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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Deviled Crab Recipe

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This recipe for Deviled Crab is from The Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lbs. fresh lump crabmeat, drained
6 large eggs
1 1/2 cups chopped green onions
1/3 cup fresh lemon juice
1/4 tsp. ground nutmeg
2 tbsp. grated lemon rind

1 1/2 cups melted butter (1/2 cup for topping)
5 cups soft breadcrumbs (1 cup for topping)
1 cup fresh parsley chopped
1/2 tsp. salt
1/4 tsp. pepper

Topping:
1 cup soft breadcrumbs
1/2 cup melted butter

Directions:
Directions:
1. Combine crabmeat, eggs, green onions, lemon juice, nutmeg,and lemon rind in a large bowl and mix.
2. Add 1 cup melted butter, 4 cups breadcrumbs, parsley, salt and pepper and mix.
3. Spoon crabmeat mixture into 10 baking shells or individual baking dishes.
4. Sprinkle remaining 1 cup of breadcrumbs on the individual shells or dishes and drizzle evenly with remaining 1/2 cup melted butter.
5. Bake uncovered at 400 degrees for 20 minutes or until thoroughly heated.
6. Turn the oven to broil and broil 3 minutes or until golden brown and serve immediately.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Great appetizer.

 

 

 

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