Crabs Carribbean-style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Appetizers, Seafood | 8 | Servings | |
INGREDIENTS
| 8 | T | Butter |
| 4 | Scallions chopped | |
| 1 | t | To 2 ts chopped garlic |
| 1 | Hot green chili, finely | |
| chopped and seeded | ||
| or use dried red pepper | ||
| flakes | ||
| 1 | T | Curry powder |
| 3/4 | To 1 lb crab meat, shredded | |
| 2 | T | Chopped fresh coriander |
| leaves if possible | ||
| 2 | T | Finely chopped parsley |
| Salt nd freshly ground | ||
| pepper | ||
| 6 | T | To 8 tb crab liquid or clam |
| broth | ||
| 2 | c | Bread crumbs |
INSTRUCTIONS
Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or until browned. Serves 8 as an appetizer or 3 to 4 as a main course. //// From the hearth in Sandee's Kitchen... From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 234
Calories From Fat: 122
Total Fat: 13.9g
Cholesterol: 30.5mg
Sodium: 522.1mg
Potassium: 193.3mg
Carbohydrates: 21.5g
Fiber: 2.2g
Sugar: 2.1g
Protein: 6.2g