Crabmeat Holleman
Preheat oven to 375 degrees. Combine the first eight ingredients and mix thoroughly with a wire whisk. Stir in peppers. Gently fold crabmeat into liquid mixture…
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 robertstjohn.com.
Cooking tools:
- Ramekin
- Scallop shell
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Spoon
Ingredients
- ½ cup Mayonnaise
- 2 Egg Yolks
- 1 Tbl. Sherry
- 1 Tbl. Creole Mustard
- 1 Tbl Lemon juice, freshly squeezed
- 1 tsp. Crescent City Grill Creole Seasoning
- 1 tsp. Worcestershire
- 1 tsp. Crescent City Grill Cayenne & Garlic Sauce
- ⅓ cup Red bell pepper, small dice
- ⅓ cup Green bell pepper, small dice
- 1 lb. Jumbo lump crabmeat
- ½ lb Backfin lump crabmeat
- 2 8oz. wheels Brie or Camembert cheese, cut into 1/2-inch cubes
- 6 Tbl. Seasoned breadcrumbs
- 8 Oven-proof ramekins or scallop shell
More Like This
Crabmeat Imperial
robertstjohn.com
90% Crab Cakes
robertstjohn.com
Crab Cakes with Lemon-Caper Tartar Sauce
robertstjohn.com
Grilled Crab Cakes with Roasted Tomato Tartar Sauce
robertstjohn.com
Stuffed Shrimp
robertstjohn.com
Crab Crescent Triangles
master-recipes.com
Crabmeat Wontons with a Sweet Chili Pepper Dipping Sauce
robertstjohn.com
Creamed Crab Ramekins from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com