Crabmeat St. Barts
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 236.59 ml milk
- 2 scotch bonnet peppers or 2 jalapeno chiles, minced
- 1 bouquet garni (thyme & bay leaf & parsley tied together)
- salt & freshly ground black pepper
- 473.18 ml unseasoned breadcrumbs
- 453.59 g crabmeat
- 113.39 g bacon, cut into 1/4-inch pieces
- 44.37 ml minced onions
- 44.37 ml finely chopped fresh chives
- 44.37 ml minced fresh parsley
- 4.92 ml minced fresh thyme
- 59.14 ml butter or 59.14 ml margarine
- 29.58 ml freshly squeezed lime juice
- dark rum
directions
- In a heavy saucepan, combine milk, half of the chiles, the bouquet garni, salt and pepper; bring to a boil.
- Reduce heat and simmer 15 minutes, then cool completely and strain into a bowl.
- Add bread crumbs and let them soak up liquid 15 minutes.
- Then squeeze out any excess liquid and mix bread crumbs in a bowl with crabmeat.
- In a small skillet, fry bacon with remaining chiles until crisp.
- Remove using a slotted spoon and drain on paper towels.
- Stir bacon, onion and herbs into crabmeat mixture.
- Melt butter in a medium skillet over medium-high heat.
- Add crab mixture; cook, stirring, about 10 minutes, until browned.
- Blend in lime juice and rum to taste.
- Preheat oven to 300F (150C).
- Butter 10 small baking dishes and divide crab mixture among them.
- Arrange on baking sheets.
- Bake in preheated oven until heated through, about 10 minutes.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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