Deviled Crab Bake
|Minced onion||1 Tablespoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Liquid red pepper seasoning||3 Drop|
|Chopped parsley||2 Tablespoon|
|Canned crab meat/1 pound crab meat||15 Ounce (2 Cans Of 7 1/2 Ounce Each)|
|Hard-cooked eggs||4 , shelled|
|Coarsely crumbled soda crackers||1 Cup (16 tbs) (12 Crackers)|
1 In a medium-size saucepan,saute onion in butter or margarine just until softened.Stir in flour, mustard, and salt; cook, stirring all the time, just until mixture bubbles. Stir in milk slowly and continue cooking and stirring until the sauce thickens and boils for 1 minute.
2 Remove from the heat; stir in lemon juice, red pepper seasoning, and parsley.
3 Drain and flake the crab meat, removing any bony tissue. Chop 3 eggs coarsely. (Keep aside 1 for topping)
4 Stir the crab meat, eggs, and 1/2 cup cracker crumbs into the sauce mixture. Spoon into buttered shallow 6-cup baking dish or deep 9-inch pie plate; sprinkle remaining 1/2 cup crumbs over it.
5 Bake in a moderate oven at 375 degrees farenheit for 20 minutes, or until bubbly-hot. Slice the saved egg and arrange on to.
6 Garnish with parsley (optional),before serving.