Cool mornings, football on the radio and apples at the farm stands mean it’s time to cook like it’s fall in Southern Maryland.
This week’s menu leans on what we do best around here: a bowl of cream of crab soup, sweet potatoes roasted with a shake of Old Bay, and a warm apple crisp to finish. Each recipe takes about an hour, and all three scale up easily for a crowd.
Start With a Bowl of Cream of Crab
Nothing says Maryland like crab soup, and the creamy version is the one that warms you up on a chilly evening. Use lump crabmeat if you can; claw meat works too and costs less.
Cream of Crab Soup
Prep: 10 minutes · Cook: 25 minutes · Servings: 6
- 4 tablespoons butter
- 1 small onion, finely chopped
- 1 celery rib, finely chopped
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup seafood or chicken stock
- 2 teaspoons Old Bay seasoning, plus more for serving
- 1 teaspoon Worcestershire sauce
- 1 pound Maryland lump crabmeat, picked over for shells
- 2 tablespoons dry sherry (optional)
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
In a large pot over medium heat, melt butter. Add onion and celery and cook until soft, about 5 minutes. Stir in flour and cook 1 minute, stirring constantly.
Slowly whisk in milk, cream and stock until smooth. Add Old Bay and Worcestershire sauce. Bring to a gentle simmer, stirring often, and cook until thickened, about 10 minutes. Don’t let it boil.
Gently fold in crabmeat and sherry, if using, and heat through, about 5 minutes. Season with salt and pepper. Serve topped with parsley and a sprinkle of Old Bay.
Give Sweet Potatoes a Bay Twist
Old Bay isn’t just for seafood. Roasted with a little brown sugar, it turns sweet potatoes into a sweet-and-spicy side that works at the dinner table or the tailgate.
Old Bay Roasted Sweet Potatoes
Prep: 10 minutes · Cook: 30 minutes · Servings: 4
- 2 pounds sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 1/2 teaspoons Old Bay seasoning
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Heat oven to 425 F. Line a large baking sheet with parchment paper.
In a large bowl, toss sweet potatoes with olive oil, Old Bay, brown sugar and pepper. Spread in a single layer on the baking sheet.
Roast 25 to 30 minutes, turning once halfway through, until tender and browned at the edges. Sprinkle with parsley before serving.
Finish With a Warm Apple Crisp
Southern Maryland orchards are picking apples now. A mix of tart and sweet apples gives this crisp the best flavor.
Skillet Apple Crisp
Prep: 20 minutes · Cook: 40 minutes · Servings: 8
Filling:
- 6 medium apples (a mix of Granny Smith and Honeycrisp), peeled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Topping:
- 3/4 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into pieces
Heat oven to 350 F. In a large bowl, toss apples with granulated sugar, lemon juice, flour, cinnamon and nutmeg. Spread in a 10-inch oven-safe skillet or a 9-inch square baking dish.
In another bowl, mix oats, flour, brown sugar, cinnamon and salt. Cut in butter with a pastry cutter or your fingers until the mixture forms coarse crumbs. Sprinkle evenly over apples.
Bake 40 to 45 minutes, until the topping is golden and the filling is bubbling. Let cool 10 minutes. Serve warm, with vanilla ice cream if you like.
