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ENTERTAINMENT
by Richard Gorelick | September 2, 2012
Eat Maryland crab meat and win a prize. Throughout September, diners who eat at restaurants participating in Maryland's True Blue program can win a pair of tickets to the Mermaid's Kiss Oyster Fest, an after-hours celebration of Maryland seafood on Oct. 3 at the National Aquarium in Baltimore . Launched this spring by the Maryland Department of Natural Resources, the True Blue program allows restaurants serving DNR-verified Maryland blue...
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NEWS
By John Fritze and The Baltimore Sun | July 25, 2014
WASHINGTON -- Sen. Barbara A. Mikulski joined with Virginia lawmakers on Friday in requesting the Obama administration step up enforcement of seafood processors that are fraudulently labeling imported crab meat as a product of the Chesapeake Bay. In a letter to President Barack Obama, Mikulski asked that deceptive labeling be included as a focus of a task force created by the White House in June to address illegal fishing. The Maryland Democrat also requested a briefing on the issue from federal agencies.
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NEWS
By John Fritze and The Baltimore Sun | July 25, 2014
WASHINGTON -- Sen. Barbara A. Mikulski joined with Virginia lawmakers on Friday in requesting the Obama administration step up enforcement of seafood processors that are fraudulently labeling imported crab meat as a product of the Chesapeake Bay. In a letter to President Barack Obama, Mikulski asked that deceptive labeling be included as a focus of a task force created by the White House in June to address illegal fishing. The Maryland Democrat also requested a briefing on the issue from federal agencies.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | June 3, 2014
Patricia Jones of Catonsville was in search of the recipe for the crab imperial that was served at the Garrison Grill, a restaurant located near Walbrook Junction in West Baltimore during the 1950s. No luck tracking down the owner or anyone else who might have the specific recipe from the Garrison Grill, but several readers saw Jones' request and sent in their favorite recipes for crab imperial. Ester Marsiglia of Pikesville sent in a recipe that comes from the "Seafood Cookery" booklet published by Home Services of Baltimore Gas and Electric in the 1950s, and it is an excellent example of a traditional Maryland recipe.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | July 31, 2012
Is that Maryland crab meat in your crab cake, or is it from parts unknown? Some diners can tell the difference between Maryland and imported crab meat with one bite. Some folks don't care much, but diners who do now have a way of finding restaurants that promise to serve exclusively Maryland crab meat. Launched this spring by the Maryland Department of Natural Resources, the True Blue program allows restaurants serving DNR-verified Maryland blue crab products to use a special logo in marketing or advertising the product to diners.
NEWS
August 14, 1992
CRISFIELD -- Maryland health authorities seized 297 pounds of alleged black market crab meat as it was being unloaded at the city dock.The meat, which health officials believe had not been inspected as required under state law, was carried to Crisfield from Smith Island aboard a passenger ferry during a routine trip across Tangier Sound.The meat was confiscated at the dock yesterday after state Department of Health and Mental Hygiene inspectors, assisted by Natural Resources Police, received a tip that illegal seafood was being ferried to the Somerset County mainland, said health department spokesman Mike Golden.
NEWS
By Deborah S. Hartz and Deborah S. Hartz,Fort Lauderdale Sun-Sentinel | September 19, 1993
They call it imitation crab meat. You know, those chunks of white stuff with pink edges that you find in your supermarket's fish or meat case or made into "seafood" salad in the deli department.But about 10 years ago, when I first tried imitation crab, I called it "awful."I was attending a restaurant trade show in Chicago when producers introduced imitation crab meat made from surimi, a product developed by the Japanese a millennium ago.Surimi is Alaskan pollock (or a similar fish with good gelling properties)
NEWS
By William Thompson and William Thompson,Staff Writer | January 14, 1993
CAMBRIDGE -- In a first for Maryland, a seafood processor has been ordered to pay $5,000 for falsely labeling crab meat from Pakistan as fresh-picked from the Chesapeake Bay.William Fitzhugh, owner of Tideland Seafood Inc., a Dorchester County packing house, also drew an unusual form of community service: He was ordered to instruct local students on the importance of state health and food regulations.In District Court, Mr. Fitzhugh agreed to a plea arrangement in which he was found guilty of the two most serious of nine charges.
NEWS
By Susan Reimer and Susan Reimer,SUN REPORTER | October 25, 2006
Crab soup is like mother's milk to Marylanders, who are likely to begin any seafood feast with a cup of steaming tomatoes and vegetables that are host to chunks of gleaming crab meat. Cream of crab soup, with its thick base of cream and its hint of sherry, certainly has its devotees. But there is something common, and comforting, about the spicy vegetable soup, especially at harvest time. Overripe tomatoes, the last of the Maryland sweet corn, fresh beans and limas and our old friend Old Bay make this soup a winner - literally - at seafood festivals and cooking contests.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | December 5, 2011
Remember the Maryland crab cake? It no longer exists. It has been replaced, in the hearts and appetites of Baltimore restaurant diners, by a thing called the jumbo lump crab cake. Tastes change. The crab cake once was a humble second-day meal, composed of the gleanings of a crab feast - flavorful claw meat and, if you were lucky, unbroken pieces of backfin. The restaurant crab cake of today, almost without exception, is made with jumbo lump, a packing category that didn't even exist a few generations ago. And there's another major difference: In the old days, the crab cake served in Baltimore restaurants was made from Maryland crab meat.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | April 4, 2014
Dead Rise Summer Ale, a new beer from Frederick-based Flying Dog, is named after wooden-hulled fishing boats that were built to navigate Chesapeake waterways. But you might call the new beer "summer in a bottle. " The Belgian pale ale is brewed with Maryland's favorite seafood spice mix, Old Bay. Flying Dog brewers worked with Old Bay spice experts for six months to develop the recipe, according to press information announcing Dead Rise. Proceeds from sales of Dead Rise, which will be available on draft and in six-packs from Memorial Day through Labor Day, will benefit Maryland's True Blue program, a seafood-awareness initiative developed by the Maryland Department of Natural Resources.
