Traditional Deviled Crab
|Crabmeat||1 Pound, carefully flaked and broken into chunks|
|Chopped onion||2 Tablespoon|
|Chopped green pepper||1 Tablespoon|
|Cayenne pepper||1 Dash|
|Prepared mustard||1 Teaspoon|
|Thick cream sauce||2 Cup (32 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Chopped chives||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Buttered crumbs||4 Tablespoon|
Melt the butter in a saucepan and cook the onion and green pepper until tender.
Add salt, pepper, and mustard.
Make the cream sauce with 3 tablespoons butter or margarine, 3 tablespoons flour, 2 cups milk, and salt and pepper to taste.
Stir into the hot sauce the egg yolks beaten with the cream.
Stir in the chives, Worcestershire sauce, parsley, cooked onion and green pepper, and then blend in gently the crabmeat.
Spread out in a shallow buttered casserole and top with buttered crumbs.
Bake in a 350° oven 35 minutes, or until golden brown.
Or bake half that time, then place under the broiler until brown and bubbling.