| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Seafood-md, Oven-md | 4 | Servings | |
INGREDIENTS
| 1 | lb | Lump crabmeat |
| 1/2 | c | Finely sliced scallions, white & green parts or fresh chives |
| 1/2 | c | Fresh celery or fennel, finely diced |
| 1/2 | c | Red bell pepper, finely diced |
| 2 | ts | Dijon mustard |
| 1/2 | c | Melted butter |
| 1/4 | c | Heavy cream |
| 1 | c | Soda cracker crumbs, coarsely crushed |
| Salt and tabasco sauce | ||
| 1/4 | c | Additional crushed soda cracker crumbs |
INSTRUCTIONS
Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.) In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned. Variation instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6672 Posted to MC-Recipe Digest V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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