| 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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