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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Equally delicious if made with lobster meat instead of crab meat! Ingredients:
1 lb lump crabmeat, picked over to remove any shell and cartilage |
1/2 cup scallion, finely chopped |
1/2 cup green bell pepper, finely chopped |
1/4 cup chopped pimiento |
1 egg, yolk only |
1 teaspoon dry mustard |
4 artichoke hearts, coarsely chopped |
2 tablespoons paprika |
1 cup mayonnaise |
1/4 cup freshly grated parmesan cheese |
1/4 cup seasoned dry bread crumb |
salt and black pepper, to taste |
Directions:
1. Preheat oven to 375° Fahrenheit.
2. In a large bowl, combine the crabmeat, scallions, bell pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika and one-half cup of the mayonnaise.
3. Stir until well mixed and season with salt and pepper to taste.
4. Spoon the crabmeat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise.
5. Sprinkle Parmesan and breadcrumbs on top and bake in the hot oven for 15 to 20 minutes until heated through.
6. Serve immediately.
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