2017 Buy Local Cookout Recipe – Eastern Shore Caviar

Chef: Fran Freeberg, Annapolis High School ProStart Culinary Team (Anne Arundel County)

Ingredients

Spinach, chiffonade 8-10 leaves
Peppercress microgreens

Deviled Eggs
6 eggs, hard boiled
½ cup Old Bay Dressing (see recipe)
6 ounces jumbo lump crabmeat

Old Bay Dressing
1 cup mayonnaise
1 tablespoon Old Bay
2 tablespoons white vinegar
1 tablespoon sugar, granulated
1 tablespoon red onions, finely minced
Salt and pepper, to taste

Tomato Relish
1 ripe tomato,
paysanne/concassé
1 scallion, minced
1/2 teaspoon balsamic vinegar
1/4 teaspoon Old Bay

Preparation
Makes 6 servings

Old Bay Dressing
Combine all dressing ingredients, chill.

Deviled Egg Filling
Separate eggs. Smash egg yolk. Add dressing and crabmeat to the egg yolks. Pipe filling into eggs then chill.

Tomato Relish
Concassé the tomato. Add remaining relish seasonings. Allow to marinate.

Assemble
Smear of dressing topped with chiffonade of spinach and peppercress, tomato relish, 3 egg halves, paysanne tomato, jumbo lump crab, and sprinkle of peppercress.

Producers Used in this Recipe

• Eggs – En-Tice-Ment Farm Raised Meats (Anne Arundel County)
• Lump Crabmeat – Annapolis Seafood Markets (Anne Arundel County)
• Tomatoes, Red Onions, Scallions, and Spinach – Schillinger’s Farm (Anne Arundel County)

This recipe is featured on page 6 of the 2017 Buy Local Cookbook!