Deviled Crab Recipe
Ingredients
| Worcestershire sauce | 2 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Dash of Tabasco | ||
| Salt | 1 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Ground nutmeg to taste | ||
| 1 1/2 cups Bechamel Sauce | ||
| Crabmeat | 1 pound | |
| Unsalted butter | 3 Tablespoon | |
| Bread crumbs | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Paprika | ||
| Parsley | 2 Tablespoon, finely chopped | |
Directions
1. Mix the Worcestershire sauce, lemon juice, Tabasco, salt, mustard, pepper, and nutmeg into the Bechamel Sauce. Mix in the crabmeat and pile into ramekins or scallop shells.
2. Melt the butter in a small skillet and stir in the bread crumbs. Stir to coat the bread crumbs with the butter.
3. Preheat the oven to 350°F.
4. Sprinkle the bread crumbs and Parmesan cheese over the crab mixture and bake for 25 minutes. Sprinkle lightly with paprika and chopped parsley before serving.
2. Melt the butter in a small skillet and stir in the bread crumbs. Stir to coat the bread crumbs with the butter.
3. Preheat the oven to 350°F.
4. Sprinkle the bread crumbs and Parmesan cheese over the crab mixture and bake for 25 minutes. Sprinkle lightly with paprika and chopped parsley before serving.
Chef
