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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Deviled Crab Recipe

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This recipe for Deviled Crab is from Holmes, Huster, and Hay Family Favorites, 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:  
1/2 cup diced green pepper
1/2 cup diced onion
1/4 cup diced celery
1 pimento, diced
1 tsp salt
1/2 tsp pepper
1 tsp Old Bay seasoning
1 tbsp Worcestershire Sauce
Dash of Tabasco
1 tsp dry mustard
1/4 cup butter
1/2 cup flour
2 cups milk
2 lbs crab meat
Bread Crumbs
Butter
Directions:
Directions:
1. Melt 1/2 stick butter. Add green pepper, onion, celery, pimento, and seasonings and cook in the butter over low heat for 10 mins.
2. Add flour and cook another 5 mins stirring constantly.
3. Add milk and stir until the sauce becomes very thick. Stir in crab meat.
4. Mound into crab shells or individual casserole dishes. Cover with bread crumbs and dot with butter.
5. Bake at 400º until nicely browned (about 20 mins).
6. Crab Ball Variation: use only 1 1/2 cups milk. Scoop into balls and cover in bread crumbs. Deep fry at 300º until golden brown.

 

 

 

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