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Post by alcatraz on Sept 2, 2008 14:42:39 GMT -4
Having a huge family reunion and I need some help from all you Islanders! Now I have had several family reunions in the past and they went off without a hitch and everyone had a blast. But they were pretty much local family, from Virginia, DC, Maryland and a few other states close by. This is the thing, I have an entirely different side of our family attending and I want to impress them and show them some eastern shore homecooking. My relatives are coming from Conneticut and New York, some of them I have never even had the oppurtunity to meet! So, I am doing the crab feast of course, but any other food suggestions? Many of my relatives are from large cities and this will be the first time for them eating crabs! Open to all suggestions
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Post by deputy on Sept 2, 2008 15:46:05 GMT -4
Save the crabs, out of towners have no idea how to pick them and waste 1/2 or more of the meat, and hit spell check??
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Post by - on Sept 2, 2008 18:28:58 GMT -4
bar-b-que shrimp 1lb. jumbo shrimp 1pkg. of regular sliced bacon 1bottle of jack daniels honey bar-b-que sauce toothpicks cook bacon 1/2 way peel and devein shrimp cut bacon slices into thirds wrap bacon around the middle of the shrimp and secure with a toothpick marinate the shrimp wrapped with bacon in a bowl of the sauce buy a grill flipper kind of pan spray with Pam and grill until cooked through They are yummy ! Enjoy !
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Post by alcatraz on Sept 3, 2008 8:36:43 GMT -4
Simple ingredients and fast too Wow this recipe is a keeper. Thanks - .
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Post by - on Sept 3, 2008 20:36:02 GMT -4
You are welcome. Here is my husband's crab soup recipe:
Ok.....8 cans of Cambell's veg. soup. not veg. beef.....plain ol' veg. Add 12 cans of water. Bring to a boil and turn heat down to simmer. Add 16 oz. of backfin crap meat. add in Old Bay seasoning to your taste...and also worchershire sauce to your taste. More seasoning and sauce the stronger the taste. Let simmer for about 45 minutes.
Now it is ready and you will love it!
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Post by kevnaudrey on Sept 4, 2008 7:58:44 GMT -4
Can't wait for this family reunion!!!! :-) :-) :-) At Judy's house...
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Post by alcatraz on Sept 4, 2008 14:28:05 GMT -4
Thanks again - ! Your husband cooks? He sounds like a keeper I love soup and this recipe looks easy to make. I am going to try to make a smaller version of it for just my family this weekend. Let you know how it works out.
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Post by bchevy on Sept 4, 2008 20:36:36 GMT -4
Thanks again - ! Your husband cooks? He sounds like a keeper I love soup and this recipe looks easy to make. I am going to try to make a smaller version of it for just my family this weekend. Let you know how it works out. Smaller Version, and quicker too: Ok...here it goes....now remember it only takes 30 minutes and if you do it correctly, you can't tell if it is homemade of otherwise... Get two cans of Cambell's vegetarian veg soup. Added two cans of water. Mix in one lb of lump crapmeat. Let it simmer. Add worcestershire sauce. I like alot of it but you have to do it to your taste. Mix in OldBay. Again this is done to your taste. I make it spicy as that is the way my sons like it. You can add clam juice to add extra flavor as will as a little lime juice. Let that mixture simmer together for about 20 minutes. Now it is ready. The secret is the OldBay and Worcestershire. You keep adding it to the mix until it reaches your taste buds............
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Post by - on Sept 4, 2008 22:14:51 GMT -4
Thanks Chev, and Thanks Alcatraz,, I have to agree, my husband is my soul mate and a true keeper as well. He is the love of my life, and I am so grateful that he is an excellent chef as well. We argue who can put the steaks on the grill and cook them .
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Post by speedergurl68 on Sept 5, 2008 9:25:40 GMT -4
We argue who can put the steaks on the grill and cook them . Whenever you decide....um, I know someone that will gladly eat em!! ;D j/k
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Post by momof4 on Sept 6, 2008 7:55:48 GMT -4
Thanks Chev, and Thanks Alcatraz,, I have to agree, my husband is my soul mate and a true keeper as well. He is the love of my life, and I am so grateful that he is an excellent chef as well. We argue who can put the steaks on the grill and cook them . Awwww, this is so sweet! I am jealous!
