Crab Mascarpone & Egg Appetizer

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Crab mascarpone and egg appetizers may sound like an unusual combination, but they really aren't. Make a crab mascarpone and egg appetizer with help from a Chef de Cuisine and Executive Pastry Chef in this free video clip.

Part of the Video Series: Italian Appetizers
Promoted By Zergnet


Video Transcript

I'm Mary Beth Johnson. I'm a Chef de Cuisine and executive pastry chef, and I'm going to show you what to do with crab mascarpone and egg appetizer, how to make it into one and you would think that's a really unusual combination but it's not. Italy is bordered on the sea, when you're speaking of Italian appetizers you've got to understand it is bordered by the oceans and so we have, we're going to start with about a fourth of a cup of mascarpone cheese, to that we're going to add eight ounces of crab meat and I've used lump crab meat simply because you probably would have too much trouble picking out shell if you used special or any other form of crab meat. Okay we're going to add one egg to that. We're going to add a little bit of Italian seasoning and fresh basil to season it with. I like to add fresh dill, not nuts, not chopped but just simply just picked right off. You're going to add a little bit of Dijon mustard, about a tablespoon and a little bit of Panko bread crumbs to bind it with the eggs, a little bit of fresh Italian parsley, don't worry about chopping it up. I like it when it's just big and large like that and you want to mix it up. It's as simple as that, mix it up until it forms a nice smooth consistency. If you're using jumbo lump be very careful not break up the lumps. You can make a wet mix first with the egg, with the mascarpone. We're going to add mayo, mayonnaise in and we're going to add about a fourth of a cup of mayo. We're going to mix it up. You've got your dill. You've got your Italian parsley, your bread crumbs, your crab, your basil and we want to put it into a baking dish. Now it's up to you if you want to bake it into a larger dish or if you want to use individuals and it's simply spooned in and then baked at 350, 375 for about 15 minutes until the top is puffy and golden. There's your crab mascarpone and egg appetizer. Cheri Diamo Dopo. I'm Chef Mary Beth.


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