Chesapeake Bay Crab and Cheese Toast

Chesapeake Bay Crab and Cheese Toast

Ingredients:

1 lb. lump Crab Meat

10 oz. Swiss cheese, finely shredded

1 c. Hellman's mayonnaise

1 tsp. salt

2 tsp. lemon juice

1 loaf French bread baguette

Garnish: 2 Tbsp. fresh chives, minced


Directions:

Preheat oven to 375?F.

Line sheet pan with foil or parchment paper and spray with non-stick spray.

Combine Swiss cheese, mayonnaise, salt and lemon juice in bowl. Gently fold in crab meat.

Cut French bread in half, lengthwise. Spread ? of crab meat mixture evenly over each half of bread. Bake 15-20 minutes or until topping is golden brown and filling is bubbly.

Allow toast to cool slightly then cut with serrated edge knife into 1" wide slices.

Three Cheese Lemon Pepper Pasta

Three Cheese Lemon Pepper Pasta

Ingredients: 

10 ounces rotini or penne pasta

4 cloves garlic, minced

1 tablespoon olive oil

15 ounces Ricotta cheese

1 egg, slightly beaten

1/2 cup milk

1/2 teaspoon baking soda

2 + 1/2 cups mozzarella cheese, shredded

1/3 cup Parmesan cheese, grated, plus more for serving

3 cups fresh Spinach leaves

2 tablespoons lemon zest

2 tablespoons lemon juice

1/2 teaspoon sea or Kosher salt

1/4 teaspoon fresh cracked pepper, plus more for serving

2 tablespoons fresh thyme, basil or parsley


Directions:

Cook pasta to al dente according to package directions. Meanwhile saute garlic on low heat in a small skillet until fragrant. Remove from heat.

Preheat oven to 400 degree F. Butter an 8?8 deep-sided casserole dish.

In a large mixing bowl combine ricotta well with egg, milk, baking soda, 2 cups of mozzarella and Parmesan. Stir in spinach, lemon zest and juice, salt, pepper, thyme and sauteed garlic. Stir in pasta. Pour into casserole dish, sprinkle top with remaining mozzarella.

Bake 25-30 minutes until bubbly and hot in the middle. Allow to set five minutes before serving. Serve with plenty of fresh cracked pepper over top and Parmesan cheese.

Makes 5-6 servings