little more flour or water a tablespoon at a time if the dough looks too wet or dry. Alternately,
knead by hand on a clean, floured flat surface. Place in an buttered bowl, cover with a tea towel or plastic wrap and allow
to rise in a cool place for 1 hour or until the dough has doubled in size.
Meanwhile, preheat the oven to 425.
Pour the water into a shallow bowl. Stretch the dough into a long tube about 1/2 inch thick. Set aside to rest for 5 minutes.
Fold into a pretzel shape by making a rough circle and crossing the ends inward. Brush with water and sprinkle lightly with
sea salt.
Place the giant pretzel on to a parchment or silipat lined baking sheet. Allow
to sit for 5 additional minutes. Bake for 8-10 minutes, until pretzel is golden brown.
Remove from the oven. Top with a generous amount of crab dip. Sprinkle with cheddar then stick the pretzel back into
the oven for 1-2 minutes to melt the cheese. Serve hot. I suggest placing it on a cutting board and allowing people to slice
off chunks with a bread knife to eat off of an individual plate
Maryland Crab Imperial Nachos (Courtesy: Adam Gibson,
Marion Station, MD, and MD Dept. of Ag/Seafood Marketing) 1 pound Maryland
crabmeat
1/2 cup Crab Imperial (recipe follows)
1/2 cup Crab Salsa (recipe follows)
1/2 cup Crab Pico de Gallo
(recipe follows)
1 cup heavy cream
1/2 stick butter
1/4 cup flour
1 Tbs. fresh chopped garlic
Green
onions for garnish
Warmed tortilla chips
1 block Pepper Jack cheese
Old Bay seasoning to taste.
Combine
flour and butter to make a roux. Slowly add cream. Add pepper jack cheese until thick and creamy. Assemble Crab Imperial, Crab Salsa and Crab Pico de Gallo on a platter. Arrange warmed tortilla chips around
dips. Drizzle cheese sauce over and around chips. Garnish with cilantro, lime slices, green onion, remaining crabmeat and
Old Bay. CILANTRO-CRAB PICO DE GALLO 1 jalapeño pepper (seeds removed)
1/2 jar Goya Recanito sauce (available at many supermarkets)
Juice
from 1/2 lime
1 Tbs. fresh finely chopped garlic
1/2 cup Maryland crab meat
Salt and pepper to taste Combine all ingredients except crab meat. Refrigerate overnight. Gently fold in crab meat.
CRAB IMPERIAL
1/2 cup mayonnaise
1 Tbs. Worcestershire sauce
Juice from 1/2 lemon
1/2 cup Maryland crab meat
Old Bay to taste
Combine all ingredients except crab meat. Gently fold
in crab meat. Place in a shallow baking dish and bake at 400º for 15 minutes. Remove from heat.
CRAB
SALSA
1 (14-oz.) can whole tomatoes
1/4 cup white onion
1 chipotle pepper (seeds removed)
Juice
from 1/2 lime
1/4 cup fresh chopped cilantro
1 Tbs. fresh chopped garlic
Salt and pepper to taste
1 dash
hot pepper sauce
1/2 cup Maryland crab meat
Combine all ingredients except crab meat in food processor. Refrigerate
overnight. Gently fold in crab meat before serving.
Vegetable Crab Soup
NOTE: This is a great fall, last-of-garden soup. We like adding more fresh vegetables to this recipe. Try fresh peeled tomatoes rather than canned, finely diced
cabbage, small cut green beans, small cut yellow squash. A tablespoon of fine chopped garden herbs such as thyme, oregano
or even basil, added along with the crabmeat, give the soup a fragrant freshness. 1 quart chicken broth
3 pounds canned tomatoes, chopped, with juice
8 ounces (1 cup) fresh cut corn (or
frozen corn, thawed)
3/4 cup celery, chopped
3/4 cup onion, diced small
1 cup frozen peas
1 cup potatoes,
diced small
3/4 tablespoon seafood seasoning
1 teaspoon salt
1/4 teaspoon lemon pepper
1 pound
Maryland crabmeat, cartilage removed (we like to use backfin)
Place chicken broth in a 6-quart soup pot. Add tomatoes,
celery and onion.
Simmer, covered, over medium-low heat for about 25 minutes. Add remaining vegetables and seasonings
and continue simmering 20 minutes or until vegetables are almost done. Add crabmeat, cover and simmer for 15 more minutes
or until hot. (If a milder soup is desired, decrease amount of seafood seasoning to 1/4-1/2 teaspoons.)
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