"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Deviled Crab Recipe

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This recipe for Deviled Crab, by , is from My Mother's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Penny Reed
Added: Friday, October 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can crab meat
1 cup milk
4 tbl. butter or margarine
2 tbl. flour
1 tbl. minced parsley
2 tsp. lemon juice
1 tsp prepared mustard
1/2 tsp. bottled horseradish
1 tsp. salt
2 hard boiled eggs, minced
1/2 cup (2 slices) bread toasted
4 tbl. melted butter or margarine

Directions:
Directions:
Melt 4 tbl. butter in top of double boiler. Stir in flour, then add parsley, lemon juice, mustard, horseradish, salt and milk. Heat, stirring until thickened. Add crab meat and minced eggs. Toast two slices of bread, break into bit-size pieces and melt butter in pan. Add bread that has been toasted and mix well with melted butter. Put 1/2 the toast on bottom of dish. Pour in crab meat mixture and put the rest of the toast on top. Put in oven for about 10 min at 400. You can make it by not using a double boiler but you have to watch it real close and stir constantly.

Number Of Servings:
Number Of Servings:
4 small or 2 large
Preparation Time:
Preparation Time:
One hour
Personal Notes:
Personal Notes:
Favorite dish for mother to fix on Friday when she had overnight guests.

 

 

 

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