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RECIPES

Make Crab House Mustard the secret ingredient in your kitchen!
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Chesapeake Bay Dog
 

The Chesapeake Bay Dog is where the Crab House Mustard story began.

Back in 2012, Crab House Mustard was first served from our Fisher's Famous roadside hot dog cart. What started as a simple hot dog topped with a unique crab feast-inspired condiment  became a customer favorite and eventually grew into the brand you know today. This updated version celebrates the bounty of the Chesapeake region with sweet corn, ripe tomatoes, crisp cucumbers, smoky bacon, and Crab House Mustard. It's a tribute to Maryland summers, backyard cookouts, and the hot dog that started it all.

Ingredients (makes 4 dogs):

  • 4 all-beef hot dogs

  • 4 potato or pretzel hot dog rolls

  • 4 strips bacon, cooked crisp and crumbled

  • Crab House Mustard

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Bay Country Relish:

  • ½ cup fresh sweet corn kernels, cut from the cob

  • ½ cup diced tomato

  • ½ cup diced cucumber

  • ½ cup diced sweet onion
     

Instructions:

  1. In a medium bowl, gently combine the sweet corn, diced tomato, diced cucumber, and diced sweet onion to make the Bay Country Relish. Set aside.

  2. Steam or grill the hot dogs until heated through.

  3. Warm the rolls.

  4. Place the hot dog in the bun.

  5. Drizzle generously with Crab House Mustard.

  6. Spoon the Bay Country Relish over the hot dog.

  7. Finish with crispy crumbled bacon and serve immediately.

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Crab House Crab Cakes


Bring the crab house home! Crab House Mustard makes these crab cakes a family favorite, whether you're serving them at a summer cookout or a special seafood dinner.

Ingredients (makes 4 servings):

  • 2 slices white bread, crusts removed and crumbled

  • 2 tablespoons Crab House Mustard

  • 2 teaspoons Old Bay Seasoning

  • 2 teaspoons parsley flakes

  • 1 egg, beaten

  • 1 pound lump crabmeat
     

Instructions:

  1. Mix bread, Crab House Mustard, Old Bay, parsley, and egg in large bowl until well blended.

  2. Gently stir in crabmeat.

  3. Shape into 4 patties.

  4. Broil 10 minutes without turning or fry until golden brown on both sides.

  5. Sprinkle with additional Old Bay, if desired.

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Crab House BLT

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A backyard classic with a Chesapeake twist. Smoky bacon, fresh summer tomatoes, crisp lettuce, and a generous spread of Crab House Mustard bring a little crab feast flavor to every bite.

Ingredients (makes 2 servings):

​

  • 6 slices thick-cut bacon

  • 4 slices toasted sourdough or white bread

  • 2 tbsp Crab House Mustard

  • 4 leaves crisp lettuce

  • 1 large ripe tomato, sliced

  • Fresh cracked black pepper
     

Instructions:

  1. Cook bacon until crisp and drain on paper towels.

  2. Toast bread until golden.

  3. Spread Crab House Mustard generously on each slice of toast.

  4. Layer lettuce, tomato, and bacon onto two slices of bread.

  5. Season tomatoes with fresh cracked black pepper.

  6. Top with remaining bread slices, mustard side down.

  7. Slice in half and serve.
     

Pro Tip

For the ultimate Maryland summer BLT, use peak-season local tomatoes and don't be shy with the Crab House Mustard. The combination of smoky bacon, sweet tomato, and crab feast flavor is what makes this sandwich special.
 

Why You'll Love It
Everything you love about a BLT, plus the unmistakable taste of a Maryland crab feast. Simple, familiar, and surprisingly addictive.

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Chesapeake Shrimp Pasta Salad

​(Recipe courtesy of Bill Fleishell)
 

Tender shrimp, pasta, crisp vegetables, Duke's mayonnaise, and Crab House Mustard come together in this creamy, flavor-packed salad that's perfect for picnics, cookouts, or an easy summer meal.

Ingredients (makes 2 servings):​

  • 2 lbs. 21-25 count Gulf shrimp, boiled, peeled, and chopped into bite-sized pieces

  • 1 (16 oz.) box medium shell pasta, cooked and cooled

  • 2 stalks celery, diced

  • 7 Claussen Stackers pickles, diced

  • ¼ cup Claussen pickle juice

  • 3 tbsp Old Bay Seasoning

  • 2 cups Duke's Mayonnaise

  • 3 tbsp Crab House Mustard
     

Instructions:

  1. Cook the pasta according to package directions. Drain and cool completely.

  2. Peel the shrimp and cut into bite-sized pieces.

  3. In a large mixing bowl, combine the shrimp and cooled pasta.

  4. In a separate bowl, whisk together the celery, diced pickles, pickle juice, Old Bay, Duke's mayonnaise, and Crab House Mustard.

