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Jim Coleman Recipes

Deviled Crab

The Ingredients you will need are:

2 Tablespoons of Olive Oil
1 Medium Onion, Chopped
2 Cloves of Garlic, Minced
4 Tablespoons of Finely Chopped Carrot
6 Tablespoons of Tomato Sauce
4 Tablespoons of Fish Broth
1/4 of a Cup of Brandy
1/4 of a Cup of White Wine
4 Tablespoons of Minced Parsley
Salt and Freshly Ground Pepper to Taste
A Dash of Cayenne Pepper
1 Teaspoon of Minced, Fresh Tarragon
1 Pound of Cooked Crab Meat
1/2 of a Cup of Bread Crumbs
2 Tablespoons of Butter

Heat the oil in a skillet and saute the onion, garlic and carrot slowly until the carrot is tender. Add the tomato sauce, fish broth, brandy, wine, 2 tablespoons of the parsley, the salt and pepper, the cayenne, and the tarragon. Cover and cook 10 minutes. Add the crabmeat and cook five minutes more. Place the mixture in scallop shells or ramekins, sprinkle with the remaining parsley and the bread crumbs, and dot with the butter. Bake at 400( for about 10 minutes, or until the topping is golden. This recipe will serve 6 as a first course.

©2005 WHYY