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

Deviled Crab Corinne Davis Recipe

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This recipe for Deviled Crab Corinne Davis is from The Getzen Family Recipes and Remembrances, 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 pound fresh crab meat, well picked
1 leaf celery, minced
1 stick butter
3 slices toasted bread, crumbled
1 egg
½ 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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