Article by Christine Budd
This week I wanted to highlight a unique recipe that combines two eastern shore traditions and the importance of family. Laura Apicella lives in Baltimore now, but has a long history with the shore, having spent every summer here in her youth with her grandmother. Over those summers she grew a passion for fishing, crabbing and food! Being in a 100% Italian family, food was a huge factor so it was only natural that she would learn to cook from her mom and grandmother. Lucky for us she has combined these passions running a service that does meal prep and delivery specializing in Keto and low carb meals. One recipe though that is an exception is her Crabby Thrasher’s Fries, combining two traditions into one tasty dish. Enjoy!
Crabby Thrashers Fries
Ingredients:
16 oz cream cheese, softened
8 oz sour cream
1/4 cup mayonnaise
1 Tbsp Worcestershire sauce
1 Tbsp lemon juice
1 t dry mustard
1/4 Tbsp garlic salt
Old Bay to Taste
1 lb. fresh crabmeat, drained and picked
1 cup (4 ounces) shredded cheddar cheese
1 large order of Thrashers fries
“...Note: Do not get the fries until after the crab dip is made.’”
Directions:
Step 1: Combine first 7 ingredients, stirring until blended.
Add old bay to your liking and then fold in crabmeat.
Step 2: Spoon mixture into an 11- x 7-inch baking dish
Step 3: Bake at 350° for 20-25 minutes or until bubbly.
Step 4: Add fries to a sprayed piece foil on a pizza pan, top with desired amount of crab dip and cheddar cheese and sprinkle with Old Bay. Bake at 350° for 10-15 minutes or until the cheese is melted. Serve immediately.
Mahi Lettuce Wraps
Ingredients
1 mango, diced
2 plum tomatoes, diced
1 red onion, diced
1/2 jalapenos, diced
3 tablespoons chopped cilantro leaves
2 limes, juiced
Salt and pepper
2 mahi fillets
Olive oil, as needed
Lettuce leaves (recommended butter or romaine)
Directions
Preheat grill or grill pan to medium-high heat.
Combine the mango, tomatoes, jalapeno, cilantro and lime juice in a medium mixing bowl and season with salt and pepper. Season the fish with salt and pepper and brush with olive oil. Grill for roughly 3 to 4 minutes per side, until just opaque in the center. Set aside to cool
When slightly cool, chop into large chunks. Add to the reserved salsa and fold carefully as to not break up the fish. Add mixture to the middle of the lettuce leaves and roll.
Shrimp Scampi Flatbread
Ingredients
2 1/2 tbsp. extra-virgin olive oil, divided
2 tbsp. butter
3 cloves garlic, minced
Pinch crushed red pepper flakes, plus more for garnish
1 1/2 lb. large shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
Juice and zest of 1 lemon
1 large store-bought flatbread
2 c. shredded mozzarella
Chopped fresh parsley, for garnish
Directions
Preheat oven to 400º. In a large skillet over medium-high heat, add 2 tablespoons oil and butter. Add garlic and cook until fragrant, 1 minute. Add red pepper flakes and continue to cook, 1 minute more. Add shrimp and season with salt and pepper. Sear 2 minutes per side. Deglaze pan with lemon juice until most of the liquid has evaporated, then remove from heat.
Place flatbread on a baking sheet and brush with remaining 1/2 tablespoon oil. Sprinkle with 1 1/2 cups mozzarella and top with shrimp mixture. Top with remaining mozzarella and bake until cheese is melty and flatbread golden, 12 to 15 minutes.
Garnish with red pepper flakes, parsley, and lemon zest.
Shrimp Po’boys
Ingredients
1 pound medium peeled and deveined shrimp
1 cup buttermilk
¼ cup Crystal hot sauce, divided
1 tablespoon kosher salt, plus more to taste
1 cup all-purpose flour
¾ cup yellow cornmeal
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
¼ cup mayonnaise
Vegetable oil, for frying
Two 10-inch po’boy rolls or French hero rolls, halved lengthwise
1 beefsteak tomato, thinly sliced
1 cup shredded iceberg lettuce
2 tablespoons thinly sliced cornichons, for garnish
Shrimp Pad Thai
Ingredients
14 ounces wide rice noodles
1 9-ounce pack firm tofu, drained
3 cloves garlic, crushed
1 bunch scallions
1 small bunch fresh cilantro
1 tablespoon vegetable or sunflower oil
3 tablespoons tamarind paste (optional)
3 tablespoons sweet chili sauce
3 tablespoons Thai fish sauce
1½ tablespoons sugar
1 handful roasted peanuts (optional)
4 large eggs
7 ounces uncooked large shrimp, shelled and deveined
½ teaspoon dried chili flakes (or more, to taste)
2 limes
1 cup bean sprouts
Directions
Boil a saucepan or kettle of water. Put the noodles into a large heatproof bowl, then pour over enough just-boiled water to cover. While you wait, cut the tofu into cubes about ¾-inch across. Crush the garlic and thinly slice the scallions. Pick the leaves from the cilantro.
Put a large nonstick skillet, frying pan, or wok over medium-high heat. Add the oil, then the tofu. Fry for 6 minutes, stirring frequently, or until the tofu is golden all over. Lift the tofu onto paper towels using a slotted spoon. This will absorb any excess oil.
Meanwhile, put the tamarind paste, chili sauce, fish sauce, and sugar into a small pitcher and stir together. Coarsely chop the peanuts, if using. Crack the eggs into a bowl and loosely beat them with a fork.
Put the pan back over high heat. It shouldn’t need more oil. Add the shrimp and fry for 2 minutes, until they turn completely pink. Now add the garlic, chili flakes, and half the scallions. Cook for a few seconds, stirring, until the garlic and scallions smell fragrant.
Transfer the shrimp to a plate, then add the beaten eggs to the pan. Cook for 30 seconds to 1 minute, moving the eggs around the pan a little with a wooden spoon until just set, like an omelet.
Lift the omelet out of the pan and transfer it to a cutting board. Roll it up like a pancake, then cut across the roll to make long thin strips. Take the pan off the heat if you feel you need to concentrate on this part.
Return the pan to the heat, drain the noodles, and add them to the pan. Add the sauce, most of the cilantro leaves, the shredded egg, tofu, shrimp, the remaining scallions, and a squeeze of lime juice, then toss well.
For an authentic look, serve the peanuts and bean sprouts in little piles alongside the noodles, then sprinkle with the rest of the cilantro. Cut the remaining lime into wedges and put a wedge on each plate.
