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Crab Meat

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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
Scott Anderson | Culinary Passion | August 12, 2011
Sure, you've had beef taco, chicken fajitas or pork burritos, but have you ever devoured a crab taco?  The crab meat gives a nice neutral backdrop to the flavor of the taco. You can add in what you desire, such as pico de gallo, salsa, grated cheese, shredded lettuce, sour cream, avocado, cilantro sprigs, thinly sliced radish, peppers, onions or even pickled jalapenos.   The sky is the limit. Just remember to keep the ingredients fresh and not to load too much on. A little goes a long way, and allows you to get a burst of flavor in each bite.
NEWS
July 28, 2010
This recipe was passed down to Mallory Geesaman from her aunt. Mallory said she likes to serve this dish to her friends while hosting football parties. She also likes to make this recipe for other occasions when she is asked to bring a dish to share. Everyone loves this dip. - Lori Wriston, Women of Valor Ministries Inc. Crab dip 2 8-ounce packages cream cheese 4 tablespoons mayonnaise 1 cup grated Parmesan cheese 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 1/2 teaspoon Old Bay spice 1/2 teaspoon garlic powder 1 pound lump crab meat Pam cooking spray Preheat oven to 350 degrees In mixing bowl, mix cream cheese with electric mixer until smooth.
NEWS
October 3, 2007
1/2 gallon whole milk 1 quart half-and-half 1/2 gallon crab stock or chicken stock (See cook's note) 2 bay leaves 1 cup finely chopped celery 3 sticks of butter or margarine 2 cups flour 2 pounds shredded cheddar-Jack cheese 1/2 teaspoon white pepper 1/2 teaspoon allspice 1/2 tablespoon (or to taste) hot sauce 1/2 cup dehydrated parsley flakes or 3/4 cup fresh, chopped parsley 1/3 cup Old Bay 1/2 cup sweet vermouth 3 pounds picked crab meat (special grade)
NEWS
July 21, 2004
Crab Fondue Appetizer 1 stick of butter, melted 1 medium package Velveeta cheese 1 cup shredded cheddar cheese 1 can crab meat, drained (see note) Dash of sherry, to taste Combine all ingredients in crockpot and melt into a smooth fondue-style sauce, using high setting. Once blended, reduce setting to low to keep warm. Serve warm with crackers. Note: Fresh crab meat may be substituted. - Source: "The Complete Crockery Cookbook," from the kitchen of Capt.
NEWS
By JENNIFER FITCH | waynesboro@herald-mail.com | May 22, 2012
A “food fight” in Franklin County, Pa., on Tuesday did not get very messy, but it did provide promotional opportunities to a pair of restaurants. EJ's Grill and the Orchards Restaurant, both of Chambersburg, participated in the event hosted by the Franklin County Visitors Bureau. The two restaurants competed to determine which serves the best crab cake. Results will be announced Thursday at www.youtube.com/FranklinCountyVisit. Visitors Bureau Director Janet Pollard said the five judges' opinions are not the most important ones.
NEWS
By DAVE McMILLION | January 20, 2009
HAGERSTOWN -- The Grille at Park Circle, with its varied menu and unique historical decor, is gone, another victim of the bad economy. Richard E. Roulette, part owner of the restaurant near City Park, said the decision was made to close the restaurant Tuesday following a gradual slowdown in business and increasing food costs, among other factors. Roulette said there has been a 20 percent decline in business at the restaurant over the past year. Even the people who were coming in were not spending as much, said Roulette, a former Washington County Commissioner.
NEWS
December 26, 2004
FAIRFIELD, Pa. - The slopes are finally open after an unseasonably temperate autumn, and a skier who overshoots the trails at Ski Liberty by a few hundred yards would find himself smack in the dining room of the Four Seasons Restaurant and Lounge in Fairfield. It would be a lucky error. The recently expanded Four Seasons - which is about 30 scenic miles northeast of Hagerstown - is half bar and half restaurant, but the overall atmosphere leans more toward the casualness of a comfy tavern.
NEWS
December 26, 2004
By E.T. MOORE FAIRFIELD, Pa. - The slopes finally are open after an unseasonably temperate autumn, and a skier who overshoots the trails at Ski Liberty by a few hundred yards would find himself smack in the dining room of the Four Seasons Restaurant and Lounge in Fairfield. It would be a lucky error. The recently expanded Four Seasons - which is about 30 scenic miles northeast of Hagerstown - is half bar and half restaurant, but the overall atmosphere leans more toward the casualness of a comfy tavern.
NEWS
Alicia Notarianni | Making Ends Meet | March 22, 2012
In her past few weeks shopping with coupons, Diane Linn of Greencastle, Pa., got 12 rolls of Bounty paper towels for free and "a ton" of Chinet plates for 50 cents a pack. She bought four boxes of Kellogg's cereals and a gallon of milk for $2.40, and scored seven Schick Hydro razors each with two cartridges for about $8. A friend of mine met Diane and learned about her passion for couponing while retaining her services as a physical therapist. Knowing I dabble in coupons and revel in saving a buck, she tipped me off. I promptly tracked Diane down to pick her brain.
