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Deviled Crab

Fondue.Chef's picture
  Hard shelled crabs/One 13 ounces can crabmeat 12 (Hard Shelled)
  Butter 4 Tablespoon
  Flour 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Lemon juice 2 Teaspoon
  Prepared mustard 1 Teaspoon
  Bottled horseradish 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Hard-cooked eggs 2 , shelled and chopped
  Soft breadcrumbs 1⁄2 Cup (8 tbs)
  Melted butter 2 Tablespoon

If hard-shelled crabs are used, cook in boiling water for about 5 minutes.
Cool at once by plunging in cold water.
Drain and pick out crabmeat, discarding spines.
Reserve 6 of the upper shells.
If canned crabmeat is used, drain and remove all spines.
Melt 4 tablespoons of butter in saucepan over low heat.
Add flour and let bubble.
Then stir in parsley, lemon juice, mustard, horseradish, salt and milk.
Cook and stir until mixture boils and is thickened.
Add crabmeat and chopped eggs.
Spoon into crab shells or 6 individual ramekins or casseroles.
Mix breadcrumbs with melted butter and sprinkle over crabmeat.
Bake in a 400° F.oven for 10 minutes or until thoroughly heated.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 10 minutes to cooking time.

Recipe Summary

Side Dish

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Deviled Crab Recipe