Chesapeake Bay Crab Romanoff

Chesapeake Bay Crab Romanoff

Ingredients:

2 cups hot cooked pasta

1 8-ounce container sour cream

1 8-ounce container cottage cheese

2 tablespoons finely chopped green pepper

2 tablespoons chopped chives

1 tablespoon Worcestershire sauce

1/8 teaspoon salt

1/8 teaspoon cayenne pepper

2 to 3 dashed garlic powder

1 4-ounce can mushrooms, drained

1 pound Maryland backfin crab meat

2 tablespoons grated American cheese

paprika, for garnish

Directions:

In a large bowl, mix rice, sour cream, cottage cheese, green pepper and seasonings.
Add mushrooms and crab meat. Mix gently but thoroughly.

Put mixture into greased 2-quart casserole. Sprinkle cheese, then paprika, over top. Bake at 350 degrees until hot and bubbly, about 20 minutes.

Serves 6.

Maryland Imperial Crab Casserole

Maryland Imperial Crab Casserole

Ingredients:

1 pound of  Lump crab meat, cleaned and drained

1/2 cup of butter

2 Tablespoons of flour

1 cup of cream

2 egg yolks

1/8 teaspoon of salt

1 Tablespoon of Old Bay Seasoning

1 teaspoon of horseradish

2 Tablespoons of sherry

1 small package of slivered almonds

1 cup of bread crumbs mixed with enough butter to make a paste


Directions:

Carefully separate lumps of crabmeat and remove any shell or cartilage. Place in a shallow baking dish.
Melt butter. Add flour, making a smooth paste. Add cream and bring mixture slowly to a boil. Simmer for about 2 minutes.

Add well beaten egg yolks, salt, Old Bay, horseradish and sherry. Cook over low heat for 3 extra minutes. Pour over crabmeat.

Crush a cup of croutons. Mix these with a small package of slivered almonds and enough melted butter to make a paste. Spread top of mixture with paste and bake at 350 degrees until brown.