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DNR Announces Winners Of The 64th National Crab Cooking Contest

Crisfield, Md. (September 26, 2011) - Claudia Riley of Crisfield won first-place in the cold dish category and grand-prize overall in the 64th Annual National Hard Crab Derby Cooking Contest. The event was held on September 2 in Crisfield and sponsored by the Maryland Department of Natural Resources (DNR) Seafood Marketing division.

“The cooks at the National Crab Cook-off in Crisfield wouldn’t think of using any crabmeat other than Maryland blue crab. It’s delicious and natural and comes right from the Bay to the table without preservatives or additives,” said Noreen Eberly, DNR’s Seafood Marketing Director. “The annual Crab Derby and Cook-off is a wonderful celebration of Maryland’s deep traditions and the importance of our local seafood industry.”

A recent trip Riley’s husband took to Israel inspired her winning recipe, a savory crab salad.

“My Israeli Crab Salad was a result of kitchen experiments my husband and I tried using fresh vegetables inspired by the food he enjoyed on his trip,” she said.

Charlese Ann Smith of Bishopville, Md. took second place in the cold plate category with a Maryland Blue Crab Roll, similar to a classic New England Lobster Roll. Barbara Bailey of Greenwood, De. placed third with her Maryland Crab Salad Wrap.

In the main dish contest, Bobbie Willis of Crisfield took home first place with her Easy Crab Curry, a creamy mixture of crab meat seasoned with curry powder over broccoli, topped with sharp cheese and bread crumbs, served in shell ramekins. Second place went to Doug Rayfield of Allen, Md. for his Maryland Blue Crab & Ham a la Crème, a creamy casserole of thinly sliced deli ham, Maryland crabmeat and shredded cheddar cheese. Third place went to Tess Klimm of Middletown, Va. for a Crab Rueben made with sauerkraut, Swiss cheese, prosciutto and Maryland crabmeat on rye bread.

In the appetizer category, Terri Campuzano of Boothwyn, Pa., won first place for her Crab Crustini. Mary Joy Schultz of Crisfield took second place with her Swiss Cheese Crab Balls. And Third place went to April Todd of Crisfield for Maryland Blue Crab Crescents with Honey-Lemon Sauce.

Grand-Prize Winning Recipe:

Claudia Riley of Crisfield, Md.

1 pound Maryland crab meat

3 tomatoes, chopped

2 cucumbers, chopped

1 green pepper – peeled, seeded & chopped

¼ cup curly parsley, chopped fine

1 small onion, diced

6 tablespoon olive oil

Juice of 1 large lemon

Black olives, chopped

Salt and pepper, to taste

Israeli Gvina Levana cheese or Feta cheese, to taste

Mix together all vegetables, adding salt, pepper and cheese. Mix lemon juice and olive oil. Put some on crabmeat. Mix the rest in the salad. Place salad on plate. Add crab in center on top. Dress with black olives.

   September 26, 2011

Contact: Josh Davidsburg
410-260-8002 office I 410-507-7526 cell

The Maryland Department of Natural Resources is the state agency responsible for providing natural and living resource-related services to citizens and visitors. DNR manages nearly a half-million acres of public lands and 17,000 miles of waterways, along with Maryland's forests, fisheries and wildlife for maximum environmental, economic and quality of life benefits. A national leader in land conservation, DNR-managed parks and natural, historic and cultural resources attract 11 million visitors annually. DNR is the lead agency in Maryland's effort to restore the Chesapeake Bay, the state's number one environmental priority. Learn more at