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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The title says it all! Updating 8/3/07- I made this again and added 2 scallions, some yellow peppers and a tbsp of creole seasoning. It was a great addition to the original recipe. Ingredients:
1 1/2 cups lump crabmeat, picked over to remove any shell and cartilage |
1 cup homemade mayonnaise |
2 tablespoons finely chopped green bell peppers |
2 tablespoons finely chopped red bell peppers |
1 tablespoon minced shallot |
1 tablespoon minced parsley |
1 1/2 teaspoons minced tarragon |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
2 -4 tablespoons black caviar |
1/4 breadcrumbs |
1/4 finely grated parmesan cheese |
1/2 lb fresh pea shoots |
2 tablespoons vegetable oil |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 375ºF.
2. In a medium mixing bowl, mix together the mayonnaise, bell peppers, shallots, parsley, tarragon, salt and white pepper.
3. Gently fold the crabmeat into the mayonnaise mixture, being careful not to break up the lumps, then carefully fold in the caviar until just mixed.
4. Divide the crabmeat among 4 shallow ramekins.
5. Sprinkle 1 tablespoon each breadcrumbs and cheese on top of each and bake until warmed through and browned on top, about 12-15 minutes.
6. Sauté the pea shoots in oil for 1-2 minutes,season with salt, remove. Serve alongside the crab.
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