"This past December TILife’s copy editor, Elspeth Naismith, presented "Call for Recipes!" The article showed a tea towel that hangs proudly in her kitchen and which provides the ingredients for a "Traditional 1000 Islands Shore Dinner," written by the late Les Cook, renowned Canadian fishing guide. Elspeth suggested that our River communities have many farmers, restaurants, store keepers, and yes, both year round and summer residents who have favourite recipes that all have special River meanings."
Elspeth wrote: . . . "Thousand Islands Life" is asking our readers to share their favourite River recipe with us. Tell us about the recipe, why it’s special, and why it reminds you of the River. Is it something that you only make at a specific time of the year? Is it a dish that you only make when you’re on the River?"
This month we have a tasty submission.
Emily’s Saint Laurent et Île de Marco Entertainment Specialty
One package of 6 English Muffins (with nooks and crannies!)
One can LUMP crabmeat; Don’t spare the few extra pennies – select the finest on the shelf!
or
Equivalent amount of fresh crabmeat (about 4 oz or 120 g)
One stick of unsalted butter (not margarine!)
One 5 ounce bottle Kraft 1 year old Sharp Cheddar cheese spread (No substitutions, please)
One teaspoon Worcestershire sauce
Mix together butter, cheese, and Worcestershire sauce thoroughly until smooth.
Add lightly shredded crab meat to the bowl and mix by hand.
Spread mixture on English muffins. If desired, they can be VERY LIGHTLY toasted first (optional).
Cut muffins into quarters and place on baking sheet.
Preheat oven to 350 degrees F.
Bake for 20 minutes or until brown and crisp.
Serve hot!
For a large gathering
You can prepare these in advance.
You can increase the amounts by 2x, 3x, 4x to make additional muffins, to ensure you will always have them on hand to serve to ‘drop-in’ guests!
Bake muffins in 350 degree F oven for 10 minutes and then place them flat/covered in freezer; take out as needed and bake in 350 degree oven for 10 to 15 minutes more, until they’re crisp and brown.
By Cary R. Brick
Cary Brick is a retired Congressional Chief of Staff and former Clayton Associate Justice who became a Thousand Islander in 1952 at the age of seven. His wife, Janet, is a former Clayton Town and Village Justice. He is a frequent contributor to Thousand Islands Life. See some of Cary's TI Life articles.
[Illustration by Marie-Anne Erki, ©2024, Kingston, ON]
Posted in: Volume 19, Issue 8, August 2024, Recipes, News Item
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