Crab & Corn Pudding

Crab & Corn Pudding

Ingredients:

4 cups milk

1 cup yellow corn meal

2 tablespoons sugar

1/4 teaspoon salt

pinch cayenne pepper

4 eggs

1 cup unsalted butter, melted and cooled

1 1/2 teaspoons baking powder

1 pound backfin crab meat

2 cups fresh corn kernels


Directions:

In a large deep saucepan, bring the milk to a boil over medium-high heat. Stir in the yellow corn meal. sugar, salt and cayenne pepper.

Let the mixture return to a boil, then reduce heat to a simmer. Stir often and continue to simmer for 5 to 6 minutes. Remove from heat and let cool for 10 minutes.

In a large bowl. whisk together the eggs, melted butter and baking powder. Stir in the corn kernels. Add the milk-corn meal mixture and stir to combine.

Gently fold in crab to avoid breaking up lumps.

Pour the mixture into a well-buttered 2?-quart souffle dish, casserole or any other straight-sided baking dish.

Bake on the center rack of a preheated 350-degree oven for 45 minutes to 1 hour, or until the pudding is lightly puffed, lightly browned and a knife or straw inserted in the center comes out clean. Serve immediately.

Serves 12.

Salt & Vinegar Potato Salad

Salt & Vinegar Potato Salad

Ingredients:

1 large red onion, cut lengthwise into 1/3 wide wedges and layers separated

1/2 cup plus 2 tablespoons cider vinegar

2 teaspoons salt

4 lb. medium yellow fleshed potatoes such as Yukon Gold

2 1/2 teaspoons Old Bay Seasoning

1/2 cup extra virgin olive oil


Directions:

Toss the onion & 2 tablespoons vinegar with 1/2 teaspoon salt in a bowl. Marinate at room temperature, tossing occasionally until slightly softened and pink. This should take about 45 minutes.

Cover the potatoes with salted cold water in a large pot, simmer, uncovered until just tender. Takes about 20 minutes.

While the potatoes are cooking, whisk together 2 1/2 teaspoons Old Bay seasoning with 1 1/2 teaspoons salt and remained 1/2 cup vinegar in a bowl.

Drain potatoes in a colander, and peel off skins when they are cool enough to handle. Cut into 1/2 inch wedges. Toss the warm potatoes with the vinegar mixture in a larger bowl. Add the onion mixture & oil. Toss to combine. Add more Old Bay seasoning, if desired. Serve warm or at room temperature.