{"id":2076,"date":"2010-10-01T18:56:41","date_gmt":"2010-10-01T18:56:41","guid":{"rendered":"http:\/\/news.maryland.gov\/mda\/?p=2076"},"modified":"2012-10-16T19:02:18","modified_gmt":"2012-10-16T19:02:18","slug":"enjoy-the-best-maryland-crabs-oysters-and-rockfish-this-fall","status":"publish","type":"post","link":"https:\/\/news.maryland.gov\/mda\/press-release\/2010\/10\/01\/enjoy-the-best-maryland-crabs-oysters-and-rockfish-this-fall\/","title":{"rendered":"Enjoy the Best Maryland Crabs, Oysters and Rockfish this Fall"},"content":{"rendered":"
Governor O’Malley Promotes October as “Maryland Seafood Month”<\/em><\/strong><\/span><\/div>\n

ANNAPOLIS, MD (October 1, 2010) \u2013 Are you ready for local, sweet fat crabs, succulent oysters and tender, flaky rockfish?\u00a0 Autumn is the perfect time for Maryland seafood because the best of the best is in season at the same time! In conjunction with National Seafood Month, Governor Martin O\u2019Malley is recognizing the celebration of Maryland\u2019s delectable seafood and has declared October \u201cMaryland Seafood Month.\u201d<\/p>\n

“Seafood is one of Maryland’s greatest family traditions and part of our identity. Generations of hard-working watermen make their living from the Chesapeake Bay and its tributaries and people come from far and wide to enjoy the delicious finfish and shellfish they catch,\u201d said Governor O\u2019Malley. \u201cPurchasing Maryland seafood also stimulates the local economy by supporting local watermen, aqua farmers, processors, and countless others involved with the Maryland seafood industry. Maryland Seafood Month’ is as much a tribute to Maryland’s seafood \u2018family\u2019 as it is a celebration of our greatest natural resource.”<\/p>\n

Maryland\u2019s state crustaceans – blue crabs – are at their largest in the fall, after having grown all summer. They also have not shed their shell since late September, which makes them very full and heavy. An abundant supply of large crabs is available at seafood markets at very reasonable prices. The large supply has lowered the price dramatically and consumers should take advantage of prices of the very large crabs now and enjoy hot and spicy Maryland blue crabs on a crisp autumn weekend. Hold a half-time crab feast or tailgate party. Just line your serving area with plastic then cover with newspapers for easy clean-up. Or serve chilled steamed Maryland blue crabs.<\/p>\n

Seafood quality and safety has been, and continues to be, another Maryland tradition.\u00a0 Our seafood is monitored by several state agencies, local health departments and the U.S. Food and Drug Administration.\u00a0 These agencies conduct regular product and plant inspections and water tests ensuring that Maryland seafood is wholesome.\u00a0 In addition, Maryland crab meat undergoes a voluntary quality control and sanitation inspection.\u00a0 Maryland is the only state that has this extra level of inspection for crab meat.\u00a0 Such rigorous standards are another reason that Maryland crab meat is superior to all other crab meat in the world!<\/p>\n

Maryland seafood is more than delicious. An excellent source of high quality protein, seafood is easily digested, generally low in fat, sodium and calories and high in important vitamins and minerals.\u00a0 In addition, seafood contains Omega-3 fatty acids, believed to be effective in lowering cholesterol and the risk of heart disease.<\/p>\n

“Eating Maryland seafood is a delicious part of a healthy diet,” says Agriculture Secretary Buddy Hance.\u00a0 “Maryland blue crabs are at their largest in the fall, after having grown all summer.\u00a0 October also signals the harvest of savory, plump oysters.\u00a0 Our world-famous state fish, striped bass, known locally as rockfish, is also a tasty and popular fall dish.”<\/p>\n

When purchasing fish, look for signs of freshness and quality: bright, clear eyes, scales that adhere tightly to the skin, skin that springs back when lightly pressed, bright pink or red gills and a mild sea breeze scent.\u00a0 Crabs and oysters should be purchased live.\u00a0 Crabs should be lively and you should discard any dead crabs before cooking.\u00a0 Oysters purchased in the shell should have tightly-closed shells or should close when touched.\u00a0 Both types of shellfish should be cooked the same day as purchased.\u00a0 Always rinse finfish and shellfish with cold water before cooking.\u00a0 Cooked seafood, as with all cooked food, should not come into contact with or be stored in the same container as raw food.\u00a0 This is to protect from cross-contamination of bacteria that is normally found on raw food products.\u00a0 As with beef, poultry and pork, proper cooking kills bacteria in seafood.\u00a0 Careful clean up of preparation area and utensils is always important with all raw food products.
\nFor tailgating or harvest gatherings, try these easy to transport Maryland crab recipes.<\/p>\n

