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It’s no surprise that some of the best seafood in the country can be found in the Chesapeake-blessed state of Maryland, so it follows that this area is sitting on some pretty awesome seafood recipes, too. The Chesapeake Bay area is best known for its crab feasting, but also has excellent clams, oysters and rockfish.
These delicious dishes, and many other fine forms of seafood are a cause for celebration in Maryland, especially at this time of year. Mark your calendars on September 9th and 10th for the 50th Annual Maryland Seafood Festival, which promises to be a weekend full of delicious seafood dishes, interactive cooking demonstrations, cook-off competitions, kids’ activities and fireworks! All festivities will take place at Sandy Point State Park, so get ready for some exceptional seafood and beautiful views of the Chesapeake Bay.
Chef Maria Evans, Executive Sous Chef at BAROAK Cookhouse and Taproom, located at Loews Annapolis Hotel, has more than a little experience when it comes to preparing seafood. As the first female executive chef in the Newport Harbor Corporation, Chef Maria spent much of her career in the dock-to-table dining town of Newport, RI.
Inspired by her roots in New England, Chef was inspired to share her signature lobster roll recipe. Because that’s the way we roll in Annapolis! (Yes, we went there.)
Table of Contents
Chef Maria’s Recipe for Lobster Rolls
Ingredients:
– 4 (1 ¼ pound) Maine Lobsters, cooked, de-shelled, meat rough chopped
– 1 stalk celery, small diced
– 4 New England style hot dog buns (top split)
– Shredded lettuce
Tarragon Dressing:
– ¼ cup mayonnaise
– ¼ cup sour cream
– 1 tablespoon fresh chopped tarragon
– 1 teaspoon lemon juice
To Make:
- Chop lobster meat into large chunks
- In mixing bowl, add lobster meat, celery and half of the tarragon dressing. Refrigerate.
- Heat a sauté pan over medium heat. Butter sides of rolls and toast to golden brown.
- Build Lobster Rolls, adding shredded lettuce to base of toasted bun, lobster salad and top with fried onion strings.
But there’s no doubt that Annapolis has one of the best crab cakes in the country! So we’d be remiss to not include a crab cake recipe. Make sure to stop into BAROAK for one of the best in town.
Maryland Crab Cakes
Ingredients:
– 1 pound jumbo lump crabmeat
– 1 ½ tablespoons dry bread crumbs
– 2 teaspoons chopped fresh parsley
– Salt and pepper to taste
– 1 egg
– 1 ½ tablespoons mayonnaise
– ½ teaspoons ground dry mustard
– 1 dash hot pepper sauce
To Make:
- Preheat oven broiler
- Beat together egg, mayonnaise, hot sauce and mustard. Combine with bread crumbs, parsley, salt, pepper and mix well.
- Gently fold in crabmeat
- Form into patties and place on a lightly greased broiler pan or baking sheet
- Broil for 10 to 15 minutes, until lightly brown
And finally, anyone who has spent time in Maryland knows that we can’t get enough Old Bay Seasoning. Old Bay is produced in the Chesapeake Bay area, where it was developed by a German immigrant in the late 1930’s. So our last summer recipe is a nod to both our region’s crab obsession and fave seasoning.
Old Bay® Corn and Clam Chowder
Ingredients:
– 2 tablespoons butter
– 1 tablespoon vegetable oil
– 2 medium potatoes peeled and cut into ½-inch cubes (about 1½ cups)
– 1 medium onion chopped (about 1 cup)
– 2 ribs celery chopped (about 1 cup)
-½ cup chopped red bell pepper
– 4 teaspoons Old Bay Seasoning
-¼ cup flour
– 1 bay leaf
– 2 cups chicken broth
– 1 quart (4 cups) whole milk
– 3 cups fresh or frozen corn kernels
– 8 ounces lump crabmeat
To Make:
- Heat butter and oil in large saucepan on medium heat. Add potatoes, onion, celery, bell pepper, Old Bay Seasoning and bay leaf. Cook and stir 8 minutes or until potatoes are tender.
- Sprinkle with flour; cook 2 minutes stirring constantly. Stir in milk and chicken broth.
- Bring to boil. Add corn and crabmeat. Reduce heat to low; simmer 5 minutes.
- Remove and discard bay leaf
Bon appetit!
Rebecca
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