#3912 - Grilled Marinated Shrimp Skewers

(by Shirley McNevich)

3 minced garlic cloves
1/3 cup olive oil
1/4 cup tomato sauce
2 TBSP red wine vinegar
2 TBSP chopped fresh basil
1/2 tsp. salt
1/4 tsp. cayenne pepper
2lbs. fresh shrimp
bamboo skewers
Old Bay seasoning (optional)

Wash, peel and devein the shrimp. In a large bowl add minced garlic, olive oil, tomato sauce, red wine vinegar, chopped basil, salt, and cayenne pepper--mix well. Add the shrimp to the bowl--toss to coat. Cover the bowl and refrigerate for 3-4 hours. Carefully thread the shrimp on the skewers and place them on a pre-heated outdoor grill. DISCARD the marinade left in the bowl. Cook the skewers 2-3 minutes on each side, or until the shrimp are done. Optional: when you place the shrimp skewers on the grill, lightly sprinkle Old Bay on the tops of the shrimp, then repeat after you turn the shrimp.

#3865 - Baked Crab Cakes

(by Shirley McNevich)

1/4 cup bread crumbs
1 tsp. baking powder
1 tsp. dried parsley
1 tsp. French's yellow mustard
1/8 tsp. fresh ground black pepper
2 tsp. Old Bay
1 TBSP mayo
2 TBSP butter (melted)
1 tsp. Worcestershire sauce
3/4 cup Egg Beaters
1lb. lump crab meat

In a bowl add bread crumbs, baking powder, parsley, mustard, black pepper and Old Bay--stir well. In a separate bowl add mayo, melted butter, Worcestershire sauce, mustard and Egg Beaters--stir to mix. Add the lump crab meat to the egg mixture--mix carefully. Add bread crumb mixture to crab mixture--mix carefully with your hands. Shape the crab mixture into 8-12 crab cakes. Place them on a foil lined cookie sheet. Cover them with Saran wrap and refrigerate them for 3 hours. When ready, pre-heat oven to 350 degrees, remove/discard the Saran wrap and place the cookie sheet in the oven. Bake at 350 degrees for 20 minutes, then flip all of the crab cakes and continue baking 20-25 minutes longer or until hot and browned.

#3860 - Crab Stuffed Chicken Breasts

(by Shirley McNevich)

6 boneless/skinless chicken breasts
6 slices deli ham
8oz. lump crab meat
1/4 cup chopped onions
1/4 cup mayo
1/4 tsp. Old Bay
a few dashes of Worcestershire sauce (to your taste)
3oz. fresh grated Parmesan cheese
3oz. Italian bread crumbs
salt
pepper

In a bowl add crab meat, chopped onions, mayo, Old Bay and Worcestershire sauce--mix carefully so lumps in crab meat stay together. Salt/pepper both sides of each chicken breast to your taste. Make a long cut sideways into each chicken breast to make a pocket. Stuff each chicken breast with the crab mixture. Grease a 9 x 13 glass baking dish. Spread the ham slices over the bottom of the baking dish. Place the stuffed chicken breasts over the ham. In a bowl add the Parmesan cheese and bread crumbs--stir to mix. Spread the crumb mixture evenly over the tops of each chicken breast. Bake at 350 degrees 30-40 minutes or until chicken is done and crab mixture is hot.

#3744 - Baked Old Bay Fish Sticks

(by Shirley McNevich)

3 cups cracker crumbs or bread crumbs
1 TBSP Old Bay seasoning (more if you wish)
1/2 tsp. salt
a few grinds of pepper
3 eggs
1 TBSP water
2 1/2 lbs. tilapia fillets (thawed)

Line two cookie sheets with parchment paper. In one bowl add bread crumbs, Old Bay, fresh ground pepper and salt--stir well. In a second bowl add the eggs and water--beat. Cut the fish fillets into 1" strips. Dip each fish piece into the egg mixture, coat in the cracker mixture, and place on the lined cookie sheet. Repeat with all fish. Bake at 450 degrees 12-15 minutes or until golden brown. Optional--you can fry them instead of baking them.

