MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Alice’s Crabmeat Imperial
| Alice's Crabmeat Imperial | Print |
Recipe By: Alice Morrow
Alice's Crabmeat Imperial
Ingredients
- 1 T. olive oil
- ¾ c. finely diced yellow onions
- 2 T. minced shallot
- ¼ c. finely diced red peppers
- ¼ c. finely diced yellow peppers
- ¼ c. finely diced celery
- 1 t. salt
- ½ t. red pepper
- 1 lb. jumbo lump crabmeat, drained and picked
- 1 T. minced garlic
- 2 T. minced parsley
- ¼ c. chopped green onion
- 1 c. mayo
- 2 T. creole mustard
- 1 t. Tabasco
- ¼ c. dried fine bread crumbs
- ½ t. creole seasoning
- 2 T. chopped chives, garnish
Instructions
- Preheat oven 400. In large sauté pan, heat olive oil. When pan is smoking hot, add onions, shallots, peppers, celery, salt and pepper. Cool 5 minutes or until veggies are soft.
- Add crabmeat, garlic, parsley and green onion. Saute 1-2 minutes. Careful not to break up crabmeat. Remove from heat and let cool 30 minutes.
- In mixing bowl, combine crabmeat mixture with ¾ c. of mayo, mustard and Tabasco. Mix well.
- Spoon mixture into individual baking dishes.
- In mixing bowl, combine bread crumbs and remaining mayo and creole seasoning.
- Spread on top of the crab mixture.
- Bake 20 minutes or until bubbly and golden. Place serving dishes on serving tray and garnish each serving with chives.
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