Denise Clemons, author of “A Culinary History of Southern Delaware,” joins us in the DelmarvaLife kitchen to make crabcake sliders and maque choux.
Check out Denise’s book here.
MAQUE CHOUX
- 1 T butter
- 2 minced shallots
- 1/3 C chopped bell pepper
- 1/4 C chopped sundried tomato
- 2 pressed garlic cloves
- 10-oz package frozen corn
- pinch cayenne pepper
- 1/3 C cream
- salt, to taste
- sliced green onion
Melt butter in a large skillet over medium heat. Stir in shallots and bell pepper. Cook until softened, about 2 minutes. Add sundried tomato and garlic; cook until fragrant, about another minute. Add corn and cayenne pepper; cook until corn has softened, about 2 minutes. Pour in cream and bring to a boil. Reduce heat to low and simmer until cream thickens slightly. Season to taste with salt. Garnish with sliced green onions.
CRABCAKE SLIDERS
- 1 lb crabmeat
- 1 T cracker meal
- 1 egg, separated
- 1 T snipped chives
- 1 t dry mustard
- 1 T Old Bay
- 1 t Worcestershire
- 1/2 t Tabasco
- 1 T lemon juice
- 1/4 C mayo
- 1/2 t salt
- 1/4 t white pepper
- butter for cooking
Place the crab in a colander and pick over carefully to remove any bits of shell or cartilage. Sprinkle with cracker meal and toss gently to combine. Place egg white in a small bowl and the yolk in a large mixing bowl. Whip the egg white until peaks form; set aside. Add remaining ingredients to the egg yolk and stir to combine. Fold in the crabmeat and whipped egg white. Scoop into 2-inch balls and flatten slightly. Cook in melted butter, turning once, until browned on both sides. Yield: 8 crabcake sliders.
