Chincoteague Island Seafood Recipes
Chincoteague Bay Crab Cakes
Makes about 8 crab cakes
1 lb. lump crabmeat
1 egg
2 slices shredded bread
1 teaspoon Old Bay seasoning
1/4 teaspoon. salt
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon mustard
1 teaspoon baking powder
Lightly beat the eggs, condiments and spices in small bowl and set aside.
In a large mixing bowl, combine the bread and crabmeat. Add the egg mixture and stir to
combine. Fold in the crabmeat gently, trying not to break up the lumps.
Mold the crab mixture into cakes and place on a baking sheet covered with
waxed paper. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Once chilled, fry in a hot skillet or broil at 350 F until brown.
Serve fried crab cakes immediately. Broiled crab cakes may be served up hot or
may be left warm in the oven for up to 30
minutes. Serve with sandwich rolls and fresh tomatoes.
Chincoteague Island Clam Fritters
Ingredients
12 large shucked clams and clam juice
2 cans diced tomatoes or about 8 medium fresh diced tomatoes
3 or 4 diced white potatoes
1 diced carrot
1/2 small diced onion (optional)
Directions:
Use kitchen shears and snip the clams into small pieces. Remove the stomach sections and discard.
Dice the vegetables.
Combine the ingredients, clams and juice in a sauce pan.
Season with pepper. Add water as needed to cover the ingredients and simmer for 2 hours on medium heat.
Chincoteague Clam Chowder
Ingredients
12 large shucked clams and clam juice
2 cans diced tomatoes or about 8 medium fresh diced tomatoes
3 or 4 diced white potatoes
1 diced carrot
1/2 small diced onion (optional)
Directions:
Use kitchen shears and snip the clams into small pieces. Remove the
stomach sections and discard.
Dice the vegetables.
Combine the ingredients, clams and juice in a sauce pan.
Season with pepper. Add water as needed to cover the ingredients and
simmer for 2 hours on medium heat.
Please submit your favorite local recipe!
Submitted by: cin