Chesapeake Bay Crab Reuben

 

Chesapeake Bay Crab Reuben

Ingredients:

1 lb. lump Crab Meat

1 1/2 pounds pastrami

¼ C. mayonnaise

1 Tbsp. chili sauce

2 tsp. sweet pickle relish

10 slices of rye bread

5 slices of Swiss cheese

2 eggs, beaten

¼ C. milk

Dash of salt and pepper

2 Tbs. butter

Directions:

Combine crab, mayonnaise, chili sauce, and pickle relish in a medium mixing bowl.Spread over five slices of bread. Top each with 5 ounces of pastrami and a slice of cheese. Close sandwich with another slice of bread.

Blend together eggs, milk and salt in another medium mixing bowl.Dip both sides of sandwich into the egg mixture.Melt 2 Tbs. of butter in a large skillet over medium heat. Cook the sandwiches on both sides until brown and the cheese melted.

Makes 5 sandwiches.

Chesapeake Bay Coconut Curry Crab Cakes

 

Chesapeake Bay Coconut Curry Crab Cakes

Ingredients:

1 lb. lump Crab Meat

1 1/2 c. cooked white rice

1 /2 c. onions, chopped

1/4 c. unsweetened coconut, shredded

1 1/2 tsp. curry powder

3 Tbsp. coconut cream

1/2 tsp. turmeric powder

4 Tbsp. peanut oil

salt to taste
 
black pepper to taste

Directions:

Heat 2 Tbsp. peanut oil in a non stick skillet.Add chopped onions and sauté until slightly brown.Add curry powder, turmeric, and coconut. Continue cooking until it reaches a paste type consistency.Add rice and coconut cream and mix well.

Remove from heat, add the crab meat, mixing very well.Add egg, salt and pepper to taste.When cool enough to handle, form into eight patties.In a 12 inch skillet heat the 2 Tbsp. of peanut oil.Fry crab cakes four at a time for 4- 5 minutes on each side.