La Belle Cuisine - More Seafood Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
"The discovery of a new dish does more for the
happiness of the human race
Recipe of the Day Categories:
Friday, November 10, 2006
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Bon Appétit October 1980
1/4 cup (1/2 stick) butter
Preheat oven to 400ºF. Melt butter in large skillet over medium
heat. Add onion and cook until soft. Remove from heat and add egg, crab, half and half,
parsley, garlic, salt, pepper, pepper sauce and half the bread crumbs and stir well.
Return to heat and cook about 5 minutes. Remove from heat and stir in Sherry. Stuff into 4
crab shells (or divide among ramekins). Adjust seasoning. Sprinkle with remaining bread
crumbs and lemon juice. Top each with pat of butter. Bake until tops are golden brown.
Serve hot or cold.