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Our Favorite Recipes

Of course we are not going to give you our crab cake recipe, the one with no filler added. We will give you a source for various recipes of some of the sandwiches, soups and salads we serve here at the Tavern.

This month's recipe comes from Crab-O-Licious.com

Soft Shell Crab Club Sandwich

Ingredients:
8-Stripes of Thick-Sliced Bacon-Fried Crispy; set aside.
1/4 Cup-Flour (All Purpose)
1/2 Cup-Cornmeal
1 Teaspoon-Chesapeake Bay or Old Bay Seasoning
2 Large-Eggs-Beaten
2 Tablespoons-Water
4-Soft Shell Crab
Olive Oil, Peanut or Canola Oil
4-Whole Wheat Hamburger Buns (Or other bread you prefer.)

Mix the flour, cornmeal and seasoning in a wide dish, like a pie pan.
Mix water and eggs together in separate dish that can be used for placing the crab in.
Heat oil in deep fry pan on medium high.
Dip each crab into egg mixture, then into flour and cornmeal mixture, then into fry pan, carefully.
Fry each crab till golden brown on each side for approximately 3 minutes.
Remove the soft shell crab onto paper towels to eliminate excess oil.
Make the crab club sandwiches. Spread mayo on buns as preferred, add the bacon, tomatoes, onions and lettuce on top of the crab.
Enjoy!

Hash Brown Brunch Casserole
SERVES 8
Ingredients
3 tbsp. veg. oil
1 (2 lb.) bag frozen hash browns
1 onion, chopped
1 green pepper, chopped
1 c. ham, cubed
10 eggs, beaten
1 c. cheddar cheese, shredded
Salt and pepper, to taste

Directions
Heat oil in skillet.
Add hash browns, onions and green peppers.
Cook until potatoes begin to brown.
Spray a 9" x 13" pan with vegetable oil spray.
Spread potato mixture in bottom of pan.
Top with ham.
Pour eggs over all and season with salt and pepper.
Gently stir to coat all ingredients with egg.
Sprinkle with shredded cheese.
Cover with foil and refrigerate overnight.
Bake, covered, for 25 minutes at 375 degrees.
Remove foil and bake 5 minutes longer.

Thick & Creamy Clam Chowder
SERVES 4 - 6
Ingredients
6-7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 (5 ounce) cans baby clams, with juice reserved
6-7 potatoes, cubed
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 tablespoon butter

Directions
Add bacon to sauce pan and cook on medium low heat until crispy.
Add onion and cook until clear.
Add clam juice from both cans.
Add potatoes.
Cook and cover until potatoes are fork tender, about 15-20 minutes.
Stir occasionally so potatoes won't stick.
Add clams, soup, cream, and milk.
Stir together.
Add butter and let melt into the chowder.
Cook for about 30-45 minutes or until thickened.
Stir occasionally.

Serve with saltines or oyster crackers.


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