Chesapeake Bay Crab Reuben

Chesapeake Bay Crab Reuben

Ingredients:

1 lb. Lump Crabmeat, drained and cleaned

1 C. mayonnaise

1 Tbsp. chili sauce

2 tsp. sweet pickle relish

10 slices of rye bread

5 slices of Swiss cheese

2 eggs, beaten

1 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 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.

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.