Yield: 6 servings
|2 pounds||Backfin crabmeat|
|2 tablespoons||Lemon juice|
|1 teaspoon||Prepared mustard|
|¼ cup||Butter, melted|
|Paprika for sprinkling.|
Remove cartilage from crabmeat and set aside in large mixing bowl. Add lemon juice, capers, mustard and salt. Mix well. Then add mayonnaise mix well. Add crabmeat being careful not to break the crabmeat lumps.
Pack crabmeat mixture lightly into crab or aluminum shells. (Mixture may also be placed in a two quart shallow baking dish) Brush tops with melted butter and sprinkle with a little paprika.
Place the crabs on a baking sheet and bake at 450 for 10 to 15 minutes or until mixture is golden brown and thoroughly heated.
(Same amount of time for a baking dish) O'Donnells Restaurant Bethesda Md Typed, but not tested. == Courtesy of Dale & Gail Shipp, Columbia Md.
== Submitted By GAIL SHIPP On 07-12-95