Celery Chesapeake Recipes

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CELERY CHESAPEAKE



Celery Chesapeake image

Celery stuffed with a cream cheese and dried beef mixture. This is a very simple dip, and you get the pleasure of watching your guests go to town on it! They'll love it!

Provided by Fred Koester

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 1h10m

Yield 8

Number Of Ingredients 6

8 ounces dried beef, chopped
1 (8 ounce) package cream cheese, softened
3 tablespoons prepared horseradish
¼ teaspoon ground black pepper
1 teaspoon lemon juice
1 bunch celery

Steps:

  • In a small mixing bowl, combine beef and cream cheese; mix well. Add horseradish, black pepper and lemon juice, mix until well blended. Cover, and refrigerate for 1 hour.
  • Remove leaves and ends from celery, and cut remaining stalks in half. Spread cream cheese mixture into the celery stalks.

Nutrition Facts : Calories 155 calories, Carbohydrate 4.3 g, Cholesterol 53.2 mg, Fat 10.5 g, Fiber 1.1 g, Protein 11.5 g, SaturatedFat 6.5 g, Sodium 946 mg, Sugar 2.4 g

CELERY CASSEROLE



Celery Casserole image

Celery is the star in this dish instead of being a supporting character! Sometimes, I use roughly crushed chow mein noodles instead of crackers and just enough butter to crisp the almonds.

Provided by Lorac

Categories     Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups celery, sliced 1/4-inch thick
1 (8 ounce) can water chestnuts
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup butter
1 cup crushed Ritz cracker
2 ounces slivered almonds

Steps:

  • Preheat oven to 350°F.
  • Cook celery in salted boiling water for 7 minutes and drain.
  • Combine with water chestnuts and soup, pour into a greased 1 1/2 quart casserole.
  • In a sauté pan, melt butter, add cracker crumbs and almonds and stir until well mixed.
  • Sprinkle over celery mixture and bake for 30 minutes.

CELERY CREAM SOUP



Celery Cream Soup image

Imagine the aroma of home made cream of celery soup simmering on the stove. Simple, easy and rich in flavor.

Provided by Lorac

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1 1/2 lbs celery ribs, sliced
2 large onions, chopped
3 cloves garlic, chopped
3 tablespoons flour
6 cups chicken broth (reduced sodium)
1 bay leaf
1 cup heavy cream
1 tablespoon lemon juice
3 -4 dashes hot sauce
salt
white pepper
celery leaves (for garnish)

Steps:

  • In a large sauce pan, melt butter, add celery, onions, and garlic.
  • Cook over medium low heat until soft.
  • Add flour and cook 1-2 minutes over low heat.
  • Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes.
  • Remove bay leaf, puree (in small batches) in a blender or processor.
  • Add cream, lemon juice, hot sauce, salt and pepper.
  • Reheat and simmer 5 minutes.
  • Garnish with celery leaves.

Nutrition Facts : Calories 282, Fat 22.1, SaturatedFat 13.2, Cholesterol 69.6, Sodium 906.3, Carbohydrate 13.7, Fiber 2.8, Sugar 5, Protein 7.6

CHESAPEAKE BAY SAUSAGE AND CRAB STUFFING RECIPE



Chesapeake Bay Sausage and Crab Stuffing Recipe image

Surf meets turf in this Chesapeake Bay recipe for sausage and crab stuffing. This tasty side dish comes with celery, bell pepper, and clam juice, too.

Provided by Harry Rice

Categories     Stuffing

Time 1h

Yield 12

Number Of Ingredients 12

1 pkg dry corn bread mix
2 tbsp butter
1 tbsp garlic
½ cup celery
1 yellow onion
1 red bell pepper
1 lb or chorizo sausage andouille
1 lb jumbo lump crabmeat
2 eggs
1 cup clam juice
1 cup chicken broth
1½ tbsp Chesepeake Bay-style seasoning

Steps:

  • Prepare corn bread mix according to the packaging
  • Cool and crumble into a large metal bowl
  • Preheat the oven to 350 degrees F
  • Grease a 13" x 9" glass casserole dish
  • In a large skillet melt butter over medium high heat
  • Sauté garlic, celery, onion, and pepper until tender
  • Add sausage and crabmeat and continue to cook for 5 minutes, stirring gently so as to not break up the crabmeat
  • Pour ingredients into crumbled cornbread and add the eggs, clam juice, chicken broth, and seasoning
  • Mix well and pour into greased casserole dish
  • Bake for 30 minutes and serve

Nutrition Facts : Carbohydrate 17.92g, Cholesterol 91.34mg, Fat 16.52g, Fiber 1.84g, Protein 15.73g, SaturatedFat 5.92g, ServingSize 12.00 Person, Sodium 949.39mg, Sugar 0.00, UnsaturatedFat 6.91g

CELERY POLPETTE



Celery Polpette image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 16 polpette

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
1/3 cup plus 2 tablespoons chopped fresh parsley
3 teaspoons minced garlic (about 3 cloves)
Freshly ground pepper
2 large eggs, lightly beaten
3/4 cup breadcrumbs
1/2 cup finely grated parmesan cheese (about 2 ounces)
1 tablespoon tomato paste
Pinch of red pepper flakes
Kosher salt
1 large bunch celery

Steps:

  • Bring a large pot of salted water to a boil. Cut the celery stalks into 2-inch pieces (reserve the leaves). Boil the celery until tender, about 10 minutes. Drain and rinse with cold water, then spin in a salad spinner and pat dry. Pulse the celery in a food processor until chopped. Squeeze handfuls of the puree in a kitchen towel to remove excess water.
  • Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the celery puree, 1/3 cup parsley, 2 teaspoons minced garlic and 1/2 teaspoon each salt and pepper. Cook, stirring, until soft, about 8 minutes. Transfer to a bowl and let cool. Reserve the skillet.
  • Mix the eggs, breadcrumbs and parmesan into the celery mixture. Roll into about 16 small balls; refrigerate until firm, 20 to 30 minutes.
  • Heat the remaining 1/4 cup olive oil in the skillet over medium-high heat. Add the celery balls and cook, turning, until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain. Pour off half of the oil from the skillet. Add the tomato paste, the remaining 1 teaspoon minced garlic and the red pepper flakes; cook over medium heat until the garlic starts to brown, about 1 minute. Add 2/3 cup water and whisk until emulsified, about 30 seconds. Return the celery balls to the sauce and heat through. Add the reserved celery leaves and the remaining 2 tablespoons parsley.

MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE



Maryland Crab Cakes with Quick Tartar Sauce image

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield Makes 6 large crab cakes

Number Of Ingredients 17

2 large eggs
2½ tablespoons mayonnaise, best quality such as Hellmann's or Duke's
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (see note below)
½ cup panko
Vegetable or canola oil, for cooking
1 cup mayonnaise, best quality such as Hellmann's or Duke's
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Steps:

  • Line a baking sheet with aluminum foil for easy clean-up.
  • Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
  • Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
  • In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
  • Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
  • Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
  • Note: The nutritional information does not include the tartar sauce.

Nutrition Facts : ServingSize 2 crab cakes, Calories 299, Fat 14 g, Carbohydrate 9 g, Protein 32 g, SaturatedFat 3 g, Sugar 1 g, Fiber 1 g, Sodium 1141 mg, Cholesterol 275 mg

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