Crisfield, Maryland, just across the Bay from this area was founded in 1666 and was originally known as Annemessex. (The Annemessex were an Algonquian-speaking indigenous people on the Eastern Shore of Maryland and Virginia.) Sail Cove was its second name, but once oyster beds were discovered and the railroad was available courtesy of John W. Crisfield, the name was changed again.

The town prospered and was known as the leading oyster-producing city in the United States. By 1904 with the crabbing industry in full swing, Crisfield was the second largest city in Maryland, known as the seafood capital of the world.

In 1946 Egbert I. Quinn, editor of the Crisfield Times, started the National Hard Crab Derby to celebrate the town’s rich crabbing history. His idea was to honor the local crabbing tradition during Labor Day weekend. Quinn’s idea has grown continued growing over its 79 years. The three-day celebration for 2025 recently ended.

To add to the crab-picking contest and the crab races plus many other activities, a crab-cooking contest was added 61 years ago. Crab cooks from far and near have arrived in Crisfield, recipes in hand to compete for plaques and cash prizes. The contest was as popular this year as ever.

This is how it works. A panel of judges evaluates the entries based on appearance, overall flavor, crab flavor, originality, texture, clear directions, ease of preparation, ease of serving, and appropriate use of crabmeat. Awards of first, second and third are made in each of the four categories: appetizers, soups/salads, main dishes and crab cakes. From the first-place winners, the best in the show is selected. There is a special award for best presentation.

Of all the entries in 2025, Amy Fossett of Severn, Maryland, won first place in the appetizer division and was then presented the grand-prize award for best entry in the contest. Leon Fossett who placed third in soup/salad division with his Crab Louie.

The town of Crisfield, proud of their Derby and the cook-off, has published “From Crab Pot to Table Top Cookbook.” It contains 50 years of winning recipes; available at the Crisfield Chamber of Commerce office at $17 per copy.

CRABBY FRENCH TOAST STICKS
Grand-Prize winner and first in Appetizers
Amy Fossett, Severn, Maryland

SUMMER SALSA

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

Crab Cake

1 lb. Maryland blue crabmeat
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

In a pan over medium heat, sauté half a cup of fresh corn, finely cut tomatoes, sweet onions, and ¼ c. cilantro in a pan over 2 tablespoons of melted salted butter and finish with a toss 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 one pound of blue Maryland lump crabmeat, 1 beaten large egg, half a cup of panko bread crumbs mixed with 2 teaspoons of Old Bay Seasoning, one teaspoon of onion powder, one tablespoon of fresh- squeezed lemon juice, ¼ teaspoon of black pepper, 3 tablespoons of melted butter, ¼ teaspoon of scotch bonnet sauce and ½ teaspoon of 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.

IMPERIAL CRAB WITH BABY SHRIMP
First in Main Dish
Glenn Marshall, Crisfield, Maryland

1 lb. fresh crabmeat
½ block butter plus 3 Tbs.
2 heaping Tbs. flour
3 c. milk
1 can tiny shrimp, well drained
2 tsp. Old Bay Seasoning
Pinch salt
12 drops Worcestershire sauce
2 Tbs. sherry
2 cloves garlic, mashed and chopped super fine
8 oz. mayonnaise
1 tsp. mustard, prepared not dry
2 to 3 slices of bread, cubed

In a Dutch oven over medium heat, melt ½ block of butter. Add flour. Cook until the flour loses its raw smell and acquires a nutty smell. Add milk. Whisk the mixture until it becomes smooth and thickens. Take off heat. Whisk in sherry. Add mayonnaise, mustard, Old Bay, salt, Worcestershire sauce, and garlic. Mix until well blended. Lastly, gently fold in crabmeat and tiny shrimp making sure you don’t break up lumps. Place in a lightly greased 9×13-inch baking pan. In a medium frying pan, melt 3 Tbs. butter and add the bread cubes. Toss around until well coated. Place on top of crab mixture evenly. Bake at 350°F. until light golden brown.

DEEP-FRIED POTATO CRAB CAKES
First in Crab Cake Division
Daniel Albert, Raleigh, North Carolina

1 lb. lump crabmeat
1 lb. potatoes (gold is best)
½ c. milk or buttermilk
1 egg
1 scallion, chopped
2 Tbs. cornstarch
2 tsp. Old Bay Seasoning
1 ear of corn (1 c. kernels)
Vegetable oil
Lettuce leaves
Savory sauce

Boil potatoes until cooked through, about 15 minutes. Boil the corn until tender about 6 minutes and remove kernels from the cob. Mash the potatoes and add a beaten egg, milk, chopped scallion, cornstarch and Old Bay Seasoning. Mix well. Fold in corn and crabmeat. Form the mixture into cakes. Heat 2 inches of oil in a pan to 375°F. Fry cakes until golden brown. Serve on lettuce leaves with your favorite dipping sauce.

CRAB BISQUE
First in Soup/Salad Division Caitlin Kilby, Crisfield, Maryland

3 Tbs. butter
3 Tbs. flour
2 c. half-and-half
2 c. milk
1 Tbs. Old Bay Seasoning
¼ tsp. salt
1/8 tsp. pepper
1 lb. crabmeat

Melt butter on medium-low heat. Add flour and whisk until smooth. Keep whisking; slowly add milk, half-and-half and Old Bay Seasoning. Bring to a boil. Be sure to scrape bottom and both sides. Stir often. Boil 2 to 3 minutes. Season crabmeat before adding (stir in).