Cover of Winter 2017 The Natural Resource Magazine

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The Maryland Natural Resource - Spring 2017

Ice After the Storm, photo by Jennifer Solpietro

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. 

Spring 2017 Features

Photo by Paula Brumbley

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

Maryland Jumbo Lump Crab Cakes

Submitted by Chef Keith Long

Crab Cakes

Ingredients (4 servings)

¼ cup dijon mustard
1 cup mayonnaise
1/8 cup panko
1 tsp. Worcestershire sauce
1/2 tbsp JO # 1
1 Whole Eggs
1 pound Fresh Maryland Jumbo Lump Crab Meat
2 Cloves Roasted Garlic
1 tbsp butter
1 tbsp olive oil
1 fresh Italian Black Truffle (optional)

In a mixing bowl whisk together eggs, ½ cup mayonnaise, Dijon mustard, and Worcestershire sauce and JO #1.

Gently fold in jumbo lump meat, be careful not to break up the meat. Add the panko while folding in the crab. Carefully form the crab cake mix into four even cakes. Mix ½ cup mayonnaise with roasted garlic in a separate bowl and set aside. Sauté the cakes at a medium/low heat in oil and butter mix, cook on each side until they are fully cooked through the middle.

Place 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

Editorial Support

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