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Crab

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NEWS
August 26, 2010
District 12 Ruritan will host a crab feed Saturday, Sept. 11. Doors open at 5 p.m. with all-you-can-eat crabs served between 6 and 9 p.m. The menu also includes chicken, corn on the cob, coleslaw, baked beans, cold draft and sodas. Tickets will be sold in advance only. The club is at the corner of Manor Church and Breathedsville roads in Fairplay. For more information, call 301-582-1005.
NEWS
July 5, 2011
A crab luau will be held Saturday, Aug. 27, at Hager Hall Conference and Event Center to benefit two local youth wrestling groups. Doors open at 4 p.m. for the Williamsport Wrestling Club/Police Athletic League Youth Wrestling Crab Pickin' Luau. It will include all-you-can-eat Maryland blue crabs and a full buffet. Tickets cost $40 per person. There will be music, dancing and karaoke. There also will be prize drawings and giveaways. A canned food drive raffle will be held.
NEWS
By SCOTT C. ANDERSON / Special to The Herald-Mail | August 21, 2010
This recipe comes from the Deep South and has been modified to work on the outdoor grill, along with the addition of some fresh shallots and Fontina cheese. Fontina adds a nice nuttiness to the mixture but you can easily substitute, Swiss, Gruyere or freshly grated Romano. Make sure you really clean the oysters to remove any grit, pearls and foreign matter from the flesh. Use only the freshest oysters available and feel free to try a nice full-bodied red or even a dry sherry in place of the dry white wine.
NEWS
Scott Anderson | Culinary Passion | August 26, 2011
In keeping with the summer theme of crab, I decided to work up an entirely different style of sandwich. This sandwich focuses on the flavor of the crab accompanied by fresh ingredients outside of incorporating the meat into mustard or mayo-based dressing.   When you get delicious, sweet crabmeat, there is no reason to hide it behind the flavor of mayo, relish, mustard or seafood seasoning. Let the summer bounty be your palette and guide your creations. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
NEWS
By ANNE CHOVEY | July 3, 2010
It has been several years since I visited Chic's Seafood restaurant, the little place on the corner of Summit Avenue and West Lee Street in Hagerstown, with the distinctive big crab on the roof. My friends and I entered the restaurant in the carry-out area. Large display cases are filled with fresh fish and shellfish just waiting to be plopped in the fryer or under the broiler. Big fat stuffed shrimp, crab cakes and accompanying salads filled the trays. The smell of fresh fish was intoxicating.
NEWS
By JANET HEIM | May 1, 2008
WILLIAMSPORT -- Sam Cool celebrated his April 30th birthday in style. He and his two partners, brother Shawn Cool and Mike Fotta, took part in the grand opening and ribbon-cutting ceremony for their new restaurant in Williamsport, the Governor's Landing Deli & Restaurant. The restaurant, which opened in October 2007, has been gaining customers mostly through word of mouth. It is in the Bowman Business Park at 10212 Governor Lane Blvd., not far from businesses like Lenox Distribution Center and D.M. Bowman Trucking.
NEWS
By ASHLEY HARTMAN | July 20, 2007
MERCERSBURG, Pa. - After Hurricane Katrina struck New Orleans and severely damaged their home and their oil business, John and Deniz Celestin left Louisiana and searched for a ski condo at Whitetail Resort. Instead, the couple purchased the James Buchanan Hotel and Restaurant in Mercersburg. "We were enamored with the building - it reminds us of New Orleans," Deniz Celestin said. "We walked in and it felt like it was our place. " Judy Bonciu, the real estate agent who was helping the Celestins find a condo, owned the restaurant with her husband, Catalin.
NEWS
By ye Olde PHILIP McGULLET | May 7, 2006
GETTYSBURG, Pa. Ye olde menu at the Dobbin House Tavern is very true to the Colonial period in its affections and spellings, substituting "f's" for "s's" at every chance and throwing in phrases such as "A generous offering difposed in a fanciful manner to dreff your table. " "Our fertile Pennfylvania countryfide supplies the fineft of vegetables," the menu assures us. "We search the markets for the beft and frefhest. " It leaves things open to the guest to figure out why they search the market instead of fearching it, but there is probably a formula at work here that escaped us. The lighting in the Dobbin House dining room is provided exclusively by candles, which is simultaneously romantic and hard on the eyes, efpecially when one is forced to play the letter-substitution game.
NEWS
by BRIAN SHAPPELL | February 2, 2004
shappell@herald-mail.com BOONSBORO - There was no coin flip, no halftime show, no talk of what the best commercial was and no game-winning drive at Mt. Nebo United Methodist Church on Sunday. Still, the church's Souper Bowl luncheon drew more than 100 people, who downed bowls of crab and potato soup, among other varieties, for charity. The event helped the church raise more than $350 for the St. Andrew Potato Project, which provides food for the needy throughout the United States.
ARTICLES BY DATE
NEWS
August 26, 2013
Associated Builders and Contractors Inc., Cumberland Valley Chapter will hold its annual crab feed Saturday, Sept. 14, from noon to 5 p.m. at The Improved Order of Red Men Tribe 84, 16129 Lappans Road in Williamsport. Tickets cost $45 per person. The deadline to buy tickets is Sept. 6. The menu includes crabs, chicken, crab soup, hot dogs, coleslaw, corn on the cob, snacks, water, iced tea and keg beer. A cash bar will be available. RSVP by Sept. 6 by calling 301-739-1190 or sending an email to darlene@abccvc.com .  
