This recipe was in the Bon Voyage section of a September 1981 issue of Bon Appetit. It was contributed by Buddy's Seafood Restaurant in Charleston, North Carolina. For a traditional low country feast, serve with hush puppies and crisp,creamy coleslaw.
Provided by Leslie in Texas
Categories Crab
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Melt butter in large skillet over medium heat.
- Add celery,green pepper and onion and cook, stirring constantly until vegetables are soft, about 5 minutes. Do not let vegetables brown.
- Add crabmeat,chopped egg,mayonnaise,cracker crumbs and parsley and toss lightly.
- Season to taste with salt,pepper and hot sauce.
- (If mixture seems too thick, stir in milk one tablespoon at a time.).
- Butter scallop, blue crab shells or individual ramekins.
- Fill evenly with crab mixture.
- Bake until tops are golden brown, about 30 to 35 minutes.
- Serve immediately.
Nutrition Facts : Calories 390.6, Fat 25.9, SaturatedFat 9.8, Cholesterol 211, Sodium 657.6, Carbohydrate 15.1, Fiber 0.9, Sugar 3.3, Protein 24.2
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