• 4servings

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Nutrition Info . . .

VitaminsA, D
MineralsNatrium, Calcium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Lump crabmeat

  2. 1/2 cup 118ml Finely-sliced scallions, white and green

  3. Parts, or fresh chives

  4. 1/2 cup 55g / 1.9oz Tiny dice of fresh celery or fennel

  5. 1/2 cup 118ml Tiny dice of red bell pepper

  6. 2 teaspoons 10ml Dijon mustard

  7. 1/2 cup 99g / 3 1/2oz Melted butter

  8. 1/4 cup 59ml Heavy cream

  9. 1 cup 198g / 7oz Coarsely-crushed soda cracker crumbs

  10. 1/2 teaspoon 2 1/2ml Salt - or to taste

  11. Tabasco sauce - to taste

  12. 1/4 cup 49g / 1.7oz Additional crushed soda cracker crumbs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.)

  3. In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned.

  4. This recipe yields 4 servings.

  5. Variation: Instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard.


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