| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 3/4 |
c |
Chopped ;onion |
| 1/2 |
c |
Chopped green onion |
| 1 |
|
Hard-cooked egg; mashed |
| 2 |
c |
Crabmeat |
| 1/2 |
c |
Half-and-half |
| 1/4 |
c |
Minced fresh parsley |
| 3 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly gground pepper |
|
|
Hot pepper sauce |
| 1/2 |
c |
Seasoned breadcrumbs |
| 2 |
tb |
Sherry |
| 4 |
ts |
Fresh lemon juice |
|
|
Butter |
INSTRUCTIONS
Preheat oven to 400*F. Melt butter in large skillet over medium heat. Add
onions and cook until soft. remove from heat and add egg, crab,halfand
half, parsley, garlic,salt pepper, pepper sauce and half the breadcrumbs
and stir well. Return to heat and cook for about 5 minutes. Remove from
heat and stir in Sherry. Stuff into 4 crab shells or divide among
ramekins). Adjust seasoning. Sprinkle with remaining breadcrumbs and lemon
juice. Top each with a pat of butter. Bake until tops are golden brown.
Serve hot or cold. Makes 4 servings.
Recipe by: Cooking with Bon Appetit
Posted to MC-Recipe Digest by Alice Poe <afpoe@swbell.net> on Apr 15, 1998
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