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RECIPES

Make CHM the secret ingredient in your kitchen!
Maryland Crab Cakes


Ingredients (makes 4 servings):

  • 2 slices white bread, crusts removed and crumbled

  • 2 tablespoons CHM

  • 2 teaspoons Old Bay Seasoning

  • 2 teaspoons parsley flakes

  • 1/2 teaspoon prepared yellow mustard

  • 1 egg, beaten

  • 1 pound lump crabmeat
     

Instructions:

  1. Mix bread, CHM, Old Bay, parsley, mustard and egg in large bowl until well blended.

  2. Gently stir in crabmeat.

  3. Shape into 4 patties.

  4. Broil 10 minutes without turning or fry until golden brown on both sides.

  5. Sprinkle with additional Old Bay, if desired.

Bacon Jalapeno Deviled Eggs

 

Ingredients:

  • 12 large eggs, hard-boiled and peeled

  • 1 3/4 cup CHM

  • 1 1/2 teaspoon rice vinegar

  • 1/2 teaspoon sugar

  • 2 jalapenos, seeded and diced

  • 6 pieces bacon, cooked, crisp, and crumbled

  • Paprika, for garnish
     

Instructions:

  1. Slice the hard boiled eggs in half, lengthwise.

  2. Remove the yolks and put them in a mixing bowl.

  3. Mash the egg yolks with a fork.

  4. Add the CHM, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined.

  5. Mix in the jalapenos and bacon.

  6. Put the mixture in a Ziploc bag and cut a small hole in the corner of the bag.

  7. Fill each egg hole with the mixture.

  8. Sprinkle with paprika.

  9. Chill until ready to serve.

Bacon Jalapeno Deviled Eggs

 

Ingredients:

  • 12 large eggs, hard-boiled and peeled

  • 1 3/4 cup CHM

  • 1 1/2 teaspoon rice vinegar

  • 1/2 teaspoon sugar

  • 2 jalapenos, seeded and diced

  • 6 pieces bacon, cooked, crisp, and crumbled

  • Paprika, for garnish
     

Instructions:

  1. Slice the hard boiled eggs in half, lengthwise.

  2. Remove the yolks and put them in a mixing bowl.

  3. Mash the egg yolks with a fork.

  4. Add the CHM, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined.

  5. Mix in the jalapenos and bacon.

  6. Put the mixture in a Ziploc bag and cut a small hole in the corner of the bag.

  7. Fill each egg hole with the mixture.

  8. Sprinkle with paprika.

  9. 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):

  • 2 1/2 teaspoons kosher salt

  • 1 teaspoon cayenne pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon onion powder

  • Vegetable oil for frying

  • 1 1/2 pounds medium shrimp (about 36), peeled, deveined

  • 1 cup buttermilk

  • 1 1/2 cups all-purpose flour

  • 1 cup cornmeal

  • 4 8'-long French rolls, split horizontally

  • Crab House Mustard

  • Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot sauce (optional)
     

Instructions:

  1. Whisk first 8 ingredients in a small bowl to blend.

  2. Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.

  3. 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.

  4. 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.

  5. 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):

  • 3/4 pound shrimp (30-40 count)

  • 1/4 cup CHM

  • 1 teaspoon lemon juice

  • 4 teaspoons diced celery

  • 1 tablespoon green onion, green parts only, diced

  • 1/2 teaspoon Old Bay

  • 1 pinch celery seed (tiny pinch)

  • 1/8 teaspoon dried parsley

  • salt + pepper

​

Instructions:

  1. 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.

  2. Peel and de-vein the shrimp and slice lengthwise (or leave them whole if you prefer).

  3. 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.

© 2024 by FISHER'S FAMOUS

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