Preparation:
Combine the seasoning ingredients-mix well and set aside heat two-thirds of the fresh breadcrumbs in a dry skillet cook over a medium flame, for 5-6 minutes, until golden remove from skillet, set aside heat butter in a skillet, over a moderately-high flame add onions, bell peppers, and celery and saute until they begin to brown add one-fourth of the prepared seasoning mixture, half of the minced parsley, worcestershire sauce, tabasco, and garlic-mix well heat and stir for 5 minutes, until the mixture sticks to the bottom of the pan deglaze with the clam juice, scraping the fond from the bottom of the pan remove from heat, set aside combine the toasted breadcrumbs and remaining seasoning mix in a bowl-mix well add the crab and remaining minced parsley-mix well add the vegetable mixture, eggs, and cream-mix gently without breaking up lumps of crab reserve 1/2 cup of the crab mixture for the sauce cover and chill for 1-1/2 to 24 hours ***for the sauce*** combine 1 cup cream and reserved 1/2 cup crab mixture in a small skillet, over a moderately-high flame heat and whip with a whisk for 3 minutes whisk in remaining 1 cup cream-heat and whisk for 2 minutes add scallions and heat to a boil, whisking often remove from heat, keep warm in a bain marie |
