King Copsico Crab Cakes
1 lb. crabmeat
1 cup bread crumbs
1 egg, well beaten 3 tablespoons mayonnaise ½ teaspoon Tabasco 1½ tablespoon Worcestershire sauce 1 tablespoon dry mustard
dash salt and black pepper (to taste) Mix all ingredients thoroughly and shape into six crabcakes. Fry in a small amount of shortening or oil for 5 – 10 min. on each side. Mrs. Tayloe Murphy, Jr.

Hush Puppies 2 cups cornmeal 1 teaspoon baking powder 1 teaspoon sugar 2 ½ cups chopped onion ½ cup sweet condensed milk ¾ cup water 1 egg
Dash salt Fried in 350 degree fat. Mix all dry ingredients together. Add onion and milk; then water and egg. Roll into balls about ¼-inch thick. Cook in deep fat for 5 – 7 minutes. Mrs. Bryan Chandler

Grapes au Rhum
Enough grapes to fill 8 sherbet glasses (seedless)
Brown sugar
¾ rum
½ pint sour cream Place grapes in bowl and sprinkle with brown sugar. Pour rum over grapes and chill for several hours. Before dinner, drain juice into small bowl and set grapes aside. Mix juice with sour cream. At serving time, fill each glass with grapes and spoon mixture over each. Suzanne H. Semsch

Recipes from Westmoreland submitted to the book The Rappahannock Seafood Cookbook, RCCEFI, Warsaw, VA 1984.