Crab Meat Imperial
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Crab Meat Imperial
  Crab    Meat  
Last updated 6/12/2012 12:59:36 AM. Recipe ID 22610. Report a problem with this recipe.
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      Title: Crab meat imperial
      Yield: 4 Servings
 
           I tablespoon olive oil
    3/4 c  Small dice yellow onions
      2 tb Minced shallots
    1/4 c  Small dice red peppers
    1/4 c  Small dice yellow peppers
    1/4 c  Small dice celery
    3/4 ts Salt
    1/4 ts Cayenne
           I pound crab meat
           I tablespoon minced garlic
      2 tb Chopped parsley
    1/4 c  Chopped green onions
           I cup homemade or prepared
           Mayonnaise
      2 tb Creole Mustard
    1/4 ts Tabasco
    1/4 c  Dried fine bread crumbs
    1/2 tb Rustic Rub
      2 tb 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 3/4 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
  




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Recipe ID 22610 (Apr 03, 2005)

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