| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce04 |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Oil |
| 2 |
tb |
Chopped onion |
| 2 |
tb |
Chopped green bell pepper |
| 2 |
tb |
Chopped celery |
| 1 |
lb |
Lump crab meat; picked over |
| 1 |
tb |
Creole mustard |
| 1/2 |
tb |
Minced garlic |
| 1/2 |
c |
Bread crumbs |
|
|
Bayou Blast – {Emeril's Creole Seasoning}; see * Note |
| 4 |
|
Cleaned-out crab shells |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Preheat oven to 350 degrees. In a small skillet heat oil and saute onion,
green pepper and celery until tender; cool. In a small bowl combine
vegetables with remaining ingredients, season to taste with Bayou Blast and
stuff into shells. Bake until hot, 20 minutes. Serve garnished with
parsley. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-096 broadcast 10-07-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-20-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”