Cooking Contest

picture of a colorful crab dish

Do you have a favorite recipe using Maryland Blue Crab?


If so, it may be a prize winner!


Enter it in the Derby Crab Cooking Contest held every year.

Friday, August 30, 2019 9 AM
Somerset Intermediate School, Westover, MD

Winners Receive a Plaque and a Cash Prize


A panel of food experts will choose the most mouthwatering entries in the contest's FOUR categories, Appetizer, Soup/Salad, Main Dish, and Crab Cakes. Judges will evaluate entries based on appearance, overall flavor, crab flavor, originality, texture, clear directions, ease of preparation, ease of serving, and appropriate use of crab meat.

The top three recipes in each group will receive a plaque and a cash prize, ranging from $50 to $100. From the four 1st Place winners, judges will select a Grand Prize winner who will receive an additional $100. The Best Presentation winner will also receive honors.

At the end of the judging and awarding of prizes the dishes will be set out for everyone to sample.

The deadline for entries is Friday, August 23, 2019. Print out an application and the contest rules. More information can be obtained by calling the Crisfield Chamber office at 410-968-2500 or by sending an email to

The first round begins at 8:30 AM. Contestants are asked to be on-site 30 minutes prior.

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The Crab Cooking Contest is supported by the Maryland Department of Agriculture Seafood Marketing Program.

2018 Grand Prize Winning Recipe


1- pound Maryland Blue Crab Meat

12 jumbo shrimp butterflied

 1 clove garlic, finely minced

 ½ cup green bell pepper

 ½ cup red bell pepper 

½ cup green onion, sliced

 ½ teaspoon freshly ground black pepper

 1 teaspoon Old Bay

 ¼ teaspoon cayenne pepper

  ½ teaspoon sea salt

 2 tablespoons unsalted butter melted

 *Fried Green Tomato

 3 green tomatoes sliced

 ½ cup flour

 ¼ teaspoon garlic powder

 ¼ teaspoon onion powder

 2 eggs

 1 cup panko crumbs

 1 tablespoon fresh dill chopped

 Vegetable oil for frying 

Mixed greens


- Sauté the garlic, pepper and onion in 1 tablespoon of olive oil over low heat, just until translucent.

- Remove from heat and allow to cool.

- In a medium bowl, combine the sautéed vegetable with the black pepper, ½ teaspoon Old Bay, cayenne and sea salt.

- Gently fold in the crab meat.

- Form into 12 evenly shaped “cakes”.

- Place butterflied shrimp on a parchment lined sheet pan.

- Drizzle with melted butter and sprinkle with remaining Old Bay.

- Place a “cake” on each shrimp and fold.

- Bake in a preheated 350 degree for 12-15 minutes.


For the fried green tomatoes:

- Place flour in a bowl and set aside, in another bowl, mix the panko, garlic powder, onion powder and fresh dill.

- Whisk egg in a small bowl.

- Dredge the tomato slices in flour, dip in egg, shaking excess off and then into panko.

- Fry until light golden brown.

- Repeat with each tomato slice.

- Allow to drain on paper towel.

- To assemble, place a few greens on a plate.

- Add a fried green tomato and top with a crab cake stuffed shrimp

Crab Cake Stuffed Shrimp over a Fried Green Tomato

Amy Fossett

Severn, MD

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2018 Category Winners


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Amy Fossett

Crab Cake Stuffed Shrimp over a Fried Green Tomato



Jack Albert

Maryland Blue Crab

Main Dish/Crab Cakes


Dan Albert

Breakfast Crab Casserole

Best Presentation

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Charlie Cunningham

West Indian Crab Bites

2017 Grand Prize Winning Recipe

Frenchtown Chilled Crab Sprinkle


1- pound Maryland Blue Crab Meat

2 T. parsley

1 T. minced onion

3 T. mayo

¼ t curry powder

1 t. lemon juice

Sprinkle of Old Bay


- Chop fresh parsley.

- Grate onion. 

- Mix together parsley, onion, mayonnaise, curry, and lemon juice. 

- Blend in fresh crab meat. 

- Sprinkle with Old Bay and serve with your choice of crackers. 

(Suggested crackers:  Captain’s Wafers)

Dawn Lankford

Westover, MD

From Crab Pot to Table Top Cookbook
50 Years of Winning Recipes from the National Hard Crab Derby
Available at the Crisfield Chamber of Commerce Office at
906 W. Main Street, Crisfield, MD
Shipping available - call the office at 410-968-2500.