Crab Creole
Ingredients
- 6 small crabs
- Bread crumbs
- 3 canned pimientos, chopped fine
- pinch of mace
- 1 hot red pepper, chopped, or cayenne pepper to taste
- 2 tablespoons chopped chervil
- 1 1/2 tablespoon lime juice
- 3 tablespoons sherry
- freshly ground pepper to taste
- 3 cloves garlic, crushed
- butter
Instructions
(Guadeloupe and Martinique). Remove the crab meat from the shells and chop fine. Scrub the empty shells and reserve. Mash 1 1/2 cups bread crumbs into the crab eat until the mixture is smooth. Add all the other ingredients except the butter, mixing thoroughly. Stuff the reserved crab shells with the mixture. Sprinkle lightly with bread crumbs, dot with butter, and bake in a preheated 350 oven for 1/2 hour, or until browned. Serves 6 as an appetizer or 2-3 as a luncheon entree.
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