Maryland Style Bull Roast Recipes

CLASSIC MARYLAND CRAB FEAST

Classic Maryland Crab Feast image

Nothing says summer like a traditional Maryland-style crab feast (AKA crab boil). Dust fresh blue crabs with zesty homemade seasoning, steam them to perfection and invite plenty of friends over to enjoy the bounty.

Provided by Food Network Kitchen

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

4 dozen live blue crabs
2 pounds ice
1/2 ounce bay leaves (about 48 leaves)
1 cup paprika
1 cup celery salt
2 tablespoons cayenne
Two 12-ounce bottles lager beer
3 cups apple cider vinegar

Steps:

Rinse the crabs with cool water and transfer to a large cooler. Top with ice and let sit until the crabs are still, about 1 hour.
Meanwhile, to make the seafood seasoning, grind the bay leaves in a spice grinder until finely ground. Transfer to a bowl and stir in the paprika, celery salt and cayenne.
Pour the beer into a 36-quart stockpot with a basket insert and add the vinegar, 2 tablespoons of the seafood seasoning and 6 cups water. Stir to combine. Add the steamer basket (the liquid should be below the basket), cover and bring to a boil over high heat.
Put 12 crabs in a single layer, shell-side up, on the steamer rack. Sprinkle liberally with about 1/4 cup seafood seasoning. Repeat the process, layering and sprinkling, with the remaining crabs and seasoning. Cover and steam until the crabs are bright orange all over (there should be no traces of blue or green), 20 to 25 minutes.
Transfer the crabs to a large platter or rimmed baking sheet--or spread them out directly on a table covered with butcher paper -- and serve with crab mallets for cracking the shells.

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE

Maryland-Style Crab Cakes with Horsey Remoulade image

Mouth-watering Maryland-style crab cakes with remoulade my friends like better than any they've tasted... and I have some well-travelled friends! It's a recipe I perfected over several years, researching and sampling other recipes and finding them lacking.

Provided by Jen Stimmel Opperman

Time 1h15m

Yield 4

Number Of Ingredients 17

Ingredients

1 pound lump crabmeat, picked over for pieces of shell
½ cup mayonnaise (such as Hellmann's®)
3 stalks green onion, minced
1 large egg
1 medium lemon, juiced
1 small jalapeno pepper, seeded and finely chopped
2 ½ tablespoons panko bread crumbs
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon Worcestershire sauce
½ teaspoon ground ginger
½ teaspoon Dijon mustard
⅔ cup creamy salad dressing (such as Miracle Whip®)
3 tablespoons horseradish sauce
2 tablespoons ketchup
1 cup panko bread crumbs, or as needed
¼ cup grapeseed oil for frying, or as needed

Steps:

Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
Serve immediately with remoulade.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 33.4 g, Cholesterol 117.2 mg, Fat 37.5 g, Fiber 0.8 g, Protein 22.8 g, SaturatedFat 5.6 g, Sodium 2041.1 mg, Sugar 9.1 g

MARYLAND CHICKEN

Maryland chicken image

This Southern-spiced roast chicken dish is served with buttery mashed sweet potatoes with a secret ingredient - banana

Provided by Sarah Cook

Categories Main course

Time 1h35m

Number Of Ingredients 14

Ingredients

1 whole chicken , about 1.8kg
2 tbsp paprika
2 tsp garlic powder
2 tsp dried oregano
2 tsp English mustard powder
1 tsp cayenne
1 tsp caster sugar
1 tsp ground black pepper
1-2 tbsp sunflower oil
1kg sweet potato
1 large banana , unpeeled
50g butter
100ml milk
Creamed corn & bacon (recipe in 'goes well with', right)

Steps:

Heat oven to 200C/180C fan/gas 6 and sit the chicken in a small roasting tin. Mix all the spices with 2 tsp salt using a pestle and mortar - try to grind the oregano finely so that it doesn't burn. Rub the spice mix over the chicken with some oil, and cover loosely with foil.
Sit the potatoes in another tin, and put them in the oven together with the chicken. After 30 mins, remove the foil. Pierce the banana once in the skin with a knife and put alongside the potatoes, and roast with the chicken for another 30 mins.
Check the potatoes are soft, then remove them and the banana from the oven. Leave the chicken to cook for a final 10 mins. Split the potatoes and banana, and scrape all the flesh into a saucepan. Add 1 tsp salt, half the butter and the milk, then mash together. Season.
Check the chicken is cooked by piercing the inner thigh and ensuring the juices run clear. Lift to a serving platter and rest for 10 mins.
To serve, spoon the mash into a dish, topped with knobs of remaining butter, and carve the chicken at the table. Serve with Creamed corn & bacon (recipe in 'goes well with', right).

Nutrition Facts : Calories 685 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 38 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 3.6 milligram of sodium

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