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A crab meat and creamed corn stuffed crab shell crab appetizer recipe
This recipe was the First Place Hot Plate Winner in the 1971 National Hard Crab Derby in Crisfield, MD.
- ¼ cup chopped onion
- ½ teaspoon curry powder
- 2 tablespoons butter
- 2 tablespoons flour
- 1 16-ounce can creamed corn
- 1 teaspoon lemon juice
- 1 pound backfin crab meat
- 2 tablespoons chopped parsley
- 2 tablespoons buttered bread crumbs
Saute the onions with the curry powder in melted butter until tender.
To the onions, add the flour, corn and lemon juice. Cook and stir over low heat until thick.
Add the crab and parsley, and spoon into the crab shells.
Bake in a 350 degree oven for about 20 minutes.