Yield: 4 servings
| Measure | Ingredient |
|---|---|
| I tablespoon olive oil | |
| ¾ cup | Small dice yellow onions |
| 2 tablespoons | Minced shallots |
| ¼ cup | Small dice red peppers |
| ¼ cup | Small dice yellow peppers |
| ¼ cup | Small dice celery |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Cayenne |
| I pound crab meat | |
| I tablespoon minced garlic | |
| 2 tablespoons | Chopped parsley |
| ¼ cup | Chopped green onions |
| I cup homemade or prepared | |
| Mayonnaise | |
| 2 tablespoons | Creole Mustard |
| ¼ teaspoon | Tabasco |
| ¼ cup | Dried fine bread crumbs |
| ½ tablespoon | Rustic Rub |
| 2 tablespoons | Chopped chives, garnish |
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
ESSENCE OF EMERIL SHOW#EE2307