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From Bay To Farm

Maryland Crab Imperial

Recipe courtesy of SMADC buylocalchallenge.com and Ellynne Davis


1 lb. Maryland lump crab
1 green bell pepper: 3 tablespoons chopped, remainder thinly sliced
1 red bell pepper: 3 tablespoons chopped, remainder thinly sliced
1 small white onion, finely chopped
1 garlic clove, minced
1 cup mayonnaise
1 egg, beaten
3 dashes hot sauce (or to taste)
1 teaspoon dry mustard
¼ cup white wine
1 teaspoon crab seasoning


3 tablespoons butter, cut in small pieces
2 tablespoons fresh lemon juice
1 teaspoon paprika
1 large tomato, seeds and juice removed
6 oz. feta cheese, crumbled


Preheat oven to 350 degrees. Mix crab, chopped red and green peppers, onion, garlic, egg and mayonnaise. Add hot sauce, dry mustard, wine, and crab seasoning; stir gently. Spray 10-inch baking dish with cooking spray. Spoon crab mixture into dish. Arrange strips of red and green pepper and tomato over the crab in a decorative pattern. Place butter, lemon juice, and paprika on top of dish. Bake for 30 minutes. Remove dish from oven. Top with feta and additional seasonings, if desired. Return to oven for five minutes, or until the crab is golden and bubbly. Garnish with basil and sliced lemons. Serves 4.

Visit buylocalchallenge.com to find more recipes from the 2020 Buy Local Challenge Celebration Recipe Book Sip and Savor Local Flavors.

Papa Weaver’s Pork Jerk Tenderloin with Peach Salsa


2 pork tenderloins


1 cup pineapple juice
½ cup soy sauce
1 tablespoon garlic, minced
1 tablespoon brown sugar
½ tablespoon ginger
salt and pepper


2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon thyme
1 tablespoon sea salt
2 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons ground cinnamon


2 peaches, chopped
1 Roma tomato, chopped
1 jalapeno, chopped, seeds removed to lessen heat
½ red onion, chopped
1 bell pepper, chopped
¼ teaspoon chili powder
dash of salt
juice of 1 lime


Combine pork & marinade. Refrigerate for 4 hours – overnight. Remove from marinade. Dry tenderloins with paper towels. Sprinkle with rub. Place pork on a grill rack; grill 8 minutes on each side or until the meat thermometer registers 160 degrees (slightly pink). Serve with peach salsa. Serves 4-6. Perfect in a wrap to tailgate.






All-American Peanut Butter Cookies


½ cup butter, softened
1 cup creamy peanut butter
½ cup granulated sugar
½ teaspoon vanilla extract
1 egg
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt


Combine butter, peanut butter, sugar, vanilla and egg, beating until light and fluffy. Combine dry ingredients and add to butter mixture, blending thoroughly. Shape into 1-inch balls and place about 2 inches apart on a baking sheet. Flatten with fork tines in a crisscross pattern. Bake at 350 degrees for 10 minutes, or until lightly browned.