We had some crabs with friends and had a few leftovers. What a crisis! So many options.
I usually have a weird hangup about combining crab-meat with cheese… it seems disrespectful or something. A few weeks ago we went to Gertrudes and they served some crab up on an English muffin with some melted cheese. Who am I to disagree with John Shields? It was pretty tasty.
Furthermore, who am I to disagree with Helen Avalynne Tawes aka Mrs. J. Millard Tawes – Crisfield native and first lady of Maryland from 1959-1967.
Until very recently, Tawes remained a big name in Maryland, from Frostburg to Princess Anne. That is slowly fading but Crisfield will surely maintain its shrines to J. Millard Tawes for years to come..
Helen Tawes cooking terrapin, ca. 1960. Maryland State Archives
Mrs. Tawes beams with pride and appreciation for the Eastern Shore in the introduction to her 1964 cookbook “My Favorite Maryland Recipes.”
She also says, in her own words:
“Since I love to cook, and, above all things, love my State’s characteristic cookery… I set about experimenting. I wanted to see if the traditional Maryland deliciousness could be preserved with modern methods… I helped [my husband] in his campaigning every way I could, but, when I had time, I worked on my own project – in my kitchen. The result was that, to my astonishment, I produced what politically experienced people have called a ‘piece of campaign literature.’
It was a cookbook, nothing more.”
Whether the book changed the course of an election I could not say, but the book stands today, in all its reprints, among the canon of Maryland cookbooks.
Mrs. Tawes and artist Stanislav Rembski with portraits of Mrs. McKeldin
and Mrs. Tawes, 1966.
Eleven years after her 1989 passing, the Baltimore Sun gushed:
Known as Lou to close friends, she studied music at the Peabody
Conservatory in Mount Vernon Place and later sang on a Salisbury radio
station. And while living in the governor’s mansion, she wasn’t the
least bit shy about playing an electric organ, which prompted the
governor to quip, “She’s got more nerve than a jackrabbit.”While
music may have had a place in her heart, it was in her kitchen,
surrounded by black iron frying pans and a larder overflowing with the
bounty of the Chesapeake Bay country, that Tawes truly excelled. She
exulted in old-time, stick-to-the-ribs 19th-century fare while avoiding
what she called “fancy seasonings.” – Her crab cakes were renowned 7/22/2000
And so, I chose her decadent recipe for “Crab Burgers,” essentially crab salad with cheese on a burger bun. Being that she was a mid-century lady, I will forgive her use of Miracle Whip – mayonnaise worked just fine for me, however. The 1995 version of “Maryland Seafood Cookbook I” included a variation under the moniker “Crisfield Crab-Burgers”, using mayonnaise, “cubes of mild cheese” within the salad, and Parmesan on top.
crab hand
I halved this recipe to accommodate my quantity of crab-meat
Recipe:
- 1 Lb crab meat
- .75 Cup celery
- 2 Tablespoon finely grated onion
- 2 Tablespoon green pepper
- 1 Cup medium-Sharp Cheddar
- 1 Cup mayonnaise
- 2 Teaspoons Worcestershire sauce
- 1 Teaspoons hot sauce
- .75 Teaspoon salt
- hamburger rolls
Mix all ingredients before adding crab meat, gently folding in the meat to keep lumps together. Cut hamburger rolls in half, butter lightly and toast with the buttered side up. (This forms a crisp surface so that mixture will not be absorbed in the bun.) Spread crab mixture on the bun; sprinkle with shredded cheese. Place under broiler for 3 to 5 minutes until browned and bubbly. Serve hot, immediately.
Recipe adapted from “My Favorite Maryland Recipes” by Mrs. J. Millard Tawes
