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Crab Meat Carmody

A backfin crab meat, Fortina cheese and anchovy crab ball crab appetizer recipe

  • 1 pound backfin crab meat
  • 2 cloves garlic, chopped
  • ¼ pound butter
  • ½ bunch shallots, chopped
  • 1 green pepper, chopped
  • 1 tablespoon flour
  • 1 cup milk
  • 6 sprigs parsley, chopped
  • ½ cup sherry
  • 1 cup bread crumbs
  • 12 anchovy strips
  • 4 tablespoons Fortina cheese, grated

Saute the garlic in butter until half brown. Add shallots and green pepper. Cook slowly until done, but not brown.

Add the flour and stir in well. Add the milk and parsley. Stir until thick.

Add the sherry. Fold in the crab meat. Sprinkle in the bread crumbs.

Mold the mixture into balls and place on round, crisp toast. Lay two strips of anchovies on top of each. Sprinkle with Fortina cheese.

Place under the broiler until brown. Serves 6.

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