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May 28, 2013
Chilled Crab Dip Debbie Daugherty Richardson, past president of the Junior League of Annapolis, says this simple recipe for cold crab dip was handed down for generations within an Annapolis family before its inclusion in "Of Tide and Thyme," a cookbook published by The Junior League of Annapolis. Reprinted with permission. Makes 10-12 servings 2 finely diced hard-boiled eggs 1 pound fresh backfin crab meat 1/2 cup mayonnaise 1/2 cup chili sauce 1 teaspoon horseradish 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon hot pepper sauce 1 finely grated small onion 1. Remove any shells from crab meat.
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ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | July 24, 2013
When Walter and Pauline Duda opened their eponymous tavern in 1949, Fells Point was an industrial hub, home to waterfront businesses and warehouses. The paving-stone streets are still there and much of the architecture has remained the same, but these days, the neighborhood's primary industry is a vibrant restaurant and nightlife scene. Duda's Tavern has adapted to the times. While retaining its corner-bar charm, it has evolved from a shot-and-beer bar to a welcoming hangout serving good drinks and capable takes on classic bar-friendly meals.
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ENTERTAINMENT
By John-John Williams IV, The Baltimore Sun | September 16, 2011
Mark Miranda knows how to tailgate. As executive chef of the Rusty Scupper, Miranda regularly feeds hundreds of ravenous Ravens fans before each game. The restaurant's $19.95 buffet features all the staples — including a crowd-favorite crab dip — and all you can drink draft beer. "You want comfort foods — things that are native to yourself and Baltimore," said Miranda, 48, the executive chef for the popular Inner Harbor seafood restaurant. "Chicken wings with barbecue sauce or old bay, sausage, peppers and onions are huge.
FEATURES
By Kit Waskom Pollard, For The Baltimore Sun | May 29, 2013
Want to try something so old it's new again, but afraid you might end up with something strange on your plate? Use this glossary to determine which old-fashioned crab recipes might whet your appetite. Crab cakes: This Maryland staple is simple: crab meat mixed with a few ingredients, such as mayonnaise, bread crumbs and Old Bay, for seasoning and binding (aka "filler"), shaped into a patty, then broiled or fried. Crab casserole: Crab mixed with several other ingredients, including binders like mayonnaise and egg, spread in a baking dish and baked.
NEWS
By Julie Rothman and Julie Rothman,Special to the Sun | February 6, 2008
Jane Raley of Lutherville was looking for a recipe for a crab dip similar to the one she enjoyed so much that was served at the now-closed Jasper's restaurant in Pikesville. She says it was the best crab dip she had ever had. Harriett Heyman of Baltimore found three different crab-dip recipes in her collection. She says she has made all three numerous times and would recommend any one of them. I tested the one that sounded the most classic to me. It is a luscious concoction made with fresh lump crab meat and flavored primarily with Old Bay seasoning.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | December 28, 1994
A marble cake made with Hershey syrup plus a crab and artichoke dish will be a treat, this year or next.Bart Kennedy of Baltimore requested a hot crab and artichoke dipnoting that he had been unsuccessful in locating this recipe. "I would appreciate an answer," he wrote.Rochelle Eisenberg, senior account executive with the Old Bay Co. in Baltimore, responded. She sent a recipe that was submitted in a contest Old Bay held in Florida. "It is delicious," Chef Gilles Sygloski says.Hot Artichoke and Crab DipMakes 2 cups1/2 cup mayonnaise1/2 cup sour cream7 ounce can artichoke hearts, chopped and drained.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | December 17, 1997
Add sour-cream blueberry cake and hot crab dip to your list of tasty treats. Whenever you prepare them, they'll be sure to please.Ms. S. Veale asked for a crab dip "that is served warm and has a creamy base with large lumps of crab meat." She said she had enjoyed such a dish at Gibby's restaurant and at the Maryland Club.Kay Bauer of White Marsh sent the recipe that was chosen by tester Laura Reiley. Bauer said she makes the dip for parties and "it is very good."The blueberry cake was the request of N. Shipley of Baltimore.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | October 14, 1998
Mary Baldwin of Baltimore wrote: "I'd be the envy of the ladies at my pinochle card party if I could obtain the recipe for a hot crab dip that is served over toast and was the hit of the Maryland Top 100 Women affair held at the Joseph Meyerhoff Symphony Hall in March this year. The buffet was the best I've ever seen, but there was no mention of who prepared the dish. Please get it for me."Food tester Laura Reiley chose a recipe sent in by Kirk Kraft of Baltimore, who wrote, "Well, I've never been to the Maryland Top 100 Women affair, but I have made this for little get-togethers, and it always is a hit."
