Crab & Fresh Corn Gratin Recipe Wins National Hard Crab Derby Cooking Contest

Annapolis, MD (Sept. 13, 2010) – Christine Dryden of Georgetown, Del. won Grand Prize and First Place in the Main Dish category at the National Hard Crab Derby’s cooking contest in Crisfield, Md.  Her dish, Crab & Fresh Corn Gratin highlighted the tastiness of the fresh crab meat and seasonally fresh corn.  It was a mixture of crab meat, fresh corn off the cob seasonings, baked in a shell, topped with breadcrumbs, butter and more crab meat and served with a roasted red pepper sauce.

In the appetizer category, Bobbie Willis of Crisfield won first place for her Capt. Bobbie’s Crab Bloody Mary.  Madeline Hall of Salisbury took home first place in the soup category for her Creamy Four Cheese Blue Crab Soup.  Jo Dryden, Christine’s mother, received first place in the crab cake division for her Perky Crab Cakes.

“Congratulations to all of the competitors and the winners of the National Hard Crab Derby’s cooking contest,” said Agriculture Secretary Buddy Hance.  “This year, Maryland crab is plentiful and these recipes give us new, delicious recipes to share the bounty with family and friends.”

Twenty contestants competed in four categories.  The Annual National Hard Crab Derby & Fair’s Cooking Contest is sponsored by the Maryland Department of Agriculture’s Seafood Marketing & Aquaculture Development Program.  The recipes may be requested from the Crisfield Chamber of Commerce, 800-782-2500.

Crab & Fresh Corn Gratin
Grand Prize and First Place in Main Dish Category
Christine Dryden, Georgetown, Delaware

Corn mixture ingredients:
2 ears fresh sweet corn
3 cups cream
1 shallot, peeled and finely chopped
1 teaspoon sea salt
¼ teaspoon cayenne
¼ teaspoon celery seeds
½ pound Maryland Blue Crab Meat (directions below)

For the Gratin:
½ pound Maryland Blue Crab Meat
1 cup fresh breadcrumbs
3 tablespoons (1/4 inch slices) cold butter
1 cup Roasted Red Pepper Sauce, recipe follows

Roasted Red Pepper Sauce:
2 slices thick bread, crust removed
3 jalapeno peppers, stemmed and seeded
1 jar roasted red peppers (12 ounces), drained
2 cups (packed) fresh basil leaves
3 tablespoons garlic, minced
½ cup light olive oil
Sea salt, dash, to taste
Freshly ground pepper, to taste

Sauce:  Place the slices of bread in a small bowl and cover with cold water.  Drain the bread, squeeze gently, and place in processor with jalapenos, peppers, basil and garlic.  Process to a coarse puree. Drizzle in the oil with the machine running.  Season with salt and pepper and transfer to bowl to use immediately. Can be made ahead and refrigerated in sealed container for up to 5 days.  If chilled, heat before using.  Makes about 2 cups.

Directions:
For the corn, shuck the ears and cut kernels from the cobs carefully with a sharp knife.  Set kernels and the corncobs aside separately.  Bring 4 cups of salted water to a boil, add the corn kernels, and cook for 4 minutes.  Drain in a colander and set aside.  In a large pot combine the cream, shallots, and the corncobs.  Bring to a boil and reduce the heat so the cream just simmers:  cook for 12 to 15 minutes, stirring to keep the cobs from sticking and scorching, or until the cream is reduced by half.  Remove the corncobs and set aside on plate to cool enough to handle.  Preheat oven to 400 degrees.  Scrape corncobs with the back of a knife to remove all of the corn pulp and the cream that is clinging to them.  This will be a paste, return this to the pot with the reduced cream and discard the corncobs.  Season this corn mixture with salt, cayenne, and celery seeds.  Gently stir in the crab meat.

For the gratin, divide the mixture into 6-8 gratin dishes or spread into a large casserole.  Sprinkle the remaining crab meat and breadcrumbs over gratin and dot with the butter pieces.  Bake for 12 to 15 minutes, until bubbly and browned on top.
Drizzle with roasted pepper sauce.  Serve hot!!!

###

Photos available:

1. Christine Dryden, grand prize winner at the National Hard Crab Derby’s cooking contest in Crisfield, Md.  Her Crab & Fresh Corn Gratin recipe also took first place in the Main Dish category.

2. Crab & Fresh Corn Gratin recipe from Christine Dryden of Georgetown, Del. wins grand prize and first place in the Main Dish category at the National Hard Crab Derby’s cooking contest in Crisfield, Md.