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Maryland Deviled Crab Cakes - Peppery Stuffed Crab
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la Hotel des Bains

Serves/Makes:3 or more

  • 1 lb (.5 kg). crab meat (white and claw mixed)
  • 6 empty hard shell crab shells
  • 2 tbsp (30 ml). strained lime juice
  • 4 tbsp (60 ml). melted butter
  • 3 dashes Angostura Bitters
  • 1 tbsp (15 ml). chives
  • 2 tbsp (30 ml). lean bacon, minced fine
  • 1 cup (225 ml) cream
  • 4 dashes Tabasco sauce
  • salt and pepper, to taste
  • 1/2 cup (125 ml) fine bread crumbs
  • 3 slices of soft bread
  • Figure two parts crab meat to one part soft bread.
  • Moisten bread with cream and bitters mix.
  • Saute garlic, shallots and pepper, with bacon.
  • Mix everything thoroughly, stuff shells previously coated with olive oil.
  • Cover with fine bread crumbs, dot with butter or olive oil, brown around 375 degrees (200 C.).
  • Seasoning is always to taste, of course, but these are better if a little peppery.

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