Coquilles Of Deviled Crab Recipe
Ingredients
| Crabmeat | 1 pound, frozen | |
| 8-10 slices day-old bread with crust | ||
| Butter | 1 Cup (16 tbs), melted | |
| Celery | 1 Cup (16 tbs), finely chopped | |
| Parsley | 1 Cup (16 tbs), finely chopped | |
| Hard-boiled eggs | 4 , finely chopped | |
| 1 raw egg | ||
| Garlic | 1 Clove (5gm) | |
| 3 dashes Tabasco | ||
| Worcestershire sauce | 1 Tablespoon | |
| Beau Monde | ||
| MSG | ||
| Finely ground pepper | ||
| Cracker crumbs | ||
Directions
Toast bread in oven for a few minutes to dry thoroughly.
Soak bread in water; squeeze out all water.
Place bread in 1/2 CUP butter in large skillet, and turn with wooden utensil until brown and dry.
Keep fluffy and do not pat.
Remove from heat.
Add celery, parsley, hard-boiled eggs, garlic, seasonings and crab.
Add raw egg and mix well.
Try not to break up the large pieces of crabmeat.
Grease Pyrex dish and add rest of butter.
Sprinkle cracker crumbs on top and add small pats of additional butter on top of cracker crumbs.
Bake 45-60 minutes at 350° until cracker crumbs are brown.
Soak bread in water; squeeze out all water.
Place bread in 1/2 CUP butter in large skillet, and turn with wooden utensil until brown and dry.
Keep fluffy and do not pat.
Remove from heat.
Add celery, parsley, hard-boiled eggs, garlic, seasonings and crab.
Add raw egg and mix well.
Try not to break up the large pieces of crabmeat.
Grease Pyrex dish and add rest of butter.
Sprinkle cracker crumbs on top and add small pats of additional butter on top of cracker crumbs.
Bake 45-60 minutes at 350° until cracker crumbs are brown.
Chef
