RECIPE OF THE WEEK: Burnside Crab

A Maryland’s Way Recipe from the Hammond-Harwood House newsletter

Originally from Mrs. O. Bowie Duckett, Little Burnside, Annapolis

1 pound crabmeat (lump),
1 cup plain breadcrumbs,
4 tbsp butter,
1 tsp dry mustard,
3 tbsp vinegar,
salt, pepper.
Put layers of crab meat in a buttered baking dish. Cover each layer with crumbs and liberal dots of butter. Mix dry mustard with vinegar and seasonings. Pour over and bake in a brisk oven, 400º F, until hot and browned.

and here’s the Redaction from food historian Joyce White

Ingredients:
1 pound crabmeat (lump), picked
1 tsp dry mustard
3 tbsp vinegar (white wine or distilled)
1 cup plain breadcrumbs
4 tbsp butter, melted
Pinch of salt
Pinch of pepper

Directions:
Heat oven to 400º F.
Grease a baking dish. Place half the picked crab in the baking dish.
In a small bowl, mix together the dry mustard and vinegar. Set aside.
In a separate bowl, mix together the breadcrumbs, melted butter, mustard/vinegar mixture, and salt and pepper.
Sprinkle half the breadcrumb mixture over the crab in the baking dish. You can leave the breadcrumbs on top of the crab or you can gently fold them into the crab. Repeat with the remaining crab and breadcrumbs.
Bake 20 minutes, or until bubbly and brown.
Serve hot with toast points, melba toasts, or any cracker of your choice.