#3317 - Bacon Cheese Fries

(by Shirley McNevich)

1 bag of your favorite frozen French fries
6 slices of bacon
2 cups shredded cheddar cheese
Old Bay Seasoning--optional

Spread the frozen french fries on a greased cookie sheet and bake them according to bag directions. While the fries are baking, cook the bacon slices until crispy, drain the bacon on paper towels, and crumble the bacon. Once the fries are golden brown remove the cookie sheet from the oven. Turn the oven to broil and sprinkle the crumbled bacon and cheddar cheese all over the fries. Return the fries to the oven and broil until cheese is melted. Optional--sprinkle a little Old Bay Seasoning over the top of the melted cheese as soon as you take the fries out of the oven the last time.

#2804 - Crab Melts

(by Shirley McNevich)

12 English muffins (toasted)
1lb. lump crab meat
1 tsp. salt
1 tsp. garlic powder
4 TBSP mayo
1 cup softened butter
a dash or two of Old Bay Seasoning (more if you wish)
12 slices sharp cheddar cheese

Lightly toast the English muffins and place them on a cookie sheet. In a bowl add crab meat, salt, garlic powder, mayo, softened butter and Old Bay--stir until mixed. Spread the mixture evenly over the toasted muffins. Place one cheese slice on top of each muffin. Bake at 350 degrees until cheese melts.

#2689 - Zucchini Cakes

(by Aunt Faye [Herman] Minier)

1 cup grated zucchini (wash and peel zucchini before grating)
1 egg
1/2 tsp. Old Bay seasoning
1/2 to 3/4 cups Italian bread crumbs

In a bowl add grated zucchini, egg, Old Bay and bread crumbs--mix with your hands, then form the mixture into patties. Fry in a frying pan with canola oil. Brown on both sides, then drain on paper towels.

#2182 - Old Bay Zucchini Cakes

(by Shirley McNevich)

2 cups grated zucchini (peel before grating)
1/2 of a small onion (grated)
2 beaten eggs
1 tsp. Old Bay seasoning
1/4 tsp. celery seed
cracker crumbs

In a bowl add grated zucchini, grated onions, beaten eggs, Old Bay and celery seed--stir to mix. Add some cracker crumbs a little at a time until you can make cakes with the mixture. Form the mixture into cakes. Add a few teaspoonfuls of canola to a frying pan. Turn heat to medium and fry cakes until browned on each side and hot in the middle. Drain them on paper towels before serving.

#1238 - Crab Quiche

(by Shirley McNevich)

2 TBSP minced green onions
2 TBSP butter
1lb. lump crab meat (flaked)
3 beaten eggs
1 1/2 cups heavy cream
1/4 tsp. salt
Old Bay seasoning to your taste (optional)
1/2 cup grated Swiss cheese
1 - 9" unbaked pie dough

In a skillet add butter and minced green onions--saute until soft. Add flaked crab meat, salt and Old Bay--cook and stir for 3 minutes over medium heat--remove from heat. In a bowl add eggs--beat. Add heavy cream--stir with a whisk until mixed. Add Swiss cheese to the egg mixture--stir. Add crab meat/onion mixture to the egg mixture--stir. Spray a 9" pie plate with Pam--add the pie dough to the pie plate and spray the inside of the pie dough with Pam. Flute the edges of the pie dough. Pour the entire egg mixture into the pie dough. Bake at 375 degrees for 30-35 minutes. When done baking, wait 5 minutes before cutting to serve.

#1144 - Steamed Shrimp and Beer

(by Shirley McNevich)

Old Bay Seasoning
2 1/2 cups cider vinegar
2 1/2 cups warm beer
5lb. frozen shrimp (thawed)--do NOT peel the shrimp before cooking

In a large Dutch oven add cider vinegar and warm beer--stir. Turn heat to medium and bring to a boil. Once boiling, add a steamer basket to the top of the Dutch oven and add half of the shrimp--sprinkle each layer of shrimp with Old Bay seasoning--LOTS if you like it really spicy. Keep the heat at medium while steaming the shrimp--place the lid of the Dutch oven on top of the shrimp so they will cook faster. When the shrimp turn pink they are done. Repeat with the second half of your shrimp. Note: watch the liquid carefully--if you start running out of liquid in the bottom of the Dutch oven, add a little more beer and cider vinegar--don't let it go dry.

