Deviled Crabs
Ingredients
- 4 tbs olive oil
- 0.5 tsp salt
- tomatoes, diced just before serving
- 1 cup fresh parsley, chopped fine
- 1 green pepper, chopped
- 1/8 tsp red pepper
- 1 tsp salt
- MONTAUK SPRING SEVICHE 1/2 lb margarine
- 2 lbs crab meat
- 4 medium trout, skinned and filleted 1 1/2 cups Italian bread crumbs
- 1/2 red pepper, sliced 4 hard boiled eggs, finely grated
- 1/2 green pepper, sliced half and half
- 1 large onion, sliced
- 3 limes bread crumbs in margarine. Cook until onions are
- 1/4 cups white vinegar clear and celery is crunchy. Pour into medium pot
- garlic powder and add crab meat. Mix well. Add bread crumbs
Instructions
- 1
Flake fish and soak in lime juice in double zip-lock 2 cups celery, chopped
- 2
for 24 hours. In separate double zip-lock, mix all 4 green onions, chopped
- 3
ingredients except tomatoes. Put in cooler. Drain 1/8 tsp basil
- 4
fish and combine all ingredients together just before 1/8 tsp marjoram
- 5
*serving. Serve on your favorite crackers. 1/4 tsp Tobasco sauce
- 6
2 garlic cloves, diced Sauté all ingredients except crab meat, eggs, and
- 7
pepper and eggs. Mix well. Add enough half and half to
- 8
moisten. Place a pie plate upside down in Dutch
- 9
Chop the trout fillets into 1in square pieces. oven. Put pot on pie plate and bake at 350 for 420-
- 10
Combine the fish, red pepper, green pepper, onion, 25 minutes. Serve as spread over garlic skillet toast.
- 11
garlic cloves, and the juice of the limes in a medium