ENTERTAINMENT
By Meredith Cohn, The Baltimore Sun | July 20, 2011
Marylanders love their crabs — especially when the meat is picked and mixed with cream, cheese, mayo and Old Bay. And while crabs are generally not an unhealthy choice right out of the shell, one serving of a crab dish can pack a third or more of the total recommended daily intake of fat, sodium and calories once the meat is drowned in fatty oils and salt. Area waters in which they are harvested can also mean pollutants. As with any treat, nutritionists say, moderation is key. And when consumers do indulge, an obvious choice is the broiled crab cake that isn't doused in tartar sauce or other goopy toppings.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | January 30, 2013
The folks at Aramark sent over some game-day recipes from M&T Bank Stadium's Executive Chef Joe Bachman . There was one for Maryland crab cakes, another for pit beef sandwiches, but I thou ght you'd want to see the one for Maryland Crab Tots. Headquartered in Philadelphia, Aramark is the exclusive food and beverage partner for M&T Bank Stadium. Here's the recipe for Maryland Crab Tots from M&T Bank Stadium: •    2 pounds tots (any supermarket brand will do)
FEATURES
May 28, 2013
Chilled Crab Dip Debbie Daugherty Richardson, past president of the Junior League of Annapolis, says this simple recipe for cold crab dip was handed down for generations within an Annapolis family before its inclusion in "Of Tide and Thyme," a cookbook published by The Junior League of Annapolis. Reprinted with permission. Makes 10-12 servings 2 finely diced hard-boiled eggs 1 pound fresh backfin crab meat 1/2 cup mayonnaise 1/2 cup chili sauce 1 teaspoon horseradish 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon hot pepper sauce 1 finely grated small onion 1. Remove any shells from crab meat.
FEATURES
By Jill Rosen and The Baltimore Sun | February 1, 2013
Remember how everyone threw on all their purple and hauled their spirited selves down to the Harbor Monday to see the Ravens off? Well, the "Today Show" folks are hoping at least some of them will be back there Friday as they film live to show off Baltimore's Super Bowl pride. Natalie Morales will be representing the 'Today' crew at the Inner Harbor amphitheater from 7 to 10 a.m. while Al Roker does the same thing from San Francisco. They'll want to see screaming, passionate fans of purple.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | January 30, 2013
The folks at Aramark sent over some game-day recipes from M&T Bank Stadium's Executive Chef Joe Bachman . There was one for Maryland crab cakes, another for pit beef sandwiches, but I thou ght you'd want to see the one for Maryland Crab Tots. Headquartered in Philadelphia, Aramark is the exclusive food and beverage partner for M&T Bank Stadium. Here's the recipe for Maryland Crab Tots from M&T Bank Stadium: •    2 pounds tots (any supermarket brand will do)
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | November 7, 2012
Dinner at DelMarVa's Southern Cafe isn't exactly the same as a meal at a charming, out-of-the-way Eastern Shore diner. But it's close. The eatery, which opened this September in the old broom factory building on the Canton-Brewers Hill border, takes its inspiration from the region's comfort food, with a focus on specialties like fried chicken, Virginia ham and crab cakes. For the most part, the kitchen did these local favorites justice. The restaurant's brick walls, sturdy wooden furniture and friendly vibe lend the place a decidedly down-home-on-the-Shore feel.
