Braille Monitor                         July 2021

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Recipes this month were contributed by members of the National Federation of the Blind of Maryland.

Eating Crab at the National Convention Banquet: Some Recipes from the Host Affiliate

The Host Affiliate is encouraging every banquet attendee to eat something crab. Here are some recipes in case you need some ideas. Some of these recipes were taken from earlier editions of the Braille Monitor, reprinted here for convenience. Some are brand new to Monitor readers. Enjoy!

Easy Crock-Pot® Cream of Crab Soup
by Will Schwatka, from the April 2013 Braille Monitor

Will Schwatka manages the recording studio at the Jernigan Institute and is the voice of the Braille Monitor, Future Reflections, and other publications produced by the NFB. He is a member of the Greater Baltimore Chapter.

3 cans condensed cream of potato soup
2 cans condensed cream of celery soup
4 large cans evaporated milk
1 stick butter
1 teaspoon Worcestershire sauce
8 ounces Velveeta cheese, cubed
1 pound crabmeat, shell bits removed
Old Bay seasoning to taste

Method: Combine all ingredients except Velveeta, crabmeat, and Old Bay and heat on low in crockpot until hot, about an hour. Add cubed Velveeta, crabmeat, and Old Bay to taste. Heat on low until Velveeta has melted, about a half-hour. Serve.

Cracker Crab
by Marie Cobb

Marie Cobb is a long-time Federationist who is a member of the Greater Baltimore Chapter. Her reputation as a gourmet cook is legendary.

1 tablespoon butter
1 medium onion, chopped fine
2 tablespoons green pepper, chopped
2 tablespoons chopped celery
Dash of salt and pepper
1 teaspoon mustard
1 tablespoon lemon juice
1 pound crabmeat
¼ cup cracker crumbs
4 ounces cream
½ cup grated sharp cheese

Method: Place butter into frying pan and sauté onion, green pepper, and celery. Add salt and pepper, mustard, lemon juice, crabmeat, and cracker crumbs. Steam together for two to three minutes. Add cream and mix well. Pour into a greased flat Pyrex baking dish. Bake about 45 minutes at 350 degrees. During the last several minutes of baking time, add the sharp cheese and bake until melted and a little brown. Serves six.

South Mountain Mushroom Caps
by Marie Cobb

1 large onion, chopped
2 pounds large mushrooms
1 teaspoon basil
1 tablespoon parsley
1 green pepper, chopped
1 teaspoon dry mustard
½ pound Monterey Jack cheese
1 pound crabmeat

Method: Sauté mushroom stems in butter with basil, onion, parsley, pepper, dry mustard, and bread crumbs. Cool. Add in crabmeat. Stuff mixture in mushroom caps, top with grated cheese, and bake at 350 degrees for about twenty minutes or until stuffing mixture is golden brown. Serves four to six.

Choptank Crab Fritters
by Marie Cobb

2 cups sliced bamboo shoots
1 cup chopped onion
4 tablespoons soy sauce
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon ginger
8 eggs, lightly beaten
1 pound crabmeat
½ cup butter

Method: Combine all ingredients except butter, adding the crabmeat last. In a frying pan, heat the ½ cup of butter. Drop the fritter mixture by large spoonfuls into the hot butter. Fry to a golden brown, turning once. Makes eight to twelve servings.

Crab Dip
by Katie Cameron

Katie Cameron is blind at heart and a good friend and member of the Greater Baltimore Chapter.

1 cup lump crabmeat (12 ounces)
4 bars cream cheese (8 ounces each)
1 pound, 8 ounces, shredded mix cheese or favorite cheese
1 cup apple juice
1 cup mayonnaise
1/4 cup mustard
1 teaspoon garlic powder
3 tablespoons minced onions
3 teaspoons Old Bay seasoning, to taste

Method: Preheat oven to 350 degrees. In a large mixing bowl, add ingredients except four ounces of the shredded cheese, stirring well. Place in large casserole dish and bake for forty minutes. When done, spread remaining cheese on top. Serve hot or cold. Goes great on bread, crackers, and bagel chips.

Crab Imperial
by the late Arthur Segal, from the February 1994 Braille Monitor

Arthur Segal had a long NFB career. He served both as president of the Merchants Division and of the NFB of Pennsylvania for many years. When he moved to Maryland in about 1982, he continued his activism both in the Greater Baltimore Chapter and in the affiliate. For many years, he was Santa Claus at the MDPOBC and Baltimore Chapter Christmas parties. He was also a gourmet cook.

1 pound blue crab backfin meat
1 cup mayonnaise
2 tablespoons ketchup
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
2 tablespoons chopped parsley
2 tablespoons chopped dill
Generous grinding of fresh white pepper
8 to 10 drops hot sauce (approximately)

Method: In a large bowl, combine all ingredients. Butter a 2-quart baking dish and put mixture in it. Sprinkle with a small amount of breadcrumbs and dot with butter; bake at 375 degrees for twenty minutes. You can also use individual dishes and handle in the same manner. Crab Imperial also makes a good stuffing. This recipe can be used to stuff eight Cornish hens, eight squab, rockfish, or fish fillets.

Maryland Crab Cakes
by the late Arthur Segal, from the February 1994 Braille Monitor

1 pound crabmeat
1 teaspoon Old Bay seasoning
1 tablespoon mayonnaise
1 tablespoon chopped parsley
1 tablespoon Worcestershire sauce
1 tablespoon baking powder
Generous grinding of fresh white pepper
1 teaspoon dried ground mustard
2 generous-size pieces of bread with crust removed, broken into small pieces moistened with milk so that bread is moist but not sopping wet

Method: In a large bowl mix all ingredients thoroughly and form into eight patties for sandwiches with a two-patty presentation (four large patties for a dinner serving or thirty-two small balls for appetizers). Heat oil (preferably peanut) in an iron skillet, frying cakes or balls on both sides until golden or crisp to touch. Marylanders eat their crab cakes on crackers or hamburger buns and with mustard or hot sauce.

Maryland Crab Cakes
by Darlene Barrett Price, from the October 2018 Braille Monitor

You can never have too many crab cake recipes! Darlene Barrett Price is a long-time Federationist who has held many leadership positions over the years. She is president emerita of the Central Maryland Chapter.

1 pound backfin crabmeat or any lump crabmeat
8 saltine crackers
1 egg, beaten
2 tablespoons mayonnaise
1 teaspoon mustard
1/4 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
Salt to taste
2 tablespoons vegetable oil

Method: Place crabmeat in bowl and check for shells. In another bowl, finely crush crackers and add remaining ingredients. Gently fold in crabmeat, just enough to combine all ingredients. Shape into six crab cakes and refrigerate for one hour. Heat two tablespoons of vegetable oil in nonstick frying pan. Sauté crab cakes until golden brown.

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