| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Maryland backfin crabmeat |
| 1/2 |
c |
Mayonnaise |
| 2 |
ts |
Chopped pimento |
| 2 |
ts |
Whole capers |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Salt |
| 6 |
dr |
Liquid hot pepper sauce |
| 8 |
|
Aluminum or ceramic scallop shaped baking shells |
| 8 |
tb |
Mayonnaise |
|
|
Paprika for garnish |
INSTRUCTIONS
Remove all cartilage from crabmeat. Place crabmeat in a large bowl. Mix
mayonnaise, pimento, capers, Worcestershire sauce, salt and liquid hot
pepper sauce together and blend well. Pour over crabmeat and toss LIGHTLY.
Divide crabmeat between eight scallop shells and top each shell with one
tablespoon mayonnaise. Sprinkle with paprika. Place shells on cookie sheet
or shallow baking pan and bake for 20 minutes in 375 degreee Farenheit
oven. Serve at once.
Makes 8 servings.
http://www.web-span.com/crab/recipe.htmlRecipes
for Maryland Blue Crab
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 17, 1998
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