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Napa Valley Deviled Crab


2 cups crabmeat, flaked
2 hard cooked eggs, finely chopped
1 tablespoon grated onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspon prepared mustard (Grey Poupon)
3 tablespoons dry sherry or dry vermouth
1/2 - 1 cup mayonnaise
1 cup buttered fresh bread crumbs, divided

Mix all ingredients together, reserving 1/2 of buttered bread crumbs. Use more or less mayonnaise to achieve a spoonable but not runny mixture. Divide among 4 ramekins, shells, or individual casserole dishes. Sprinkle remainder of crumbs over top and bake for 15 minutes at 400F. Serve immediately.




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.