| baked Crab With Port (santola Ao Porto) the Portuguese Santola Is A Hard-shelled Crab With Tender, Sweet Meat. 1/4 Cup Mayonnaise Or Salad Dressing
1/4 Cup Whipping Cream
2 Tablespoons Tawny Port Wine
1 Tablespoon Capers
1 Tablespoon Diced Pimentos
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Salt
1 Scallion, With Top, Sliced
6 Drops Red Pepper Sauce
1 Pound Lump Crabmeat, Cartilage Removed
2 Tablespoons Dry Bread Crumbs
1 Teaspoon Butter Or Margarine, Melted
snipped Parsley
lemon Wedges mix Mayonnaise, Whipping Cream, Wine, Capers, Pimentos, Mustard, Salt, Scallion And Pepper Sauce In Medium-size Bowl. Gently Stir In Crabmeat. Divide Mixture Among 4 Ungreased Scallop Baking Shells Or Individual Casseroles. mix Bread Crumbs And Margarine; Sprinkle Over Crab Mixture. Bake Uncovered At 375 Degrees F Until Mixture Is Bubbly And Crumbs Are Golden Brown, About 20 Minutes. sprinkle With Parsley, And Serve With Lemon Wedges. |
