| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Backfin crabmeat |
| 2 |
|
Eggs |
| 1/2 |
c |
Mayonnaise |
| 1 1/2 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Thyme |
| 1/8 |
ts |
Oregano |
| 1/8 |
ts |
Dry mustard |
| 1/8 |
ts |
MSG |
|
ds |
Hot pepper sauce |
|
|
Mayonnaise for topping |
|
|
Parsley flakes for topping |
|
|
Paprika for sprinkling |
|
|
Green pepper strips |
|
|
Pimento strips |
INSTRUCTIONS
ADDITIONAL
GARNISH
Remove cartilage from crabment. Set aside.
In large bowl, combine next nine ingredients in recipe, gently mix
with the crabmeat.
Coat a two quart casserole lightly with mayonnaise and fill with the
crab mixture. Spread a thin layer of mayonnaise over top of crab
mixture, and sprinkle with parsley and paprika. Top with thin strips
of green pepper and pimento.
Bake at 350 until mixture is hot and lightly browned - about 40
minutes.
Tidewater Inn, Easton Md
Typed but not tested.
Posted to MM-Recipes Digest by <maintech@ne.infi.net> on Sep 05, 99
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”