A creamy, cheesy dip made with crabmeat and Old Bay seasoning.
Lexington Market, 400 West Lexington St. (at North Paca St.), Baltimore, Maryland, December 2007. Photo by Diane F. Evartt.
- Crab Salad
- A unique blend of creamy and spicy. A salad using crabmeat, mayonnaise, Worcestershire sauce, as well as pepper sauce or Tabasco.
- Crab Soup
- Tangy tomato-based soup, filled with crabmeat and vegetables.
- Crab Soup, Cream of
- A smoothe and creamy alternative to traditional crab soup.
Apple orchard, Catoctin, Frederick County, Maryland, August 2006. Photo by Diane F. Evartt.
- Crabs, Soft-Shell (Fried)
- Lightly Breaded, and deep-fried a golden brown.
- Blue crabs are cooked just after molting.
- Crabs, Soft-Shell (Stuffed)
- Breaded and stuffed with a seafood mixture, usually sautéed, but can be baked or fried.
- Blue crabs are cooked just after molting.
- Crabs, Steamed
- Ham, Southern Maryland Stuffed
- Ham, usually stuffed with kale, cabbage, and onions.
- Lady Baltimore Cake
- White cake with a white frosting, mixed with fruits and chopped nuts.
- Lord Baltimore Cake
- Yellow cake with a white frosting, mixed with fruits, chopped nuts, and frequently chopped macaroons.
- Oyster Fritters
- Oysters dipped in batter and fried.
- Oyster Pot Pie
- Oysters and vegetables, baked in a flaky crust.
- Oyster Stew
- Light and creamy soup made with oysters.
- Oysters, Steamed
- Smith Island Cake
- Maryland State Dessert. An 8- to 10-layer cake originating on Smith Island, Somerset County.
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