Deviled Crab

Ingredients

• 1 lb. crab meat
• 2 tbsp. chopped onion
• 3 tbsp. butter or other fat, melted
• 2 tbsp. flour
• Va cup milk
• /2 tsp. salt
• Dash pepper
• V2 tsp. powdered mustard
• 1 tsp. Worcestershire lauee
• Vi tsp. sage
• Dash cayenne pepper
• 1 tbsp. lemon juice
• 1 egg, beaten
• 1 tbsp. chopped parsley
• 1 tbsp. butter or other fat, melted
• Va cup dry bread crumbs

Method

1. 1

   Remove any shell or cartilage from crab meat.

2. 2

   Cook onion in butter until tender.

3. 3

   Blend in flour.

4. 4

   Add milk gradually and cook until thick, stirring constantly.

5. 5

   Add seasonings and lemon juice.

6. 6

   Stir a little of the hot sauce into egg; add to remaining sauce, stirring constantly.

7. 7

   Add parsley and crab meat.

8. 8

   Place in 6 well-greased, individual shells or 5-ounce custard cups.

9. 9

   Combine butter and crumbs; sprinkle over top of each shell.

10. 10

    Bake in a moderate oven, 350° F., for 15 to 20 minutes or until brown.

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 9. The excerpt below is the record exactly as published.

Deviled Crab 1 lb. crab meat 2 tbsp. chopped onion 3 tbsp. butter or other fat, melted 2 tbsp. flour Va cup milk '/i tsp. salt Dash pepper V2 tsp. powdered mustard 1 tsp. Worcestershire lauee Vi tsp. sage Dash cayenne pepper 1 tbsp. lemon juice 1 egg, beaten 1 tbsp. chopped parsley 1 tbsp. butter or other fat, melted Va cup dry bread crumbs Remove any shell or cartilage from crab meat. Cook onion in butter until tender. Blend in flour. Add milk gradually and cook until thick, stirring constantly. Add seasonings and lemon juice. Stir a little of the hot sauce into egg; add to remaining sauce, stirring constantly. Add parsley and crab meat. Place in 6 well- greased, individual shells or 5-ounce custard cups. Combine butter and crumbs ; sprinkle over top of each shell. Bake in a moderate oven, 350° F., for 15 to 20 minutes or until brown. Serves 6. Baked Crab meat in Shells 1 lb. crab meat Vi cup tomato sauce 14 cup chopped onion Vi tsp. salt Va cup butter or other fat. melted Dash pepper 2 tbsp. flour Va cup grated cheese V2 cup milk Vl cup soft bread crumbs Remove any shell or cartilage from crab meat. Cook onion in butter until tender. Blend in flour. Add milk gradually and cook until thick, stirring constantly. Add tomato sauce, seasonings, and crab meat. Place in 6 well-greased, individual shells or 5- ounce custard cups. Combine cheese and crumbs; sprinkle over top of each shell. Bake in a moderate oven, 350° F., for 20 to 25 minutes or until brown. Serves 6. Crab Newburg 1 lb. crab meat 1/3 cup butter or other fat 3 tbsp. flour tsp. salt tsp. paprika Vi Dash cayenne pepper 1 Vl cups coffee cream 3 egg yolks, beaten 2 tbsp. sherry Toast points Remove any shell or cartilage from crab meat, being careful not to break the meat into small pieces. Melt butter; blend in flour and seasonings. Add cream gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot sauce into egg yolk ; add to remaining sauce, stirring constantly. Add crab meat; heat. Remove from heat and slowly stir in sherry. Serve immediately on toast points. Serves 6. 23 Fried Soft-Shell Blue Crabs 12 soft-shell blue crabs 2 tsp. salt

Cook this with the app: pantry check, scaling, and the assistant.