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Soak the bread in some milk and break it into pieces. Add the crab meat, some parsley, the mayonnaise, mustard, a couple of drops of Worcestershire sauce, the Old Bay Seasoning and egg. Mix everything together with clean hands, but not too much that you lose some of the chunks of the crab meat.
Home Meet Kevin Recipes Photo Gallery Blog Contact Chef Kevin Belton Home Meet Kevin Recipes Photo Gallery Blog Contact Home Meet Kevin Recipes Photo Gallery Blog Contact Recipes Raspberry Ice Box Pie Smothered Pork Chops Chicken and Cornbread Casserole Bacon Wrapped Shrimp
Chef Kevin Belton Kevin Belton is a gumbo of English, French, Native American and African ancestry. His mother’s family has roots in the French-Caribbean island of Martinique and his French-speaking father’s family came from the Bayou Lafourche area of South Louisiana, near Thibodaux. Chef Kevin Belton
Kevin Belton makes Baton Rouge: Red Stick Capital, Beef Tapa with Sinangag (Garlic Fried Rice), Pork Sauce Piquant and Capital Meat Loaf with Sweet Glaze. Kevin Belton makes a BLT Cheesecake, Andouille Leek and Potato Soup, and Eggnog Bread Pudding. Kevin Belton makes White Bean Salad, Chicken and Dumplings, and Hogs Head Cheese.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…