Chesapeake Bay Crab & Country Ham

Chesapeake Bay Crab & Country Ham

Ingredients:

6 to 8 very thin slices of country ham

1 pound backfin crabmeat

salt and pepper

1 tsp Old Bay Seasoning

1/2 teaspoon dry mustard

1/2 teaspoon thyme

1 or 2 lemons

1 cup melted butter


Directions:

Grease with butter a shallow, oven-proof dish (an oval shape is best). Line dish with cold, cooked slices of country ham, making sure both bottom and sides are covered.

Mix crab meat in a bowl with spices - salt and pepper to taste, Old Bay, dry mustard, and thyme. Spread crab meat over ham slices, being careful not to break up the lumps.

Sprinkle all over with juice squeezed from lemons and then pour melted butter over all. Place under broiler until crab is slightly brown and bubbly and ham is warmed through. Serve immediately.

Serves 6 to 8.

Hawaiian Crab Salad

Hawaiian Crab Salad

Ingredients:

1 lb. Phillips lump crab meat

1/2 c. celery, minced

1 c. fresh pineapple chunks, diced

1 c. mango, diced

1/2 c. green pepper, diced

coarse sea salt

cracked black pepper

1 tsp. paprika

3 oz. citrus vinaigrette dressing

1/2 c. toasted coconut

citrus vinaigrette:

? c. fresh orange juice

1 tsp. sucanat

1 clove garlic, minced

2 Tbsp. red wine vinegar

1/4 tsp. Dijon mustard

dash of salt

fresh ground black pepper


Directions:

Blend all citrus vinaigrette ingredients and place into fridge.

Hollow out one half of pineapple leaving the top on. Set hollow pineapple aside. Dice a ? cup of pineapple into chunks.

In a large bowl combine all fruits and vegetables and gently add in crab meat.

Add in a few turns of cracked black pepper, a pinch or two of salt to taste and then the paprika lightly toss again and place into fridge for 30 minutes to chill.

Fill hollow pineapple with crab meat salad, another turn of cracked black pepper if desired and then drizzle with citrus dressing.

Sprinkle with toasted coconut right before serving.