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Two Recipes—One Hot and One Cold—for Maryland Crab

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Two Recipes—One Hot and One Cold—for Maryland Crab
Maryland Crab and Apple Salad Photos by Jeffery Givens

In this month’s “True Blue,” writer Bob Allen educates us about the challenges for Maryland crab. Once you’ve learned how to source the seafood, it’s time to cook.

Here are two simple preps that let the crabmeat shine, both from Chef James Ricciuti of Ricciuti’s Restaurant in Olney, Maryland. His commitment to local, sustainable seafood is “True Blue.”

Recipes from Chef James Ricciuti of Ricciuti’s Restaurant in Olney, Maryland

Maryland Crab and Apple Salad
Maryland Crab Arancini