Sunday, September 11, 2011

Crab Bake

Crab Bake is delicious, simple and earth shatteringly expensive. The Chesapeake Bay must be in terrible shape for crab meat to cost $32 a pound. As that price, this simple casserole costs $64 to feed six people, whereas a roast beef or leg of lamb would cost no more than $30. You can bet, however, that if you serve it to your guests, unless they are millionaires or crab fishermen, they don't eat crab very often.
It was a huge success. One of the guests wrote a thank you note and said her husband raved about it all the way home. And, there were leftovers, which, as my husband does not eat shellfish, I got to eat. Yum. The recipe says this serves six. It probably serves eight, so you could stretch it a little farther.

Crab Bake

2 pounds flaked crab meat picked over to remove bis of shell and cartilage
1 cup sour cream
1/3 cup freshly grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon grated onion
1/2 teaspoon salt
few drops Tabasco sauce
3/4 cup buttered breadcrumbs

1. Preheat the oven to 350 degrees.
2. Place the crab meat in a bowl. Combine the sour cream, cheese, lemon juice, onion, salt and Tabasco and pour over crab meat. Toss to mix.
2. Turn into six lightly greased individual shells or ramekins. Top with the bread crumbs and bake twenty-five minutes or until lightly browned. (If you bake it in a baking dish, you can serve eight people.)

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