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Imperial Crab Recipe

Serves/Makes: 2

Ingredients:

• 2 small crabs, boiled
• 2 tablespoons (30 mL) oil
• 4 green onions, white and green parts chopped into separate bowls
• 1 small green bell pepper, seeded and finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, crushed and then minced
• 3/4 cup (190 mL) mayonnaise
• Drop of Tabasco sauce
• Pinch of Worcestershire sauce
• 1 tablespoon (15 mL) sweet mustard
• Salt and pepper, to taste
• Freshly chiseled lettuce
• 2 tablespoons (30 mL) freshly chopped parsley

How to cook:

• Break-up, twisting, claws and legs from crabs.
• Turn crabs upside-down.
• Take-out underneath from shell reserve.
• Throw away abdominal pouch.
• With a spoon, remove and reserve any brown meat from shells and cavities.
• Break-up underneath shell into 4 parts remove any meat.
• Break-up claws and legs.
• Then, if possible, remove meat into one piece.
• Set meat aside.
• Well clean shells (to be stuffed).
• Preheat oil into a high-sided frying pan.
• Add white only from green onions, green bell pepper, celery and garlic.
• Stir-fry for 8 minutes, over low heat, stirring often, until all vegetables are soft.
• Remove from heat transfer into a bowl, to cool down completely.
• Then mix in mayonnaise, Tabasco sauce, Worcestershire sauce, sweet mustard and green from green onions.
• Salt and pepper well mix all ingredients together.
• Evenly spoon reserved brown meat into each cleaned shell.
• Mix together all (or, if desired, set claws aside for decorating) of remaining crab meat and sauce.
• Evenly top brown meat with mixture.
• Arrange shells onto 2 serving plates, already garnished all around with chiseled lettuce.
• Sprinkle with parsley and serve.

Note:

Have 3 to 4 ounces (85 to 113 g) frozen crab meat per serving.

This recipe for Imperial Crab serves/makes: 2

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Main Ingredient: Crab
Preparation Method: Pan Fried/Sauteed

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