Maryland Department of Natural Resources

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Wild Maryland Cookbook​


Butchering Information


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Wild Maryland Cookbook​


Butchering Information


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DNR Cookbook

Freddie’s Delight Recipe (shrimp and crab)

​photo of Freddy's delight

Submitted by Frederick Bergner

After my wife acquired a new job that required that she worked longer hours than me, I became the primary person to prepare dinner each night. I began to experiment with different spices and cooking methods. As I became more proficient, I decided to develop a recipe for a new appetizer using my two favorite seafoods, shrimp and jumbo lump Maryland Crab. Instead of Maryland style steamed shrimp, I combined the shrimp with Extra Virgin Olive Oil, Balsamic Vinegar and Old Bay Seasoning. I than sautéed until pink throughout. I allowed some friends and neighbors to sample and provide their opinion before I went further. After receiving a positive result, I continued with my process. I wanted to develop an appetizer that could be finger food or consumed with a fork. I have served this appetizer to many people and the result was them requesting the recipe for their use with other family and friends.

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​​Directions​

  1. Find something that will allow you to cut dough into 4” rounds.
  2. Place 4” rounds into aluminum muffin holders and place into muffin tins and set aside.
  3. Peel and devein the shrimp.
  4. Place shrimp in a mixing bowl and toss with extra virgin olive oil, old bay seasoning and balsamic vinegar.
  5. Place shrimp in a sauté pan and cook until pink. Set aside to cool. When shrimp are cool, chop them into medium pieces and place some into each dough pocket.
  6. Place some chunks of crab meat over the shrimp and set aside.
  7. Sauté onions, garlic and butter for approximately 2 minutes, stirring often.
  8. Pour some of the onion/garlic/butter mixture over each pocket.
  9. Sprinkle a small amount of Italian breadcrumbs over each pocket.
  10. Bake at 375 degrees for approximately 20 minutes or until the dough is golden brown.

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​Ingredient​s​

  • 1 package Pillsbury pie dough
  • ½ to ¾ lb extra large shrimp
  • jumbo lump crabmeat (or other type if you want to spend less than jumbo lump)
  • 1 medium onion, chopped
  • 1 stick butter
  • extra virgin olive oil
  • balsamic vinegar
  • Old bay seasoning
  • italian breadcrumbs
  • chopped wet garlic