Traditional Deviled Crab Recipe
Ingredients
| 1 pound crabmeat carefully flaked and broken into chunks | ||
| Butter/Margarine | 1 Tablespoon | |
| Onion | 2 Tablespoon, chopped | |
| Green pepper | 1 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Cayenne pepper | 1 Dash | |
| Prepared mustard | 1 Teaspoon | |
| 2 cups fairly thick cream sauce | ||
| Egg yolks | 2 | |
| Light cream | 1/4 Cup (16 tbs) | |
| Chives | 1 Tablespoon, chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Buttered crumbs | ||
Directions
1.
Melt the butter in a saucepan and cook the onion and green pepper until tender.
Add salt, pepper, and mustard.
2.
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.
3.
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.
4.
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.
Melt the butter in a saucepan and cook the onion and green pepper until tender.
Add salt, pepper, and mustard.
2.
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.
3.
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.
4.
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.
Chef
