Crab Newburg

1 pound backfin crab meat
Pinch cayenne pepper
¼ cup butter
2 cups skim milk
¼ cup diced green pepper
¼ cup white wine
1 cup canned mushrooms, sliced
1 tablespoon freshly grated Parmesan cheese
¼ cup flour
¼ teaspoon salt Fresh parsley, chopped
½ teaspoon dry mustard

Melt butter in medium saucepan. Add green pepper and mushrooms and sauté for 5 minutes. In a small bowl, combine flour, salt, mustard, and pepper. Blend into melted butter. Add milk and wine and stir constantly until mixture thickens. Add crabmeat and pour mixture into baking dish. Sprinkle with paprika, grated Parmesan and parsley. Bake for about 8-10 minutes in preheated 350 degree F. oven. Yield: 6 servings.

This recipe is from the North Carolina Dept. of Agriculture & Consumer Services, Marketing Division’s NC Seafood Cookbook. For more great North Carolina seafood information and their recipes go to: http://www.ncagr.gov/markets/seafood/index.htm

Hot Crab Dip

1 cup Mayonnaise
1½ cups grated Cheddar Cheese (divide into 2 individual ¾ cup portions)
1½ tsp. Old Bay seasoning
1 tsp. Worcestershire sauce
¼ tsp. Dry Mustard

1 pound fresh lump crabmeat (gently pick through the crab to remove any shell bits or membranes, being careful not to break up the lumps)

Preheat oven to 350 degrees F. In a medium sized bowl combine mayonnaise, ¾ cup cheese, Old Bay seasoning, Worcestershire sauce and mustard; fold in the picked crabmeat. Spoon mixture into 1-qt. Casserole dish and top with remaining ¾ cup cheese. Sprinkle with a dash of Old bay seasoning. Bake 15 minutes or until mixture begins to bubble around edges. Serve with assorted crackers and/or pita crisps. Serves 8-10.

Steamed Crab

For each dozen crabs use:
2 ½ tablespoons Old Bay Seasoning
3 tablespoon salt
water and vinegar

Use a large pot, such as a canner, or steamer pot with a raised rack in the bottom (at least 2 inches above bottom of the pot) works well. Fill pot with equal quantities of vinegar and water to just below the level of the rack. Add crabs to pot in layers, sprinkling each layer of live crabs with the mixture of Old Bay Seasoning and salt. Cover and steam until crabs are red, about 20 to 30 minutes. Serve crabs immediately. Because seafood spoils quickly, keep crabs warm in steamer or promptly refrigerate.

Serve steamed crab on a table covered with paper for easy cleanup and with plenty of ice cold beer, lemonade or soft drink. Melted butter seasoned with a little Old Bay Seasoning is often served on the side. Have plenty of paper towels handy.

**When adding crabs to pot, make sure the crab is alive. Crabs spoil quickly and any dead crabs should be discarded.

This recipe is from http://www.old-bay-seasoning.com/ the Cooking with Old Bay Seasoning recipe collection.

Steamed Crab Feast Tips – A steamed crab feast is definitely not fast food. And can be considered a tad messy, as it is most certainly a “hands on event” since you will be eating the crab right off the table and using your fingers to pick the meat from the crab shell. So plan to spend a leisurely afternoon or evening with good company, and enjoy this fresh local cuisine.

Picking crab can be a bit slow to start so be patient. If you have a veteran picker in the group it is always good to have them demonstrate the picking process. Don’t worry you’ll get the hang of it and have a few laughs in the process.

Tools you will need: wooden mallets (to break open the claws), paring knives, and several rolls of paper towels.

To simplify any messy clean up the best place to eat steamed crab is outside on a picnic table. (However, if you have to eat inside be sure to protect the table and floors and do the clean up right away.) To protect the surface cover the table with a plastic tablecloth to prevent any juices from leaking through, and then place several layers of newspaper or layers of large brown paper bags cut and spread open. Have a trashcan available nearby.

When the meal is done, simply roll the layers of newspaper or brown paper up toward the center of the table containing all the discarded shells and toss in the trashcan.

If you have any left over crab, pick the crabmeat and store in a zip lock bag and refrigerate right away. Refrigerated crabmeat will last a couple of days. Or freeze the crabmeat for up to 2 months.

North Carolina Seafood

Here on Hatteras Island summer is in full swing and there is no better time to enjoy eating fresh North Carolina seafood. Check any of Hatteras Island’s local seafood markets where you will find a great selection of fresh fish and shellfish. Seafood harvested in North Carolina is considered some of the best seafood in the world!

This time of year the blue claw crabs are a popular choice by many locals and visitors! You can purchase the blue claws fresh and cook them yourself, or buy the backfin and lump crabmeat that has already been cooked, and the meat removed from the shells ready to use in your favorite recipe!

After searching through my cookbooks, and the web (for some new ideas) it came as no surprise that there are many recipes for crab. In the new “Favorite Recipe” category I’ve included a simple recipe for steaming crabs, which may appeal to anyone who wants to enjoy the fresh, pure succulent taste of the blue claw. For those who would like to use the fresh prepared crabmeat in other ways there are 2 additional crab recipes you may want to try.

Click on “Favorite Recipes” to view all recipes. Check back often as more of our favorites are added! Enjoy!

Katherine

Musical Surprise

My husband, Speedy and I moved to Frisco about 7 years ago from Northern Virginia. The only thing we were unsure about was his music and whether or not he would still be able to play in the area. With great surprise in less than a month we learned about the outstanding musical talent on the islands that ranges from Rodanthe to Ocracoke.

After discovering the rich musical heritage that exists on the Outer Banks, it did not take long to create a show that is called “Frisco Jubilee” and is performed once a week and is open to all…. locals and vacationers. The show is multi-faceted with music ranging from standards and blues, to bluegrass and gospel. Also included are original poetry readings by Johnny Baum. It’s great to see the same people come back year after year to the show, and nice to know we have become an add-on for their vacation’s “must do” list.

Speedy has been able to produce CD’s, (most of the money he makes goes to local charities) and he keeps writing his music. He was also in the movie “Nights in Rodanthe”. Just look for the fiddler!

Our soundman Bob Boyer (also from the DC, Maryland area) worked for NBC and now has Boyer Videos. Bob now does most of the local commercials you see on TV, and does the taping for Dare County meetings and school dance classes, just to name a few. Any music needs you may have for weddings or parties just call Bob for information at 252-995-3540.

I was able to start working two weeks after we moved here at the best company on the Island, Midgett Realty. I work in the Sales department in the Hatteras Village Office and enjoy the people I work with and the support received from the homeowners.

So when you are in town please stop in the Little Grove Church in Frisco for the best shown in town, and Midgett Realty to find that dream vacation spot. Or just stop in to say hello!

Hope to see you soon!
Kathy

Blog entry by Kathy Price, Sales Administrator, Midgett Realty - Hatteras Office.

The “Frisco Jubilee” is held at the Little Grove Church in Frisco, at 7:30pm each Saturday. Tickets are $10.00. (Half of the funds from each show are donated to the Little Grove Church.)

Happy Independence Day!

Salty Reflections

Happy Independence Day! The weather forecast for this 4th of July is predicting a mostly sunny day with temps in the mid 80’s. Perfect Hatteras Island weather for just about any activity you and your family may have planned. So kick back, relax, have fun and be safe this holiday weekend!

Midgett Realty Staff