"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for CRAB DABS, by Renee Broemmelsick, is from GOURMET GIRLS COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can (12 ounces) dungeness or other crab meat, fresh or frozen, or 2 cans (6½ or 71/2 ounces each) crab meat ½ cup fine soft bread crumbs 2 tablespoons dry sherry 1 teaspoon chopped chives 1 teaspoon dry mustard ¼ teaspoon salt 10 slices bacon, cut into thirds
Thaw frozen crab meat. Drain crab meat; remove any shell or cartilage. Chop crab meat.
Combine all ingredeints except bacon; mix thoroughly. Chill 30 minutes. Portion crab mixture with a tablespoon; shape into small rolls .Wrap bacon around crab rolls; secure with toothpicks. Place crab rolls on broiler pan. Broil about 10 minutes, or until bacon is browned.
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