Eureka! The food gods have smiled upon us at Eat.At by sending Paul & anonymous & any other helpers

wigs

Well-known member
and I am so grateful for all your long hours of hard work to resurrect this site. I certainly have missed it and every one of you who visits here. I'm taking a quick coffee break from cooking so decided to quickly see if I could remember my password, and voila, the computer did so I was saved. I'm just ready to stir up the filling for some Legendary Crab Rounds (appetizer), but will post here first in case any of you might like to try it. It's easy and VERY GOOD....

 
Rec: Legendary Crab Rounds (from the Denver Jr. League Cookbook CREME DE LA CREME)

1 cup mayonnaise
1/2 cup grated onion
1 cup shredded Cheddar cheese
6 drops Tabasco sauce
1/4 teaspoon curry powder
1 6-1/2-ounce can crab meat, drained
2 French bread baguettes, sliced 1/2-inch thick (I make the Italian bread recipe from THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK, but any baguette will do.)

Yield is 50-55 rounds

In medium bowl, combine mayonnaise, grated onion, Cheddar cheese, Tabasco, curry powder and crab meat. This may be made 1 day in advance.

To serve, place and spread some of the mixture on each of the bread rounds and broil until golden brown, watching carefully. Serve immediately.

Simple to prepare and absolutely fantastic!

 
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