Description:

Crab meat casserole

Source:

K. Goins

Serves/Makes:6

Ingredients

• 1 large green pepper, diced
• 2 pimentos, diced
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) freshly ground white pepper
• 1 tbsp (15 ml) dry mustard
• mayonnaise
• 2 eggs, lightly beaten
• 3 tbsp (45 ml) dry sherry
• 2 lbs (.9 kg). lump crab meat, picked over to remove bits of shell and cartilage
• paprika

Preparation

• Preheat oven to 350 degrees (175 C.).
• Mix diced pepper and pimentos.
• Add salt, pepper, mustard, 3 tbsp (45 ml) mayonnaise, eggs, and 2 tbsp (30 ml) of sherry; mix well.
• Carefully fold the crab meat into the pepper mixture so as not to break up the pieces of crab.
• Add the remaining sherry.
• Place the mixture in a buttered casserole.
• Coat the top of the casserole with a thin layer of mayonnaise.
• Sprinkle with paprika.
• Bake 15 minutes.

Comments

Recipe from The New York Times Heritage Cookbook.