Recipe - Crab Meat Imperial

1 tablespoon Olive oil
Three fourths cup Small dice yellow onions
2 tablespoon Minced shallots
One fourth cup Small dice red peppers
One fourth cup Small dice yellow peppers
One fourth cup Small dice celery
Three fourths teaspoon Salt
One fourth teaspoon Cayenne
1 pound Crab meat
1 tablespoon Minced garlic
2 tablespoon Chopped parsley
One fourth cup Chopped green onions
1 cup Homemade or prepared
mayonnaise
2 tablespoon Creole Mustard
One fourth teaspoon Tabasco
One fourth cup Dried fine bread crumbs
One half tablespoon Rustic Rub
2 tablespoon Chopped chives; garnish

ESSENCE OF EMERIL SHOW#EE2307

Preheat the oven to 400 degrees F. In a large saute pan, heat the olive
oil. When the pan is smoking hot, add the onions, shallots, peppers,
celery, salt and cayenne. Saute for 5 minutes or until the vegetables are
wilted. Add the crab meat, garlic, parsley and green onions, saute for 1 to
2 minutes. Remove from the heat and cool for about 30 minutes. In a mixing
bowl, combine the crab meat mixture with Three fourths cup of the mayonnaise, the
mustard and Tabasco. Mix until thoroughly incorporated. Spoon the mixture
into 4 coquille shells. In a mixing bowl, combine the bread crumbs, the
remaining mayonnaise and the Rustic Rub together. Spread the top of the
crab mixture with the bread crumb mixture. Bake for 20 minutes, or until
bubbly and brown. Place the shells on a platter and garnish with chopped
chives.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998