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I would like everyone to meet Max. He is the man of my dreams! I always know where he is and he doesn't say a word.  Max arrived just before the parade on Saint Patrick's Day in 2005 and he's been around ever since. He looks better in person so be sure to stop by and see him.  For reservations:  Call: 410-885-2781 or Toll Free: 877-725-8362 Or Book on-line

Special Points of Interest: Gift Certificates are available for a thoughtful gift idea! Available by phone, in person or on-line. Reserve the whole house for an unforgettable Family Reunion, girlfriend's weekend or mother - daughter visits. The Blue Max is a great place for wedding parties to stay. We offer corporate rates for business travelers. Reserve early for upcoming Event weekends. See the Event Calendar.

From Our Kitchen:

Maryland Crab Quiche

Ingredients:

Crust
1/2 recipe plain pastry or or 1 layer pie crust mix for 9" pie

Filling
7 1/2 ounces fresh lump crab meat
1/2 cup Swiss Cheese, grated
1/2 cup Colley Cheese, grated
4 eggs
2 cups half-and-half
1/3 cup onion, minced
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon fresh parsley, chopped

Preheat oven to 425 degrees F.

Prepare pie crust as directed. Place pastry on the bottom and sides of a 9" pie pan.

Over the dough, sprinkle all of the crab meat, then all of the cheese. 

In a bowl, beat the eggs, cream, onion, salt and cayenne until blended. Pour mixture over crab meat and cheese. Sprinkle with parsley. Place pan on a cookie sheet; set on middle rack in oven. Bake at 425 degrees for 15 minutes, then reduce heat to 300 degrees F. 

Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven; let cool 10  minutes. Cut and serve warm.

Yields 6 slices.

ENJOY!

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