From a suggestion made by a local newspaper editor, the National Hard Crab Derby in Crisfield, Maryland, has occurred every Labor Day weekend for over 75 years. It is an event created to celebrate, remember and honor the rich crabbing history of Crisfield. The Chesapeake blue crab is the star of the show in more than one form. Locals refer to the Derby as “homecoming.”

Since that first crab race in front of the Crisfield Post Office in 1948, this Eastern Shore celebration has become one of the most popular events on the coast.

Over the years there have been many changes and additions. In addition to races, there are a crab-picking contest, softshell-cleaning contest, crab-pot making and in 1964, the crab-cooking contest was added to the three-day event.
It became a great addition and people from the region have responded. In a thousand ways they have presented the crab in an edible form with recipes. They have entered in the contest’s four divisions: Soups and Salads, Appetizers, Main Dish, and Crab Cakes.

In 2023 the contest repeated its great success, with chefs hailing from North Carolina, Arizona and, of course, Maryland capturing a good percentage of the winners’ list. In the Crab Cakes division, it was men who stepped up to receive the first-, second- and third-place awards. Two of these gentlemen also took awards in two other divisions. The contest included a husband and wife competing who have been contestants since 2017. The husband won a first and second award while his wife won a second place and also the best presentation award. One contestant in the Main Dish category came from West Virginia. New ideas on how to make the best use of crabmeat were demonstrated.

Each entry in each division is judged on appearance, overall flavor, crab flavor, originality, texture, clear concise directions, ease of preparation, ease of serving, and appropriate use of crab. The scoring range in each category was 1-7.

The winners this year received $100 for first place, $75 for second place and $50 for third place, and a plaque. From the four first-place winners a grand prize is awarded, another $100, plus the choice of “From Crab Pot to Table Top” cookbook or a 2023 Crab Derby T-Shirt.

Either by air, land or water, Crisfield is just a hop, skip and a jump across the Chesapeake. Try visiting. You will feel right at home

CRAZY GOOD QUICHE – Christie Albert, Raleigh, North Carolina

Grand-prize winner, 1st place in Main Dish Division
Pre-baked single pie crust
1¼ c. flour
¼ tsp. salt
10 Tbs. unsalted butter, cut in cubes
2-3 Tbs. ice water
10 Tbs. cold unsalted butter, put in the fridge

In a food processor, use on/off button to mix 1¼ c. flour and ¼ tsp. salt. Add the cubed butter and pulse until it looks like chunky sand, then add ice water, typically max of 2-3 Tbs. Refrigerate dough for about an hour and up to a day. Preheat oven to 425°F. Roll out crust, fitting it to the pie pan, trimming and shaping the edge. (If you’ve forgotten to put the oven on at this point, put the pie pan with crust into the fridge. You want the dough to be cold when it goes into the oven.) Prick bottom several times with a fork, and then lay foil and dry beans or pie weights into the pan. Bake for 12-15 minutes— it should be light brown—and set aside to cool.

Filling
1 lb. lump crabmeat
5-6 eggs
⅔ c. crème fraîche or heavy cream
1 c. milk or half-and-half
8 oz. Gruyere cheese, grated
2-3 stalks very thinly sliced green onions
1 tsp. Old Bay Seasoning
½ tsp. Colman’s mustard
¼ tsp. white pepper

Toss crabmeat with spices in a small bowl. In another bowl, whisk eggs, cream and milk until blended. Then blend in cheese using a spatula followed by seasoned crab and green onions. Pour mixture into prepared pie crust using spatula to ensure crab, cheese and green onions are evenly distributed. Bake in a 350°F. oven until golden brown, approximately 30 minutes. It’s done when it jiggles and there are no ripples in the middle. Serve Immediately.

MARYLAND POPPER CRAB CAKES – Jack Albert, Tempe, Arizona

First in Crab Cakes Division
1 lb. Maryland Blue Crabmeat
½ c. mayonnaise
3 stalks chopped green onions and more for garnish
2 lightly beaten eggs
2 tsp. spicy mustard
1 c. grilled corn
1-2 (depending on level of spice) large jalapeno peppers, seeded, stemmed, cored, finely chopped; plus, some for garnish
Salt pepper to taste
½-¾ c. panko bread crumbs
Butter for broiling in oven

Sauce

2 Tbs. mayonnaise
1 tsp. red chili paste
Juice of 1 lemon plus zest for garnish

Crab Cake: Preheat oven to broil. In medium bowl whisk mayo, green onions, eggs, and mustard until combined. Season with salt and pepper. Fold in panko. Make 4-inch diameter crab cakes. Place crab cakes on cookie sheet with a pat of butter on top of each. Place under broiler 8-10 minutes until golden brown.

