Today on DelmarvaLife-
The Coronavirus pandemic has changed the way we worship. Lead Pastor Bob Weed from Eagle’s Nest Church in Milton talks to Jimmy about the changes that allow people to come together in fellowship, while staying apart.
We are learning that the elderly and those with chronic health conditions are the most vulnerable when it comes to COVID-19. That’s something Coastal Hospice is taking very seriously. Coastal Hospice President, Alane Capen talks to Lisa about the protocols the organizations is following while remaining true to its mission.
How can we help local filmmakers and theatres? We’ll offer a few ideas to let those beloved creative minds flow. Plus, local film critic, Rob Rector gives us a list of films we may want to watch as we are self-isolating.
Local restaurants are scrambling to keep afloat as they are forced to close their dining rooms. Chef Danio Somoza owns Harvest Tide Steakhouse in Lewes. He shows us how to make a delicious crab cake sandwich while filling us in on how they’re relying on carry-out and delivery orders for the unforeseen future.
CRAB CAKE SAUCE
INGREDIENTS
- 2 TABLESPOON MAYONNAISE
- 1LARGE EGG
- 1TABLESPOON DIJON MUSTARD
- 1TABLESPOON WORCESTERSHIRE SAUCE
- 1TEASPOON TABASCO
- MIXED
- 1POUND JUMBO LUMP CRAB MEAT
- 1/2 CRAB CAKE SAUCE
- 1 TEASPOON OLD BAY
INSTRUCTIONS
IN A SMALL BOWL, WHISK THE MAYONNAISE WITH THE EGG,MUSTARD,
WORCESTERSHIRE SAUCE AND HOT SAUCE UNTIL SMOOTH.
IN A MEDIUM BOWL, LIGHTLY TOSS THE CRABMEAT WITH THE CRACKER CRUMBS. GENTLY FOLD IN THE MAYONNAISE MIXTURE. COVER AND REFRIGERATE FOR AT LEAST 1 HOUR.
SCOOP THE CRAB MIXTURE INTO EIGHT 1/3-CUP MOUNDS; LIGHTLY PACK INTO 8 PATTIES, ABOUT 1 1/2 INCHES THICK. IN A LARGE SKILLET, HEAT THE OIL UNTIL SHIMMERING
CRAB CAKE SANDWICH
BABY ARUGULA, TOMATOES, BRIOCHE BUN,
