Stroll through the Eastern Shore of Virginia.  There are two national wildlife refuges on the Eastern Shore of Virginia. We are in the fly-way for migratory birds; you will find it is an artist's paradise: a unique place to visit, a great place to vacation, and and a wonderful place to live..........  

Soft-Shell Crabs
     Cleaning:
     Live soft-shelled crabs are "put down" before cleaning. It may seem unpleasant, but the
     quickest way to do this is by sticking the point of a knife or an ice pick between the eyes. If
     you bought your soft-shell frozen, let it thaw a bit before cleaning.
     Lay the soft-shelled crab on its back (belly up) and remove the apron. Turn the crab over, lift
     up the pointed ends (spikes) and remove the six gills on each side. Then replace each point to
     its original position. With scissors, cut off the mouth, eyes and feelers. Wash the crab
     thoroughly, even under the spikes.
     Cooking:
     Dip the crab in egg and cracker meal and fry, deep-fry or broil for ten minutes (five minutes on
     each side) and season to taste.

     Additional note: Aside from the original recipe above, add about a half of a bell
     pepper, finely minced, to the onion.

            tarragon tartar sauce as an accompaniment
            lemon wedges as an accompaniment

            In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the
            lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and
            stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the
            mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are
            formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab
            cakes with the remaining cornmeal and chill them, covered with plastic wrap, for
            at least 1 hour or overnight.

            In a large heavy skillet heat the oil over moderately high heat until it is hot but
            not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to
            4 minutes on each side, or until they are golden, transferring them as they are
            cooked to paper towels to drain. Keep the crab cakes warm on another baking
            sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and
            the lemon wedges.
            Makes about 12 crab cakes, serving 6.

COLD CUCUMBER AND YELLOW PEPPER SOUP WITH CRAB
MEAT AND CHIVES
            For Soup
            2 medium cucumbers, peeled, seeded, and chopped (about 3 cups)
            2 medium yellow bell peppers, chopped (about 1 cup)
            2 cups 1-inch cubes honeydew melon
            1 1/2 tablespoons finely chopped shallot (about 1 large)
            1 fresh jalapeño chili, or to taste, seeded and chopped (wear rubber gloves)
            1/2 cup plain yogurt
            3 tablespoons fresh lemon or lime juice, or to taste

            1/2 pound lump crab meat, picked over
            1 tablespoon extra-virgin olive oil
            2 teaspoons white-wine vinegar, or to taste
            3 tablespoons finely chopped fresh chives, or to taste

            Garnish: finely diced yellow bell pepper and 2-inch pieces fresh chives

            Make Soup: In a blender purée soup ingredients with salt and pepper to taste
            until smooth. Force soup through a fine sieve into a bowl and chill, covered, 4
            hours, or until very cold. Soup may be made 1 day ahead and chilled, covered.

            Just before serving, in a small bowl toss crab with oil, vinegar, and salt and
            pepper to taste.

            Divide crab mixture among 6 soup bowls, mounding it in center, and ladle soup
            around it. Sprinkle each serving with finely chopped chives and garnish with
            diced yellow pepper and chive pieces.

            Serves 6.

            1/3 cup vegetable oil
            1/2 cup bread flour
            2 large onions, chopped
            1 green bell pepper, chopped
            2 celery ribs, chopped
            1 1/2 pounds small shrimp, shelled
            1/2 pound lump crab meat, picked over
            2 dozen oysters, shucked, reserving their liquid
            1 cup thinly sliced scallion greens (about 1 bunch)

            Accompaniment: Cajun-style White Rice
            Make stock:
            In a 9 1/2-to 10-quart heavy kettle simmer stock ingredients, uncovered, 30
            minutes. Transfer crab legs with tongs to a work surface and cool until they can
            be handles. Simmer stock 15 minutes more and pour through a large fine sieve
            into a large bowl. Return stock to kettle and keep warm, partially covered.

            Cut open crab shells with shears and remove meat, discarding shells and
            cartilage. Cut king crab meat into bite-size pieces and transfer to a small bowl.

            In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low
            heat, stirring constantly with a flat-edged metal or wooden spatula, until roux od
            the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively,
            make Microwave Brown Roux, and transfer to skillet.) Roux may be made 1
            week ahead, cooled completely, and chilled, covered, in a glass or stainless-steel
            bowl. Reheat roux in skillet over moderately low heat, stirring, before
            proceeding. Add onions, bell pepper, and celery and cook, stirring occasionally,
            until vegetables are softened.

            Add roux mixture by large spoonfuls to hot stock, stirring well after each
            addition, and bring to a boil, stirring. Simmer gumbo, stirring occasionally, 15
            minutes. Add shrimp and simmer, stirring, 2 minutes. Stir in king crab meat,
            lump crab meat, and oysters with their reserved liquor and simmer, stirring
            occasionally, until edges of oysters begin to curl, about 2 minutes. Stir in
            scallions, cayenne, and salt to taste. Gumbo may be made 1 day ahead, cooled
            completely, uncovered, and chilled, covered.

            Serve gumbo ladled over rice in large soup plates.
            Makes about 20 cups, serving 10 to 12 as a main course.

            Press the leaves gently back so that the artichoke lies open like a flower. Pull out
            the cone of undeveloped white leaves. Scrape out choke with a spoon. Chill.

            Mix the crab meat, celery, green pepper, onion juice and mayonnaise together;
            add nutmeg, salt and paprika. Heap this on the artichoke heart and decorate with
            the capers. Pass a bowl of mayonnaise at the table.

            For crab mixture:
            1/2 cup minced red bell pepper (about 1 small)
            1 teaspoon vegetable oil
            1/3 cup mayonnaise
            1 large egg yolk
            1 1/2 tablespoons stone-ground mustard
            1 to 2 teaspoons fresh lemon juice
            3/4 teaspoon dried tarragon, crumbled
            1 pound jumbo lump crab meat, picked over
            1 1/2 cups panko* (Japanese flaked bread crumbs)
            *available at Japanese markets, some specialty foods and seafood shops

            For mustard mayonnaise
            1/4 cup mayonnaise
            2 1/2 teaspoons stone-ground mustard
            1/4 teaspoon fresh lemon juice, or to taste

            1/2 stick (1/4 cup) unsalted butter, melted

            Make crab mixture:
            In a small non-stick skillet sauté bell pepper in oil over moderately high heat,
            stirring, 2 minutes, or until softened and golden. In a bowl whisk together
            mayonnaise, yolk, mustard, lemon juice, tarragon, and bell pepper and stir in
            crab and salt and pepper to taste gently but thoroughly. Chill crab mixture,
            covered, at least 1 hour and up to 1 day.

            Preheat oven to 350°F.

            In a large shallow baking pan spread panko in even layer. Toast panko, stirring
            occasionally, until golden, about 10 minutes, and cool.(Panko may be toasted 1
            week ahead and kept in an airtight container at room temperature.)

            Form rounded teaspoons of crab mixture into slightly flattened 1-inch rounds and
            gently coat with panko, transferring to a shallow baking pan. Chill crab cakes,
            loosely covered with wax paper, at least 2 hours and up to 4.

            Make mustard mayonnaise:
            In a small bowl whisk together mayonnaise, mustard, and lemon juice.
            (Mayonnaise may be made 3 days ahead and chilled, covered.)

            Preheat oven to 450°F.

            Drizzle a scant 1/4 teaspoon butter on each crab cake and bake in middle of
            oven until crisp and cooked through, about 15 minutes.

            Serve crab cakes with mustard mayonnaise.

            Makes about 42 miniature crab cakes.
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