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Deviled Crab

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Louisiana crabmeat

    2. 3 Crabmeat - (6 1/2oz ea)

    3. 2 tablespoons 30ml Onion - chopped

    4. 3 tablespoons 45ml Butter or margarine - melted

    5. 2 tablespoons 30ml Flour - all-purpose

    6. 3/4 cup 177ml Milk

    7. 1 tablespoon 15ml Lemon juice

    8. 1 teaspoon 5ml Mustard - powdered

    9. 1 teaspoon 5ml Worcestershire sauce

    10. 1/2 teaspoon 2 1/2ml Salt

    11. 3 Tabasco sauce

    12. 1 Black pepper

    13. 1 Cayenne pepper

    14. 1 Egg - beaten

    15. 1 tablespoon 15ml Parsley - chopped

    16. 1/4 cup 36g / 1 1/3oz Bread crumbs - dry

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 1. Thaw frozen crabmeat or drain canned crabmeat; pick over.

    2. Cook onion in tablespoons butter until soft, then blend in flour.

    3. Add milk gradually and cook until thick, stirring constantly.

    4. Stir in lemon juice and seasonings.

    5. Stir a little of the hot sauce into beaten egg; add egg mixture to remaining sauce, stirring constantly.

    6. Add parsley and crabmeat; blend well.

    7. Divide among six well-greased individual shells or 5-ounce custard cups.

    8. Combine 1 tablespoon melted butter and the crumbs; sprinkle over mixture in each shell.

    9. Bake in 350F oven 20 to 25 minutes or until tops are brown.

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