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Deviled Crabs


1 cup Fresh ground parsley
Pinch marjoram
1 each Whole bell pepper
Tabasco sauce
2 cup Celery
Pinch black pepper
4 each Green onions with tops
Salt
Pinch sweet basil
Pinch cayenne pepper

CRABMEAT PREPARATION
2 lb Crabmeat
4 each Boiled eggs
1 1/2 cup Breadcrumbs
Half-and-half cream

Sauté in a generous amount of whipped butter. Cook until the onions are clear and the celery still crunchy -- DO NOT BROWN. Turn fire off.

Crabmeat Preparation:
Add crabmeat. Mix well. Add 1 1/2 cups breadcrumbs. Then add 3 or 4 finely grated hard-boiled eggs; add half-and-half to this mixture to moisten. Bake in shells in a 350 degree oven for 20 or 25 minutes.

Serves 6-8.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.