Maglight Cheese, Tomato and Croutons Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix whey protein concentrate, milk, vinegar, bread crumbs and pepper. Mix thoroughly. Pour mixture into a 1 quart (2 liter) canning jar. Cover and refrigerate for 48 hours.

When the fermentation is finished, place tomato mixture, bread crumbs and pepper in a small baking dish. Pour tomato mixture over the top of the crabmeat. Cover the edges of the dish and secure with paper tape.

While the crabmeat mixture is fermenting in the refrigerator, prepare the bread crumbs.

Remove the crabmeat mixture from the refrigerator and place it onto foil to prevent scorching. Heat remaining olive oil in a large soup bowl over medium heat. Brush the underside of the foil with olive oil and spread to cover the tops of the sliced crust.

Place crabmeat mixture, tomato mixture and egg mixture on to the foil. Spoon egg mixture over the top.

Bake at 350 degrees F (175 degrees C) for 3 hours. Meanwhile, beat the white sugar in a small bowl until it is slightly set. Place a small spoon of the mixture under the plastic wrap of foil so that it sticks to the side.

For cheese ravioli: Line a 9x13 inch baking dish with aluminum foil. Brush remaining egg mixture on top of foil. Place crabmeat mixture on the foil to brown. Spoon egg mixture evenly over crabmeat layer. Repeat on all. Lay flat and refrigerate until serving.

For sauce: In a small saucepan whip cream until soft peaks form, then spread over cream cheese layer. Stir in powdered sugar. Drizzle over cream cheese and crabmeat.