Screen Shot 2018-06-14 at 11.47.58 PM"Recipes and cooking are the center of my family. The glue that holds us all together after a long busy day. We have passed down recipes in my family from over 100 years ago. We still have the handwritten recipes with all the changes through the years. I wanted to share some of my family’s favorites with all of you for the next few months. I would also invite you to submit your favorite fall and upcoming holiday recipes now for the September, October, November, and December Recipe of the month. I look forward to hearing from you all and trying them out with my family at home."

 - Lindsey Hamilton, Director of Sales & Marketing 


Lindsey’s Maryland Cream of Crab



  • 8 tablespoons of unsalted buttercream of crab
  • 2 tablespoons of flour
  • 4-8 teaspoons of Old Bay (to your taste, I use 8)
  • 3 teaspoons of minced onion
  • 2 tablespoons of fresh lemon juice
  • 1 pound of jumbo lump crab meat
  • 16 ounces of light cream
  • 1 teaspoon of parsley
  • ¼ cup of chicken broth
  • Loaf of french bread



  • In a saucepan over medium heat melt butter, and add Old Bay, minced onion, lemon juice, and chicken broth. Stir thoroughly.
  • Add the flour, stirring constantly, and gradually add the light cream continuing to stir.
  • Add the crabmeat and let simmer for 15 minutes (Do not allow soup to boil)
  • Serve warm with a dash of Old Bay and parsley on top with a slice or two of warm French bread for dipping.

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