Today on DelmarvaLife:
We’re sharing a story today that takes friendship to a whole new level. Fifth graders Kylie Moorman and Sabrina Kadow of Milford join us to tell their story. Sabrina was choking on a piece of candy at school and Kylie performed the Heimlich maneuver on her and the piece of candy flew out. Kylie was recently honored for her actions at the Milford City Council meeting.
We’re lifting up Delmarva with the Rising Tide campaign. The first beneficiary is Operation We Care and they’re looking for items to support our troops. Owner of Sherwood of Salisbury Automotive Group, Bruce Rogers, along with Sherwood’s Marketing Manager, Katie Maxwell, and Executive Director of Operation We Care, Jeff Merritt, join us in the studio to talk about how you can help.
Operation We Care needs supplies for the 2000+ care packages they mail to troops every year. They are collecting:
- baby wipes
- body wash
- granola bars
- lip balm
- Chef Boyardee pasta
- hot chocolate packets
- deck of cards
- dental floss
- deodorant (non-aerosol)
- disposable razors
- gum/breath mints
- ink pens
- instant oatmeal
- microwave popcorn
- Pop Tarts
- powdered drink mixes
- Ramen Noodles (brick style, not cups)
- shampoo
- small personal Kleenex
- toothbrushes
- toothpaste
Drop-off locations for Wed., Feb. 22 are Sherwood of Salisbury, Auto Outlet 99 and WBOC in Milton and Dover.
Denise Clemons, author of A Culinary History of Southern Delaware,” joins us in the DelmarvaLife kitchen to make crabcake sliders and maque choux.
CRABCAKE SLIDERS
- 1 lb crabmeat
- 1 T cracker meal
- 1 egg, separated
- 1 T snipped chives
- 1 t dry mustard
- 1 T Old Bay
- 1 t Worcestershire
- 1/2 t Tabasco
- 1 T lemon juice
- 1/4 C mayo
- 1/2 t salt
- 1/4 t white pepper
- butter for cooking
Place the crab in a colander and pick over carefully to remove any bits of shell or cartilage. Sprinkle with cracker meal and toss gently to combine. Place egg white in a small bowl and the yolk in a large mixing bowl. Whip the egg white until peaks form; set aside. Add remaining ingredients to the egg yolk and stir to combine. Fold in the crabmeat and whipped egg white. Scoop into 2-inch balls and flatten slightly. Cook in melted butter, turning once, until browned on both sides. Yield: 8 crabcake sliders.
MAQUE CHOUX
- 1 T butter
- 2 minced shallots
- 1/3 C chopped bell pepper
- 1/4 C chopped sundried tomato
- 2 pressed garlic cloves
- 10-oz package frozen corn
- pinch cayenne pepper
- 1/3 C cream
- salt, to taste
- sliced green onion
Melt butter in a large skillet over medium heat. Stir in shallots and bell pepper. Cook until softened, about 2 minutes. Add sundried tomato and garlic; cook until fragrant, about another minute. Add corn and cayenne pepper; cook until corn has softened, about 2 minutes. Pour in cream and bring to a boil. Reduce heat to low and simmer until cream thickens slightly. Season to taste with salt. Garnish with sliced green onions.
Lt. Tim Robinson with the Wicomico County Sheriff’s Office has a new list of most wanted for us. See today’s Most Wanted Monday here.
