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Deviled Crab Recipe

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This recipe for Deviled Crab, by , is from The Benington Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
jan williamson
Added: Saturday, March 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup mayonnaise
2 T minced onion
2 T minced green pepper
2 t minced parsley
1 1/2 t dry mustard
2 t Worcestershire sauce
dash tabasco
1/4 t cayenne
2 t lemon juice
coarse salt and black pepper to taste
1 pound fresh or pasteurized crabmeat
3-4 T butter
1 c fine fresh bread crumbs

Directions:
Directions:
Put the mayonnaise in a bowl and whisk in the vegetables and seasonings. Go very easy on the salt and pepper. Cover the bowl and put aside for 15 minutes or so for the flavors to marry. Correct seasoning. Gently fold in the crabmeat. Reserve, refrigerated, if you are doing this in advance. Melt 3 T butter in a small skillet and add the bread crumbs. cook over low heat until just golden, adding a little more butter if it seems too dry. Scrape into a bowl and cool.

Preheat oven to 425 degrees F. Arrange natural or ceramic crab or scallop shells or ramekins on a baking sheet. Divide crab mixture among containers, mounding it a bit in the center so that it looks generous. Sprinkle the crumbs over the crab mixture. Bake on the top rack of the oven until bubbly and lightly browned. 10 - 15 minutes. Serve hot with parsley sprigs and lemon wedges.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
This can be used as an appetizer but it is very satisfying as a main dish. From About.com

 

 

 

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