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Recipe by: imperia
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See below ingredients and instructions of the recipe
2 c Crabmeat 1 tb Melted butter
1/4 ts Mustard 1 ea Egg, separated
1/4 ts Nutmeg Salt and pepper
1/4 ts Mace 1/2 c Wine or sherry flavoring
2 ea Cloves Cracker crumbs
Add the seasoning to the crabmeat, stir in the melted
butter and the beaten egg yolk. Add the cooking sherry and
season to taste with salt and pepper. Fold in the stiffly
beaten egg white. Fill the crab-backs or put into a buttered
baking dish, sprinkle with cracker crumbs and bake in a
moderate oven (350) for half an hour.
++Mrs. E.H. Sparkman
From: 200 Years of Charleston Cooking 1930
Shared By: Pat Stockett
Submitted By PAT STOCKETT On 11-15-95
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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