Deviled Crab

Recipe Ingredients

1 teaspoon	5ml	Oil
2 tablespoons	30ml	Chopped onion
2 tablespoons	30ml	Chopped green bell pepper
2 tablespoons	30ml	Chopped celery
1 lb	454g / 16oz	Lump crab meat - picked over
1 tablespoon	15ml	Creole mustard
1/2 tablespoon	7.5ml	Minced garlic
1/2 cup	73g / 2.6oz	Bread crumbs
		Bayou Blast - {Emeril's Creole Seasoning} - see * Note
4		Cleaned-out crab shells
		Chopped parsley - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat oven to 350 degrees.

In a small skillet heat oil and saute onion, green pepper and celery until tender; cool.

In a small bowl combine vegetables with remaining ingredients, season to taste with Bayou Blast and stuff into shells. Bake until hot, 20 minutes. Serve garnished with parsley.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-096 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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