Endless Sunner

Yay! That means that summer can’t be far behind.

In honor of today’s official start to crab season, here’s a recap of some of the best crab recipes from the Coastal Cuisine section of my blog. Just click on the photos below.

Haussner's Crab Imperial

Crab Quiche

Crab Cake

And of course, steamed crabs.

When you’ve grown up in the Baltimore area like I have, steamed crabs are a ritual. My family adds quite the local touch when we get together for steamed crabs.

Take, for example, a crab feast in honor of my mom’s birthday. It makes me smile to watch her sporting a modified 60’s beehive hairdo, wearing a corsage made by my sister-in-law (who used to work as a floral designer), while pounding crabs with a mallet (love you, Mom).

Click on the crab above for a step-by-step tutorial on how to open a steamed crab.

And guess what? I’ll be featuring another crab recipe this week!

Escape to Endless Sunner…
Wish you were here!
Warmly, Maria

home | inside endless sunner | see what’s in store | contact

Something a little different today in the Coastal Cuisine section of my blog.

A step-by-step tutorial on how to open a steamed crab.

When you’ve grown up in the Baltimore area like I have, steamed crabs are a ritual. My family adds quite the local touch when we get together for steamed crabs.

Take, for example, a crab feast in honor of my mom’s birthday. It makes me smile to watch her sporting a modified 60’s beehive hairdo, wearing a corsage made by my sister-in-law (who used to work as a floral designer), while pounding crabs with a mallet (love you, Mom).

But I digress. And truth be told, there’s a better way to open a steamed crab than by pounding it with a mallet.

And here it is!

First, start with a box of steamed crabs (or steam them yourself). Mmmmm. They smell good!

Just look at them!

Empty them out of the box onto a table covered by newspaper:

Select a nice, big, heavy crab. Here’s our first victim:

Step 1. Remove the legs:

Step 2. Remove the claws. Set them aside. You’ll want to eat them later:

Step 3. Insert a knife under the crab’s apron and lift it upward:

Step 4. Remove the apron:

Step 5. Split the crab open into two parts, top and bottom:

This is what the inside looks like:

Step 6. Remove the gills:

Step 7. Remove the yukky inside stuff (I think some people call this the mustard):

Step 8. Now for the good part. With your knife, cut the crab in half:

Step 9. Break the crab in half:

Step 10. Use your knife to cut each half in half again. (Trust me. You’ll want to do this to get some nice big pieces of back fin lump crab meat):

Mmmmm. See what I mean? There’s your nice back fin lump crab meat:

Step 11. To open the claws, insert your knife as shown:

Use a mallet with the knife if necessary:

Here’s the crab claw meat:

And, ta-da! The crab meat! Enjoy!

Special thanks to my lovely hand model, Angela.

And if my mom can wear a corsage, I guess I can wear this!

Escape to Endless Sunner…
Wish you were here!
Warmly, Maria

home | inside endless sunner | see what’s in store | contact

Enjoy crab imperial from the famous Haussner’s restaurant in Baltimore, Maryland!

My copy of the recipe, yellowed with age, was published in the Baltimore Sun many years ago.

Haussner’s was a popular restaurant in Baltimore for many years until it closed in 1999. Guests were greeted by a display of unbelievable desserts made on the premises, and were served by waitresses, who, in typical Baltimore style, sported beehive hairdo’s and called you “hon”. Dinners were served amidst an impressive collection of artwork that later sold for $10 million.

Enjoy!

Haussner’s Crab Imperial

Ingredients 1 lb. crab meat (lump or backfin) 2 slices white bread, crust removed 2 eggs, beathen 4 tbsp. mayonnaise 1 tsp. prepared mustard salt pepper Worcestershire sauce 1/2 tsp. chopped parsley white sauce paprika yellow food coloring

Directions

Pick over crab meat to remove any shells.

Cut bread into cubes.

Combine eggs, mayonnaise, mustard, salt, pepper and Worcestershire sauce.

Add bread and parsley.

Fold in crab meat carefully to prevent breaking.

Spoon into individual baking dishes.

Top with white sauce.

Sprinkle with paprika.

Bake for 15 to 20 minutes in 350 degree oven

White sauce: Haussner’s used a basic white sauce, and added a dash of salt, pepper, Worcestershire sauce and yellow food coloring.

