Crab Diablo

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Fresh Dungeness crab meat
2 cups	474ml	Heavy cream
1 cup	93g / 3.3oz	Shallot - minced (large)
4 tablespoons	60ml	Dijon mustard
1 oz	28g	Brandy or cognac
1		Cayenne pepper
1 tablespoon	15ml	Parsley - chopped
2 tablespoons	30ml	Pimento - chopped
1/2 tablespoon	7.5ml	Butter
1 tablespoon	15ml	Fresh bread crumbs

Recipe Instructions

In a heavy saucepot, gently saute minced shallot over moderate heat in butter for about 1 minute. Add heavy cream and reduce over moderate heat until only about 1 1/3 cups remain. In a mixing bowl, whisk together mustard with small amounts of the cream mixture. Add brandy, parsley, pimento and cayenne pepper.

Preheat oven to 375F Combine sauce with fresh crab meat and divide into four baking dishes. Sprinkle with bread crumbs and bake in the oven about 12 minutes or until hot and bubbling. Garnish with lemon and parsley. Serve with crusty French bread and a cool, crisp sparkling wine.

Source:
Cindy Pawlcyn, Fog City Diner

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.