Sauce: Put mayo, red chili paste, and lemon juice in bowl and whisk together. To serve, place decorative swirl of sauce on plate and place crab cake in center. Garnish with finely chopped jalapeno, finely chopped green onion and lemon zest.

SAVORY CRAB DIP – Sarah Van Hoy, Salisbury, Maryland

First in Appetizer Division
1 lb. Maryland Blue Crabmeat
8 oz. cream cheese (softened}
½ jar Kraft Old English Cheese Spread
½ c. sour cream
1 Tbs. mayonnaise
1 Tbs. lemon juice
1 tsp. sugar
¼ tsp. garlic powder
2 tsp. Old Bay Seasoning
2 Tbs. dry sherry
Topping
1 c. Cheddar cheese (shredded)
Dash of Old Bay

Combine cream cheese, Kraft cheese spread, sour cream, mayonnaise, lemon juice, sugar, garlic powder, Old Bay, and dry sherry. Gently fold in crabmeat. Pour in baking dish. Top with shredded Cheddar cheese and a dash of Old Bay. Bake at 350°F. for 30 minutes or until the top is browned. Garnish with a smattering of chopped fresh parsley and dash of Old Bay. Serve with crackers or toasted bread.

SUMMER CRAB, PEACH, CORN AND TOMATO SALAD – Leon Fossett, Severn, Maryland

First in Soup/Salad Division
2 beefsteak tomatoes, seeded and diced
1 fresh peach, diced (about 1 c.)
1 c. fresh corn off the cob
1 lb. fresh crabmeat, cleaned and shelled
Salt/pepper to taste
¼ c. feta cheese
¼ c. balsamic honey dressing

Combine crab, peaches, tomato, and corn in a bowl. Dress mixture with honey balsamic dressing; toss gently. Place on a chilled plate topped with crumbled feta cheese and micro-greens.

CRAB STUFFED SOFT SHELL – Amy Fossett, Severn, Maryland

Best Presentation Award
2 soft shell crabs, cleaned and cut in half
¼ c. flour
1/8 c. cornmeal
½ Tbs. Old Bay Seasoning
½ tsp. smoked paprika
¼ tsp. garlic powder
¼ tsp. seasoning salt
½ tsp. buttery steakhouse seasoning
¼ c. buttermilk
1/8 tsp. black pepper
1 Tbs. butter
1 Tbs. olive oil
Crab Cake
1 large egg
¼ c. mayonnaise
2 tsp. Dijon mustard
1 tsp. Old Bay
1 lb. crabmeat
2/3 c. cracker crumbs
2-3 ears of fresh corn
Kale and micro-greens for garnish

Preheat oven to 375°F. Prepare the crab filling by combining the egg, mayonnaise, Dijon, Old Bay and crackers. Gently fold in crabmeat, careful not to break it. For soft shells heat 1 Tbs. butter with 1 Tbs. olive oil. Combine cornmeal, flour, Old Bay, paprika, garlic powder, seasoning salt, steak seasoning and pepper. In a separate bowl, add buttermilk. Dip crab in buttermilk and then dredge in seasoned flour. Sauté 3-5 minutes per side. Drain on a paper-towel-lined plate and allow to cool.

Form crab cake mixture around the bottom of each soft shell with claws up. Stand up on foil-lined sheet pan and bake 12-15 minutes or until golden brown. To plate, place on a bed of greens with com ribs, drizzle with butter, garnish with micro-greens.

CRAB CHIP CAKES – Greg Magdanz, Raleigh, North Carolina

Third Place in Crab CakeS Division
16 oz. crabmeat
1 bag of Old Bay potato chips
1 egg
Green onions
1 small jar of chopped pimentos
1 lemon, zest and juice
½ c. Duke’s mayonnaise
Olive oil
Butter
Garlic
Roasted corn
Chive cream cheese
Mustard spice
1 Tbs. Worcestershire sauce
Dill capers
Lemon, dill, aioli sauce

Cole slaw: shredded cabbage, carrots, 1 Tbs. apple cider vinegar, ½ c. Duke’s mayonnaise, whole cabbage leaf (as a bowl for slaw). Com on the cob dusted with Old Bay. Mix all ingredients above with finely crushed Old Bay potato chips until you get the right consistency. Add drained capers, pimentos, zest from lemon and juice. Pat crab cakes into a cake ball. Cook in heated olive oil and butter.