| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3/4 |
c |
Small dice yellow onions |
| 2 |
tb |
Minced shallots |
| 1/4 |
c |
Small dice red peppers |
| 1/4 |
c |
Small dice yellow peppers |
| 1/4 |
c |
Small dice celery |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Cayenne |
| 1 |
lb |
Crab meat |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
Chopped parsley |
| 1/4 |
c |
Chopped green onions |
| 1 |
c |
Homemade or prepared mayonnaise |
| 2 |
tb |
Creole Mustard |
| 1/4 |
ts |
Tabasco |
| 1/4 |
c |
Dried fine bread crumbs |
| 1/2 |
tb |
Rustic Rub |
| 2 |
tb |
Chopped chives; garnish |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2307
Preheat the oven to 400 degrees F. In a large saute pan, heat the olive
oil. When the pan is smoking hot, add the onions, shallots, peppers,
celery, salt and cayenne. Saute for 5 minutes or until the vegetables are
wilted. Add the crab meat, garlic, parsley and green onions, saute for 1 to
2 minutes. Remove from the heat and cool for about 30 minutes. In a mixing
bowl, combine the crab meat mixture with 3/4 cup of the mayonnaise, the
mustard and Tabasco. Mix until thoroughly incorporated. Spoon the mixture
into 4 coquille shells. In a mixing bowl, combine the bread crumbs, the
remaining mayonnaise and the Rustic Rub together. Spread the top of the
crab mixture with the bread crumb mixture. Bake for 20 minutes, or until
bubbly and brown. Place the shells on a platter and garnish with chopped
chives.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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