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Deviled Crab

Chef.Foodie's picture
Ingredients
  Tinned crabmeat 12 Ounce, or cooked
  Butter 1 Ounce
  Cracker crumbs 1⁄2 Ounce (Dried Breadcrumbs Can Be Substituted)
  Double cream 8 Ounce
  Eggs 2
  Onion 1 Small, grated
  Salt 1⁄8 Teaspoon
  Prepared mustard 1 Teaspoon
  Curry powder 1⁄4 Teaspoon
  Worcester sauce 1⁄2 Teaspoon
Directions

Flake and remove membranes from 12 oz. tinned or cooked crabmeat.
Melt in a saucepan 1 oz. butter.
Add 1/2 oz. cracker crumbs, 8 oz. double cream and 2 tablespoons grated onion.
Cook until thick.
Remove from heat.
Beat, then add 2 eggs, 1/8 teaspoon salt, 1 teaspoon prepared mustard, 1/4 teaspoon curry powder and 1/2 teaspoon of Worcester sauce to the cream mixture.
Add crabmeat and arrange in shells or ramekins.
Put in the refrigerator until needed, covered lightly in tin-foil.
To serve, brush the tops with melted butter and brown them in the oven at 400°F, Reg 6, or under a grill.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Melted
Ingredient: 
Crab

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