| CORNY SAMMIES: CRAB AND CORN MELTS Makes 4 servings. 2 cups shredded gruyere or Swiss cheese Pinch nutmeg 1 cup fat free milk 2 tbs flour 1 lemon, juiced 10 oz lump crabmeat, picked for shells 3 cloves garlic, finely chopped 1 small onion, finely chopped 2 ears corn, kernels scraped from cob, or 1 cup thawed frozen corn kernels 1 tbs olive or vegetable oil 4 slices brioche, challah or French bread Salt and Pepper 1/4 cup dry vermouth or a shot of dry sherry or broth 2 tbs butter or margarine A small handful flat leaf parsley, finely chopped 1 1/2 tsp Old Bay seasoning 2 tbs chopped thyme 1 small fresno chile pepper, seeded, finely chopped 2 ribs celery, finely chopped 3 slices bacon, chopped Heat oven to 375°. In a skillet, heat oil. Add bacon and cook until crisped. Stir in corn, celery, garlic, onion, chile pepper, and thyme and cook 5 min. Add crabmeat and Old Bay and heat through. Douse with lemon juice, remove from heat and stir in parsley. Melt butter in a skillet. Whisk in flour 1 min. then whisk in vermouth. Whisk in milk. Season with salt, pepper and nutmeg. Turn off heat. Arrange bread on a baking sheet and top with crab mixture, bechamel sauce and cheese. Bake until cheese is lightly golden, 10 min. then SERVE... |
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