Maryland Creamy Crab Bisque

Maryland Creamy Crab Bisque 

Ingredients:

2 tablespoons butter

1 cup minced celery

2 (10 ounce) packages white sauce mix

2 cups half-and-half

1/3 cup dry sherry

12 ounces fresh lump crab meat

1 teaspoon Old Bay Seasoning

Salt and pepper, to taste

1 can chicken broth

Directions:

In a 3-quart saucepan melt butter and sauté celery for 5 minutes or until soft. 

Stir in sauce mix. 

Gradually stir in half-and-half. Add sherry and broth. Stir over low heat until 

soup bubbles and thickens slightly. 

Stir in crabmeat; simmer 15 minutes longer.

Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

Ingredients:

6 large Eggs hard boiled

4 ounces Cold smoked salmon very finely diced

1/4 cup Fresh chives very thinly sliced

1/4 cup Mayonnaise

2 tablespoon Red onion minced

2 tablespoon Capers rinsed and finely diced

1 tablespoon Fresh lemon juice

1/2 teaspoon Finely grated lemon zest packed

Freshly ground pepper



Directions:

Peel and halve eggs lengthwise. Remove yolks and crumble into medium size bowl. Add salmon, chives, mayonnaise, onion, capers, lemon juice, zest, and 1/8 t. pepper and mix well. Mound the filling into the egg whites. Garnish with the remaining chives and several grinds of black pepper.