ENTERTAINMENT
By John Thomas
For The Baltimore Sun
| September 13, 2013
Looking for a good way to transition into the football season? Why not take a Camden Yards summertime hot dog classic and bring it to the parking lot for a Ravens tailgate? We finally have two relevant teams here in Baltimore, so go ahead and merge the two, at least on a culinary level. Hard core Orioles fans know that way out behind center field inside Camden Yards, Stuggy's serves a fantastic concoction called the Crab Mac N' Cheese Hot Dog. It's a wonderful blend of a creamy macaroni and cheese and chunks of crab meat on top of a classic hot dog. Here's how you can pull it off for a tailgate - either in the M&T Bank Stadium parking lot or in your own backyard.
NEWS
By Richard Gorelick, The Baltimore Sun | June 25, 2013
BangBang Mongolian Grill is closed in Canton, but one of the partners in the franchise operation plans to reopen the location as an independent restaurant named Soyombo Mongolian Grill . Opened in February 2012 in the Can Company, the Canton location was the first in Maryland for BangBang, a create-your-own-stir-fry restaurant based in West Des Moines, Iowa. A second Maryland location opened in Bowie in March 2012 and remains open but is also converting from a BangBang into a Soyombo.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | June 24, 2013
Now in its second season, the state's "True Blue" seafood certification program has increased the roster of participating restaurants from 26 to 150, according to Steve Vilnit of the Maryland Department of Natural Resources. The state launched the labeling and marketing initiative in 2012 to help encourage restaurants to carry Maryland crab meat. Not everyone needed encouragement, though. "We're an 80-year-old Baltimore business, so why wouldn't we support a local industry," said Sebastien Trossman, the executive chef at Alonso's, one of the newer restaurants on the True Blue roster.
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.
FEATURES
By Kit Waskom Pollard, For The Baltimore Sun | May 29, 2013
For many Marylanders, there is no more perfect meal than a pile of steamed crabs or a well-made crab cake (light on filler, please). These straightforward crab preparations are everywhere: on restaurant menus and backyard tables, especially in the summer months. Their simplicity shows off crabmeat's sweet, delicate flavor and tender texture. But Maryland's crabby culinary history runs deeper than newspaper-covered tables and piles of discarded shells. Not long ago, restaurant menus listed numerous crab dishes, and home cooks were familiar with dozens of ways to incorporate crabs into meals, from casseroles to imperials.
NEWS
By Mike Klingaman and Mike Klingaman,Staff Writer | July 26, 1993
Crab meat, rice and chili. It's hard to think of them as suspects in a whodunit.But they were in Anne Arundel County this year. Three outbreaks of restaurant food poisoning sickened 54 people, and detective work by health inspectors implicated the crab meat, rice and chili.They all had human accomplices who were the real culprits. In each outbreak, careless mistakes by food handlers allowed bacteria to contaminate the food, inspectors believe.Similar violations of basic sanitation triggered most of the 49 reported outbreaks of illness at Baltimore-area food establishments during the past three years.
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
May 28, 2013
Anchors Aweigh Deviled Crab Deviled crab is a take on crab cakes. Instead of mixing bread crumbs with the crab to form a patty, a crab mixture is topped with the crumbs, then baked. This recipe was reprinted with permission from "Of Tide and Thyme," a cookbook published by The Junior League of Annapolis. Makes 4-6 servings 1 tablespoons butter, divided 2 tablespoons chopped onion 2 tablespoons mayonnaise 2 eggs, beaten 1/2 cup bread crumbs, divided 1/2 teaspoon dry mustard 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1/8 teaspoon red pepper flakes 1 pound crab meat, shell and cartilage removed Paprika for sprinkling 1. Preheat oven to 450°.
FEATURES
May 28, 2013
Mobjack Imperial Crab Whitey Schmidt's "The Crab Cookbook" includes recipes for crab prepared nearly every way imaginable - including this classic take on crab imperial. "Crab imperial is just the dish for a warm summer's evening," writes Schmidt, recommending a light appetizer and fruit kabobs served alongside the crab. Recipe reprinted with permission. Makes 4 to 6 servings 1/2 cup plus one tablespoon milk, divided 1 1/2 teaspoons butter 1 tablespoon flour 1 egg yolk, well beaten 1/2 teaspoon dry mustard 1/2 teaspoon cayenne pepper 1/4 teaspoon celery salt 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 teaspoons lemon juice 1/2 teaspoon Worcestershire sauce 2 tablespoons mayonnaise, divided 1 pound backfin crab meat Parsley 1. Preheat oven to 400°.
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