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YOUR FAVORITE MEAL

My father's stuffed conch from Marker 88, he was the founder of the place. Take conch meat, pound out into a round shape about 10 inches or so. Take some of our crab meat stuffing and place about a cup in the center. Fold the conch over the stuffing and wet coat then dredge through seasoned bread crumbs. Flash fry in a pan of oil until just browned. Place on a oven worthy plate and pour a ladle of bechamel sauce over the entire now browned conch. Add some capers and paprika to the top and bake at 500 for about 10 minutes or until the bechamel starts to brown on the edges. Heavenly.
 
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