Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Baked crab with port
Date: March 27, 2007
The Portuguese santola is a hard-shelled crab with tender, sweet meat.
1/4 normal cup mayonnaise or salad dressing
1/4 normal 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 average-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.