| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Appetizer | 30 | Servings | |
INGREDIENTS
| 1 | Stick butter | |
| 1 | c | Finely chopped seasoning (green onions; celery, green pepper; parsley) |
| 1 | ts | Pressed garlic |
| 2 | tb | Flour |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Lemon juice |
| 2 | Eggs | |
| 1 | lb | White crabmeat |
| 1/2 | c | Cooking sherry |
| Salt & pepper to taste | ||
| 1 | c | Milk |
INSTRUCTIONS
Slowly melt butter in saucepan. Add seasoning and garlic; saute but do not brown, simmer until soft. Add flour, blend in. Slowly add milk, Worcestershire sauce and lemon juice, blending well. Beat eggs in a small bowl; add some of the hot mixture to the eggs gradually, then blend all together. Fold in crabmeat and season with salt and pepper. Then add sherry. This mixture can be used to fill cocktail patty shells, approximately 5 dozen. Also, it is delicious served on squares oftoast, cocktail size. Sprinkle lightly with bread crumbs. Brown lightly in 450 degree oven and serve hot. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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