by Chef Paul Wernsdorfer
1 lb. backfin crabmeat
cup Imperial sauce & topping
1/2 cup grated cheddar cheese
1/2 cup grated Monterey Jack
4 each split English muffins
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
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.
4 Tbsp unsalted butter
1/2 cup diced celery
1/2 cup diced onion
3 - 28 oz. cans diced tomatoes in juice
1 cup granulated sugar
1/4 cup cornstarch
1/2 cup water
melt butter in a heavy sauce pan, add onion and celery and sweat until onions are translucent and soft, do not brown.
Add tomatoes and sugar and bring to a boil. In separate bowl dissolve cornstarch in water and add to tomato mixture, stirring briskly.
turn heat down and simmer for 10 minutes, mixture should be clear, not cloudy, and somewhat thick. Serve immediately or hold hot.
Fisherman's Inn - (410)827-8807
Fisherman's Crab Deck - (410)827-6666
Fisherman's Seafood Market - (410)827-7323
3116 Main Street
Grasonville, MD 21638