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Directions: 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
| Ingredients:
1 Pound(s) Lump crabmeat
1/2 Cup(s) Finely sliced scallions
1/2 Cup(s) Fresh celery, finely diced
1/2 Cup(s) Red bell pepper, diced
2 Teaspoon(s) Dijon mustard
1/2 Cup(s) Melted butter
1/4 Cup(s) Heavy cream
1 1/4 Cup(s) Soda cracker crumbs |
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