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Maryland Crab Salad with Green Apple and Yuzu on Stout Bread


Maryland Crab Salad

  • 1 pound Maryland jumbo lump crab meat
  • ½ cup mayonnaise
  • 2 tablespoons yuzu
  • ½ bunch cilantro, finely chopped
  • 1 green apple, julienne-cut
  • 2 scallions, finely diced

In a medium bowl, combine mayonnaise, scallions, cilantro, yuzu, and crab meat.

Mix gently with a fork and refrigerate until chilled.
To serve, cut bread in 1/3-inch-thick slices and use a round or square cutter to create a disk.

Using a small ice cream scoop, top with Maryland crab salad.

Stout Bread

  • 1 cup oatmeal
  • ¼ cup brown sugar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 6 ounces stout beer
  • 2 cups whole wheat flour
  • ¼ cup molasses
  • 1 teaspoon baking powder
  • ¼ cup buttermilk
  • ⅓ cup butter, melted

Preheat oven to 425 degrees F. Grease a loaf pan.

In a medium mixing bowl, combine oatmeal, whole wheat flour,brown sugar, baking soda, baking powder, and salt. In a large
bowl, combine molasses, butter, buttermilk, and stout beer.

Slowly combine the dry mixture into the beer mixture, and gently stir until well blended.

Pour batter into a prepared loaf pan.

Bake for 30 minutes, and then turn the temperature down to 400 degrees F and bake for an additional 30 minutes.

Turn the ovenoff, open the door, and allow cooling for 30 minutes in the oven before turning out onto a wire rack.