"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Myrtle's Deviled Crab Recipe

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Myrtle's Deviled Crab image
Gary and Baby Kevin

 

This recipe for Myrtle's Deviled Crab, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Dobbs Younger
Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 eight ounce cans of pasteurized lump crab claw meat (in the fresh seafood section).
1 Tablespoon prepared mustard
1 Tablespoon Worcestershire
3 eggs, beaten
4 Tablespoons melted butter
1/2 cup soft bread crumbs or corn flake crumbs
Salt to taste, about 1/2 teaspoon
Milk if needed to moisten, if needed
Extra breadcrumbs for topping

Directions:
Directions:
Combine crab, mustard, Worcestershire, eggs, butter, bread crumbs and salt. Place in greased individual baking dishes or baking shells. Top with additional bread crumbs. Bake for 30 minutes at 350.

Personal Notes:
Personal Notes:
This recipe was given to my mother by Myrtle, my Great-grandmother Lottie Steele Preston's housekeeper and cook. Deviled crab was served on very special occasions, usually birthdays.

 

 

 

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