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Post by - on Sept 6, 2008 22:22:30 GMT -4
Thanks again - ! Your husband cooks? He sounds like a keeper I love soup and this recipe looks easy to make. I am going to try to make a smaller version of it for just my family this weekend. Let you know how it works out. Have you had a chance to try it out yet? Our boys devoured it last weekend when they were here. Thanks momof4 for you nice statement.
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Post by catlady on Oct 1, 2008 19:32:32 GMT -4
I agree. Forget the crab feast. Steamed shrimp, shrimp salad, crab soup (those recipes sound just like the way my husband makes crab soup, no junk, just good). Throw in some mac and cheese and a caesar salad. Anybody would love that menu.
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Post by momof4 on Sept 6, 2010 12:25:58 GMT -4
Looking for a SIMPLE, yet delicious HOT CRAB DIP recipe! I checked the "recipe thread" and didn't see one...anyone?
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Post by moosie on Sept 6, 2010 15:56:33 GMT -4
you can always make crab cakes--don;t have to worry about newbie pickers--except you have to do the work or buy already picked.
btw, aren't we related somewhere way back? there is a connection--your name is alcatraz, my son was recently in california and boated by alcatraz couple of times....
what do you think! (i have a good crab cake recipe if u need one.)
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Post by pirategirl on Sept 6, 2010 16:16:50 GMT -4
Here's a few recipes for Hot Crab dip. Haven't tried any yet, tho'. If you make one, let me know how it turns out.
Hot Crab Dip Ingredients: 1 lb. backfin crabmeat 8 oz. softened cream cheese 2 tsp. Old Bay seasoning 1 tsp. Worcestershire sauce 2 tbs. mayonnaise 1/2 cup cheddar cheese Salt and pepper to taste Instructions: Mix softened cream cheese with Old Bay, mayonnaise, Worcestershire sauce, salt and pepper. Add crabmeat and fold in. Place cheese on top and bake at 350 degrees for 34-40 minutes, or until hot and bubbly. Cool slightly and serve with crackers of your choice.--Margaret Hurt, Parkton
Crab Dip Delight Ingredients: 1 cup Miracle Whip 1 1/2 cup monterey jack cheese, grated 1 1/2 tsp. Old Bay seasoning 1 tsp. Worcestershire sauce 1/4 tsp. dry mustard 1 lb. crabmeat Instructions: Preheat oven to 350 degrees. Combine Miracle Whip, 3/4 cup cheese, Old Bay, Worcestershire sauce and dry mustard. Mix in crabmeat. Spoon mixture into casserole and sprinkle with remaining cheese. Bake 15 minutes. Serve with Ritz crackers.--Therese Nesbitt, Baltimore
Baltimore's Best Hot Crab Dip Ingredients: 1 white bread round loaf 1 lb. backfin crabmeat 2 8 oz. bricks of cream cheese 3/4 tsp. Worcestershire sauce 1 tbs. Old Bay seasoning 1/2 cup mayonnaise 1/2 cup shredded cheddar cheese 3/4 cup sour cream Instructions: With electric mixer mix the cream cheese, Worcestershire, Old Bay, sour cream and mayonnaise until creamy. By hand, fold in cheddar cheese and gently fold in crabmeat. Put mixture in a Pyrex-type dish and bake for 45 minutes at 350 degrees. While crab dip is baking, hollow out bread round. Cube any bread removed from center. When crabmeat is finished baking, spoon crab dip in bread round. Sprinkle with extra cheddar cheese or Old Bay. Serve warm.--Donna Gawryck, Baltimore
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Post by bchevy on Sept 6, 2010 16:38:15 GMT -4
I'm changing the thread title, there's some good recipes in here!
