Deviled Crab Recipe
Ingredients
| 2 tablespoons unsalted margarine | ||
| 3 green onions, chopped fine | ||
| 1 medium size stalk celery, chopped fine | ||
| Flour | 1 Tablespoon | |
| Skim milk | 2/3 Cup (16 tbs) | |
| 2 teaspoons Dijon or spicy brown mustard | ||
| Lemon juice | 1 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Crabmeat | 1 pound | |
| Parsley | 1 Tablespoon, chopped | |
| 1/4 cup fine dry bread crumbs | ||
| Lemon peel | ||
Directions
Preheat the broiler.
In a medium size heavy saucepan, melt 1 tablespoon of the margarine over moderate heat; add the green onions and celery and cook until just tender about 5 minutes.
Blend in the flour and cook 3 minutes more.
Add the milk and cook, stirring constantly, until the mixture is thick and smooth about 5 minutes.
Remove from the heat and blend in the mustard, lemon juice, and cayenne pepper.
Stir in the crabmeat and parsley; set aside.
Melt the remaining margarine in a small saucepan over moderate heat, stir in the bread crumbs, and set aside.
Spoon equal amounts of the crab mixture into 4 lightly greased scallop shells or individual baking dishes.
Sprinkle with equal amounts of the crumb mixture.
Broil 7 to 9 inches from the heat until browned about 3 to 4 minutes.
Garnish with strips of lemon peel, if desired.
In a medium size heavy saucepan, melt 1 tablespoon of the margarine over moderate heat; add the green onions and celery and cook until just tender about 5 minutes.
Blend in the flour and cook 3 minutes more.
Add the milk and cook, stirring constantly, until the mixture is thick and smooth about 5 minutes.
Remove from the heat and blend in the mustard, lemon juice, and cayenne pepper.
Stir in the crabmeat and parsley; set aside.
Melt the remaining margarine in a small saucepan over moderate heat, stir in the bread crumbs, and set aside.
Spoon equal amounts of the crab mixture into 4 lightly greased scallop shells or individual baking dishes.
Sprinkle with equal amounts of the crumb mixture.
Broil 7 to 9 inches from the heat until browned about 3 to 4 minutes.
Garnish with strips of lemon peel, if desired.
Chef
