KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Jumbo lump crabmeat is available at the fish counter of most grocery stores. If you can't find it, you can use pasteurized lump crabmeat.
14 Saltine crackers
1 pound lump crabmeat (see note), picked over for shells
3 scallions, minced
2 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter, softened
2 tablespoons mayonnaise
1 large egg yolk
1 tablespoon Dijon mustard
2 teaspoons hot sauce
1 teaspoon Old Bay seasoning
1 lemon, cut into wedges
|
1st Keep
 Steph_Marseglia
|
Comments