| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
New Orleans |
Seafood |
6 |
Servings |
INGREDIENTS
| 16 |
oz |
Crabmeat — drained and |
|
|
Flaked |
| 1/2 |
c |
Mayonnaise |
| 2 |
c |
Breadcrumbs, soft — |
|
|
Divided |
| 2 1/2 |
ts |
Lemon juice |
| 1/2 |
c |
Celery — chopped |
| 1 |
tb |
Prepared mustard |
| 2 |
tb |
Green pepper — chopped |
| 1/2 |
ts |
Worcestershire sauce |
| 2 |
tb |
Parsley, fresh — chopped |
| 1/2 |
ts |
Hot sauce |
| 2 |
tb |
Chives — chopped |
| 1 |
|
Egg — beaten |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Butter — melted |
| 2 |
|
Eggs, hard cooked — |
|
|
Chopped |
INSTRUCTIONS
Combine crab, 1 cup breadcrumbs and remaining ingredients except butter.
Spoon into lightly greased 2 qt baking dish. Combine butter and 1 cup
breadcrumbs and sprinkle on top. Bake at 375 degrees for 35 minutes.
Formatted by Mary Dishongh Bowles.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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