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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mrs. Kitching's Smith Island Cookbook
Seventy-five miles southeast of Washington, D.C. in the middle of the Chesapeake Bay, accessible only by boat, is tiny Smith Island, where a 300-year-old culture has survived in singular isolation. For a quarter of a century in this unique setting, Frances Kitching has been operating a small but acclaimed restaurant and inn. Susan Stiles Dowell, working closely with her has gathered more than one hundred of her recipes - many of them family recipes handed down in the oral tradition from mother to daughter for generations.
1 dozen large male hard crabs, washed and scrubbed in water, with legs,
back shells, and innards removed
1 pound Smith Island deluxe crab meat
1 scant cup flour
1 scant cup milk
1 teaspoon salt
1 teaspoon celery seed
2 teaspoons parsley
1 egg
1 teaspoon Old Bay seasoning
1 tablespooon vegetable oil
enough vegetable oil for deep frying
Combine all ingredients except crabs, crab meat, and vegetable oil, to make a batter. Stir one tablespoon of vegetable oil into the batter. Fill crab crevices, where innards were removed, with crab meat and press the crab meat firmly into the crevice to secure. Holding each stuffed crab with tongs, dip into batter, then place in the deep fry filled with very hot vegetable oil. Completely cover the crab and fry individually for seven minutes or until golden.