
RECIPES
Make CHM the secret ingredient in your kitchen!

Maryland Crab Cakes
Ingredients (makes 4 servings):
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2 slices white bread, crusts removed and crumbled
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2 tablespoons CHM
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2 teaspoons Old Bay Seasoning
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2 teaspoons parsley flakes
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1/2 teaspoon prepared yellow mustard
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1 egg, beaten
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1 pound lump crabmeat
Instructions:
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Mix bread, CHM, Old Bay, parsley, mustard and egg in large bowl until well blended.
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Gently stir in crabmeat.
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Shape into 4 patties.
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Broil 10 minutes without turning or fry until golden brown on both sides.
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Sprinkle with additional Old Bay, if desired.

Bacon Jalapeno Deviled Eggs
Ingredients:
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12 large eggs, hard-boiled and peeled
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1 3/4 cup CHM
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1 1/2 teaspoon rice vinegar
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1/2 teaspoon sugar
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2 jalapenos, seeded and diced
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6 pieces bacon, cooked, crisp, and crumbled
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Paprika, for garnish
Instructions:
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Slice the hard boiled eggs in half, lengthwise.
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Remove the yolks and put them in a mixing bowl.
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Mash the egg yolks with a fork.
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Add the CHM, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined.
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Mix in the jalapenos and bacon.
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Put the mixture in a Ziploc bag and cut a small hole in the corner of the bag.
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Fill each egg hole with the mixture.
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Sprinkle with paprika.
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Chill until ready to serve.



Bacon Jalapeno Deviled Eggs
Ingredients:
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12 large eggs, hard-boiled and peeled
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1 3/4 cup CHM
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1 1/2 teaspoon rice vinegar
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1/2 teaspoon sugar
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2 jalapenos, seeded and diced
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6 pieces bacon, cooked, crisp, and crumbled
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Paprika, for garnish
Instructions:
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Slice the hard boiled eggs in half, lengthwise.
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Remove the yolks and put them in a mixing bowl.
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Mash the egg yolks with a fork.
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Add the CHM, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined.
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Mix in the jalapenos and bacon.
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Put the mixture in a Ziploc bag and cut a small hole in the corner of the bag.
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Fill each egg hole with the mixture.
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Sprinkle with paprika.
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Chill until ready to serve.

Blackened Red Snapper Tacos
https://galleypirate.com/2015/07/17/blackened-red-snapper-fish-tacos/#more-4333

Shrimp Po'Boy
Ingredients (makes 4 servings):
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2 1/2 teaspoons kosher salt
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1 teaspoon cayenne pepper
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1 teaspoon garlic powder
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1 teaspoon paprika
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1/2 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon onion powder
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Vegetable oil for frying
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1 1/2 pounds medium shrimp (about 36), peeled, deveined
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1 cup buttermilk
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1 1/2 cups all-purpose flour
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1 cup cornmeal
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4 8'-long French rolls, split horizontally
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Crab House Mustard
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Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot sauce (optional)
Instructions:
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Whisk first 8 ingredients in a small bowl to blend.
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Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
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Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
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Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
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Open rolls and spread cut sides with Crab House Mustard. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

Maryland Shrimp Salad
Ingredients (makes 2 servings):
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3/4 pound shrimp (30-40 count)
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1/4 cup CHM
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1 teaspoon lemon juice
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4 teaspoons diced celery
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1 tablespoon green onion, green parts only, diced
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1/2 teaspoon Old Bay
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1 pinch celery seed (tiny pinch)
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1/8 teaspoon dried parsley
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salt + pepper
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Instructions:
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Heat 1-2 cups of water to a boil over a steamer basket. Add the shrimp and steam until just cooked -- 4 minutes should do it. Cool the shrimp on ice.
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Peel and de-vein the shrimp and slice lengthwise (or leave them whole if you prefer).
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Combine the shrimp and the remaining ingredients in a bowl. Chill for an hour or up to 24 hours. Serve in a bowl, on white bread with lettuce and tomato.