Sherried crab meat stuffing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Crab meat (chunky) |
| 1 | slice | White bread |
| 3 | tablespoons | Lemon juice |
| 1 | tablespoon | Dry sherry |
| ¾ | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Tabasco |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Dry mustard |
| 1 | cup | Medium thick white sauce |
| 1 | Egg yolk | |
Directions
Remove crusts from bread and cut into ¼ in squares. Gently combine everything except white sauce and egg yolk. Blend egg yolk and white sauce.
Gently toss together.
Source: The American Family Cookbook Ben Gross Restaurant, Irwin, PA Posted to FOODWINE Digest 30 Jan 97 by Rod Grant <rodgrant@...> on Jan 30, 1997.
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