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An Eastern Shore delicacy by guest author Helen Poore.

I wait all year for our blue crabs to shed, or as the process is known, molting.  Crabs will do this several times throughout the summer months, but the first shed is always the one I long for.  When a crab gets too fat for its shell, it will shed it, leaving behind a very soft thin layer which over time will harden again.  But if you eat the soft crab within 2 days of its shed, it is a treat worth waiting months for.   I like to keep the recipe very simple so the flavor of the crab remains strong. 

Sautéed Soft Crabs

Ingredients:

• 6-8 Soft Crabs, cleaned


• 1/4 stick of butter


• flour for dredging


• 4 tablespoons oil (I use extra light olive oil)


• several tablespoons Old Bay spice


• salt and pepper


• 
  

  1/2 fresh lemon

Directions:

1. Rinse and dry soft crabs (your seafood market can clean them for you)


2. Mix flour, salt, pepper and old bay in bowl


3. Heat butter and oil in large saucepan, till hot but not brown


4. Dredge the soft crabs in flour mixture and add to pan


5. Brown crabs well, about 5 minutes on each side over high heat


6. Remove and place on paper towel lined plate, finish with squeezed lemon.

An easy "no one will ever know you cheated" spaghetti sauce by guest author Helen Poore.

The secret to this sauce is the seasoned meat.  I use this on pasta, stuffed peppers, stuffed cabbage or any other recipe that calls for a meat sauce.  It only takes about 15 minutes to make, then just simmer for at least an hour.  The other thing I like about this sauce is there is no garlic or onions added, although you can add both if desired, I personally don't.

Spicy Spaghetti Meat Sauce

• 
  

  1 pound of ground beef or turkey



• 
  

  1 cup of red wine (whatever you have around will do)



• 
  

  1 tablespoon oregano



• 
  

  1 tablespoon basil



• 
  

  1 tablespoon black pepper



• 
  

  1/2 tablespoon salt



• 
  

  2 15 oz cans of plain tomato sauce (I love contadina)



• 
  

  1 15 oz can of petite diced tomato's (again, love contadina)



• 
  

  1 teaspoon crushed red pepper flakes (more if you like it hot)



• 
  

  3 dashes hot sauce 

1. Brown beef or turkey and drain.


2. Add oregano, basil, salt, pepper, red pepper flakes and red wine.  Simmer until wine reduces by half.


3. Add tomato sauce, diced tomato's and hot sauce and simmer for an hour.

Serve over pasta or use in your favorite dish that calls for a tomato meat sauce.

A traditional comfort food dish by guest author Helen Poore.

It has been a cold, wet and dreary March and April here, which means one thing, I'm still cooking my heavy winter dishes.  Although I'm not getting any complaints around my house, my waist is telling me to back off and move into my lighter summer dishes.  Next week, maybe.  In the meantime, here is my version of mac and cheese.  Yum!

White Cheddar Macaroni and Cheese

• 
  

  2 cups small elbow macaroni



• 
  

  2 cups whole warm milk



• 
  

  3 tablespoons butter



• 
  

  3 tablespoons flour



• 
  

  1/4 teaspoon dry mustard



• 
  

  1 to 2 dashes of hot sauce



• 
  

  16 ounces shredded sharp white cheddar



• 
  

  1/2 cup bread crumbs



• 
  

  additional 1/2 cup of shredded cheese (this can be whatever type you want)

Preheat oven to 350.  Spray or butter a 2 1/2 quart baking dish.

Cook macaroni as directed and set aside.

In a large sauce pan, heat butter until melted and sprinkle flour into it, whisking constantly until you have a paste. Add dry mustard and hot sauce.  Slowly, whisk in the warm milk.  Continue to stir until sauce thickens (about 5 minutes or so).  Add the 16 ounces of white cheddar and stir until smooth.  Add the cooked macaroni and remove from heat. 

In a small bowl, mix the bread crumbs and 1/2 cup cheese together. 

Pour the mac and cheese mixture into the baking dish and top with bread crumb cheese mixture.  Bake for 30 minutes, or until top is brown.

A healthy addition to any Easter meal, by Helen Poore.

We normally have Easter dinner at my in-laws, and although the food is always old fashion homemade I always feel like I need something healthy to go with it, so I've began making a fruit salad that everyone raves over, even the kids.  You can use whatever fruit you like best, there are no rules, other then the dressing. I'll be sure to take a picture and post it because it's as colorful as it is good!

Helen's Easter Fruit Salad 

• 
  

  1 cup grapes

  
  
• 
  

  2 cups cut up watermelon

  
  
• 
  

  2 cups cut up cantaloupe

  
  
• 
  

  1 cup blueberries

  
  
• 
  

  1 cup sliced strawberries 

  
  
• 
  

  2 apples, sliced

  
  
• 
  

  2 oranges peeled and sectioned

Dressing:

• 
  

  1 banana, sliced

  
  
• 
  

  1/2 cup orange juice (I use fresh squeezed oranges)

  
  
• 
  

  1 tablespoon fresh lemon juice

  
  
• 
  

  1/4 cup raspberries

  
  
• 
  

  1 tablespoon raspberry vinegar

  
  
• 
  

  1/2 tablespoon olive oil

  
  
• 
  

  1 tablespoon poppy seeds

  
  
• 
  

  1/2 teaspoon salt

  
  
• 
  

  1 tablespoon honey

In a food processor, puree all of the dressing ingredients until smooth.  Cover and refrigerate for at least 1 hour.  Pour over the mixed fruit and serve.