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NEWS
August 13, 2013
Martinsburg Sunrise Rotary Club will sponsor its third annual Crab Feast on Thursday, Sept. 5 from 5 to 8:30 p.m. at Whitacre Farm. The event will feature all-you-can-eat crabs, shrimp, chicken and fixins for $40 per adult, $20 for kids younger than 10, and free for ages 3 and yunger. Live music will be provided by Drew Stevyns.  Crab Feast sponsors include Dr. B's premium microbrewed tea, Orsini's Appliances, QuadGraphics and State Farm agents Kay Lewis, Pam Neely and Dawn Newland.
NEWS
Jamie Shekels | Around Halfway | July 31, 2013
A crab feast will be held Friday from 6 to 10 p.m. at St. Joseph's Catholic Church, 17630 Virginia Ave., on the corner of Halfway Boulevard and Virginia Avenue.  The crabs will be steamed on site. Chicken, hot dogs, crab soup and baked beans will also be available, along with beverages. The crab feast will be held in the parish hall. Tickets cost $35 each.  A limited number of tickets will be available at the door. Yard sale Saturday St. Andrews United Methodist Church will host its annual yard sale Saturday from 7 a.m. to noon.   Toys, games, puzzles, books and magazines, housewares and linens, jewelry, shoes, clothing, seasonal items, DVDs and CDs and other items will be for sale.
OPINION
By TIM ROWLAND | timr@herald-mail.com | January 2, 2013
If you weren't excited about the upcoming session of the Maryland General Assembly you will be now: One of the bills to be filed would designate “Soft Shell Crab” as the official Maryland state sandwich. According to the Washington Post, Sen. Richard F. Colburn, R-Old Bay, believes that awarding official status to “a Maryland delicacy” will boost restaurant business and help troubled watermen. Maybe it will, although I have never eaten a Baltimore Oriole specifically because it is the Maryland State Bird.
BUSINESS
September 12, 2012
Name of business: Firehouse Crabballs Owners: Thomas Gibson and Charlotte Baker Address: Williamsport Opening date: Sept. 28, 2011 Products and services: Crab balls stuffed with shrimp, fresh-cut fries, veggie burgers and other items appropriate for the venues to which they travel Target market: Festivals How did you get into your business, and what motivated you to start it? Retirement with travel options Previous business experience: Gibson is assistant chief at the National Institutes of Health Fire Department in Bethesda, Md., and plans to retire in December.
NEWS
By ANDREW SCHOTZ | andrews@herald-mail.com | August 4, 2012
The Hagerstown-Washington County Chamber of Commerce raised money Saturday with an Old Line State delicacy. “Nothing says Maryland in the summer time like good crabs, cold beer, a little bit of music and good friends,” chamber President Brien J. Poffenberger said. Part of the proceeds of the event, called Krab and Karaoke, went to the Community Free Clinic of Washington County and Children In Need. Tickets for the fundraiser, held at Hager Hall Conference and Event Center in Hagerstown, cost $50 apiece.
LIFESTYLE
January 17, 2012
Cheryl Ruff of Hagerstown said she's a more by-the-recipe kind of cook, compared to her mother who she calls “the best cook ever.”  Ruff tends to collect recipes from family and friends, and this crab dip recipe was one of those finds. She often will serve it during her church's seafood-theme get-together, or for special events such as Christmas Eve or when they're at the beach. Wherever she's at, Ruff likes to serve the dip with toast points or crackers. -  Crystal Schelle, Lifestyle editor Crab dip 8 ounce package cream cheese 1 tablespoon sherry 1 tablespoon Old Bay seasoning 1 stick butter, softened 1 pound crab meat 1 cup cheese (cheddar or Monterey)
NEWS
By DON AINES | dona@herald-mail.com | January 1, 2012
Lake Royer is a man-made body of water, built in the 1800s for summer recreation and ice production in the winter. On Sunday, no one had to break the ice, but there were more than 100 people cavorting - briefly - in its 40-degree waters for the inaugural Polar Plunge to benefit the nonprofit Fort Ritchie Community Center, which counts among its offerings arts, health, fitness and educational programs. The event raised about $4,000 for programs at the center, said Kirsten Hubbard of Waynesboro, Pa., the center's business manager.
NEWS
Scott Anderson | Culinary Passion | September 2, 2011
Is there anything better than a pot of freshly steamed crabs? I venture to say yes, and that would be some freshly cooked soft shell crabs. Now this recipe is a spiced up version of the good old favorite, so be sure to serve a favorite beverage or two to cut the heat. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va. Soft shell crabs 8 small soft shell crabs, cleaned 1/2 cup all-purpose flour 1/2 teaspoon blackened seasoning 1/4 cup grapeseed oil 2 fresh chili peppers, seeded and sliced 6 scallions, sliced and chopped Coarse sea salt 1 cup shredded cabbage 1/4 cup shredded jicama 1/4 cup shredded red cabbage 6 ounces sweet chili sauce Take the crabs and make sure that the face has been cut off and that the gills have been removed, pat dry with paper towel.
NEWS
Scott Anderson | Culinary Passion | August 26, 2011
In keeping with the summer theme of crab, I decided to work up an entirely different style of sandwich. This sandwich focuses on the flavor of the crab accompanied by fresh ingredients outside of incorporating the meat into mustard or mayo-based dressing.   When you get delicious, sweet crabmeat, there is no reason to hide it behind the flavor of mayo, relish, mustard or seafood seasoning. Let the summer bounty be your palette and guide your creations. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
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