| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats, Eggs | Creole, Fish, Seafood, Crab | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine |
| 2 | Celery ribs,chopped | |
| 1 | cn | Mushrooms(5.5oz) |
| 1 | ts | Celery salt |
| 1/2 | ts | Cayenne pepper |
| 1 | c | Cream |
| Lemon juice | ||
| 1 | Onion,chopped | |
| 1 | lb | Crabmeat,lump,picked over |
| 1 | Pimiento,chopped | |
| 1/4 | ts | Mace |
| 1 | c | Milk |
| 2 | Egg yolks,well beaten | |
| 1 | c | Bread crumbs,buttered |
INSTRUCTIONS
1. Melt butter in saucepan with onion and celery; cook until vegetables are golden. 2. Add crabmeat, mushrooms, pimiento and seasonings; stir in milk and cream and cook slowly 15 minutes. 3. Add beaten egg yolks, a small amount at a time; cook 10 minutes longer, stirring. 4. Spoon hot mixture into four to six buttered ramekins or shells; sprinkle with lemon juice and cover with buttered bread crumbs. 5. Bake in preheated 450'F. oven a few minutes to brown crumbs. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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