| 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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