Here is a recipe that I am making today that I've tried before with notation
to use less mayo andless bread crumbs and I didn't use cayenne nor paprika.

I have some smoked paprika
http://www.penzeys.com/cgi-bin/penze...shpaprika.html

and wondering if that will enhance it or detract. If I use it, it will be
only a dash as in the recipe. I will use breadcrumbs make from the broa
(corn flour & white flour).
Mix:
l lb. lump crabmeat
salt & pepper
dash cayenne
dash paprika
1 T capers
1/2 cup mayonnaise (I will use probably a third-cup this time)
Sprinkle over top:
1/2 cup breadcrumbs (I I will use probably a third-cup this time)
2 T melted butter over the top
Bake 25 minutes @ 350ºF

Well, that's it. Do you think the dash of smoked paprika would enhance or
detract. It smells pretty darned powerful.
Living adventurously? -- tee hee -- ha ha -- Psshw!
Thanks,
Dee Dee

"Dee Randall" > wrote in message
...
> Here is a recipe that I am making today that I've tried before with
> notation to use less mayo andless bread crumbs and I didn't use cayenne
> nor paprika.
>
> I have some smoked paprika
> http://www.penzeys.com/cgi-bin/penze...shpaprika.html
>
> and wondering if that will enhance it or detract. If I use it, it will be
> only a dash as in the recipe. I will use breadcrumbs make from the broa
> (corn flour & white flour).
> Mix:
> l lb. lump crabmeat
> salt & pepper
> dash cayenne
> dash paprika
> 1 T capers
> 1/2 cup mayonnaise (I will use probably a third-cup this time)
> Sprinkle over top:
> 1/2 cup breadcrumbs (I I will use probably a third-cup this time)
> 2 T melted butter over the top
> Bake 25 minutes @ 350ºF
>
> Well, that's it. Do you think the dash of smoked paprika would enhance or
> detract. It smells pretty darned powerful.
> Living adventurously? -- tee hee -- ha ha -- Psshw!
> Thanks,
> Dee Dee
>
I just was reading this recipe that came to my inbox from Epicurious which
included a smoky paprika mayo made with capers and mayo to go with cod,
pollack, or catfish, so I don't think I'll be too far off adding a little
smoked paprika.
http://www.epicurious.com/recipes/re...33977?mbid=RF9