From The Galley
This page comes to you courtesy of the chefs of the Catalina 42 fleets. If you have a favorite shipboard concoction, please e-mail it to the Galley Editor, Norm Perron.
Recipe makes about 10 large cakes or 15 appetizer size cakes.
Ingredients
Preparation
Mix all ingredients, except crab, well. Fold in crab, do not break it up. Allow to set (refrigerated) for about 1 hour. Make into cakes about 3" in diameter (for main course); 2" for appetizers. Saute in butter until golden brown and cooked through (remember - the crab is already cooked - you're only cooking the egg/mayonnaise mixture).
In Maryland, these are served with fresh corn on the cob, coleslaw, and mashed potatoes.
Although not needed for taste, you can make a dipping mixture of mayonnaise, lemon juice and El Cholo hot sauce.
Grill Bread (Cindi Goodrich, Moonspun)
Ingredients
Preparation
Defrost bread. Divide each loaf in half (you will have six pieces from the package). On a floured board, work each piece into a circle (like a pizza). Drizzle with olive oil, sprinkle with basil, oregano, parsley, and salt. Press seasonings lightly into dough. Turn over and repeat seasonings. Shape and season remaining dough in same manner.
Cook directly on grill, or on foil if grill is very hot. Turn once. Bread is done in about 5 to 7 minutes when golden on both sides and done in middle (some like the inside a little doughy, so experiment).
A simple hors d'oeuvre for when an unexpected cocktail party is declared on your boat.
Mix the following together:
Top with sliced almonds and refrigerate for at least one hour. Serve with mild-flavored crackers.
In a large pot, sauté the following for 1 hour:
Next, add:
Let simmer for 1/2 hour, then mix in the following:
Cook for 35 minutes
Mix the following in a pan and boil for 2 minutes:
Add 2 lbs. of mussels, and steam 5 minutes and serve with sour dough bread