Stephen SchatzDirector of Communications
Lauren MitchellPublications Manager; Layout & Design
Stephen BadgerSubscriptions & Distribution
The latest edition of the Maryland Natural Resource features a special then-and-now look at mountain biking opportunities, programs that foster the next generation of stewards, lasting preservation partnerships, a new state park and more.
Photo by by Paula Brumbley
“I looked at my hands to see if I was the same person. There was such a glory over everything. The sun came up like gold through the trees, and I felt like I was in heaven.” – Harriet Tubman
Submitted by Chef Keith Long
Ingredients (4 servings)¼ cup dijon mustard1 cup mayonnaise1/8 cup panko1 tsp. Worcestershire sauce1/2 tbsp JO # 11 Whole Eggs1 pound Fresh Maryland Jumbo Lump Crab Meat2 Cloves Roasted Garlic1 tbsp butter1 tbsp olive oil1 fresh Italian Black Truffle (optional)
PreparationIn a mixing bowl whisk together eggs, ½ cup mayonnaise, Dijon mustard, and Worcestershire sauce and JO #1.
PlatingPlace a spoonful of the garlic mayonnaise in the middle of a plate and place crab cake on top. Using a Japanese Mandolin or truffle slicer shave paper thin slices of the truffle and arrange them on top of the crab cake.
To submit a recipe for consideration, email firstname.lastname@example.org
Karin Dodge - Darlene Walker - Cheryl Wise
Pilantana Anderson - Burton L. Carlson
Chuck Dinkel - Cindy Etgen
Dan Hudson - Sara Marcinak
Lauren Mitchell - Autumn Phillips-Lewis
Kevin Schaus - Tina Stevens
John Taylor - Peyton Taylor
Linda Wiley - Richard Yost
580 Taylor Ave, Annapolis MD 21401