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CRAB MORNAY

submitted by Robin Held of The Spouter Inn in Beaufort, NC 

1 loaf French bread

1/4 lb butter

5 cloves fine minced garlic

1 tsp dried thyme

1 tsp dried oregano

1 minced shallot

1 qt heavy cream

1/2 cup grated parmesan

1/2 cup grated Swiss

1 tbs fresh chopped parsley

salt and pepper to taste

1 lb picked backfin crab meat



For Croistinis - melt all but 1 tsp butter in sauce pan. Add 3 minced garlic cloves and dried herbs. Simmer 2-3 minutes. Slice french bread thinly on a bias. Place on cookie sheet, spoon butter mixture evenly over bread slices. Bake at 350 degrees for ten minutes until crisp.



For Crab Mornay - in sauce pot over medium heat add remaining butter, garlic, and shallot. Sautee until translucent. Add heavy cream and simmer until reduced by 1/2. Whisk in cheeses slowly until incorporated. Allow sauce to cool, fold in crab and parsley. Spread evenly over croistinis.

Broil until golden brown on top.

Steamed and Spiced Shrimp (NFI)
1 Pound raw medium-size shrimp in the shell
2 Teaspoons oil
1 Tablespoon prepared seafood seasoning or recipe below

Coat shrimp with oil, toss with seafood seasoning. Place shrimp on a steamer rack over boiling water. Reduce heat and steam, covered , about 2-3 minutes or until bright pink and opaque throughout. Serve warm with your favorite spicy cocktail sauce. Makes about 40 pieces