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"Hunger is the best sauce in the world."--Cervantes

Deviled Crab Recipe

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This recipe for Deviled Crab is from The German Oma's , 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:  
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
Directions:
Directions:
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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