#1100 - Shrimp Salad

(by Shirley McNevich)

1lb. cooked shrimp (washed, peeled, and cut into bite sized pieces)
1/2 cup Hellmann's mayo
1/2 cup chopped celery
2 tsp. Old Bay seasoning
2 hard boiled eggs (chopped)

In a bowl add mayo, chopped celery, chopped eggs and Old Bay--stir. Add shrimp pieces--stir until mixed. If too dry add a little more mayo and stir again. Refrigerate until cold. Serve on sandwiches or salads. Does not last very long in refrigerator so don't store it too long.

#1005 - Old Bay French Fries

(by Shirley McNevich)

2-3 lbs. good quality baking potatoes
1 cup flour
1 tsp. salt
1 tsp. paprika
1 tsp. garlic salt
a few dashes of pepper
water
canola oil
Old Bay seasoning

Line cookie sheets with paper towels--set aside. Wash and peel potatoes, then slice them into french fry wedges and place in a large bowl--run cold water into the bowl until all french fries are covered--set aside. Add 1/2" canola oil to a cast iron skillet--turn heat to medium and heat oil until hot enough to fry. In a separate bowl add flour, salt, paprika, garlic salt, pepper--stir. Add water a little at a time--stir after each addition and keep adding water/stirring until batter is the consistency of pancake batter. Use tongs to pick up one potato wedge at a time, dip it in the batter then drop it in the hot oil. Repeat with more potato wedges and try to keep them from touching one another--turn french fries to brown both sides. As french fries are browned and done to your liking, place them on the paper towel lined cookie sheets--put them close together but not on top of each other. Before frying the next batch, sprinkle the hot french fries with Old Bay Seasoning. Continue with all french fries and make sure all have been sprinkled with Old Bay. If you're afraid they will get too cold while finishing the frying, preheat oven to 150 degrees--dump finished french fries in a lightly greased metal cake pan. Put the cake pan with finished french fries in the oven to keep them warm while you fry the rest.

#999 - Steamed Snow Crab Legs

(by Shirley McNevich)

1 large crab steamer
frozen snow crab legs (as many as you need or will fit in the steamer)
1 large can Old Bay Seasoning
1 or 2 bottles or cans of your favorite beer

Take the bottom part of the steamer and put it on the stove top over medium heat--fill it halfway with water and one beer. Set the top part of the steamer on the liquid filled bottom piece. Add one layer of snow crab legs at a time, and sprinkle each layer with a generous amount of Old Bay. Repeat layering crab legs and Old Bay. Continue steaming until crab legs are nice and hot. Use tongs to remove steamed crab legs on to plates. Be careful to keep checking the bottom part of the steamer so it doesn't go dry--add more water and a second beer if necessary.

#968 - Crab Soup

(by Shirley McNevich)

3 1/2 to 4 lbs. fresh tomatoes
6 cups water
4 cups beef broth
2 cups lima beans (fresh or frozen)
2 cups cut green beans (fresh or frozen)
2 cups sweet corn kernels (fresh or frozen)
1/4 to 1/2 cup chopped onions
2 TBSP (or more, if you like) Old Bay seasoning
2 lbs. fresh lump crab meat
salt and pepper to your taste
crackers for serving

Wash the tomatoes, peel them, and cut them into small pieces. Place tomato pieces, water, beef broth, lima beans, green beans, sweet corn, chopped onions and Old Bay Seasoning into a Dutch oven--turn heat to medium while stirring. Once it's boiling put the lid on and turn heat back to low for 15 minutes. After 15 minutes, remove the lid and flake the crab meat into the soup--stir. Taste a little of the soup with a spoon--add salt and pepper to your taste (and more Old Bay seasoning if you wish). Put the lid back on and cook on low heat for 15 minutes or until crab meat is hot enough to serve. Serve with crackers.

