Recipe - Devilishly Good Deviled Crab (Mf)

1 pound Lump crabmeat
One half cup Finely cut or sliced up scallions,
white & green parts or
fresh chives
One half cup Fresh celery or fennel,
finely minced
One half cup Red bell pepper, finely
minced
2 teaspoon Dijon mustard
One half cup Melted butter
One fourth cup Heavy cream
1 cup Soda cracker crumbs,
coarsely crushed
Salt and tabasco sauce
One fourth cup Additional crushed soda
cracker crumbs

Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits
of cartilage etc. In a mixing bowl combine the crabmeat with the scallions,
celery and bell pepper. (Make sure the green onions, celery and bell pepper
are very finely chopped because they won't cook in the oven and you don't
want their raw texture to be intrusive.) In a separate mixing bowl combine
the mustard with the butter and cream. Combine the crabmeat mixture with
the melted butter and cracker crumbs. Season with One half teaspoon of salt and
Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with
additional cracker crumbs and bake for half an hour until the top has
browned.

Variation instead of combining crabmeat vegetables with the butter and
cream combine it with Three fourths cup of evaporated skim milk mixed with 1 teaspoon
dry mustard rather than the Dijon mustard. Yield: 4 servings Copyright,
1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6672 Posted to MCRecipe Digest
V1 #608 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997