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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from The Seaview Country Club which is located outside of Atlantic City, NJ. I usually make a half recipe for my little family. The taste and texture is superb! Try it served with your favorite risotto. It was published in 1993 in the Atlantic City Press and I've been making ever since. It was originally sent in by Cyril Woburn of Galloway Twp, NJ. Many thanks to Cyril!!! Ingredients:
2 ounces green bell peppers, finely diced (1/4 cup) |
2 ounces red bell peppers, finely diced (1/4 cup) |
1 teaspoon butter (i use 1 tablespoon even when i half this recipe- it gives such a nice flavor) |
1 cup mayonnaise |
2 eggs, lightly beaten |
2 teaspoons worcestershire sauce |
2 teaspoons dry mustard |
salt and pepper |
2 lbs lump crabmeat, picked over to remove shells |
paprika |
lemon wedge, for garnishing |
Directions:
1. In skillet over medium heat, saute the peppers in the butter until soft. Allow to cool.
2. In a large bowl, mix all the ingredients except the crab meat together.
3. Gently fold in crab meat, trying to keep the chunks from breaking up. Do not over mix.
4. Spoon evenly into 6 buttered scallop shells or individual casserole dishes. Sprinkle lightly with paprika (I use Old Bay) Even though it's not in the original recipe, I always put an additional tiny pat of butter on top of each one before I bake them. You just can't have too much butter when you're eating this!
5. Bake at 350 for about 15 minutes. Serve garnished with lemon wedges.
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