| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Cajun |
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lump crab meat; picked over |
| 1 |
tb |
Cajun Spice; (LeRoy's or anyone of your choice) |
| 2 |
tb |
Mayonnaise |
| 2 |
|
Green onions; sliced |
| 1 |
|
Extra lg egg |
| 1/4 |
c |
Whipping cream; (plus 6 Tbsps extra) |
| 2 |
ts |
Thai garlic red chile sauce; (Rooster brand) |
| 3/4 |
c |
Diced fresh Shitaki mushrooms(3-lg caps;, stems removed) |
| 1 |
ts |
Butter |
|
|
Salt and pepper |
| 1 |
c |
Loosely packed shredded Swiss cheese |
| 1 |
c |
Panko; (Japanese bread crumbs) |
|
|
Sweet paprika |
INSTRUCTIONS
In a large bowl combine the crab meat and green onions. In another bowl
lightly beat the egg, mayonnaise, cajun spice, 1/4 cup of cream and the red
chile sauce together. In a small frying pan, over medium heat, saute the
mushroom in the butter until lightly browned. Salt and pepper to taste and
add to the crab mixture. Add the egg mixture to the crab meat and mushrooms
and gently mix trying not to break the crab meat up too much. Add the Panko
and Swiss cheese and gently toss. To cook, divide the mixture evenly among
6 oven proof ramekins. Drizzle 1 Tablespoon of whipping cream over each
ramekin of crab meat. Bake in a preheated 350 degree oven until lightly
browned and heated through (about 15 to 20 minutes) being careful not to
let the top burn. Remove, dust with a little paprika, and serve at once.
NOTES : This can be served as a first course or a main course with
side dishes. I find this is even tastier if allowed to sit covered
overnight in the refrigerator before cooking.
Recipe by: LeRoy Trnavsky
Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
29, 1998
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