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LOCATION: Recipes >> Shellfish >> Deviled Crab 06

Print this Recipe    Deviled Crab 06

DEVILED CRAB

3/4 cup milk
2 tablespoons onion, chopped
2 tablespoons celery, very finely minced
3 tablespoons butter
2 tablespoons flour
dash lemon juice
1/2 teaspoon dry mustard
1 teaspoon winter savory
1 teaspoon Worcestershire sauce
dash cayenne
salt and white pepper
1 egg, beaten
1 pound jumbo lump crab meat
2 tablespoons parsley, minced
buttered fine bread crumbs

Heat 1/2 cup of the milk while you saute the onion and celery in
butter until they are translucent. Blend in flour and stir on low
heat until flour has a chance to cook a little. The mixture will
be a little foamy. Add hot milk and stir with a wire whisk. Add
the lemon juice and all seasonings. Beat the egg in a bowl with
1/4 cup milk. Stir in a little of the hot sauce to the egg and milk
mixture; then add the mixture to the sauce in the pot. Add the crab
meat and parsley. Reheat, stirring to blend well. Spoon into greased
shells and top with buttered crumbs. Bake in a 350-degree oven for
15 to 20 minutes or until browned. Serves 6.

This recipe may be refrigerated or frozen before baking. When ready
to serve, let it reach room temperature, then bake.

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