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Ingredients
1 pound lump crab meat
¼ cup butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
½ cup plus 2 tablespoons mayonnaise (see note)
½ cup plus 1 tablespoon freshly grated Parmesan cheese
1 tablespoon finely chopped parsley
1 teaspoon fresh lemon juice
1 teaspoon dry sherry
1 teaspoon freshly ground pepper
¼ teaspoon Tabasco sauce
Nutritional analysis per serving
1 gram carbs; 42 milligrams cholesterol; 134 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 275 milligrams sodium; 7 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the crab meat to remove cartilage and bone. Try not to break up the lumps. Put the crab in a mixing bowl.
- Step 2
Melt the butter in a skillet and add the onion and celery. Cook until wilted. Set aside to cool.
- Step 3
Preheat the broiler.
- Step 4
Add the onion and celery mixture and ½ cup each of mayonnaise and cheese to the crab meat. Add the parsley, lemon juice, sherry, pepper and Tabasco. Blend carefully so as not to break up the lumps of crab.
- Step 5
If you are to serve this as a canape, spoon the mixture into 14 to 16 small scallop dishes. If it is to be served as a main course, spoon it into six large scallop shells.
- Step 6
Blend the remaining two tablespoons of mayonnaise and one tablespoon of cheese. Spoon equal portions of this mixture over the tops of the crab and smooth it over. Place under the broiler until bubbling and golden brown.
Like many Southern cooks, Mr. Hovis prefers to use store-bought mayonnaise to the homemade version.
Private Notes