Crabs carribbean-style
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Butter |
| 4 | Scallions chopped | |
| 1 | teaspoon | To 2 ts chopped garlic |
| 1 | Hot green chili, finely chopped and seeded | |
| (or use dried red pepper flakes) | ||
| 1 | tablespoon | Curry powder |
| ¾ | To 1 lb crab meat, shredded | |
| 2 | tablespoons | Chopped fresh coriander leaves, if possible |
| 2 | tablespoons | Finely chopped parsley |
| Salt nd freshly ground pepper | ||
| 6 | tablespoons | To 8 tb crab liquid or clam broth |
| 2 | cups | Bread crumbs |
Directions
Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or until browned. Serves 8 as an appetizer or 3 to 4 as a main course.
///\\/\\\\\\ From the hearth in Sandee's Kitchen...