From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Grind the bacon, onion and celery. Brown in a large skillet. Add bread and bread crumbs moistened with water. Add crabmeat and cook over a low fire. Grind the green onions, parsley and garlic. Add to the beaten eggs. Add the salt and peppers. Pour this mixture into the crabmeat mixture and mix thoroughly. Spoon into crab shells or ramekins. Sprinkle lightly with bread crumbs and top with a dot of butter. Bake at 350 degrees for 30 minutes or until golden brown. May be baked as a casserole.
SERVES: 8
- 4 strips bacon
- 1 medium onion
- 3 ribs celery
- 3 slices bread
- 1-3/4 cups bread crumbs
- 1 cup water
- 1 pound crabmeat
- 3 green onions and tops
- 10 sprigs parsley
- 1 clove garlic
- 3 eggs, well beaten
- 1 Tablespoon salt
- 1 scant teaspoon black pepper
- 1/2 teaspoon red pepper or to taste
- Bread crumbs for topping
TO PREPARE:
Grind the bacon, onion and celery. Brown in a large skillet. Add bread and bread crumbs moistened with water. Add crabmeat and cook over a low fire. Grind the green onions, parsley and garlic. Add to the beaten eggs. Add the salt and peppers. Pour this mixture into the crabmeat mixture and mix thoroughly. Spoon into crab shells or ramekins. Sprinkle lightly with bread crumbs and top with a dot of butter. Bake at 350 degrees for 30 minutes or until golden brown. May be baked as a casserole.
SERVES: 8
