Deviled Crab Recipe
This is a kick ass recipe for Deviled Crab which will knockout anyone who eats it. Excuse my French please. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. The goodness of Seafood makes Deviled Crab a great treat. Was it you or the fragrance of Deviled Crab that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
12 hard-shelled crabs or 1 can (13 ounces) crabmeat
4 tablespoons butter
2 tablespoons flour
1 tablespoon chopped parsley
2 teaspoons lemon juice
1 teaspoon prepared mustard
1/2 teaspoon bottled horseradish
1 teaspoon salt
1 cup milk
2 hard-cooked eggs, shelled and chopped
1/2 cup soft breadcrumbs
2 tablespoons melted butter
Directions
If hard-shelled crabs are used, cook in boiling water for about 5 minutes.
Cool at once by plunging in cold water.
Drain and pick out crabmeat, discarding spines.
Reserve 6 of the upper shells.
If canned crabmeat is used, drain and remove all spines.
Melt 4 tablespoons of butter in saucepan over low heat.
Add flour and let bubble.
Then stir in parsley, lemon juice, mustard, horseradish, salt and milk.
Cook and stir until mixture boils and is thickened.
Add crabmeat and chopped eggs.
Spoon into crab shells or 6 individual ramekins or casseroles.
Mix breadcrumbs with melted butter and sprinkle over crabmeat.
Bake in a 400° F.oven for 10 minutes or until thoroughly heated.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 10 minutes to cooking time.
Cool at once by plunging in cold water.
Drain and pick out crabmeat, discarding spines.
Reserve 6 of the upper shells.
If canned crabmeat is used, drain and remove all spines.
Melt 4 tablespoons of butter in saucepan over low heat.
Add flour and let bubble.
Then stir in parsley, lemon juice, mustard, horseradish, salt and milk.
Cook and stir until mixture boils and is thickened.
Add crabmeat and chopped eggs.
Spoon into crab shells or 6 individual ramekins or casseroles.
Mix breadcrumbs with melted butter and sprinkle over crabmeat.
Bake in a 400° F.oven for 10 minutes or until thoroughly heated.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 10 minutes to cooking time.
