Crunchy crab nuggets
4 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 1 lb loaf vienna or French Bread | |
| ½ | cup | Butter; melted |
| ½ | pounds | Maryland crabmeat |
| ⅔ | cup | American process cheese spread |
| 1 | large | Egg |
| 1 | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Lemon and pepper seasoning |
| ⅛ | teaspoon | Dry mustard |
| 2 | dashes | Garlic powder; 2 to 3 dashes |
| Paprika for garnish | ||
Directions
Recipe by: The Maryland Seafood Cookbook.
Cut bread into 1 inch slices; remove crusts. Cut trimmed slices into 1-½ inch cubes. Hollow out each cube with sharp knife leaving a shell about ⅛ inch thick. Brush sides and tops with melted butter. Place on cookie sheet(s). Bake at 400 degrees for 10 minutes or until nuggets are lightly browned and crisp. Remove from oven and cool. Remove all cartilage from Crabmeat. In a bowl, blend cheese and egg. Add Worcestershire sauce, lemon and pepper seasoning, mustard and garlic powder; gently mix in Crabmeat.
Fill nuggets with Crabmeat mixture, sprinkle paprika over tops. Put on cookie sheet(s) and bake at 400 degrees until hot and bubbly, 5 to 10 minutes. Note: If desired, cocktail canape' shells may be substituted for nuggets. Crabmeat mixture will make three dozen canapes'.
Formatted for you by: Bill Webster Posted to Bakery-Shoppe Digest V1 #202 by Bill <thelma@...> on Aug 27, 1997