SOUTHWESTERN-STYLE CRAB WRAPS<\/strong><\/span><\/p>\n

1\/3 cup slightly softened cream cheese 3 tablespoons mayonnaise<\/p>\n

1 1\/2 tablespoons mild or medium-hot picante sauce<\/p>\n

1 tablespoon finely chopped green onions or chives<\/p>\n

2 teaspoons Worcestershire sauce<\/p>\n

16 ounces picked-over backfin crabmeat salt and pepper to taste<\/p>\n

1\/2 cup very well drained bottled roasted sweet pepper or pimiento, chopped<\/p>\n

1\/2 cup shredded mild cheddar or jack cheese<\/p>\n

4 large (11 inch or similar) flour tortillas<\/p>\n

About 8 large lettuce leaves<\/p>\n

In a large bowl stir together cream cheese, mayonnaise, picante sauce, green onion, and Worcestershire sauce until well blended.\u00a0 Lightly fold in crab meat.\u00a0 Season with salt and pepper, as desired.\u00a0 Dividing the mixture equally, spread it evenly over surface of tortillas.\u00a0 Pat roasted peppers dry with paper towels.\u00a0 Dividing equally, sprinkle them, along with the cheese, evenly over crab mixture.\u00a0 Pat lettuce leaves completely dry on paper towels.\u00a0 Lay lettuce leaves on tortillas, patching and tearing as necessary, to completely cover filling.\u00a0 Press down leaves to compact mixture as much as possible.\u00a0 Fold up one side of tortilla about 1 inch to form a bottom and hold filling.<\/p>\n

Then, working from one perpendicular side, roll up tortilla neatly.\u00a0 If desired, cut crosswise across of the tortilla to trim off excess dough and to expose the roll-up filling.\u00a0 Tightly roll up wrap in wax paper, twist the paper ends to prevent unrolling.\u00a0 Repeat with remaining tortillas.\u00a0 Wraps can be made several hours ahead and refrigerated until serving time.\u00a0 Remove from the refrigerator to warm up slightly before serving.\u00a0 Remove paper from around wraps just before serving.\u00a0 Make 4 burrito-size wraps.<\/p>\n

Steamed Blue Crabs<\/strong><\/span><\/p>\n

\u00bd Cup Seafood Seasoning \u00bd Cup Salt<\/p>\n

3 Cups White Vinegar<\/p>\n

3 Cups Beer (or water)<\/p>\n

3 Dozen Live (and lively) Maryland Blue Crabs<\/p>\n

Mix seasoning, vinegar and beer (or water) well. Put one-half crabs in very large pot with rack and TIGHT fitting lid. **Pour one-half of seasoning mixture over top. Add rest of crabs and remaining liquid. Steam, covered, until crabs turn bright red in color, about 20 to 30 minutes. Serve hot or cold. Make about 6 to 12 servings, depending upon size of crabs and other foods served. ** If two pots are used, layer crabs and measure seasoning mixture accordingly.<\/p>\n

# # #<\/p>\n

Follow MDA on Twitter @MdAgDept<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Governor O’Malley Promotes October as “Maryland Seafood Month” ANNAPOLIS, MD (October 1, 2010) \u2013 Are you ready for local, sweet fat crabs, succulent oysters and tender, flaky rockfish?\u00a0 Autumn is the perfect time for Maryland seafood because the best of the best is in season at the same time! In conjunction with National Seafood Month,  Read the Rest…<\/a><\/p>\n","protected":false},"author":30,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[12],"tags":[],"class_list":["post-2076","post","type-post","status-publish","format-standard","hentry","category-press-release"],"acf":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/2076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/comments?post=2076"}],"version-history":[{"count":2,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/2076\/revisions"}],"predecessor-version":[{"id":2078,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/2076\/revisions\/2078"}],"wp:attachment":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/media?parent=2076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/categories?post=2076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/tags?post=2076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}