recipe is from Chesapeake Bay Cooking which
specialises in shellfish and seafood recipes as
well as the famous Maryland Stuffed Ham recipes.
and more people are discovering the delicate taste
of oyster and crab. If you've never before tasted
this fabulous combination, Crab Claw and Oyster
Stew is a great way to start. It's a rich and
satisfying dish for an informal brunch or supper".
pound fresh crabmeat (preferably Maryland backfin
5 tablespoons butter
1/2 cup finely minced celery heart
3/4 cup finely minced green onion
2 tablespoons finely minced carrot
11/2 teaspoons finely minced garlic
1 teaspoon ground ginger
1/4 cup flour
1 1/4 cup chicken broth
1 1/4 cups whole milk
2 pinches cayenne pepper
2 pinches ground nutmeg
1/4 teaspoon salt
pinch of white pepper
1/4 teaspoon dried lemon peel
11/4 cups light cream
1/4 cup dry sherry
over the crabmeat for cartilage and return to
the butter in a 4-quart saucepan. Add the celery,
green onion, carrot, garlic, and ginger. Cover
and simmer over low heat until the vegetables
are tender, about 4 to 5 minutes.
add the broth and milk, bringing the mixture
to a boil while stirring constantly.
the cayenne, nutmeg, salt, white pepper, lemon
peel, cream, and sherry.
thoroughly. Stir in the crabmeat and cook until
it is heated through. Do not boil.
National Hard Crab Derby, Crisfield, Maryland