Recipe
- 1 pound backfin crabmeat
- 2 cups dry bread crumbs
- 4 tablespoons butter, melted
- 1 tablespoon Worcestershire sauce
- ⅛ teaspoon Tabasco sauce
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 ¼ cups light cream
- ½ cup dry bread crumbs
- 1 ½ tablespoon butter
Preheat the oven to 350° F.
Remove any shell or cartilage from crabmeat. Mix crabmeat with 2 cups bread crumbs. Combine 4 tablespoons of butter, Worcestershire, Tabasco, salt and pepper in medium bowl. Add crabmeat mixture and mix gently. Add cream and blend well. Turn into lightly greased 1 ½-quart casserole dish. Combine ½ cup bread crumbs and 1 ½ tablespoons butter. Sprinkle over casserole. Bake for 25 to 30 minutes or until bubbly and lightly browned.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
Do you know how to tell a male from a female crab? Look for the pillar like “Washington Monument” on the underside for a male. Females have a more triangular shape.
Erika Young, Coastal and Marine Education Specialist
