RECETAS Y COCINA

Ingredients

• 1 pound lump crabmeat, picked over to remove any shell and cartilage (or substitute with one pound of blanched crawfish tails)
• 1/2 cup scallions, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 1/4 cup chopped pimentos
• 1 egg yolk
• 1 teaspoon dry mustard
• 4 artichoke hearts, coarsely chopped
• 2 tablespoons paprika
• 1 cup mayonnaise
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup seasoned bread crumbs
• Salt and black pepper

Preparation

Preheat oven to 375 degrees.

In a large bowl, combine the crabmeat, scallions, bell pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika and one-half cup of the mayonnaise. Stir until well-mixed and season with salt and pepper to taste.

Spoon the crabmeat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise.

Sprinkle Parmesan and bread crumbs on top and bake in the hot oven for 15 to 20 minutes until heated through.

Serve immediately.

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