Yield: 6 Servings
|¼ cup||Finely diced green pepper|
|1 small||Pimiento; finely diced|
|1 teaspoon||English mustard|
|\N \N||Salt & white pepper to taste|
|1 \N||Egg yolk;beaten|
|1 pounds||Lump crab meat|
|\N \N||Paprika to taste|
Place diced pepper & pimiento in bowl. Add mustard, salt, pepper & ¼ cup mayonnaise. Mix well. Add enough beaten yolk to moisten mixture. Add crab meat & mix in w/ fingers so lumps are not broken up. Divide mixture among oysters on half shell. Place on bed of rock salt. Top w/ light coating of mayonnaise & sprinkle w/ paprika. Bake at 350 for 5 min., then place under broiler until golden brown. This recipe may also be used for crab cakes by forming the mixture into cakes & rolling in cracker crumbs, then frying.
N. CHARLES ST.;BALTIMORE
WINE:MOSEL,ZELLER SCHWARZE KATZ From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .