by finalweb | May 28, 2021
Oyster and Bacon StuffingIngredientsDirectionsHeat oven to 375 degrees. Cook 6 slices bacon over medium heat in skillet until crisp, 5-7 minutes. Transfer to a plate and reserve skillet. Butter a 9×13 baking dish. Divide 1# Italian bread cut into 3/4” cubes... by finalweb | May 28, 2021
Perfectly Cooked Crab LegsIngredientsDirectionsThaw in the refrigerator overnight. Keep a maximum of 2 days after thawing—eat as soon as possible after thawing. King crab legs are cooked on the boat to preserve their freshness. You need only warm them through prior to... by finalweb | May 28, 2021
Tuna or Swordfish Steak InstructionsIngredientsDirectionsWe recommend a 6-12 hour marinade. A good basic marinade for any fish is: 2T olive oil, 2T. Soy sauce, 1T. Brown Sugar, 1/4t. Garlic powder. (for 4 fillets or steaks.) Sword and tuna both lend themselves to... by finalweb | May 28, 2021
Classic Maryland CrabcakesIngredientsDirectionsDrain Crabmeat, if necessary. Whisk egg, mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt. Pour on top of crab and mix VERY GENTLY until large lumps of crab are just broken up (use your fingers)... by finalweb | May 28, 2021
Bacon-Wrapped BreadsticksIngredientsDirectionsPreheat oven to 350 degrees Wrap each breadstick with one slice of bacon, starting at one end and ending at the other end. Place wrapped bread stick on a cookie sheet lined with parchment paper. Bake for 15 minutes or...