Maryland seafood for the Final Four

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Congratulations to our very own Maryland Terrapins basketball team for their victory on Sunday to advance to their second straight Final Four scheduled for this coming weekend. We're extremely proud of our Terps (especially proud since we have Crisfield native, Andre Collins, on this years team).

Final Four Special: To celebrate Maryland's achievements in this year's NCAA tournament, we are offering the choice of 1 FREE live Maine Lobster (l lb.), 1 FREE pound of sea scallops, or 1 FREE pint of shucked Chesapeake Bay oysters with all orders of product totalling $50 or more. Simply note which item you'd like free in the message section when checking out online at <http://www.crabplace.com<; or mention it when calling in your order toll-free to us at 877 EAT-CRAB. Since this offer is made to recipe subscribers only, please make sure that you note the free gift. If you don't specify it, we don't include it. Offer expires 4/8/02.

FREE $10 Crab Place Gift Certificate <http://beacon.salisbury.edu/crabplace<;: We're always striving to improve our level of service to our customers. We're currently working with an independent marketing agency to better assess our company strengths and weaknesses. Whether you've purchased from us or not, please take the time to fill out this one-page survey <http://beacon.salisbury.edu/crabplace<; and receive a $10 gift certificate from The Crab Place. All information is given anonymously. Gift certificate will be sent via email within 2 weeks. Thanks for helping us serve you better.

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<http://www.crabplace.com/images/crabmeateggs.gif<;Crab Stuffed Deviled Eggs

List of Ingredients:

2 cups of Jumbo Lump crab meat
1 cup of mayonnaise
1/2 Tablespoon of Old Bay seasoning
1 teaspoon of vinegar
1/2 Tablespoon of Worcestershire sauce
1/3 cup of celery
dash of garlic powder
dash of Tabasco sauce
12 large eggs

Preparation Instructions:
Boil the eggs in a pot of water. When done, drain off water, peel and cut eggs on a tray. Using a large mixing bowl, add vinegar, then crab meat and rest of the ingredients in order. Sprinkle garlic powder to taste, and add a dash of Tabasco sauce. Throw in the egg yolks and mix all together. Place mix in the center of egg. Sprinkle with parsley, chill and serve. Makes 8 servings.

? This recipe is acredited to Byron Taylor of Crisfield, Md. and was 3rd Place Winner of the 2000 Crab Cooking Contest (Appetizer Division)in Crisfield, Md.

Crab Pate with Almonds

List of Ingredients:

1/2 cup butter
1/2 cup chopped unblanched almonds
1 small onion, chopped
3 ounces cream cheese
8 ounces backfin crab meat
1 tablespoon brandy
1/4 teaspoon ground mace
salt to taste

Preparation Instructions:
Melt the butter over medium heat in a small skillet. When it foams, add the almonds. Turn the heat to low and saute the almonds, stirring often, until they are golden brown. Remove them with a slotted spoon and reserve. Cook the onion in the same butter, stirring often, until it is wilted and just starting to turn gold. Remove from pan. Reserve the butter. Use a processor, blender, or mortar and pestle to crush the almonds and onions to a smooth paste. In a small bowl, work the cream cheese until it is soft, then work in the almond and onion puree. Stir in the crab meat and seasonings, adding the reserved butter last. Let the pate mellow for 15 minutes or so, then taste it and adjust the salt. This pate will stay good for 3 or 4 days in the refrigerator. Let it come almost to room temperature before serving, then serve with crusty French bread.

Scalloped Oysters

List of Ingredients:

1/2 cup butter
3/4 cup flour
3 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper
3 teaspoons green pepper, chopped
2 teaspoons diced onion
1/2 teaspoon garlic, finely chopped
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 quart oysters
juice from oysters
cracker crumbs

Preparation Instructions:
Melt butter, stir in flour; cook 5 minutes or until brown, stirring constantly. Add paprika and pepper; cook for 3 minutes. Add salt, green pepper, onion and garlic; cook for 5 minutes. Remove from heat and add lemon juice, Worcestershire sauce, oysters and liquor from oysters. Pour into baking dish and sprinkle with cracker crumbs. Bake at 350 degrees for 30 minutes.

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