The Idea

Dearest Friends,

Last night as I was making Crab Melts (recipe below), I was called to start a forum for FJackie to communicate about food, drink, and boats. The driving force behind the idea of this blog is the ultimate goal: a world renound bar and restaurant called The Pilot House. Before we can go starting up a dining establishment, we need some good eats. This is the place to post recpies that you have tried, recipes from you mother (Fat, I know AB has some good ones), or concoctions you come up with yourself.

Now, to kick off this party, here is a recipe I have shared with some of you already, but it seems like a good place to start regardless.

The Crab Melt

1 cup crabmeat
2 tbs. butter
1 tbs. flour
1/2 cup half/half or milk
1 cup shredded cheese, pepperjack, monterey jack, or the like
dash of cayane pepper, can substitute with paprika or old bay seasoning
salt and pepper to taste
2 english muffins split in half
optional: texas pete

Melt butter in a medium saucepan and add flour to make a roux. Add cream/milk and heat until you have a sort of thick sauce. Not too think, but not thin either.
Add crab meat and some salt and pepper. Add optional Texas Pete. Fold the sauce into the crab meat gently so as not to let it all fall apart.
Place open-faced english muffins on baking sheet and top with crab mixture. Top with cheese. Sprinkle with cayane, paprika, or old bay.
Broil on high for 15-20 minutes, or until golden brown on the top.

Give it a try, let me know your thoughts or if you have suggestions on how to make this better!

LYGWF,
Comet