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Deviled Crab Recipe

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

Victoria Stroink
Added: Thursday, November 6, 2008


3 cans white crab meat
½ cup minced onion
¼ cup minced celery
¼ cup minced green pepper
1 garlic clove, minced
1 tbsp chopped parsley
½ cup butter or margarine
2 cups soft bread crumbs
½ cup cream
2 eggs beaten
1 hard cooked egg, chopped
1 tbsp white wine vinegar
1 tsp Worcestershire suce
1/4 tsp thyme
Dash Tobasco sauce

Saute onion, celery, green pepper, garlic, and parsley in 6 tbsp butter for 10 minutes. Cool. Combine 1 cup breadcrumbs, cream raw and cooked eggs, vinegar, worchesteshire, thyme, and tobasco with sauted vegetables. Add crabmeat which has been thoroughly checked for boney membranes. Toss lightly. Toss lightly and put into greased casserole or individual ramekins. Melt remaining butter and toss with remaining breadcrumbs. Top crab mixture with buttered crumbs. Place ramekins in shallow baking pan and bake in hot oven 450º for 10 minutes or until brown and hot. Casserole may be baked in 300º oven for an hour or more with soufflé.

Personal Notes:
Personal Notes:
One of those part casseroles from Moms Friends in the 60's. Either Mrs. Meek, Holt, or Vanice.




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