Deviled Crab A La White House
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 pound lump crab meat
1/4 cup minced celery, with leaves
1 clove garlic, minced
1/2 cup butter
2 cups soft bread crumbs (Italian bread crumbs)
1/2 cup heavy cream
2 eggs, beaten
1 hard-cooked egg, chopped
1 tablespoon white wine vinegar
1/2 cup minced onion
1/4 cup minced green pepper
1 tablespoon chopped parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon thyme
Tabasco sauce
1 teaspoon salt
Saute onion, celery, green pepper, garlic, and parsely in 6 tablespoons butter for 10 minutes. Cool down. Combine 1 cup bread crumbs, cream, raw and cooked eggs, vinegar, Worcestershire, thyme, a few drops of Tabasco, and salt with sauteed vegetables. Add the crab meat and toss lightly to mix. Spoon mixture into 12 scallop dishes or individual baking dishes. Melt remaining 2 tablespoons butter and toss with remaining 1 cup bread crumbs. Top the crab mixture with butter and crumbs.
Place shells in shallow baking dish. Put 1/4 inch water in bottom of pan. Bake in hot oven (450 degrees) for 10 minutes or until browned and hot.
Serves 6.
Author's note: One really easy and popular "Clinton" dish.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 pound lump crab meat
1/4 cup minced celery, with leaves
1 clove garlic, minced
1/2 cup butter
2 cups soft bread crumbs (Italian bread crumbs)
1/2 cup heavy cream
2 eggs, beaten
1 hard-cooked egg, chopped
1 tablespoon white wine vinegar
1/2 cup minced onion
1/4 cup minced green pepper
1 tablespoon chopped parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon thyme
Tabasco sauce
1 teaspoon salt
Saute onion, celery, green pepper, garlic, and parsely in 6 tablespoons butter for 10 minutes. Cool down. Combine 1 cup bread crumbs, cream, raw and cooked eggs, vinegar, Worcestershire, thyme, a few drops of Tabasco, and salt with sauteed vegetables. Add the crab meat and toss lightly to mix. Spoon mixture into 12 scallop dishes or individual baking dishes. Melt remaining 2 tablespoons butter and toss with remaining 1 cup bread crumbs. Top the crab mixture with butter and crumbs.
Place shells in shallow baking dish. Put 1/4 inch water in bottom of pan. Bake in hot oven (450 degrees) for 10 minutes or until browned and hot.
Serves 6.
Author's note: One really easy and popular "Clinton" dish.