ARTICLES BY DATE
NEWS
By JENNIFER FITCH | waynesboro@herald-mail.com | May 22, 2012
A “food fight” in Franklin County, Pa., on Tuesday did not get very messy, but it did provide promotional opportunities to a pair of restaurants. EJ's Grill and the Orchards Restaurant, both of Chambersburg, participated in the event hosted by the Franklin County Visitors Bureau. The two restaurants competed to determine which serves the best crab cake. Results will be announced Thursday at www.youtube.com/FranklinCountyVisit. Visitors Bureau Director Janet Pollard said the five judges' opinions are not the most important ones.
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NEWS
Alicia Notarianni | Making Ends Meet | March 22, 2012
In her past few weeks shopping with coupons, Diane Linn of Greencastle, Pa., got 12 rolls of Bounty paper towels for free and "a ton" of Chinet plates for 50 cents a pack. She bought four boxes of Kellogg's cereals and a gallon of milk for $2.40, and scored seven Schick Hydro razors each with two cartridges for about $8. A friend of mine met Diane and learned about her passion for couponing while retaining her services as a physical therapist. Knowing I dabble in coupons and revel in saving a buck, she tipped me off. I promptly tracked Diane down to pick her brain.
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
Scott Anderson | Culinary Passion | August 12, 2011
Sure, you've had beef taco, chicken fajitas or pork burritos, but have you ever devoured a crab taco?  The crab meat gives a nice neutral backdrop to the flavor of the taco. You can add in what you desire, such as pico de gallo, salsa, grated cheese, shredded lettuce, sour cream, avocado, cilantro sprigs, thinly sliced radish, peppers, onions or even pickled jalapenos.   The sky is the limit. Just remember to keep the ingredients fresh and not to load too much on. A little goes a long way, and allows you to get a burst of flavor in each bite.
NEWS
July 28, 2010
This recipe was passed down to Mallory Geesaman from her aunt. Mallory said she likes to serve this dish to her friends while hosting football parties. She also likes to make this recipe for other occasions when she is asked to bring a dish to share. Everyone loves this dip. - Lori Wriston, Women of Valor Ministries Inc. Crab dip 2 8-ounce packages cream cheese 4 tablespoons mayonnaise 1 cup grated Parmesan cheese 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 1/2 teaspoon Old Bay spice 1/2 teaspoon garlic powder 1 pound lump crab meat Pam cooking spray Preheat oven to 350 degrees In mixing bowl, mix cream cheese with electric mixer until smooth.
NEWS
By DAVE McMILLION | January 20, 2009
HAGERSTOWN -- The Grille at Park Circle, with its varied menu and unique historical decor, is gone, another victim of the bad economy. Richard E. Roulette, part owner of the restaurant near City Park, said the decision was made to close the restaurant Tuesday following a gradual slowdown in business and increasing food costs, among other factors. Roulette said there has been a 20 percent decline in business at the restaurant over the past year. Even the people who were coming in were not spending as much, said Roulette, a former Washington County Commissioner.
NEWS
October 3, 2007
1/2 gallon whole milk 1 quart half-and-half 1/2 gallon crab stock or chicken stock (See cook's note) 2 bay leaves 1 cup finely chopped celery 3 sticks of butter or margarine 2 cups flour 2 pounds shredded cheddar-Jack cheese 1/2 teaspoon white pepper 1/2 teaspoon allspice 1/2 tablespoon (or to taste) hot sauce 1/2 cup dehydrated parsley flakes or 3/4 cup fresh, chopped parsley 1/3 cup Old Bay 1/2 cup sweet vermouth 3 pounds picked crab meat (special grade)
NEWS
December 26, 2004
FAIRFIELD, Pa. - The slopes are finally open after an unseasonably temperate autumn, and a skier who overshoots the trails at Ski Liberty by a few hundred yards would find himself smack in the dining room of the Four Seasons Restaurant and Lounge in Fairfield. It would be a lucky error. The recently expanded Four Seasons - which is about 30 scenic miles northeast of Hagerstown - is half bar and half restaurant, but the overall atmosphere leans more toward the casualness of a comfy tavern.
NEWS
December 26, 2004
By E.T. MOORE FAIRFIELD, Pa. - The slopes finally are open after an unseasonably temperate autumn, and a skier who overshoots the trails at Ski Liberty by a few hundred yards would find himself smack in the dining room of the Four Seasons Restaurant and Lounge in Fairfield. It would be a lucky error. The recently expanded Four Seasons - which is about 30 scenic miles northeast of Hagerstown - is half bar and half restaurant, but the overall atmosphere leans more toward the casualness of a comfy tavern.
NEWS
July 21, 2004
Crab Fondue Appetizer 1 stick of butter, melted 1 medium package Velveeta cheese 1 cup shredded cheddar cheese 1 can crab meat, drained (see note) Dash of sherry, to taste Combine all ingredients in crockpot and melt into a smooth fondue-style sauce, using high setting. Once blended, reduce setting to low to keep warm. Serve warm with crackers. Note: Fresh crab meat may be substituted. - Source: "The Complete Crockery Cookbook," from the kitchen of Capt.
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