It’s no secret locals love pickin’ crabs. And the buzz around the Susquehanna Valley is that 2016 is expected to be a banner year for Maryland blue crabs.
Common lore has it that shellfish is best in months with the letter R. Originally, the rule applied just to oysters, then it came to include all shellfish, including our beloved Maryland crabs. Research shows two reasons for the rule. One is pretty outdated: It referred to red tide during the summer months that could poison humans with toxic algae, but harvesting is now banned during those closely monitored times. The second reason makes sense: Shellfish like crabs need time to spawn (which is usually over the summer). Plus, spawning crabs have a commonly off-putting taste and texture different from other times of year.
But the best bet is to talk to your local fishmonger. The region is ripe with resources, being so close to the Maryland border. So whether it’s this month or next, don’t miss the local delicacy this year. Go somewhere to lazily enjoy the afternoon picking crabs, or try these three new simple yet decadent ways to enjoy the sweet meat of the sea this season.
Crab And Corn Pizza With Herbed Ricotta
Serves 4
Ingredients:
1 store bought pizza dough
16 ounces ricotta
2 tablespoons each: chopped dill, parsley and basil
2-4 ears of corn, grilled and removed from cob
1 tomato, sliced
½ cup cooked crab
Directions:
1. Heat grill to 500° F.
2. Pull pizza dough or roll out and place on hot grill. Cook 2 minutes and flip.
3. Add toppings, close lid and cook 3-5 more minutes.
Thai Crab Soup With Summer Vegetables
Serves 6-8
Ingredients:
½ tablespoon each sesame and vegetable oil
2-4 zucchini
2 bell peppers (whatever color you prefer; I like orange and red for this soup)
1 bunch scallions, chopped (reserve half for toppings)
1 ½ teaspoons fish sauce
4 cloves garlic, chopped
4-6 Kaffir lime leaves (I get them at The Herb Shop at Lancaster Central Market)
1 tablespoon madras curry (also found at The Herb Shop)
Salt and pepper to taste
1-½ cups fresh cooked crab (claw and/or back fin meat is fine for soup)
Toppings:
Fresh chopped cilantro
Lime juice
Sesame seeds
Scallions
Directions:
1. Heat a large pot or Dutch oven on medium high. Add oils and vegetables and sauté 5 minutes. Add garlic and sauté for 2 minutes.
2. Add coconut milk, fish sauce, Kaffir lime leaves and curry. Simmer 20 minutes on low. Fold in crab gently and warm through, about 5 minutes.
3. Top with cilantro, scallions, sesame seeds and lime juice and serve.
4. Can be served over rice if desired (I like Jasmati, a blend of jasmine and basmati).
Crab And Celeriac Salad
Serves 6-8
Ingredients:
1 celeriac bulb (aka celery root)
3-4 whole carrots, peeled and julienned, or about 1 cup matchstick carrots
3 stalks celery
2 tablespoons lemon juice
½ cup mayonnaise
1-½ cups crab (since the crab stars in this dish, lump is good or a lump/back fin combo)
Old Bay garnish, optional
Directions:
1. Toss vegetables with mayonnaise and lemon juice.
2. Gently fold in crab.
3. Serve topped with a dash of Old Bay.
Text & recipes by Keely Childers Heany | Photography by Donovan Roberts Witmer
