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Deviled Egg And Crab Casserole

Magical.Palate's picture
  Sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Chopped onion 2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Paprika 1⁄2 Teaspoon
  Milk 2 Cup (32 tbs)
  Worcestershire sauce 1 Teaspoon
  Egg yolks 2 , beaten
  Sherry wine 2 Teaspoon
  Canned crab meat 13 Ounce (2 Cans, 6 1/2 Ounces Each)
  Hard boiled eggs 3

Melt butter in saucepan; stir in flour, salt and paprika, blending well.
Slowly stir in milk, stirring until smooth.
Cool slightly.
Stir a bit of the warm mixture into egg yolks.
Add egg yolks, sherry, and Worcestershire sauce, along with mushrooms, chopped onion, and flaked crab meat.
Place in a 1 1/2-quart casserole.
Cut hard-boiled eggs in halves; remove yolks.
Mash yolks and mix with a little mayonnaise.
Refill egg halves and place on top of the casserole.
Heat for about 15-20 minutes in a 350° oven.
A little crab meat can be used on top of deviled eggs.
This can be made in advance and refrigerated until time to pop into the oven

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