Crab Corn Chowder

2 T butter
2 slices bacon, chopped
1 medium onion, chopped
½ red bell pepper, chopped (opt)

2 ribs celery, chopped

2 T flour

2 t Old Bay

1 t thyme

Salt and Pepper

2 C chicken broth

2 C half n half

1 medium potato (microwave, peel, chop)or 1 C hash browns

1 C corn (or a can)

6 oz crab meat, chopped

Place into large pan:

butter, bacon, bell pepper, celery, and onion, cook about 5 minutes.

Add thyme, a pinch of salt and pepper, stir.

Add potato, flour, and Old bay, stir for 3 minutes.

Whisk in half n half and chicken broth until thickened, about 15 minutes.

Stir in crab and corn.

Hear through.

Sushi Bake

3 cups Calrose rice, cooked (add to cooked rice - ¼ c rice wine vinegar & 1 tsp sugar, ¼ tsp sesame oil - mixed well)

8 oz salmon, baked with 1 tsp olive oil, 1 tsp rice wine vinegar, S & P (350° for 15 min) shred

1 pkg (imitation) crab, diced

Place fish in large bowl and add:

¼ c cream cheese (softened)

¼ c sour cream (optional)

¼ c Japanese mayo (Kewpie)

1 -2 T sriracha

Mix well

Layer in 9x13 casserole dish:

rice

sprinkle (a lot) Furikake

fish mix

sprinkle (a lot more) Furikake

stripe across the top with Kewpie and sriracha

Bake at 350° for 15 minutes

Serve with nori (cut into strips)