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Deviled CrabAppetizers & Beverages
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Submitted by C LeMaire
on Saturday, December 28, 2002
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| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 1 hour, 10 minutes |
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Cajuns and their families love to crab. Just about any Cajun child can tell the difference between a boy crab and a girl crab.
Male and female crabs can be distinguished by examining their segmented abdomen. The abdomen is folded and fitted snugly into a groove on the underside of the crab. The male's abdomen is long and slender, resembling an inverted "T". A female's abdomen changes as it matures; an immature female has a triangular shaped abdomen whereas, a mature female's is rounded.
Every child remembers when they had to throw back the girl crabs. This is a dish you can make when you get to keep them.
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| Ingredients |
| 1/2 cup chopped onion |
1/2 cup chopped celery |
| 1/2 cup green pepper |
1/4 cup butter |
| 1 pound crabmeat (claw or lump or mixed) |
2 boiled eggs finely chopped |
| 1 tbsp parsley finely chopped |
3/4 cup saltine crackers crushed to meal |
| 1/2 cup mayonnaise |
1/4 cup cream |
| salt and black pepper to taste |
2 to 3 dashes of hot sauce or Tobasco |
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| | | Directions | In a medium skillet, melt the butter and saute the onions, bell pepper, and celery until the onion is clear. Turn off heat and add the crab meat, crackers, parsley, cream and mayonnaise; mix together gently. Next add salt, pepper and hot sauce.
Place in an 8x8 casserole dish, crab shells or individual ramekins. Bake at 350 degrees for 40 minutes or until the tops are brown. Better if served immediately.
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