41 Hot Cracker Crab

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

Recipe to produce 4 portions U.S.A. Imperial Metric
Crabmeat, cooked 1 cup 8 oz. 230 grams
Celery 1 stalk 2 oz. 60 grams
Green pepper ½ 2 oz. 60 grams
Shallots 8 2 oz. 60 grams
Parsley ¾ cup 1 oz. 30 grams
Water biscuits ¾ cup 3 oz. 85 grams
Salt To season To season To season
Dry mustard To season To season To season
Cayenne pepper ¼ tsp. ¼ tsp. ¼ tsp.
Clarified butter ½ cup 4 oz. 115 grams
Cream ¼ cup 2 fl. oz. 60 milliliters
Butter To brush To brush To brush

Method

Method of Preparation

Cook crabmeat lightly and slice—very finely slice celery, shallots, and green pepper—finely chop parsley —crush water crackers roughly—melt butter to brush—preheat oven to 350°F.

Method of Cookery

  1. Melt 2 oz. clarified butter in saucepan. Add shallots, then green pepper, then celery, then crabmeat.
  2. Season with salt, mustard, cayenne. Stir in 1 oz. cracker crumbs, cream and parsley.
  3. Place in shallow casserole or baking dish. Top with remaining crumbs, brush with remaining melted butter. Bake at 350°F. for 25 minutes.

Serving

This makes a very good first course. Serve with a little salad and a cold dry white wine.