Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Baked Crab with Port (Santola ao Porto)
The Portuguese santola is a hard-shelled crab with tender, sweet meat.
1/4 cup mayonnaise or salad dressing
1/4 cup whipping cream
2 tablespoons tawny port wine
1 tablespoon capers
1 tablespoon diced pimentos
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 scallion, with top, sliced
6 drops red pepper sauce
1 pound lump crabmeat, cartilage removed
2 tablespoons dry bread crumbs
1 teaspoon butter or margarine, melted
Snipped parsley
Lemon wedges
Mix mayonnaise, whipping cream, wine, capers, pimentos, mustard, salt, scallion and pepper sauce in medium-size bowl. Gently stir in crabmeat. Divide mixture among 4 ungreased scallop baking shells or individual casseroles.
Mix bread crumbs and margarine; sprinkle over crab mixture. Bake uncovered at 375 degrees F until mixture is bubbly and crumbs are golden brown, about 20 minutes.
Sprinkle with parsley, and serve with lemon wedges.
