Crinella Family Cookbook
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Table of Contents
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Anti Pasti
Zucchini Appetizer
Zucchini Rolls
Chicken Paté
Roasted Tomato Starter
Pop's Olives
Artichoke Pie
Zucchini Fritters
Grilled Romaine
Bread with Lemon
Baked Feta Cheese
Aunt Fanny's Crescent Rolls
Proscuitto and Figs
Sonoma Cured Salmon
Roasted Sweet Peppers
Grilled Marinated Vegetables
Broiled Stuffed Mushrooms
Artichokes with Shrimp Topping
Artichoke Fritatta
Deviled Crab
Celery Victor
Mozzarella and Tomatoes
Marinated Calamari
Veal Carpaccio
Crab with Orange
Caponatina a la Siciliana
Peperonata
Home Cured Proscuitto
Giardiniera
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Deviled Crab a la Portugesa (Bodega Bay Style)
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This is also a nice lunch dish.
3 tablespoons, unsalted butter
2 tablespoons, flour
1 cup, milk, heated
1 teaspoon salt
1/4 teaspoon, cayenne pepper
1 teaspoon, Worcestershire sauce
2 egg yolks, slightly beaten
2 two cups Dungeness crabmeat, shredded (fresh crab is best, but frozen or
canned is acceptable)
1/2 teaspoon, lemon juice
1/4 cup, Marsala sherry
8 slices (about 1/2 inch thick) sourdough French bread (Lombardi's is best
if you don't bake your own)
2/3 cup, unseasoned bread crumbs
8 thin lemon slices
Paprika to garnish
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Melt butter; stir in flour and milk.
Season with salt, cayenne, and
Worcestershire.
Cook, stirring constantly, until thick.
Add egg yolks
and crab while stirring.
Cook 3 minutes and stir in lemon juice and
sherry.
Spoon mixture over French bread slices and cover with bread
crumbs.
Top with a lemon slice and a sprinkling of paprika.
Bake in a
450 degree oven about 15-20 minutes, until bread crust is browned.
Serves
8 as an appetizer.
Enjoy with our 2009 Sauvignon Blanc.
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