{"id":21266,"date":"2017-06-07T12:04:49","date_gmt":"2017-06-07T16:04:49","guid":{"rendered":"http:\/\/news.maryland.gov\/mda\/?p=21266"},"modified":"2017-06-07T12:04:49","modified_gmt":"2017-06-07T16:04:49","slug":"celebrate-this-summer-with-maryland-crabs","status":"publish","type":"post","link":"https:\/\/news.maryland.gov\/mda\/press-release\/2017\/06\/07\/celebrate-this-summer-with-maryland-crabs\/","title":{"rendered":"Celebrate This Summer With Maryland Crabs"},"content":{"rendered":"

Increased Bay health leads to plentiful harvest of iconic shellfish<\/em><\/h3>\n

\u00a0\"\"<\/a><\/strong><\/p>\n

ANNAPOLIS, MD (June 7, 2017)<\/strong>\u00a0\u2013 As summer gets underway, it is time for Marylanders to get reacquainted with one of the state\u2019s most beloved pastimes: enjoying fresh, locally sourced and produced crabmeat. It is hard to beat the time-honored tradition and communal experience of feasting on steamed crabs with friends and family, but there are many different ways to enjoy Maryland blue crabs: soups, crab imperial, or the classic Maryland crab cake (see the recipe below!).<\/p>\n

\u201cHere in Maryland, few things are more iconic than the Chesapeake blue crab,\u201d said Secretary Joe Bartenfelder. \u201cThe relationship between farmers and watermen goes back to the beginning of our state\u2019s history, and summer is the perfect time to enjoy all of the fresh, local products available statewide.\u201d<\/p>\n

Maryland is currently enjoying an abundant crab population, thanks in part to improving water quality. Sediment entering the Chesapeake Bay is down, which has caused an increase in oxygen levels and submerged aquatic vegetation. On its annual report card<\/a> grading Chesapeake Bay health, scientists at the University of Maryland Center for Environmental Science gave the bay\u2019s fisheries index an \u201cA\u201d at 90 percent.<\/p>\n

\u201cCrabs are plentiful this spring and prices are down,\u201d said Jack Brooks of\u00a0the Chesapeake Bay Seafood Industry Association. \u201cIt’s a great time to take advantage of this unique bargain\u00a0and\u00a0feast on Maryland crabs.\u201d<\/p>\n

About 50 percent of the U.S. blue crab production is from the Chesapeake Bay, according to the Maryland Department of Natural Resources.<\/p>\n

Visit www.marylandsbest.net<\/a> for \u201cA Guide to Maryland Seafood: The History, Tradition and Cuisine of the Chesapeake Bay\u201d and Maryland seafood recipes.<\/p>\n

\"\"<\/a>

Credit: Edwin Remsberg<\/p><\/div>\n

RECIPE: Maryland Crab Cakes<\/strong><\/p>\n

Ingredients<\/em><\/p>\n

1 pound Maryland regular crabmeat<\/p>\n

\u00bd cup breadcrumbs<\/p>\n

1 egg, beaten<\/p>\n

5 tablespoons mayonnaise<\/p>\n

1 tablespoon finely chopped parsley<\/p>\n

2 teaspoons Worcestershire sauce<\/p>\n

1 teaspoon prepared mustard<\/p>\n

1 teaspoon salt<\/p>\n

\u00bc teaspoon white pepper<\/p>\n

 <\/p>\n

Remove cartilage from crabmeat.<\/p>\n

Mix breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, salt, and white pepper together well.<\/p>\n

Pour mixture over crabmeat and fold in lightly but thoroughly.<\/p>\n

Form into six cakes.<\/p>\n

Deep fry at 350\u00b0F until golden brown, 2-3 minutes<\/p>\n

Makes 6 crab cakes.<\/p>\n

 <\/p>\n

Recipe by Harbour House (Annapolis).<\/em><\/p>\n

 <\/p>\n

# # #<\/p>\n

Follow Maryland Department of Agriculture on Twitter @MdAgDept<\/a><\/p>\n

Follow Maryland\u2019s Best on Twitter @MDsBest<\/a><\/p>\n

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

Increased Bay health leads to plentiful harvest of iconic shellfish \u00a0 ANNAPOLIS, MD (June 7, 2017)\u00a0\u2013 As summer gets underway, it is time for Marylanders to get reacquainted with one of the state\u2019s most beloved pastimes: enjoying fresh, locally sourced and produced crabmeat. It is hard to beat the time-honored tradition and communal experience of  Read the Rest…<\/a><\/p>\n","protected":false},"author":123,"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-21266","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\/21266","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\/123"}],"replies":[{"embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/comments?post=21266"}],"version-history":[{"count":2,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/21266\/revisions"}],"predecessor-version":[{"id":21268,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/21266\/revisions\/21268"}],"wp:attachment":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/media?parent=21266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/categories?post=21266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/tags?post=21266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}