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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Good served as an appetizer spread on toast points. Ingredients:
2 1/2 tablespoons butter |
1/3 cup finely chopped scallion (white part only) |
1/3 cup finely chopped celery |
1/2 cup finely chopped green bell pepper |
2 garlic cloves, minced |
6 tablespoons mayonnaise, divided (hellman's is preferred) |
1 tablespoon creole mustard or 1 tablespoon fine brown mustard |
2 teaspoons finely chopped fresh parsley |
2 teaspoons worcestershire sauce |
1 teaspoon salt |
1 teaspoon cayenne pepper |
1 teaspoon tabasco sauce |
1 egg |
1 lb fresh lump crabmeat, picked over |
1/2 cup heavy cream |
sweet paprika, to taste |
Directions:
1. In a saucepan, melt butter over medium heat; add in scallions, celery, bell pepper, and garlic; cook/stir until vegetables are just tender.
2. Remove pan from heat; add 2 1/2 tablespoons mayonnaise, mustard, parsley, Worcestershire sauce, salt, cayenne, and Tabasco; stir until blended.
3. Add in the egg; whisk until the mixture is smooth.
4. Add the crabmeat; toss gently; scrape mixture into a greased 1 1/2 quart casserole dish.
5. Pour the cream over the mixture; spread the remaining mayonnaise evenly over the top; sprinkle with paprika.
6. Bake in a 350° oven for about 20 minutes or until bubbly and golden brown.
7. Serve immediately.
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