Thank you, Jack and Donna Farr for sharing this delightful appetizer recipe. Serve with fresh bread, crostini, or crackers. I am sure it will be a holiday pleaser.
1 cup fresh lump crabmeat
1/2 stick butter
1 egg - hard-boiled and grated
1/8 tsp Tabasco sauce
1/8 tsp cayenne pepper
1/2 Tbsp lemon juice
2 Tbsp Taylor’s Dry Sherry
1 1/2 cups hollandaise sauce (Package Mix)
Garnish with parsley and lemon wedge
Melt butter in medium frying pan. Add egg, Tabasco, cayenne and lemon juice. Bring to a simmer and add crabmeat and sherry. Continue heating for another minute and then remove from heat.
Place crab mixture in ceramic clam shells and top with prepared hollandaise sauce. Place under broiler until beginning to brown. Garnish with parsley and lemon wedge and serve immediately.