Print Maryland crab and seafood recipes from
Somerset Jambalaya
  • 1 lb. backfin or special crab meat
  • 1/2 lb. steamed, peeled, and chopped shrimp
  • 1 medium onion, chopped
  • 1 stalk celery diced
  • 1/2 c. each, red and green peppers, chopped
  • 1 clove minced garlic
  • 1/3 c. margarine
  • 1 tsp. thyme
  • 1 tsp. crushed red pepper
  • 2 Tbsp. chopped fresh parsley
  • 1 tsp. Cajun spice
  • 1 tsp. Old Bay Seasoning
  • 1 can ( 1 lb. 12 oz.) crushed tomatoes
  • 2 Tbsp. catsup
  • 2 tsp. sugar
In a 6 qt. dutch oven, saute in margarine the onion, celery, green and red pepper, and garlic. Add all remaining ingredients except for crab and shrimp. Add 1 tsp. salt and 1/2 tsp. pepper. Cover and simmer for 30 minutes. Add the remaining 2 ingredients and continue to cook for fifteen minutes. (Optional: Add 1/2 c. dry white wine with the crab and shrimp) Serve on platter surrounded by cooked white rice. Recipe stretches to serve several and is complimented with a loaf of crusty French bread and butter.
This recipe is credited to Jo Dryden of Newark, DE and was the 2nd Place Winner of the 1992 Crab Cooking Contest (Main Dish Division) in Crisfield, MD.
Find us on Facebook