Thursday, January 04, 2007

Crab Imperial-Foodie Friday Recipe

It's a day early I know, but I don't know if I will have time to post tomorrow and have been kind of slacking off in this department. I'm making this for dinner tonight-it's a pretty fast and easy meal.

Serves 4

1 lb lump crabmeat
1/2 cup mayonnaise (or 3 heaping tablespoons from the silverware tablespoons)
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard (I use Coleman's)
1 egg, beaten
2 tablespoons minced scallions
2 tablespoons minced red bell pepper (or pimento, your choice)
1/4 cup fresh bread crumbs
about 3 tablespoons butter

Preheat over to 400 degrees.

If using canned lump crabmeat (from the refrigerated seafood section of your market), open can and drain crabmeat in a colander. Gently pick through crabmeat to check for shells.

In a medium bowl, mix mayonnaise, lemon juice, Worcestershire sauce, Old Bay, salt, cayenne pepper, dry mustard, scallions, red pepper. Add a beaten egg and mix til almost smooth. Add crabmeat and mix thoroughly.

In a small casserole dish (or an 8" glass pie dish), spray with non-stick spray and then spread crabmeat mixture evenly. Top with fresh bread crumbs. Sprinkle with paprika and dot the crabmeat with butter.

Bake in preheated oven for 20 minutes.

1 comment:

Bron said...

Hmmmm...I'm SO making that!

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