Best 5 Diamondback Terrapin Stew Chesapeake Bay Style Recipes

BEST OF THE BAY RECIPES...OYSTER FRITTERS

Steps:

• Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
• Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.

DIAMONDBACK TERRAPIN STEW, CHESAPEAKE BAY STYLE

Steps:

• Drop live terrapin into boiling water and let stand for 5 minutes.
• Remove from water; rub skin off feet, tail and head with a towel, drawing the head out with a skewer.
• Clip off claws.
• Scrub shell with boiling water; break apart with a cleaver or axe.
• Remove meat and liver.
• Discard heart, sandbag, entrails and gall bladder (taking caution not to break it as it's bitter).
• Cut the liver in thin slices.
• Take out eggs, remove film and set aside in cold water.
• Mash yolks of eggs; add flour, nutmeg, lemon juice and rind.
• Stir in 1 cup of soup stock.
• Add onion, celery, terrapin and terrapin eggs and enough more stock to cover meat.
• Cook in double boiler until meat falls from bones.
• Remove bones, add worcestershire sauce, salt, pepper, chopped egg whites, cream, sherry and milk (if necessary).
• Heat thoroughly and serve with toast.

TERRAPIN STEW

Steps:

• Put the terrapins alive in boiling water.
• Let them remain for fifteen minutes and then take the shells from them, being careful not to break the galls.
• Clean the entrails from the meat, and scrape the black skin from the feet with a knife.
• After thoroughly cleaning the terrapins, lay then in a clear water for ten minutes, and then put then in a kettle to stew with 1 cup of water, and stew very slowly for about three hours.
• Boil the eggs hard, and rub the yelks (not misspelled) to a powder.
• Then add the butter to the eggs and beat together until it becomes cream.
• To this cream add the sherry wine and mix it well.
• Then add this preparation to the stew very gradually, stirring well, so as to thoroughly mix it in.
• While the stew is cooking, mix the mustard and the tbsp of wine and put in.
• Slice one lemon add to stew just before dishing it up for table.
• Three hours is sufficient time to cook it.
• You had better put the win in the stew and not mix it with the eggs, for fear you may not mix it in right and that there may be no mistake.
• With the above directions you have a perfect stew.
• ½ cup of sweet cream is an improvement, if you like it: also the allspice.

CHESAPEAKE BAY PIEROGIES

Steps:

• Combine crabmeat, scallion, red bell pepper, mayonnaise, mustard, 1/2 teaspoon Old Bay seasoning, Tabasco sauce, and 1/4 cup breadcrumbs in a medium bowl; mix well.
• Shape mixture into four crab cakes. Dredge crab cakes in remaining breadcrumbs and place on plate; cover and refrigerate until ready to use. Sprinkle pierogies with remaining 1/2 teaspoon Old Bay seasoning.
• Sauté pierogies in a 12-inch skillet as box directs; remove to plate.
• In same skillet, heat oil over medium heat until hot. Add crab cakes; cook until golden, about 2 minutes per side, adding more oil if necessary.
• Serve crab cakes and pierogies on serving platter. Makes 4 servings. You can also serve with a tossed salad.

CHESAPEAKE BAY BURGERS

Steps:

• Put meat in a large bowl, preferrably metal, glass, or ceramic. Plastic holds odors and sometimes bacteria.
• Mince onions (now would be a good time to use that expensive food processor that's collecting dust somewhere in your house!).
• Add onions, worcestershire sauce, salt and pepper, tomato paste and Old Bay Seasoning to meat in the bowl and mix VERY thoroughly.
• Mash it all together and firmly pat out your hamburgers using 1/2 to 3/4 of a pound of meat per person.
• Spray grill rack with Pam or similar spray and put burgers on grill. Flip every 3 minutes until desired doneness is reached (if you're using ground poultry cook THOROUGHLY! Until juices run clear, allowing for the coloring of the seasonings). If you want to pan fry your burgers spray a frying pan with Pam and cook as described above.
• If you want cheeseburgers put desired amount of cheese on burgers about 1 minute before removing burgers from heat. Allow cheese to melt thoroughly.
• Remove burgers from heat and put on buns. Have lettuce, tomato, onion, relish or other pickles, mustard, mayonnaise, and ketchup, etc. available for people to make their masterpiece. ENJOY!