09-28-2004, 07:29 PM
INGREDIENTS: [ul] [li]3 eggs [li]2 cups heavy cream [li]1 1/2 cups mayonnaise [li]2 tablespoons chopped onion [li]2 tablespoons chopped fresh parsley [li]1/2 cup dry sherry [li]1 (6 ounce) package herb-seasoned dry bread stuffing mix [li]1 pound cooked crabmeat [/li][/ul]
DIRECTIONS: [ol] [li][#333333]Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.[/#333333] [li][#333333]Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.[/#333333] [li][#333333]In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.[/#333333] [li][#333333]Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.[/#333333][/li][/ol]
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DIRECTIONS: [ol] [li][#333333]Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.[/#333333] [li][#333333]Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.[/#333333] [li][#333333]In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.[/#333333] [li][#333333]Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.[/#333333][/li][/ol]
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