Real Vermont Cooking

INGREDIENTS 1 Pound Regular Lump Crab Meat 1 Pinch salt 2 Cups light cream 4 tsp. Butter 1 tsp. Coleman’s prepared mustard 4 tsp. Hollandaise Sauce 6 tsp. (heaping) Small capers Italian bread crumbs Combine all ingredients in a thick aluminum pan and bring to a simmer. Add melted butter. When mixture starts to thicken, add Hollandaise Sauce (two egg yolks can be substituted). Fold lightly without using spoons or stirrers. This is to avoid breaking the crab meat lumps. When consistency is right, spoon into shell or serving dish. Sprinkle with Italian bread crumbs and then dot with small lumps of butter. Place coquille into 350 degree oven for about 5 minutes or place under a broiler until golden.

Ingredients 1-1/4 c yellow corn meal 1/2 c flour 3 tsp baking powder 1 tsp sugar Pinch salt 1 tsp black pepper 1 onion diced very fine 1 egg beaten 1/2 c milk 1/2 c whole corn 1/4 c green onion or chopped jalapenos Mix corn meal, flour, baking powder, sugar, salt and pepper. Blend well. Add onion, egg, milk, corn and green onion/jalapenos. Mix until well blended. Using double spoons or an ice cream scoop, sample one pup in a 350 degree deep fryer. Adjust seasonings and continue to fry away.