A River Imperial Crab
- 2 tablespoons butter
- 1/2 onion, chopped
- 2 tablespoons green pepper, chopped
- 1 pound jumbo lump crab meat
- 1/2 teaspoon salt
- dash cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon mustard
- dash Worcestershire sauce
- 2 egg yolks
- 2 cups heavy cream
- bread crumbs and butter
Preparation Instructions:
Heat butter and saute onion; add crab meat, green pepper, seasonings
and cream; and mix well. Bind with egg yolks and pile into shells or ramekins.
Sprinkle with crumbs, dot with butter and bake at 350 degrees for 15 to 20
minutes or until brown. Serves 4 to 6.
Seafood
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It has
never been my object to record my dreams, just the determination to realize
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- Man Ray