"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Deviled Crab Corinne Davis Recipe

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This recipe for Deviled Crab Corinne Davis, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diddy (Mealing) Thompson
Added: Friday, January 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pound fresh crab meat, well picked
1 leaf celery, minced
1 stick butter
3 slices toasted bread, crumbled
1 egg
large onion, minced
Hot sauce (Tabasco) to taste
2 tablespoons mustard
3 tablespoons mayonnaise
Salt to taste

Directions:
Directions:
Save small amount of butter to top crabs after stuffing. Combine all ingredients, stuff back into crab shells, drizzle with a little butter. Cook at 450 about 30 minutes. (If you don't have crab shells you can use scallop shells or make it in a casserole dish.)

Number Of Servings:
Number Of Servings:
4 to 5
Personal Notes:
Personal Notes:
For many years, when we were children, our family spent an annual summer vacation at St. Simons Island on the Georgia coast. We would always get Corinne, a native of those parts, to come cook for us. She could make killer deviled crabs. I found her recipe among Dear's collection.

Naturally, we used the crabs we had caught, boiled and picked. Corinne was generous with the hot sauce and to this day I cannot imagine eating crabs prepared any style without a hefty shot of Tabasco.

 

 

 

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