SPORTS
By Eduardo A. Encina and The Baltimore Sun | August 15, 2012
The Orioles put an interesting spin on how they decided the draft order for their annual team fantasy football draft this past weekend - with the help of some Maryland blue crabs. Reliever Darren O'Day wanted to do something more exciting than just picking names out of a hat. At first, O'Day was thinking about having a snail race, but he soon found out snails aren't that easy to purchase. “It's hard to buy them,” O'Day said of the snails. “I was looking out looking in the garden, and I looked down in the harbor because I live right down by the water and I saw crabs everywhere.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | August 11, 2012
Would you rather be loved or respected? The Mo's group of seafood restaurants and markets gets a lot of the former and not much of the latter. When Anthony Bourdain chose Mo's to represent Baltimore dining on a 2009 "No Reservations" episode, Baltimore foodies were annoyed. Why Mo's, of all places? Mo's might not be where you'd send someone to form a lasting impression of Maryland seafood. But two locations near the Inner Harbor have outlived a number of highfalutin seafood restaurants that weren't as smart about catering to tourist tastes.
NEWS
By SAM SESSA and SAM SESSA,SUN REPORTER | January 25, 2006
How should great crab dip taste? Ask around the city, and you'll get a million answers. We like it easy on the cheese, packed with lumps of crab, with a pinch of Old Bay. Recently we ordered crab dip from places that offer more than lowly bar fare, but not necessarily the city's most expensive seafood. Here's what we found. Bo Brooks 2701 Boston St. -- 410-558-0202 Hours --11:30 a.m.-9 p.m. Mondays-Thursdays; 11:30 a.m.-10.m. Friday; 1 p.m.-10 p.m. Saturdays; 1 p.m.-9 p.m. Sundays Finally, good old-fashioned crab dip in a bread bowl with the top chopped off. Bo Brooks' dip, $9.45, had the most meat.
NEWS
By Sam Sessa and Sam Sessa,Sun reporter | June 6, 2007
Silver Spring Mining Co. Canton Dockside 3301 Boston St., Baltimore -- 410-276-8900 Hours --10 a.m.-11 p.m. Sundays-Thursdays; 11 a.m.-11 p.m. Fridays-Saturdays Restaurant's estimate --20 minutes Ready in --10 minutes More didn't mean better with this pretzel, $9.45. The pretzel itself was smothered in a thick blanket of crab dip and cheese, heavily seasoned with Old Bay Seasoning and other spices. It was an overdose of salt and spice. Know of a good carryout place? Let us hear about it. Write to sam.sessa@baltsun.
ENTERTAINMENT
By Kit Waskom Pollard, Special To The Baltimore Sun | July 11, 2012
The people at Townhouse want you to have a good time. They really do. As we walked into the new Harbor East restaurant, which opened in May, the hostess greeted us with an emphatic, "Welcome to Townhouse! I hope you have a FABULOUS time!" Our waitress shared the same enthusiasm throughout our meal — despite a few hiccups in service. With approachable food, 40 beers on tap and party music blaring from the speakers, Townhouse is fun. But as the first East Coast outpost for Restaurants-America, an Illinois company that operates about a dozen restaurants around the country (including three other Townhouse locations)
ENTERTAINMENT
By Kit Waskom Pollard, Special To The Baltimore Sun | June 12, 2012
Dempsey's Brew Pub isn't quite a home run. But it is a solid hit — rounding the bases and heading for home. This newest addition to Camden Yards' eatery options, backed by legendary Oriole catcher Rick Dempsey, debuted on Opening Day this year. Housed in on the Eutaw Street side of the stadium, in the historic B&O warehouse, Dempsey's interior is a love letter to baseball, and the menu is a bar-food homage to Baltimore. The restaurant is open only to ticket-holders during home Orioles games.
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