| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Meats | Baltimore | Seafood | 6 | Servings |
INGREDIENTS
| 1/4 | c | Finely diced green pepper |
| 1 | sm | Pimiento; finely diced |
| 1 | ts | English mustard |
| Salt & white pepper to taste | ||
| 1/2 | c | Mayonaise |
| 1 | Egg yolk;beaten | |
| 1 | lb | Lump crab meat |
| 18 | lg | Oysters |
| Paprika to taste |
INSTRUCTIONS
Place diced pepper & pimiento in bowl. Add mustard, salt, pepper & 1/4 cup mayonnaise. Mix well. Add enough beaten yolk to moisten mixture. Add crab meat & mix in w/ fingers so lumps are not broken up. Divide mixture among oysters on half shell. Place on bed of rock salt. Top w/ light coating of mayonnaise & sprinkle w/ paprika. Bake at 350 for 5 min., then place under broiler until golden brown. This recipe may also be used for crab cakes by forming the mixture into cakes & rolling in cracker crumbs, then frying. CHESAPEAKE RESTAURANT N. CHARLES ST.;BALTIMORE WINE:MOSEL,ZELLER SCHWARZE KATZ From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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