Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Maryland regular OR |
\N \N | Backfin crabmeat |
¼ cup | Mayonnaise |
1 teaspoon | Olive Oil |
¼ cup | Chopped chives |
1 tablespoon | Lemon juice |
5 drops | Oil from can of anchovies |
½ teaspoon | Capers |
3 dashes | Hot pepper sauce |
3 dashes | Worcestershire sauce |
\N \N | Cracker Crumbs |
\N \N | OR |
\N \N | Seasoned bread crumbs |
\N \N | Paprika |
\N \N | Butter or margarine |
TOPPING
Remove cartilage from crabmeat - set aside.
Mix next eight ingredients, add crabmeat and mix well.
Place crab mixture in individual crab shells or in a shallow baking dish. Cover with cracker crumbs or seasoned bread crumbs. Sprinkle with paprika and dot with butter.
Bake at 450 degrees until brown and bubbly - about 10 minutes.
Note: this recipe can be "stretched" with one or two chopped hard boiled eggs plus ¼ cup chopped black olives.
Old Hotel Belvedere, Baltimore
Typed, but not tested. == Courtesy of Dale & Gail Shipp, Columbia Md.
== Submitted By GAIL SHIPP On 07-12-95