| 2 Tbsp. unsalted butter |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 1/4 c. chopped yellow onions |
1 teaspoon |
$0.79 per pound
|
$0.01 |
| 1/4 c. chopped green bell peppers |
1 teaspoon |
$2.19 per pound
|
$0.01 |
| 1/4 c. chopped red bell peppers |
1 teaspoon |
$3.29 per pound
|
$0.02 |
| 1/4 c. chopped celery |
1 teaspoon |
$1.99 per pound
|
$0.01 |
| 1 Tbsp. plus 2 tsp Creole Seasoning |
3/8 teaspoon |
$9.99 per 12 ounces
|
$0.02 |
| 1/2 tsp salt |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 Tbsp. plus 1 tsp chopped garlic |
1/3 teaspoon |
$4.00 per pound
|
$0.01 |
| 1 lb lump crab meat, picked over for shells and cartilage |
1 1/3 oz |
$24.99 per pound
|
$2.08 |
| 1/4 c. minced green onions |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| 1 tsp Worcestershire sauce |
0.08 teaspoon |
$5.29 per 10 fluid ounces
|
$0.01 |
| 1/2 c. heavy cream |
2 teaspoons |
$3.89 per pint
|
$0.08 |
| 2 x Large eggs, lightly beaten, in separate c. |
1/6 eggs |
$2.53 per 12 items
|
$0.04 |
| 2 Tbsp. breadcrumbs Basic pie dough, divided into 12 equal balls, and chilled (sufficient to make 2 9 inch crusts) |
1/2 teaspoon |
$1.79 per 15 ounces
|
$0.00 |
| 2 Tbsp. extra virgin olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| Total per Serving |
$2.37 |
| Total Recipe |
$28.39 |
Suggestions?