Local and Seasonal Recipes, Menus and More
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INGREDIENTS 6 scallions, thinly sliced 1 cup grated carrot 1 cup grated yellow squash or zucchini 1 orange, zested and juiced (divided) 1/3 cup mayonnaise 1-2 Tablespoons dark mustard 1-2 teaspoons horseradish (optional) 2 eggs 1 cup bread or cracker crumbs 1 pound claw crabmeat, picked through for shell and cartilage pieces Salt and freshly ground pepper Topping: 2 Tablespoons melted unsalted butter and 1/2 the orange juice DIRECTIONS Preheat oven to 350 degrees. Oil an 8x8 baking pan. In a large bowl combine scallions, carrot, squash, all the orange zest and 1/2 the juice. Stir in mayonnaise, mustard, horseradish and eggs until completely incorporated. Add bread crumbs and crab meat. Season with salt and pepper and lightly mix until completely combined. Spoon into prepared baking dish and lightly smooth until surface is even. Make the topping by combining melted butter with remaining orange juice and a pinch of salt. Pour over the top of crab-veggie mixture. Bake 30 minutes. Remove from oven and let sit 5 minutes before cutting and serving. Cover and refrigerate leftovers. Copyright © 2019 Stefanie Samara Hamblen |
