Crab meat imperial

4 servings

Ingredients

QuantityIngredient
I tablespoon olive oil
¾cupSmall dice yellow onions
2tablespoonsMinced shallots
¼cupSmall dice red peppers
¼cupSmall dice yellow peppers
¼cupSmall dice celery
¾teaspoonSalt
¼teaspoonCayenne
I pound crab meat
I tablespoon minced garlic
2tablespoonsChopped parsley
¼cupChopped green onions
I cup homemade or prepared
Mayonnaise
2tablespoonsCreole Mustard
¼teaspoonTabasco
¼cupDried fine bread crumbs
½tablespoonRustic Rub
2tablespoonsChopped chives, garnish

Directions

Preheat the oven to 400 degrees F. In a large saute pan, heat the olive oil. When the pan is smoking hot, add the onions, shallots, peppers, celery, salt and cayenne. Saute for 5 minutes or until the vegetables are wilted. Add the crab meat, garlic, parsley and green onions, saute for 1 to 2 minutes. Remove from the heat and cool for about 30 minutes. In a mixing bowl, combine the crab meat mixture with ¾ cup of the mayonnaise, the mustard and Tabasco. Mix until thoroughly incorporated. Spoon the mixture into 4 coquille shells. In a mixing bowl, combine the bread crumbs, the remaining mayonnaise and the Rustic Rub together. Spread the top of the crab mixture with the bread crumb mixture. Bake for 20 minutes, or until bubbly and brown.

Place the shells on a platter and garnish with chopped chives.

Yield: 4 servings

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