CRAB ON SHELLS
(Serves 6)

6 BAKED PUFFED PASTRY SHELLS

3 T. BUTTER
1 C. CREAM
1 T. DIJON MUSTARD
1 TSP. WORCESTERSHIRE
1/2 T. SUGAR
3 DROPS TABASCO
1 C. MAYONNAISE
JUICE OF 1/2 LIME
1/2 TSP. SALT
A GRINDING OF PEPPER

2 LBS. FRESH, COOKED CRAB
1 T. BRANDY
2 T. CHOPPED PARSLEY
TOASTED, SLIVERED ALMONDS

 

 

 

 

COMBINE EVERYTHING DOWN TO AND INCLUDING THE PEPPER.

BRING ALMOST TO BOILING
ADD CRAB, BRANDY AND PARSLEY.

AGAIN, HEAT THROUGH BUT DO NOT BOIL.

FILL PASTRY SHELLS AND TOP WITH TOASTED ALMONDS.