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Deviled Crabs

chef.pierre's picture
Ingredients
  Cooked crabmeat 1 Pound (fresh / frozen)
  Butter/Margarine 3 Tablespoon
  Chopped onion 2 Tablespoon
  Flour 2 Tablespoon
  Dry mustard 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Sage 1⁄4 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Milk 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Barbecue sauce 1 Tablespoon
  Egg 1 , beaten
  Chopped parsley 1 Tablespoon
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Melted butter/Margarine 2 Tablespoon
Directions

Remove cartilage from crab meat.
Melt butter or margarine, and saute' onion until tender.
Blend in flour and seasonings.
Add milk gradually, and cook until thick, stirring constantly.
Add lemon juice and barbecue sauce.
Blend a little hot sauce into beaten egg; return all to saucepan, mix well and add crab meat and parsley.
Fill 6 cleaned crab shells or buttered ramekins.
Mix bread crumbs with melted butter or margarine, and sprinkle tops.
Bake in 375°F oven 15 minutes or until lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Drink: 
Alcohol
Interest: 
Party
Servings: 
6

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