Crabmeat Avery

Name: Crabmeat Avery
Ingredients: 2½ tablespoons unsalted butter; ⅓ cup finely chopped onions; ⅓ cup finely chopped celery; ⅓ cup finely chopped green bell peppers; ¼ cup finely chopped green onions; ½ teaspoon minced garlic; 6 tablespoons mayonnaise, in all; 4 teaspoons Creole mustard (preferred) or brown mustard; 2 teaspoons finely chopped parsley; 2 teaspoons Worcetershire sauce; 1 tablespoon Chef Paul Prudhomme's Seafood Magic® OR Meat Magic® OR Blackened Redfish Magic®; 1 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce®; 1 egg; 1 pound lump crabmeat (picked over); ½ cup heavy cream

www.magicseasoningblends.com

Delightful crab and spice-filled appetizers baked to perfection with a creamy mayo base and paprika crust—makes 8 servings.

View full recipe on www.magicseasoningblends.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.magicseasoningblends.com.

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Ingredients

2½ tablespoons unsalted butter
⅓ cup finely chopped onions
⅓ cup finely chopped celery
⅓ cup finely chopped green bell peppers
¼ cup finely chopped green onions
½ teaspoon minced garlic
6 tablespoons mayonnaise, in all
4 teaspoons Creole mustard (preferred) or brown mustard
2 teaspoons finely chopped parsley
2 teaspoons Worcetershire sauce
1 tablespoon Chef Paul Prudhomme's Seafood Magic® OR Meat Magic® OR Blackened Redfish Magic®
1 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce®
1 egg
1 pound lump crabmeat (picked over)
½ cup heavy cream