| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Meats | New Orleans | A-ok, Creole/caju, Seafood | 8 | Servings |
INGREDIENTS
| 1 | Green pepper; finely chopped | |
| 2 | Pimientos; diced finely | |
| 1 | tb | English mustard |
| 1 | ts | Salt |
| 1/2 | ts | White pepper |
| 2 | Eggs | |
| 1 | c | Mayonnaise |
| 3 | lb | Lump crabmeat |
| Paprika |
INSTRUCTIONS
Mix pepper and pimientos. Add mustard, salt, white pepper and eggs. Add mayonnaise and stir well. Add crabmeat. Mix lightly so that the lumps are not broken. Divide mixture into eight crab shells or casseroles, heaping it in lightly. Top with a little coating of mayonnaise. Sprinkle with a dash of paprika. Bake at 350 degrees for 15 minutes. Can be served hot or cold. NOTES : From: Secrets from New Orleans' Best Kitchens, by Earlyne S. Levitas, p. 60. >From the book: "Another great dish is their Crab Meat Imperial, which has a marvelous flavor from finely diced pimento, green pepper and a subtle touch of English mustard." Lou Parris lbparris@earthlink.net 1/97 Recipe by: Commander's Palace, New Orleans Posted to TNT Recipes Digest by Lou Parris <lbparris@earthlink.net> on Apr 19, 1998
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