Corn & Crab Chowder
2 1/2 cups of raw potato, cut into 1/4 inch cubes
3/4 cup of thin onion slices
1 1/2 cups of hot water
1 teaspoon of salt
1/4 teaspoon of pepper
2 1/2 cups of whole milk
8 ounces of fresh or canned crab, or fresh Surimi
Two 17 ounce cans of cream style golden corn
Combine the potatoes, onions, water, and salt in a large kettle. Bring to a boil and cook, covered for 10 minutes. Do not drain. Add the milk, crab, and corn. Cover and cook over low heat until piping hot.
Curried Crab Cakes
1 1/2 cups of crab meat
3/4 teaspoon of curry powder
1 teaspoon of celery, very finely diced
Black pepper
Salt
2 egg yolks
2 tablespoons of heavy cream (give or take)
1/2 cup of dry bread crumbs
Mix everything except bread crumbs together. Refrigerate overnight. Make patties and press into bread crumbs. Fry until golden. Subs: Any or all of following in place of curry - mustard, cayenne, Worcestershire, anchovy paste.