Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Crab In Shells
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- #72128
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound lump or flake crab meat, drained
1 small green bell pepper, finely chopped
2 tablespoons chopped fresh parsley
1/2 cup chopped onion
1 cup finely chopped celery
4 hard-cooked eggs, chopped
1 tablespoon Worcestershire sauce
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
8 slices bread, toasted and crushed into crumbs
1 cup mayonnaise
directions
Combine first 7 ingredients in a large mixing bowl. Mix well and set aside.
Melt butter in a heavy saucepan over low heat. Add flour and salt, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add 1 cup milk and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove sauce from heat.
Spoon sauce into crab meat mixture, mixing well. Add toast crumbs, reserving 1/4 cup. Mix well. Stir in mayonnaise.
Fill crab shells or 6-ounce custard cups with crab meat mixture, then sprinkle reserved toast crumbs on top. Bake at 400 degrees F for 20 minutes. Serve immediately.
added by
lorenarecipe
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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