Re: Crabmeat

On Mon 29 Dec 2008 09:53:56a, Becca told us...

Wayne Boatwright wrote:

This is the recipe I've used for 40 years.

Napa Valley Deviled Crab

2 cups crabmeat, flaked
2 hard cooked eggs, finely chopped
1 tablespoon grated onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard (Grey Poupon)
3 tablespoons dry sherry or dry vermouth
1/2 - 1 cup mayonnaise
1 cup buttered fresh bread crumbs, divided

Mix all ingredients together, reserving 1/2 of buttered bread crumbs.
Use more or less mayonnaise to achieve a spoonable but not runny
mixture.
Divide among 4 ramekins, shells, or individual casserole dishes.
Sprinkle
remainder of crumbs over top and bake for 15 minutes at 400 F. Serve
immediately.

AM
PM
Your recipe is similar to mine, but I do not have mine written down. I
have not used the boiled eggs, but I will give it a try. I will add
small shrimp to the recipe and use it to stuff flounder. This is a
great recipe, thanks for posting it.

Becca


Becca, when I "chop" the boiled eggs, I use a pastry blender and work them
down to the size of small fresh breadcrumbs.

Adding shrimp is a great idea. I'd never have thought of that. I'll have
to give it a try.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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