This recipe comes from Tangier Island, in Southern Maryland/Virginia, a serene little island at the mouth of the Chesapeake Bay, actually part of Virginia. When you arrive on the dock at Tangier, you are received on the dock to wonder about this fishing/crabing/oystering town. Along the walkways, and small streets, women type out their recipes, handed down from generation to generation and place them on a plywood board in plastic bags. I picked this recipe in a little packet, wrapped carefully in plastic wrap, typed on an old typewriter and have loved this little recipe ever since. The cost for these simple 6 hand-typed recipes were $1.00 and was self serve. This recipe is a part of a culture that has stood the test of time, and the folks that live within this island remain steadfast in tradition. Basically, Tangier Island represents what should be a prosperous, but simple way of living, bringing oysters and crabs to the people of Maryland and Virginia. This recipe speaks of this island when life took a breath and enjoyed the riches, and bountiful crustations of our beautiful Chesapeake Bay. When I prepare this recipe, I will always be reminded of this wonderful place and a wonderful time. Serve on crackers, or crusty warmed bread. *Note* this recipe is not a *dip*. As a previous reviewer noted, this compares more to baked crab, a la Maryland. In Maryland we serve baked crab/crab cake sometimes on bread/crackers. I hope you enjoy this simple but historical taste of Maryland, and if not, then send it over here to Longmeadow Farm...we will be glad to devour it with gusto!! Really, enjoy.
- 1 lb crabmeat
- 1 medium onion, chopped finely
- 1⁄4 cup butter, melted (original calls for 1/2 block)
- 3⁄4 cup breadcrumbs
- 1 tablespoon mustard (I use dry mustard)
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon texas pete (or Tabasco)
- 1 egg
- 1 teaspoon Old Bay Seasoning
- 1⁄4 teaspoon pepper
- 1 pinch garlic powder
- Preheat oven 350° and grease a casserole dish with cooking spray.
- Mix all ingredients together lightly, and put in greased casserole dish.
- Bake at 1/2 hour or until bubbly, garnishing with fresh parsley if desired.
My DH and I thought this was very tasty. I didn't put as much old bay as the recipe called for as my DH isn't in to spicy food. I also added some yellow pepper to replace the onion as I didn't have any. We had it as a leftover again tonight, and it was just as tasty. Thanks for posting Andi! Made for Let's Party 2011 tag.
Wowee, wowee! This was delicious!! I put enough in 2 ramekins and saved the rest for this weekend. I think I'll try putting them in muffin tins. Anyway, the taste is what matters. This hit the spot. Wonderful!!! I followed the recipe and will make again!! Thanks for this one. Made for Everyday is a Holiday Tag Game 2009.
Oh my Andi ~ this was fabulous!!! I made as posted being careful not to break up the beautiful crab meat too much while mixing. I took your suggestion and served with bread but it's fabulous by itself, too. Thanks so much for posting a keeper!!!