Ingredients:
1/2 cup Hellman's Mayonnaise
2 egg yolks
1 teaspoon Worcestershire
1 teaspoon Crescent City Grill Cayenne and Garlic Sauce
1 tablespoon sherry
1 tablespoon creole mustard
1 tablespoon lemon juice
1 teaspoon Crescent City Grill Creole Seasoning
1/3 cup green bell peppers, small diced
1/3 cup red bell peppers, small diced
1 pound jumbo lump crabmeat
1/2 pound backfin crabmeat
2 8-ounce wheels or wedges of Brie
(remove rind and cut into 1/2 inch cubes)
6 tablespoons seasoned breadcrumbs
Preheat oven to 375 degrees.
Combine mayonnaise, egg yolks, Worcestershire, cayenne and garlic sauce, sherry, creole mustard, lemon juice, and creole seasoning; mix well with a wire whisk. Stir in peppers. Gently fold crabmeat into liquid mixture, being sure not to break up lumps. Place a layer of crabmeat mix in ovenproof ramekin or scallop shells, then 2 cubes of Brie and another layer of crab. Top with seasoned breadcrumbs and bake for 10-22 minutes, until mixture bubbles and crumbs are brown. Garnish with chopped parsley.
Yield: 8 servings
