In 1699 on a plot of land in Maryland, with shores touching Somers Cove and the Chesapeake Bay, a town named Annemessex was created. It was a small Eastern Shore village. Later the name was changed to Somers Cove. With the discovery of a large number of oyster beds in Tangier Sound and with a railroad service in progress, its name once again was changed. For 170 years the town has been known as Crisfield. It became prosperous and for many years was known to be the leading oyster producing city in the United States.

For the past 77 years in this very friendly, beautiful place known as the crab capital of the world, the National Hard Crab Derby has been held annually. It features crab races, crab picking contest and crab cooking contest, along with all the other festivities that go with a Labor Day weekend.

The crab cooking contest, added 60 years ago, is possibly one of the youngest events of the Derby. This newspaper learning of this event first featured it in 1984 and has continued printing its winning recipes.

The cooking contest has four categories: appetizers, soups and salads, main dishes, and crab cakes stand-alone. The judges—sometimes three, sometimes four, sometimes five, each with a score sheet close at hand, taste and maybe retaste. They award points on a scale of seven to the dish on its appearance, overall flavor, crab flavor, originality, texture, clear concise directions, ease of preparation, ease of serving and appropriate use of crab. With scores totaled, the first, second and third place winners are announced. From the four first place winners the best and honorable mention awards are made.

The 2024 contest proved to be as successful as the past 59 have been. New flavors always appear and, whatever is trending, they change from year to year. In 2024, limes and lemons seemed to be featured.

In addition to local contestants, the cooks this year came from Arizona, North Carolina, Virginia and several areas in between.

The following recipes will include the four first place winners and several of the others. Sometimes there are only one or two points between first second and third, and those that don’t win any award.

SUMMER SALSA CRAB CAKES
Shenna Rodd, Bowie, Maryland, First place in crab cake division and Grand Prize Winner

Salsa

½ c. fresh corn
Tomatoes, finely cut
Sweet onion
¼ c. cilantro
1 tsp. sea salt
Smashed avocado

Crab Cake

1 lb. Maryland blue crab meat
1 large egg. beaten
½ c. Panko bread crumbs
2 tsp. Old Bay seasoning
1 tsp. onion powder
1 Tbs. fresh squeezed lemon juice
¼ tsp. black pepper
3 Tbs. butter, melted
¼ tsp. Scotch Bonnet sauce
½ tsp. smoked paprika

Salsa:

In a pan over medium heat, sauté half a cup of fresh corn. Cut tomatoes, sweet onion and ¼ c. cilantro in a pan over 2 Tbs. melted salted butter and finish with a teaspoon of sea salt and smashed avocado. Set aside to top on the crab cake.

Crab Cake:

Mix in a medium-sized bowl 1 lb. crab meat, 1 beaten egg, ½ c. Panko crumbs mixed with 2 tsp. of Old Bay seasoning, 1 tsp. onion powder, 1 Tbs. lemon juice, ¼ tsp. black pepper, 3 Tbs. melted butter, ¼ tsp. Scotch Bonnet sauce and ½ tsp. smoked paprika. Mix together then air fry for 10-12 minutes at 400°F. Serve the salsa on top of the crab cake with shredded cheddar cheese on the side.

CRAB AND POTATO PUPPIES
Daniel Albert, Raleigh, NC, First in appetizer division

1 lb. lump crabmeat
1 lb. gold potatoes
½ c. butter milk
1 egg
2 scallions
3 Tbs. corn starch
2 tsp. Old Bay seasoning
1 ear of corn
Vegetable oil
Dipping sauce

Dice and boil potatoes until cooked through about 15 minutes. Boil the corn until tender about 6 minutes. Remove kernels from corn. Mash the potatoes then mix in slightly beaten egg, buttermilk, finely chopped scallion, cornstarch and Old Bay seasoning. Mix well. Gently fold in the corn kernels and crab meat. Transfer mixture to a piping bag. Heat 1-inch of oil in a pan to 375°F. Squeeze crab mixture into hot oil while cutting into 2-inch lumps. Fry until golden brown. Transfer to a wire rack to slightly cool then serve warm with your favorite dipping sauce.

