"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 Fearington House Crab in Ramekins, by Margaret Brown, is from Red's Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 lbs fresh lump crab meat, thoroughly free of shell 3/4 cup chopped celery 1 1/2 tsp lemon juice 1/2 tsp salt 1/2 cup mayo 2 T melted butter 1 cup dry bread crumbs 2 chopped hard-boiled eggs 1 1/2 tsp Grey Poupon mustard 1 1/2 tsp Worcestershire sauce Dash cayenne pepper 1 1/2 cups fresh bread crumbs
Preheat over to 400 degrees. Combine all ingredients except fresh bread crumbs and divideamong 6 lightly buttered 8 oz ramekins (baking dish). cover lightly with bread crumbs and top with thin dots of butter. Bake 12-15 minutes, until crumbs are golden brown.
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