  5. Gently fold the dressing into the shrimp and pasta until evenly coated.

  6. Cover and refrigerate for at least 2 hours before serving.

  7. If making a day ahead, stir before serving and, if needed, add a little extra Duke's mayonnaise and Crab House Mustard to refresh the salad.

Deviled egg
Chesapeake Bacon Deviled Eggs

​

Ingredients:

  • 12 large eggs, hard-boiled and peeled

  • 1 3/4 cup Crab House Mustard

  • 1 1/2 teaspoon rice vinegar

  • 1/2 teaspoon sugar

  • 6 pieces bacon, cooked, crisp, and crumbled

  • Paprika, for garnish
     

Instructions:

  1. Slice the hard boiled eggs in half, lengthwise.

  2. Remove the yolks and put them in a mixing bowl.

  3. Mash the egg yolks with a fork.

  4. Add the Crab House Mustard, rice vinegar, and sugar to the mashed egg yolks and stir until well combined.

  5. Mix in the bacon.

  6. Put the mixture in a Ziploc bag and cut a small hole in the corner of the bag.

  7. Fill each egg hole with the mixture.

  8. Sprinkle with paprika.

  9. Chill until ready to serve.


Like it hot?
Add 2 jalapenos, seeded and diced, to the mix

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Chesapeake Po' Boy

 

IA Louisiana classic with a Chesapeake twist. Crispy shrimp, fresh toppings, and Fisher's Famous Crab House Mustard® bring bold coastal flavor to every bite.

Ingredients (makes 4 servings):

  • 2 1/2 teaspoons kosher salt

  • 1 teaspoon cayenne pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon onion powder

  • Vegetable oil for frying

  • 1 1/2 pounds medium shrimp (about 36), peeled, deveined

  • 1 cup buttermilk

  • 1 1/2 cups all-purpose flour

  • 1 cup cornmeal

  • 4 8'-long French rolls, split horizontally

  • Crab House Mustard

  • Cole slaw or shredded iceberg lettuce, sliced tomatoes, dill pickles, with splash of hot sauce (Texas Pete if you have it)
     

Instructions:

  1. Whisk first 8 ingredients in a small bowl to blend.

  2. Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.

  3. Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.

  4. Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.

  5. Open rolls and spread cut sides with Crab House Mustard. Top with slaw or lettuce, tomato, pickles, and shrimp. Serve with hot sauce if you like the extra kick.

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Bay Style Potato Salad
(Recipe courtesy of Bill Fleishell)

 

Creamy, tangy, and full of Chesapeake-inspired flavor, this classic potato salad gets a delicious upgrade with Crab House Mustard. It's the perfect side for cookouts, crab feasts, and family gatherings

Ingredients (makes 2 servings):

  • 8 cups potatoes, peeled, cubed, and boiled until fork tender

  • 5 hard-boiled eggs, chopped

  • 1 cup dill pickles, diced (or sweet relish)

  • ½ cup chopped olives (optional)

  • 1 cup onion, finely chopped

  • ½ cup celery, chopped

  • 2 cups Duke's Mayonnaise

  • 3 tbsp Crab House Mustard

  • Salt, to taste

​

Instructions:

  1. Boil the potatoes until fork tender. Drain and allow them to cool.

  2. In a large mixing bowl, combine the potatoes, chopped eggs, diced pickles (or relish), olives (if using), onion, and celery.

  3. In a separate bowl, whisk together the Duke's mayonnaise, Fisher's Famous Crab House Mustard, and salt.

  4. Pour the dressing over the potato mixture and gently fold everything together until evenly coated.

  5. Cover and refrigerate for at least 2 hours before serving.

  6. For the best flavor, prepare the potato salad a day in advance and refrigerate overnight.

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Chesapeake Shrimp Salad

 

Ingredients (makes 2 servings):

  • 3/4 pound shrimp (20-30 count)

  • 1/4 cup Crab House Mustard

  • 1 teaspoon lemon juice

  • 4 teaspoons diced celery

  • 1 tablespoon green onion, green parts only, diced

  • 1/2 teaspoon Old Bay

  • 1 pinch celery seed (tiny pinch)

  • 1/8 teaspoon dried parsley

  • salt + pepper

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Instructions:

  1. Heat 1-2 cups of water to a boil over a steamer basket. Add the shrimp and steam until just cooked -- 4 minutes should do it. Cool the shrimp on ice.

  2. Peel and de-vein the shrimp and slice lengthwise (or leave them whole if you prefer).

  3. Combine the shrimp, Crab House Mustard and the remaining ingredients in a bowl. Chill for an hour or up to 24 hours. Serve in a bowl, on white bread with lettuce and tomato.

© 2026 by FISHER'S FAMOUS

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