McKenzie’s Patty Shell Filling – Crabmeat Imperial Patties

DmentD
  • 1 green bell pepper (diced small)
  • ½ TSP white pepper
  • 2 pimentos (diced)
  • 2 eggs
  • 1 TBS English mustard (Coleman’s)
  • 1 C mayonnaise
  • 1 TSP salt
  • 3 LB lump crabmeat

Oven: 375° F

  1. Mix well all ingredients except crabmeat.
  2. Stir in crabmeat and mix lightly, so lumps are not broken.
  3. Divide mixture into patty shells.
  4. Top with a thin coating of mayonnaise and sprinkle with paprika.
  5. Bake for five to eight minutes.

NOTE: Hors D’Oeuvres

  • To Freeze:
    • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
  • To Thaw Or Serve:
    • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851