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Deviled Crab Bake's picture
  Minced onion 1 Tablespoon
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Dry mustard 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Liquid red pepper seasoning 3 Drop (Adjust Quantity As Per Taste)
  Chopped parsley 2 Tablespoon
  Canned crab meat/1 pound fresh crab meat 12 1⁄2 Ounce (2 Cans, 6 1/4 Ounces Each)
  Hard cooked eggs 4 , shelled
  Coarsely crumbled soda crackers 1 Cup (16 tbs)

1. Saute onion in butter or margarine just until softened in medium-size saucepan. Stir in the flour, mustard and salt; cook, stirring constantly, until the mixture bubbles. Stir in milk slowly; continue cooking and stirring until sauce thickens and bubbles 3 minutes.
2. Remove from heat; stir in lemon juice, red-pepper seasoning and parsley.
3. Drain and flake crab meat, removing any bony tissue. Chop 3 eggs coarsely. (Save 1 egg for topping in Step 5.)
4. Stir crab meat, eggs and 1/2 cup cracker crumbs into sauce mixture. Spoon into buttered, shallow, 6-cup baking dish and sprinkle the remaining 1/2 cup crumbs over.
5. Bake in moderate oven (375°) for 20 minutes, or until bubbly-hot. Slice the remaining egg; arrange on top; garnish with parsley, if you like.

Recipe Summary

Main Dish
Cook Time: 
30 Minutes

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Deviled Crab Bake Recipe