Maryland Crab & Noodle Casserole

Maryland Crab & Noodle Casserole

Ingredients:

 2 Tablespoons butter

 1/4 cup Chopped green pepper

 2 Tablespoons Flour

 1/2 Cup Milk

1 Can Cream of Mushroom soup

 1/2 Cup Mayonnaise

 2 Tablespoons Pimento juice

 2 Tablespoons onion, minced

 1/4 Cup Pimento, diced

1 Pound Backfin Crabmeat

2 Cups Noodles, cooked

1 Cup Potato Flakes


Directions:

Stir-fry the green pepper in heated butter until tender. Stir in flour, then add milk slowly. Cook until thick. Add the next five ingredients and stir and cook 2 minutes. Stir in crab meat and juice, then the noodles. Scrape into a greased 9 X 6-inch bake dish and sprinkle with potato flakes. Bake at 375F for 25 to 30 minutes or until bubbly.

Lobster Newburg

Lobster Newburg

Ingredients:

2 lb. lobster tail meat

1 C. unsalted butter

7 tsp. medium dry sherry

10 tsp. brandy

1 1/2 C. heavy cream

1/2 tsp. nutmeg

cayenne pepper

4 large egg yolks, well beaten

toast points


Directions:

Cut lobster tail meat into ? inch pieces. In a large, heavy saucepan, cook the lobster meat and butter over moderate heat, stirring occasionally, for 2 minutes.

Add 6 teaspoons of sherry and 3 tablespoons of brandy in another saucepan and cook the mixture, stirring for 2 minutes.

Spoon lobster meat out of saucepan and transfer to a bowl.

Add the cream to the sherry mixture and boil until it is reduced to about 1 cup. Reduce heat to low and stir in the remaining sherry, brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks.

Cook the mixture, whisking constantly until it registers 140F on a cooking thermometer. Continue whisking and cook for 3 more minutes.

Stir in lobster meat and serve over toast points.