Deviled Crab Recipe
Ingredients
| 12 oz. tinned or cooked crabmeat | ||
| Butter | 1 Ounce | |
| Breadcrumbs | 1/2 Ounce, dried | |
| Double cream | 8 Ounce | |
| Eggs | 2 | |
| Onion | 1 Small, grated | |
| Salt | 1/8 Teaspoon | |
| Prepared mustard | 1 Teaspoon | |
| Curry powder | 1/4 Teaspoon | |
| 1/2 teaspoon Worcester sauce | ||
Directions
Flake and remove membranes from 12 oz. tinned or cooked crabmeat.
Melt in a saucepan 1 oz. butter.
Add 1/2 oz. cracker crumbs, 8 oz. double cream and 2 tablespoons grated onion.
Cook until thick.
Remove from heat.
Beat, then add 2 eggs, 1/8 teaspoon salt, 1 teaspoon prepared mustard, 1/4 teaspoon curry powder and 1/2 teaspoon of Worcester sauce to the cream mixture.
Add crabmeat and arrange in shells or ramekins.
Put in the refrigerator until needed, covered lightly in tin-foil.
To serve, brush the tops with melted butter and brown them in the oven at 400°F, Reg 6, or under a grill.
Melt in a saucepan 1 oz. butter.
Add 1/2 oz. cracker crumbs, 8 oz. double cream and 2 tablespoons grated onion.
Cook until thick.
Remove from heat.
Beat, then add 2 eggs, 1/8 teaspoon salt, 1 teaspoon prepared mustard, 1/4 teaspoon curry powder and 1/2 teaspoon of Worcester sauce to the cream mixture.
Add crabmeat and arrange in shells or ramekins.
Put in the refrigerator until needed, covered lightly in tin-foil.
To serve, brush the tops with melted butter and brown them in the oven at 400°F, Reg 6, or under a grill.
Chef