Serves 4 - 5.

You can find more Coastal Cuisine here.

Want to express your coastal style?
Escape to Endless Sunner…
Wish you were here!
Warmly, Maria

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Enjoy homemade liguine with white clam sauce!

Just like the coastal cuisine you’ll find on the menu at your favorite Italian restaurant. Mmmmm. It’s definitely one of my favorite dinners to cook.

Easy to make. Prep time: 10 minutes. Cook time: 15 minutes. Keep a can of clams on hand, along with a few other basics, and you’ll be ready at a moment’s notice to prepare!

How great is that?

Linguine with Clam Sauce

Ingredients 1/4 cup olive oil 2 cloves garlic, minced or crushed 1/4 tsp crushed dried red pepper 1 can (10 1/2 ounces) chopped clams with juice 1 pound linguine 1/4 cup pasta cooking liquid Juice of one lemon 2 tablespoons chopped parsley Freshly ground pepper Parmesan cheese

Directions

Heat oil in medium skillet over low heat.

Stir in garlic. Saute over low heat 2 minutes (do not brown).

Add red pepper. Saute 1 minute.

Add the clams in their own juice. Simmer, uncovered, 10 minutes.

Meanwhile, cook linguine in plenty of boiling salted water 10 minutes.

Drain pasta, reserving 1/4 cup cooking liquid.

Toss linguine with the clam sauce, pasta cooking liquid, lemon juice and parsley.

Sprinkle with freshly ground pepper and parmesan cheese.

Serves 4 - 5.

Want to express your coastal style?
Escape to Endless Sunner…
Wish you were here!
Warmly, Maria

home | inside endless sunner | see what’s in store | contact

Exotic. Fancy. Yet, surprisingly easy!

Scallops are available year-round. Keep some in your freezer, and you’ll always be ready for a romantic dinner for two.

How great is that?

Coquilles St. Jacques

Ingredients 1/2 lb fresh or thawed frozen bay scallops 1/3 cup water 1 tablespoon dry white wine 1/8 teaspoon salt 1/16 teaspoon cayenne pepper 1 tablespoon butter or margarine 1/4 lb mushrooms, sliced 1/2 small onion, minced 1/4 clove garlic, minced 1/2 tablespoon chopped parsley 1/8 cup flour Sprinkling of breadcrumbs 1 tablespoon Parmesan cheese

Directions

In 10-inch skillet, over high heat, heat to boiling scallops, water, wine, salt and cayenne pepper.

Drain scallops, reserving liquid; set aside. Grease ramekins. Pre-heat oven to 400º

In same skillet over medium heat, in hot butter, cook mushrooms and onion 5 minutes or until tender. Stir in garlic, parsley and flour.

Gradually stir in reserved liquid and cook, stirring constantly, until mixture is thickened.

Add the cooked scallops to the skillet and stir them into the hot thickened mixture.

Spoon the scallop mixture into the greased ramekins.

Sprinkle scallop mixture with breadcrumbs and cheese. Bake 10 minutes or until golden. Serve immediately.

Serve with Caesar salad.

And a beautiful bottle of wine …

Sun Garden Riesling

How about Key Lime Pie for dessert?

Want to express your coastal style?
Escape to Endless Sunner…
Wish you were here!
Warmly, Maria

home | inside endless sunner | see what’s in store | contact

Celebrate Mardi Gras year-round with one of my favorites from the region, Jambalaya!

This particular recipe is different than most — it’s for a slow-cooker. There’s nothing better than coming home from a long day at work to the smell of dinner. Mmmmmm….

The recipe is also a bit different in that I substituted orzo for the traditional rice. (because as anyone who knows me knows, rice is the only food in the world that I don’t like…)

Jambalaya

Ingredients 1 lb boneless skinless chicken breasts, cut in cubes 1/2 lb andouille sausage, diced 1 (28-oz) can diced tomatoes 1 medium onion, chopped 1 green bell pepper, seeded and chopped 1 stalk celery, chopped 1 cup chicken broth 2 tsp dried oregano 2 tsp Cajun or Creole seasoning 1 tsp hot sauce 2 bay leaves 1 lb frozen peeled and cooked shrimp, thawed 2 cups orzo

Directions

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery and chicken broth. Stir in oregano, Cajun seasoning, hot sauce and bay leaves.

