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Deviled crab
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| Artist: |
_ |
| Categories: |
Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Louisiana crabmeat | | 3
| can | Crabmeat(6.5oz ea) | | 2
| tbsp | Onion, chopped | | 3
| tbsp | Butter or margarine, melted | | 2
| tbsp | Flour, all-purpose | | 3/4
| cup | Milk | | 1
| tbsp | Lemon juice | | 1
| tsp | Mustard, powdered | | 1
| tsp | Worcestershire sauce | | 1/2
| tsp | Salt | | 3
| drop | Tabasco sauce | | 1
| pinch | Black pepper | | 1
| pinch | Cayenne pepper | | 1
| | Egg, beaten | | 1
| tbsp | Parsley, chopped | | 1/4
| cup | Bread crumbs, dry |
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Procedures:
| 1 | Thaw frozen crabmeat or drain canned crabmeat; pick over.?Cook onion in tablespoons butter until soft, then blend in flour.?Add milk gradually and cook until thick, stirring constantly.?Stir in lemon juice and seasonings.?Stir a little of the hot sauce into beaten egg; add egg mixture to remaining sauce, stirring constantly.?Add parsley and crabmeat; blend well.?Divide among six well-greased individual shells or 5-ounce custard cups.?Combine 1 tablespoon melted butter and the crumbs; sprinkle over mixture in each shell.?Bake in 350°F. | | 2 | Oven 20 to 25 minutes or until tops are brown.?/td> |
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