This is a wonderful traditional recipe that has been in my family since before I was born and we have also enjoyed this recipe with lobster substituted for the crab meat.
Category: Appetizers
Cuisine: Creole
1 pound Jumbo lump crab meat picked
1 stalk green onions sliced
1 teaspoon Italian parsley washed and chopped
1 tablespoon lemon juice
2 tablespoons mayo
1 teaspoon creole mustard
1/2 teaspoon horseradish
1 pinch salt
1 pinch black pepper
2 tablespoons bread crumbs
1 teaspoon creole seasoning
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