#934 - Shrimp Casserole

(by Shirley McNevich)

6 slices of bread
1 lb. cooked/peeled shrimp
1/2 lb. shredded sharp cheese
1/4 cup butter OR Parkay margarine (melted)
1/2 tsp. French's mustard
3 beaten eggs
2 cups milk
salt and pepper to taste
Old Bay Seasoning (optional)

In a bowl beat the eggs--add the mustard, milk, salt and pepper to your taste, and Old Bay to your taste--stir. Break bread into bite sized pieces. Grease a 2 qt. casserole. Making layers, add shrimp, bread crumbs and cheese to the greased casserole dish. As you finish each layer pour a little of the milk mixture on each layer. Keep alternating layers and adding milk mixture until bread crumbs are the last layer on top. Slowly pour melted butter over the top of the bread crumbs. Cover and bake at 350 degrees for 50 minutes--remove from oven, uncover, return to oven for 10 more minutes or until bread crumbs are browned.

#852 - Crab Salad

(by Shirley McNevich)

2 cups pre-cooked lump crab meat
1 cup diced celery
1/8 to 1/4 cup chopped green pepper
1/8 to 1/4 cup chopped red pepper
1 tsp. salt
1/4 tsp. pepper
1 TBSP lemon juice
3 TBSP Hellmann's mayo
Optional--a little Old Bay Seasoning

Flake the crab meat into a bowl. Add celery, red pepper, green pepper, salt, pepper, lemon juice--stir well. Add mayo--stir well. Optional--add a little Old Bay seasoning--stir well. If it seems too dry add a little more mayo. Serve in a sandwich or on top of a bed of lettuce. If you're going to eat it right away, you can use fresh lump crab meat, but it doesn't stay fresh very long.

#582 - Grilled Chicken Rub Fajitas

(by Shirley McNevich)

This rub makes enough for 1 large chicken breast. Double it, triple it, etc. depending on the number of chicken breasts you are going to grill.

2 TBSP olive oil
1/2 tsp. garlic powder
1 TBSP fresh or dried parsley
1 tsp. fresh ground pepper
1 tsp. Old Bay seasoning
1 tsp. salt

Fajitas: soft taco or soft tortilla shells, chopped tomatoes, shredded cheese, shredded lettuce.

Mix all rub ingredients in a bowl--stir with a spoon. Poke the chicken breast all over with a fork. Rub both sides of the chicken breast with the rub. Drop the chicken breast in a Ziploc bag along with the remaining rub liquid. Seal the bag and work it around in your hands to distribute the rub all through the chicken breast. Allow it to marinate in the bag at least two hours before grilling. Turn on the grill and place the chicken breast AWAY from the direct flame (or the outside will get done and the inside will be raw). Flip occasionally while grilling. When you think it's ready, take the chicken breast off of the grill and slice it in half--grill longer if inside isn't cooked well. When fully cooked, cube the chicken. Place some cubed chicken, chopped tomatoes, shredded cheese, and shredded lettuce into soft taco or soft tortilla shells--roll to hold ingredients. One large chicken breast makes about 2 fajitas.

#559 - Poor Man's Lobster

(by Shirley McNevich)

1 large piece frozen haddock (cut into large pieces)
2 cups water
1 tsp. Old Bay seafood seasoning
1 TBSP vinegar
1 tsp. salt
1/2 tsp. pepper

In a large skillet add salt, pepper, Old Bay, water, vinegar--stir and bring to a boil. Add haddock and turn heat to low--add a lid and simmer for 15-20 minutes. Turn the pieces at least once while they are simmering. Serve right out of the skillet. Serve with melted butter.

#303 - Maryland Crab Cakes

(by Shirley McNevich)

(makes 6 crab cakes)

1 lb. Maryland lump crab meat (pasteurized or fresh)
2 eggs
1/4 cup mayo
1 tsp. Old Bay seasoning (add more if you like them spicier)
1/4 tsp. pepper
2 tsp. worcestershire sauce
1 tsp. dry mustard
1/2 cup seasoned bread crumbs
canola oil for frying

Remove any cartilage and shell pieces from crab meat. In a bowl, mix together eggs, mayo, Old Bay and pepper. Add worcestershire sauce and mustard--stir. Add crab meat--mix with your hands evenly and gently. Add cracker crumbs and combine with your hands until mixed thoroughly. Shape mixture into 6 cake patties. Deep fry in oil (350 degrees 2-3 minutes) OR fry on top of the stove in a frying pan with a little canola oil and fry for 5 minutes on each side or until golden brown and crispy.