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Crab Regal
  • 1/2 pound backfin crab meat
  • 1/4 cup plain, lowfat yogurt
  • 3 tablespoons catsup
  • 1/4 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon salt
  • dash white pepper
  • 1/8 teaspoon seafood seasoning
  • 2 tablespoon fresh parsley, chopped
  • 1/4 tablespoon seasoned bread crumbs
  • 4 strips bacon, cut into 1-inch pieces
Pack crab meat into 40 cleaned little neck clam shells. In a small bowl, mix together the next seven ingredients. Spoon about 2/3 teaspoon of sauce over each hors d'oeuvre, covering all crab meat. Sprinkle each with parsley and bread crumbs. Top with bacon. Place under preheated broiler and broil until bacon is crisp. Yields 40 Servings.
This excellent recipe is adapted from the Maryland Seafood Cookbook. It gets added zest when topped with bacon. Enjoy.
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