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Categories:Viewed: 10 - Published at: 7 years ago
Ingredients
- 1 1/2 c. heavy mayonnaise
- 1/2 c. heavy cream
- 1 tsp. dry mustard
- 1/2 tsp. Worcestershire sauce
- 1 egg yolk
- 1 1/2 lb. backfin lump crab meat
Method
- Blend the cream, mustard, Worcestershire sauce and egg yolk in the mayonnaise.
- Set aside 1/4 of the mixture.
- Add crab meat to the remaining 3/4 of the mixture and blend lightly.
- Divide the crab meat into 4 glass crab dishes or 4 real crab shells, cleaned thoroughly.
- Top with the reserved mayonnaise mixture.
- Bake in a preheated 350° oven until thoroughly heated and lightly browned, approximately 20 minutes.
