recipes
recipes recipes

eggs and quiche

vegetables and salads

soups

recipes

pasta

meat and poultry

seafood and fish

recipes

sauces

breads

desserts

recipes

recipes
Curried Crab Appetizers

Martha McCallister, Hinsdale, Illinois

Ingredients

1 cup crab meat, use Dungeness or King crab, fresh, frozen or canned
2 tbs. minced fresh parsley or 2 tsp. dry parsley
1 tbs. finely minced fresh onion or 1 tsp. dry minced onion
3 tbs. mayonnaise
1/4 tsp. curry powder
1 tbs. lemon juice


Combine crab meat with parsley, onion, mayonnaise, curry powder and lemon juice; chill 15 minutes. (If dehydrated parsley and onion, cover and refrigerate mixture at least 1 hour for them to rehydrate and their flavors mellow.)

Use for appetizers in either of the following ways: serve in a bowl to spread on Triscuits of Melba toast. Or toast one side of small French bread slices or halved firm white bread slices with crusts removed. Spread untoasted side with crab mixture, then top each with thin slice of good melting cheese such as Swiss or Monterey Jack. Set under broiler just to melt cheese; serve.

Makes about 1 and 1/4 cups

If you have any questions or would like to submit a recipe, send E-mail to: cooking@prestigemall.com.
We appreciate your comments and any contributions you may wish to make.

These recipes are provided on an as-is basis.


[ Prestige Mall | Humor | Recipes ]

Copyright © 2000 Neuco Image Group, Inc., All rights reserved.