CRAB CAKE CLUB SLIDERS
Amy Fossett, Severn, Maryland, First place in Main Dish division

1 lb. lump crab
3-4 slices bacon, cooked
1 loaf good quality sandwich bread
½ c. mayonnaise
4 oz. cream cheese
1/8 c. sour cream
1 Tbs. Dijon mustard
½ Tbs. Worcestershire sauce
2 Tbs. lemon juice plus zest of 1 lemon
½ Tbs. hot sauce
1 egg
¼ c. cracker crumbs
½ c. shredded Pepper Jack cheese
½ c. shredded cheddar cheese
½ tsp. minced garlic
¼ tsp. salt
¼ tsp. pepper
1 tsp. Old Bay
½ Tbs. chopped chives
2 Tbs. olive oil
2 Tbs. unsalted butter

Preheat oven to 350°F. In a small bowl, combine cream cheese, 1/8-c. mayonnaise, 1/8-c. sour cream, pepper jack, cheddar, garlic, ½ Tbs. Worcestershire sauce, ½ Tbs. hot sauce, ¾ Tbs. lemon juice, salt and pepper. Mix well. Gently fold in ½ lb. crab. Place in a small baking dish and bake for 15 to 20 minutes, until bubbly. While dip is baking, in a separate bowl combine 1/8 c. mayonnaise, 1 Tbs. Dijon,1 tsp. Worcestershire, 1 tsp. lemon juice, egg, and cracker crumbs. Mix well. Gently fold in the crab. Shape into small crab cakes and set aside. In a small fry pan over low to medium heat, melt the butter. Add the olive oil to the pan. Cook the crab cakes in the pan about 3 to 4 minutes per side. In a small bowl, make lemon aioli by combining ¼ c. mayonnaise, lemon zest, 1 Tbs. lemon juice, chives, Old Bay and black pepper. To assemble, use a small biscuit cutter to cut rounds from the bread slices. You will need 3 rounds per slider. Add aioli to the bottom round, top with a crab cake, another round, a generous portion off the dip, lettuce leaf and bacon. Top with remaining round.

BLUEBERRY CORN CRAB SALAD
Leon Fossett, Severn, Maryland, First in soup and salad division

1lb. fresh crab meat, picked and cleaned
4 c. fresh sweet corn
2 c. fresh blueberries
1/3 c. finely diced red onion
1 seedless cucumber, diced
1/3 c. fresh cilantro, chopped
1/3 c. chopped pickled jalapeno
Dressing
2 Tbs. olive oil
2 Tbs. fresh lime juice
1 Tbs. honey
½ tsp. ground cumin
Salt and pepper to taste

In a large bowl, combine corn, blueberries, crabmeat, cucumber, cilantro and jalapeno. For dressing: whisk together olive oil, lime juice, honey, cumin, salt and pepper. Pour over salad and gently toss. Chill and serve.

CRAB STEW
G. Walker, Raleigh, North Carolina

1 lb. cooked crabmeat
1 pt. whole milk
2 Tbs. flour
½ c. celery, finely chopped
Juice of ½ lemon, zest or lemon
½ c. onion, finely chopped
½ stick butter
1 oz. dry sherry
Salt and pepper to taste
Parsley for garnish

Sauté celery and onions in butter. Add flour; do not brown. Add milk, crab and sherry. Simmer. Add lemon zest, salt and pepper to taste. Turn heat to low and let cook for 3 minutes. Garnish with parsley and serve with French toast crostinis rubbed with garlic.

HEART EASE CRAB CAKES
Raymond Lord, Crisfield, Maryland, Second in crab cake division

1 egg
½ c. Dukes mayonnaise
10 Ritz crackers, crushed
½ tsp yellow mustard
½ tsp. sriracha
½ tsp Old Bay
1 Tbs. Worcestershire sauce
3 Tbs. fresh lemon juice
1 lb. crab meat
Panko bread crumbs

Mix wet and dry ingredients together except the Panko. Fold in crab meat. Make six crab cakes, pat Panko bread crumbs onto cakes. Place on baking tray. Bake at 375°F. 15 minutes. Turn to broil for 3 minutes.