Deviled Egg And Crab Casserole

Magical.Palate's picture

Aug. 07, 2010


Sliced mushrooms 1 1/2 Cup (24 tbs)
Chopped onion 2 Teaspoon
Butter/Margarine 1/4 Cup (4 tbs)
Flour 1/4 Cup (4 tbs)
Salt 1 Teaspoon
Paprika 1/2 Teaspoon
Milk 2 Cup (32 tbs)
Worcestershire sauce 1 Teaspoon
Egg yolks 2 , beaten
Sherry wine 2 Teaspoon
Canned crab meat 13 Ounce (2 Cans, 6 1/2 Ounces Each)
Hard boiled eggs 3


Melt butter in saucepan; stir in flour, salt and paprika, blending well.

Slowly stir in milk, stirring until smooth.

Cool slightly.

Stir a bit of the warm mixture into egg yolks.

Add egg yolks, sherry, and Worcestershire sauce, along with mushrooms, chopped onion, and flaked crab meat.

Place in a 1 1/2-quart casserole.

Cut hard-boiled eggs in halves; remove yolks.

Mash yolks and mix with a little mayonnaise.

Refill egg halves and place on top of the casserole.

Heat for about 15-20 minutes in a 350° oven.

A little crab meat can be used on top of deviled eggs.

This can be made in advance and refrigerated until time to pop into the oven

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1428Calories from Fat 832

 % Daily Value*

Total Fat 94 g144.6%

Saturated Fat 45 g225%

Trans Fat 0 g


Sodium 4354 mg181.42%

Total Carbohydrates 55 g18.3%

Dietary Fiber 1 g4%

Sugars 27 g

Protein 97 g194%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet