Leeds Creek Devil Crab
- 1/2 small onion, finely chopped
- 2 large fresh mushrooms, finely chopped
- 1 clove garlic, finely chopped
- 4 tablespoons butter, 2 tablespoons melted
- 2 tablespoons flour
- 1 1/2 teaspoons dry mustard
-
Tabasco
sauce
- 1/8 teaspoon freshly grated nutmeg
- 1 teaspoon Worcestershire sauce
- 1 cup clam broth
- 2 egg yolks, beaten
- 1 pound backfin crab meat
- 2 tablespoons cracker crumbs
Preparation Instructions:
Saute onion, mushrooms and garlic in melted butter until soft. Stir
in flour and seasonings, slowly add broth, stirring constantly. When sauce is
smooth, remove from heat and stir in egg yolks carefully. Fold in crab meat.
Pile into scallop shells. Sprinkle with cracker crumbs and dribble melted butter
on tops. Bake at 400 degrees for 8 to 10 minutes until brown. Serves 6.
Seafood
Sauces
.
Ours is a world of nuclear giants and ethical infants. If we
continue to develop our technology without wisdom or prudence, our servant may
prove to be our executioner.
- General Omar Bradley