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Crab Regal


½ lb. Maryland Backfin crabmeat Sauce: ¼ cup plain yogurt 3 tbs. ketchup ½ tbs. lemon juice 1 teaspoon Worcestershire sauce 1/8 teaspoon salt Dash white pepper 1/8 teaspoon seafood seasoning 2 tablespoons fresh parsley, chopped 1/2 tablespoon seasoned bread crumbs

Conventional Oven:

Pack crabmeat into 40 cleaned littleneck clam shells. In a small bowl, mix together sauce ingredients. Spoon about 2/3 teaspoon of sauce over each hors d’oeuvre, covering all crabmeat. Sprinkle each with parsley and bread crumbs. Place under preheated broiler for 2-3 minutes, just until hot.


Follow directions except for cooking method. Place ½ (20) of recipe on plate. Microwave on high for 1 minute, 30 seconds. Serve immediately. Microwave remaining hors d’oeuvres.


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