Chef's Recipes

Crab Melts

(Serves 4)

by Chef Paul Wernsdorfer

• 1 lb. backfin crabmeat

• 1 cup Imperial sauce & topping (prepared)

• 1/2 cup grated cheddar cheese

• 1/2 cup grated Monterey Jack cheese

• 4 each split English muffins

• 1 each sliced ripe tomatoes (eight slices)

• 8 slices cheddar cheese

Mix crabmeat with imperial sauce, blend in grated cheeses.
Place a tomato slice on each muffin half.
Evenly divide crab and cheese mixture over all eight english muffin halves.
Top with a slice of cheddar cheese on each one.
Bake in a 375 degree oven for approximately ten minutes. Crabmeat in center should be warm but not hot. Cheese should be melted over the top of the crabmeat and english muffin.

Imperial Sauce & Topping

• 1 cup mayonnaise

• 2 eggs

• 1/2 tsp. Old Bay Seasoning

• 1/2 tsp. dry mustard - Coleman's

• 1 pinch ground white pepper

• dash Worcestershire sauce - Lea & Perrins

• 1/2 cup whole milk

• 1 oz. finely diced green bell peppers - (optional)

Place all ingredients in mixing bowl and blend until smooth.
Add green peppers to mix if desired.
Hold refrigerated until ready to use.

Recipe Archives

• Blackened Chicken Fettuccine

• Potato Crusted Rockfish

• Crab & Artichoke Dip

• Seafood Nachos

• Pumpkin Bread Pudding

• Sautéed Rockfish with Shrimp
  

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Fisherman's Crab Deck - (410)827-6666
Fisherman's Seafood Market - (410)827-7323
3116 Main Street
Grasonville, MD 21638 
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