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Print this Recipe    Crab Pears

Baked Crab and Pears

3 large, firm pears
7/8 cup of mayonnaise (1 cup less 1 Tablespoon)
1 large egg yolk
6 ounces of jumbo lump crab meat
1/4 cup of peeled and seeded cucumber
3 scallions sliced thin and minced
1 teaspoon of minced, fresh ginger
Pinch of salt
3/4 cup of fresh lemon juice
2 teaspoons of curry powder
Pinch of pepper
Paprika sprinkled on top for decoration
Parsley for decoration

Peel the pears, slice in half lengthwise, and remove core from the
center. Poach with lemon juice until pears are barely tender.
Let cool for five minutes. In a bowl, whisk the mayonnaise, egg
yolk, curry powder, salt and pepper. In another bowl, combine the
crab meat, cucumbers, scallions and the ginger root. Carefully
fold in half of the mayonnaise mixture into the crab mixture. Mix
carefully so as not to break the crab meat. Fill pears with the
crab mixture: put in a low-sided pan at 350 degrees and bake until
crab starts to brown on top. If desired, decorate with paprika
and parsley when served. Extra mayonnaise may be used on crab.


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