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Maryland Chesapeake Bay Seafood Recipes
From The Galley of Lady Peggy
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The
inspiration for the name Lady Peggy was Peggy
Cummings Bryan. Peggy was born and raised on Tilghman Island
on Maryland's Eastern Shore. She was the mother of four sons, the oldest of which is
Captain Allen Bryan. In
addition to raising four boys, she farmed, crabbed commercially,
and was an accomplished businesswoman. She was also an
exceptional cook. We have posted many of her recipes for your
enjoyment with one exception. Her potato salad recipe remains
a secret which only the Captain now knows. We
hope that you will enjoy her delightful Eastern Shore recipes. |
Crab Cakes |
| 1 lb. fresh or frozen
crab meat |
1 slightly beaten egg |
| 2 tablespoons
mayonnaise |
1 teaspoon prepared
mustard |
| 1 teaspoon seafood
seasoning |
1 teaspoon parsley
flakes |
| 3 slices bread
crumbs |
serve with lemon
slices |
Broil,
Bake or Pan fry until golden brown.
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| Crab
Balls |
| 1 lb. fresh or frozen
crabmeat |
¼ cup mayonnaise |
| 1 egg |
1 teaspoon
Worcestershire sauce |
| ½ teaspoon Old Bay |
½ teaspoon salt |
| 1 teaspoon dry mustard |
¼ teaspoon pepper |
| ½ cup bread crumbs |
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| Deep fry
in vegetable oil for approximately 4 minutes or until crab balls
are golden brown |
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| Crab
Salad |
| 1 lb. lump crabmeat |
2 hard-boiled eggs cut
in small pieces |
| 1/2 cup celery chopped |
1 red pepper seeded
and diced |
| 1/3 cup parsley
chopped |
1/3 cup French
dressing |
| salt and pepper to
taste |
Place on bed of
lettuce |
| Crab
Imperial |
| 1 green pepper finely
diced |
2 pimentos finely
diced |
| 1 tablespoon Dijon
mustard |
1 teaspoon salt |
| ½ teaspoon pepper |
2 eggs |
| 1 cup mayonnaise |
3 lb. lump crabmeat |
Mix
ingredients together and on top of fillets for stuffed Rockfish.
Imperial ingredients can also be placed in small casserole
dishes and baked at 350 F for 15 minutes.
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Baked Stuffed Rockfish
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1 ½ lbs. rockfish fillets
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stuff with crab imperial
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Bake approximately thirty minutes at 350
F.
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Fried Rockfish
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Cut fish in serving size
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Salt and pepper to taste
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Brown in oil (at approximately 200-225 F)
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Maryland 2007
Season Limits For Striped Bass |
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DATE |
LENGTH |
LIMIT |
April 21 through May 15
Trophy Season |
28" -35" or 41"+
Striped bass larger than 35" or smaller than 41" must be released to
the water unharmed. |
1
fish per person per day |
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May 16 through December 15 |
2 @ 18"- 28" OR 1 @
18" - 28" and 1 @ 28"+ |
2
fish per person per day |
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