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Discussion Starter · #1 ·
While at the Watermens Expo one of the booths I always look foward to visiting is the Maryland Aquaculture Development & Seafood Marketing Program I love to sampled there newest recipes.
Here is one that is GREAT!
Recipe
Brandied Crab

1 pound Maryland backfin crabmeat
2 table spoons butter or margarine
¼ cup fresh parsley, finely chopped
2 table spoons Brandy
1/8 tablespoon salt
1/8 tablespoon white pepper
pinch nutmeg
pinch paprika
1 large fresh lemon
1 loaf French bread sliced thin

In a large skillet or electric wok, melt butter. Add parsley, brandy, salt, pepper, nutmeg, paprika and the juice of 1 lemon and Heat until hot. Add crabmeat and toss lightly to heat and coat. Be careful not to break up lumps. Arrange 2 slices of bread side by side on each serving plate. Mound crabmeat evenly on each side of the bread. May also be served with crackers as an hors d’ oeuvre.
Makes 4 servings
 

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Discussion Starter · #4 ·
Gary,
I know everyone would love it but I don't think I want to be stuck in the kitchen.
I'll bring Capt Dale's Cream of Crab Soup & help shuck O's,Or Fry some Cat fish outside if the weather is nice...
 

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Oysters

Capt Dale i want you to shuck them for me . Once I watch how you do it I will try . I always wind up hurting my self doing that. Only 28 days before Snood Fest
 

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Discussion Starter · #6 ·
Norm,
Are you kidding me, I still have a scar on my left palm from last year,and a scab on my rightfinger from last week :D
 

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Oysters

I thought you would be an old pro at shucking them .I am sure we will have a few guys to volunteer to shuck them. Sounds like another great time at Snood fest. Your Cream of crab lots of deer meat & oysters . I might start a few days ahead of Snood Fest & save a little room each day just to feast on all the great food
 

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Dale, I got a few deep scars from oysters on my left palm..........haven't stuck myself in 17 years now. That was when I quit drinking:eek2: Think it had anything to do with it:yes: I got some venison sausage to go with the tenderloin for the grill! Can't wait........Gary
 
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