Creamy Crab Fondue

Creamy Crab Fondue

Ingredients:

6 slices buttered white bread

1 ½ cups milk

1 pound jumbo lump crabmeat, cleaned

2 eggs, slightly beaten

1/8 teaspoon salt

½ small onion, grated

½ cup shredded Cheddar cheese

2 tablespoons minced green pepper

1 can cream of mushroom soup

¼ cup mayonnaise

Directions:

Cut 3 slices of bread into ½-inch cubes and spread over the bottom of a buttered 8-inch square baking dish. Combine crab, onion, green pepper, and mayonnaise; spread over bread cubes. 

Cut the remaining 3 slices of bread into ½-inch cubes and sprinkle over crab mixture. Combine milk, eggs, and salt with a fork. Pour over mixture in baking dish. Sprinkle with cheese. 

Cover and refrigerate 8 hours or overnight. Uncover and bake in a preheated 300 degree oven for 1 hour. Heat mushroom soup in a saucepan. Cut baked fondue into squares and serve with mushroom sauce.

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.