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Baked Crab with Port (Santola ao Porto)

The Portuguese santola is a hard-shelled crab with tender, sweet meat.

1/4 cup mayonnaise or salad dressing
1/4 cup whipping cream
2 tablespoons tawny port wine
1 tablespoon capers
1 tablespoon diced pimentos
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 scallion, with top, sliced
6 drops red pepper sauce
1 pound lump crabmeat, cartilage removed
2 tablespoons dry bread crumbs
1 teaspoon butter or margarine, melted
Snipped parsley
Lemon wedges

Mix mayonnaise, whipping cream, wine, capers, pimentos, mustard, salt, scallion and pepper sauce in medium-size bowl. Gently stir in crabmeat. Divide mixture among 4 ungreased scallop baking shells or individual casseroles.

Mix bread crumbs and margarine; sprinkle over crab mixture. Bake uncovered at 375 degrees F until mixture is bubbly and crumbs are golden brown, about 20 minutes.

Sprinkle with parsley, and serve with lemon wedges.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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