Crabmeat Au Gratin

crab_gratin3_face

Crabmeat Au Gratin mixed in and topped with Kam’s Chili Sauce.

 

You cannot teach a crab to walk straight. Aristophanes

 

Crab Au Gratin

Get:

2 C. Crab Meat (lump is best)

1 Lemon

4 tbsp. Mayonnaise

1/4 C. Parmesan Cheese (grated)

1/4 C. Cracker Crumbs (Ritz or panko crumbs)

2 tbsp. butter

4 tbsp. Kam’s Chili Sauce

1 tsp. Old Bay Seasoning

Serve in a Scallop shell, Crab Shell or a ramekin top with additional crumbs.

Make it:

Bake in a 350 degree oven for 20-30 minutes.

Clams Casino

clams _casino_face

Clams Casino

Invented in the early 1900s at the Casino at Narragansett Pier in Rhode Island.

Just add the Kam’s Chili Sauce 

Ingredients

  • 6 slices bacon, cooked crisp and crumbled
  • 24 small hard shelled clams
  • 1/4 cup butter, softened
  • 2 tablespoons minced onion
  • 2 tablespoons minced green pepper
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • Kam’s Chili Sauce

Directions

  1. Shuck the clams by prying each open with a knife. Cut the clam from the shell. Slit the skin of the clam’s siphon (neck) and pull off and discard the tough skin. Scrub the bottom shells and discard the tops.
  2. Place a clam in each bottom shell and place the shells on a baking sheet.
  3. Combine the butter, onion, bell pepper, parsley, lemon juice, and Worcestershire sauce in a small bowl and mix well.
  4. Preheat the broiler.
  5. Spoon about 1 teaspoon of the butter mixture into each clam. Sprinkle the crumbled bacon and Kam’s Chili Sauce on top.
  6. Broil for 3 minutes, until the butter is bubbling. Serve hot.