Maryland Seafood Stew Recipes

MARYLAND CRAB STEW

Maryland Crab Stew image

This is a tomato-based crab stew,with clams and vegetables. Originally from an October 1980 issue of Bon Apetit magazine in the R.S.V.P. Letters to the Editor. It was requested from Dockside Murphy's restaurant in Salisbury, Maryland.

Provided by Leslie in Texas

Categories Chowders

Time 4h45m

Yield 1 gallon

Number Of Ingredients 17

Ingredients

3 slices bacon, cut into 1/2 inch pieces
2 1/2 lbs onions, chopped
1 lb carrot, peeled and chopped
1 lb celery, chopped
3 medium green bell peppers, seeded, deveined and chopped
1 1/2 lbs fresh tomatoes, diced and crushed
2 garlic cloves, minced
salt & freshly ground black pepper
1 1/2 gallons hot water (6 quarts)
1/4 cup chicken base
1 (10 ounce) can whole clams, undrained
3 medium potatoes, peeled and diced
1/2 cup Worcestershire sauce, plus
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1/2 teaspoon Old Bay Seasoning (or to taste)
1 1/2 lbs crabmeat, cooked

Steps:

Saute bacon in large saucepan or Dutch oven until crisp.
Add onions,carrots,celery,garlic, and green pepper and saute until lightly golden, about 10 to 15 minutes.
Add tomatoes,salt and pepper.
Gradually stir in hot water, chicken stock base and clams until mixture is well combined.
Simmer 3 to 4 hours, stirring occasionally.
Add potatoes, worcertershire sauce, lemon juice and seasonings and simmer 1/2 hour longer.
Add crabmeat and heat through.
Serve hot.

Nutrition Facts : Calories 2639.7, Fat 43, SaturatedFat 12.5, Cholesterol 427.2, Sodium 9369, Carbohydrate 372.6, Fiber 64.4, Sugar 127.3, Protein 208.7

MARYLAND SEAFOOD STEW

Maryland Seafood Stew image

Found this in an fund raising cookbook for Church Home and Hospital School in Baltimore, dated 1985. I have not tried it yet but plan to do so real soon.

Provided by Maryland Jim

Categories Stew

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 large onions, chopped
1/2 cup olive oil
1 quart water
2 cups dry red wine or 2 cups white wine
2 (10 ounce) cans tomato paste
1 tablespoon sugar
1 tablespoon salt
1 teaspoon oregano
1 teaspoon basil
1 teaspoon pepper
2/3 cup parsley flakes
1 lb skinless fish fillet
1 lb crabmeat
3 dozen cherrystone clams or 3 dozen oysters, in the shell

Steps:

In a large pan, sauté onions in oil until tender. Add water, wine, tomato paste and seasonings. Simmer, covered, 1 hour. Wash fish and cut into 6 pieces. Check and remove any shell pieces from crabmeat. Scrub clam and/or oyster shells well with a brush.
Add shellfish to the broth first and cook for 20 or 30 minutes or until the shells open. Then add the fish. And cook another 6 to 10 minutes.

Nutrition Facts : Calories 569.1, Fat 20.6, SaturatedFat 3, Cholesterol 99.4, Sodium 3152.8, Carbohydrate 34, Fiber 6.1, Sugar 17.6, Protein 49.6

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