Chesapeake Bay Crab Newburg

Chesapeake Bay Crab Newburg

Ingredients:

6 tablespoons vegetable oil

3 tablespoon flour

2 cups light cream

1/8 teaspoon nutmeg

dash paprika

1 teaspoon salt

3 tablespoons fresh lemon juice

2 egg yolks

1 pound jumbo lump crab meat

sherry to taste

toast points

parsley

lemon wedges


Directions:

Heat oil in sauce pan over low heat; stir in the flour and seasoning.

After flour has mixed well with the oil, gradually add the cream. Stir constantly until thickened.

Beat egg yolks and lemon juice together slightly. Add egg mixture to cream sauce, stirring constantly until egg yolks are cooked.

Put crab meat in bottom of casserole. Pour sherry over this and top with the sauce. Brown under broiler.

Remove from broiler and serve over toast points, garnish with parsley and lemon wedges.

Serves 6.

Grilled Eggplant With Tomato, Feta & Basil

Grilled Eggplant With Tomato, Feta & Basil

Ingredients:

1 cup loosely packed fresh basil leaves

1/2 cup extra-virgin olive oil

2 medium eggplants (1 3/4 to 2 lb total)

1 large tomato (about 4 inches in diameter) and 2 medium tomatoes (about 2 1/2 inches)

3 oz feta, crumbled (about 3/4 cup)

Finely shredded fresh basil leaves for garnish

Freshly ground black pepper

Sea salt

Directions:

Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Save 1 tablespoon basil oil separately for serving. 

light grill  grill for cooking over medium-heat. While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Save remaining eggplant for later. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, save remaining tomato for later.

Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally until eggplant is very tender, 6 to 10 minutes. 

Make the stacks: on a baking pan, arrange the 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of the 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.

Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil.

Serves 4