Cover, and cook on LOW for 7 hours, or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves, and serve over orzo.

Want to express your coastal style?
Escape to Endless Sunner…
Wish you were here!
Warmly, Maria

home | inside endless sunner | see what’s in store | contact

Looking for a light entree with some coastal flair?

Crab quiche is light … elegant … and best of all, surprisingly easy to make.

A great choice for entertaining! Assemble it ahead of time and bake just before your guest(s) arrive.

Just add a Caesar salad, a bottle of wine, and for dessert … coffee and some fancy store-bought pirouette cookies.

Enjoy!

Crab Quiche

Ingredients 3 eggs 1 pound lump crab meat 1 cup light cream 1/4 teaspoon salt 1 teaspoon Old Bay 1 teaspoon Worcestershire sauce 1 1/4 cup Swiss cheese, grated 8 inch pie shell, unbaked

Preheat oven to 375 degrees. In a large bowl, beat eggs, cream, Worcestershire sauce, salt and Old Bay. In another bowl, combine crab meat and cheese. Place the crab and cheese mixture evenly on the bottom of pie pan. Pour cream mixture on top and bake for 35-40 minutes or until puffed and browned.

Serves 4-6.

Enjoy!

Want more coastal escape in your life?
Escape to Endless Sunner…
Wish you were here!
Warmly, Maria

home | inside endless sunner | see what’s in store | contact

My love affair with the mango continues…

Last week I shared my recipe for mango salsa. This week, it’s frozen mango margarita time — definitely something to drink about!

And not a moment too soon after the week I’ve had … highlighted by the death of three major appliances. The front of my house looked like the parking lot at Sears with all the repair trucks parked out there. Sigh.

Customer service with Sears went a lot like this:

Definitely a license to chill.

Frozen Mango Margarita

Ingredients 1½ ounces tequila 3 ounces lime margarita mix 1 cup peeled and diced mango 1½ tablespoons sugar 3/8 cup crushed ice Lime wedge Mix ingredients in blender. Rub lime on rim of glass and dip in sugar.

Mmmmmm. That’s better.

And while we’re at it, why not make it an umbrella drink? Add some sea glass wine charms like the ones below for a festive touch.

Cheers! Here’s to shameless self-promotion:

Wish you were here!

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Lately I’ve been on a mango salsa kick…

Did you know that the mango is the most eaten fruit in the world? It’s true. I read that on the inside of a Snapple bottle top.

Here’s my favorite recipe for mango salsa. It’s from Pier 1 Imports, one of their new Tasting Party recipes. I’ve shown it atop a grilled burger. Mmmmm. But it’s also great with shrimp or chicken tenders.

Want to add to the experience? Add the scent of a tropical candle. Add some Cuban music. Try Desi Arnaz. Seriously. Or maybe some Buena Vista Social Club. C’mon! Try something new! You’ll feel like you’re on vacation!

Mango Salsa

Ingredients 1 mango, peeled and finely cubed 12 oz fresh pineapple, diced 1/4 red pepper, chopped 1/4 green pepper, chopped 1 tsp red pepper flakes 1/4 cup honey Mix ingredients in large bowl. Enjoy!

And, speaking of mango…here’s some shameless self-promotion:

Wish you were here!

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Mmmmmm… How about some local coastal cuisine? When you live on the Chesapeake Bay like I do, it doesn’t get much better than a crab cake.

And it’s best when eaten off a paper plate with plastic utensils like I show here.

Enjoy, hons. Ain’t the beer cold? (as the locals say…)

Maryland Crab Cake

Ingredients 1 pound Maryland crabmeat 1 cup Italian seasoned breadcrumbs 1 large egg 1/4 cup mayonnaise 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard Margarine, butter or oil for frying

Preparation

Remove all cartilage from crabmeat. In a bowl, mix breadcrumbs, egg, mayonnaise and seasonings. Add crabmeat and mix gently but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes.

Cook cakes in fry pan, in just enough fat to prevent sticking, until browned; about 5 minutes on each side.

Makes 6 crab cakes.

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