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Post by brian12345 on Oct 19, 2011 2:23:42 GMT -4
Thai crab cakes. Mix up the meat with some chilli, lemongrass, ginger, garlic, chopped coriander and an egg. Breadcrumbs on the outside. Then fry it to get the desired taste for this recipe.
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Post by dwnthehatch on Oct 19, 2011 14:19:13 GMT -4
3 carrots, peeled and chopped 1 medium boiling potato, peeled and cubed 1 medium yellow onion, peeled and chopped 1 stalk celery, trimmed and chopped 1⁄2 lb. green beans, trimmed into 1" pieces 1 cup fresh corn kernels (about 2 ears) 1 cup fresh or frozen lima beans 1⁄2 cup fresh or frozen peas 4 tbsp. Worcestershire sauce 2 tbsp. Old Bay Seasoning 1 1⁄2 tbsp. dry mustard Pinch red pepper flakes 1 28-oz. can whole peeled plum tomatoes 1 lb. jumbo lump crabmeat 1 14.5 oz can of beef broth Salt and freshly ground black pepper
1. Combine carrots, potatoes, onions, celery, green beans, corn, lima beans, peas, worcestershire sauce, Old Bay, mustard, red pepper flakes, 1 can of beef broth and 5 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.
2. Add crabmeat to soup and simmer 45 minutes more, stirring often. Season to taste with salt and pepper.
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Post by beachcomber20 on Aug 20, 2012 16:04:46 GMT -4
Here's a few recipes for Hot Crab dip. Haven't tried any yet, tho'. If you make one, let me know how it turns out. Hot Crab Dip Ingredients: 1 lb. backfin crabmeat 8 oz. softened cream cheese 2 tsp. Old Bay seasoning 1 tsp. Worcestershire sauce 2 tbs. mayonnaise 1/2 cup cheddar cheese Salt and pepper to taste Instructions: Mix softened cream cheese with Old Bay, mayonnaise, Worcestershire sauce, salt and pepper. Add crabmeat and fold in. Place cheese on top and bake at 350 degrees for 34-40 minutes, or until hot and bubbly. Cool slightly and serve with crackers of your choice.--Margaret Hurt, Parkton Crab Dip Delight Ingredients: 1 cup Miracle Whip 1 1/2 cup monterey jack cheese, grated 1 1/2 tsp. Old Bay seasoning 1 tsp. Worcestershire sauce 1/4 tsp. dry mustard 1 lb. crabmeat Instructions: Preheat oven to 350 degrees. Combine Miracle Whip, 3/4 cup cheese, Old Bay, Worcestershire sauce and dry mustard. Mix in crabmeat. Spoon mixture into casserole and sprinkle with remaining cheese. Bake 15 minutes. Serve with Ritz crackers.--Therese Nesbitt, Baltimore Baltimore's Best Hot Crab Dip Ingredients: 1 white bread round loaf 1 lb. backfin crabmeat 2 8 oz. bricks of cream cheese 3/4 tsp. Worcestershire sauce 1 tbs. Old Bay seasoning 1/2 cup mayonnaise 1/2 cup shredded cheddar cheese 3/4 cup sour cream Instructions: With electric mixer mix the cream cheese, Worcestershire, Old Bay, sour cream and mayonnaise until creamy. By hand, fold in cheddar cheese and gently fold in crabmeat. Put mixture in a Pyrex-type dish and bake for 45 minutes at 350 degrees. While crab dip is baking, hollow out bread round. Cube any bread removed from center. When crabmeat is finished baking, spoon crab dip in bread round. Sprinkle with extra cheddar cheese or Old Bay. Serve warm.--Donna Gawryck, Baltimore I add a little lemon juice & garlic powder.
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Post by countrybumpkin on Mar 5, 2013 15:52:14 GMT -4
Be sure to pick through the crab meat thoroughly. The quality of crab meat these days is awful. I think the mechanical pickers leave far more shell than did this human pickers from days gone by.
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Post by tomc on Mar 5, 2013 21:30:07 GMT -4
Depends where you get it. ;-)
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