© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: The Crab Place
Dee T. Van Nest of Annapolis, Maryland took home the grand prize award at the 50th Annual National Hard Crab Derby, 1997, Crisfield, Maryland.
This can be served 3 ways: hors d'oeuvres on Melba toast, first course on scallop shells or as a main course in a casserole.
1 pound backfin crab meat
1 avocado cut into small dice
juice of 1 lemon
3 tablespoons plain nonfat yogurt
3 tablespoons light sour cream
1 ½ tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon Old Bay Seasoning
2 drops hot pepper sauce
2 tablespoons capers, drained
Inspect crab meat for shell. Set aside. Combine avocado with lemon juice. Mix yogurt, sour cream, parsley, chives, Old Bay Seasoning, pepper sauce and capers. Add avocado and lemon juice to yogurt/sour cream mixture. Gently fold into the crab, trying not to break up lumps of crab meat. For Lacy Shells, you'll need 1 ¼ cups coarsely grated Parmigiano-Reggiano cheese and 2 sheets baking paper. Preheat oven to 350°F. Place 2 tablespoons of cheese forming a circle about 3 inches in diameter on a parchment-covered baking sheet. Repeat to create 12 "lacy shells". Bake approximately 10 minutes or until brown. Remove immediately from sheet.
Silken Sauce, Accompaniments and Service
You'll need ½ cup whipping cream, 2 tablespoons chili sauce, 1 tablespoon Old Bay Seasoning, or to taste, ½ pound baby lettuce and 12 chive leaves. Whip cream until slightly thick and add chili sauce and Old Bay. Continue beating until soft peaks are formed. Arrange lettuce on six salad plates, top with one lacy shell, and mound crab salad on shell. Position another shell on top with a few sprigs of chives. Garnish shell, salad and plate with a few dollops of sauce. Serve immediately.