Lump crab

[kaycee]

looking for a Jellyroll fill with lump crab

[cheedo1@hotmail.com]

Hi kaycee,
one that i have done in the past is to make a bechemel sauce,(thickend white sauce)the mother of all french white sauces.
to that i add crab meat, cocktail shrimp( tiny ones ( sorry in the can,cheaper and can be just as good in a bind.)I add salt pepper,1 tablespoon of finely chopped green onions with tops,more if you like.1/4 tsp of garlic salt.and i always put in "old bay seasoning"1/4 tsp of tabasco sauceor or a very small dollop of horseraddish,,
Go from there and spread on your jelly roll and roll and it must be refridgerated.
hope that gives you a guide for a simple spread.after making the white sauce,add your favorite spices,herbs or what ever you wish to make that jelly roll your own signatue dish.
hope this helps kay,
happy rolling

remember,STRESSED spelt backwards is "DESSERTS"
happy cooking
Ron