Crab Diablo Recipe
Ingredients
| Crabmeat | 1 pound | |
| Green pepper | 1 Medium, finley diced | |
| Pepper red | 1 Medium, finley diced | |
| Mayonnaise | 4 Tablespoon | |
| Skim milk | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Dry mustard | 1/2 Teaspoon | |
| Worcestershire | 1 Teaspoon | |
| 2 drops of red hot sauce | ||
| Salt and white pepper | ||
| 1 slice toast, made into crumbs | ||
| Dash paprika | ||
Directions
Flake and pick over crabmeat (best to do it with your fingers) to remove bones.
Combine with mayonnaise, skim milk, lemon juice, Worcestershire, mustard, red hot sauce, salt and pepper.
Mix thoroughly.
Divide mixture equally into 8 individual ramekins or shells.
Sprinkle with crumbs and paprika.
Put shells on a baking sheet and bake at 375° F. until piping hot, about 25 minutes.
Combine with mayonnaise, skim milk, lemon juice, Worcestershire, mustard, red hot sauce, salt and pepper.
Mix thoroughly.
Divide mixture equally into 8 individual ramekins or shells.
Sprinkle with crumbs and paprika.
Put shells on a baking sheet and bake at 375° F. until piping hot, about 25 minutes.
Chef
