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"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 Recipe

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This recipe for Deviled Crab, by , is from Todd's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



cup minced shallot or onion
1 clove garlic, minced
jalapeno or serrano chile, minced
1 tablespoons olive oil
pound crabmeat
tablespoon Worcestershire sauce
teaspoon Old Bay Seasoning
teaspoon cayenne
2 green onions, chopped
2 tablespoons minced parsley
2 tablespoons minced red bell paper
2 ounces of Panko
Salt and black pepper
stick butter, melted (about 1/2 cup)
Lemons or limes, for serving

1. Cook the onions in the olive oil in a small pan over medium heat until they turn translucent, a few minutes. Add the garlic and minced chile and cook another minute or two. Turn off the heat and let this cool for 10 minutes or so.
2. Meanwhile, in a large bowl, add all the remaining ingredients, except for the melted butter and the citrus. Mix well. Preheat the oven to 400F.
3. When the onion mixture has cooled, mix it into the crab mixture. Stuff the mixture into cleaned crab shells or whatever else makes you happy. Drizzle the melted butter over the stuffed shells evenly.
4. Bake for 20 minutes, and serve with wedges of lemon or lime.




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