LOCATION: Recipes >> Shellfish >> Deviled Crab 02
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Deviled Crab 02
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Hot Deviled Crab
1/2 cup onion finely chopped
1/4 cup green bell pepper finely chopped
3 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups half and half
2 eggs yolk slightly beaten
dash cayenne pepper
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1 teaspoon mustard prepared
1 tablespoon chive finely chopped
2 7-1/2-ounce cans crab meat drained, flaked and cartilage removed
1 cup bread crumb soft
3 tablespoons butter or margarine, melted
Heat oven to 375. Saute onion and green pepper in 3 tablespoons
butter or margarine until tender. Add flour and mix until smooth.
Stir in half-and-half gradually. Cook over medium heat, stirring
constantly until sauce thickens. In small bowl, stir a small amount
of the hot sauce into egg yolks. Add to remaining sauce in pan and
heat for 2 or 3 minutes, stirring constantly. Remove from heat and
add cayenne, salt, Worcestershire, mustard and chives. Mix well.
Stir in crab meat.
Spoon crab mixture into 8 buttered ramekins, custard cups or shells.
Combine bread crumbs and 3 tablespoons melted butter or margarine
and sprinkle on crab mixture. Bake 20 to 25 minutes or until crumbs
are golden brown and mixture is bubbly.
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