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lump crabmeat scallions tiny dice of fresh celery tiny dice of red bell pepper mustard butter heavy cream soda cracker crumbs salt soda cracker crumbs
Viewed: 78 - Published at: 4 years agoIngredients
- 1 pound lump crabmeat
- 1/2 cup finely sliced scallions (white and green parts) or fresh chives
- 1/2 cup tiny dice of fresh celery or fennel
- 1/2 cup tiny dice of red bell pepper
- 2 teaspoons Dijon mustard
- 1/2 cup melted butter
- 1/4 cup heavy cream
- 1 cup of coarsely crushed soda cracker crumbs
- Salt and Tabasco sauce
- 1/4 cup additional crushed soda cracker crumbs
Method
- Preheat the oven to 350 degrees.
- Pick through the crabmeat to remove bits of cartilage etc.
- In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper.
- (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.)
- In a separate mixing bowl combine the mustard with the butter and cream.
- Combine the crabmeat mixture with the melted butter and cracker crumbs.
- Season with 1/2 teaspoon of salt and Tabasco sauce to taste.
- Transfer the mixture to a baking dish.
- Top with additional cracker crumbs and bake for half an hour until the top has browned.
- Variation instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard.
