Deviled Crab Casserole

Ingredients

• 1/4 cup butter
• 2 tablespoons flour
• 1 cup hot light cream
• 1 teaspoon prepared mustard
• 2 teaspoons lemon juice
• 1/8 teaspoon mace
• 2 cups crab meat, in bite-size chunks
• 2 hard boiled eggs, finely chopped
• salt and pepper
• 1/2 cup buttered soft bread crumbs

Method

1. 1

   Melt butter, stir in flour and add hot cream.

2. 2

   Cook, stirring constantly, until sauce is smooth and thickened.

3. 3

   Add all other ingredients except bread crumbs, folding them in gently, just to mix.

4. 4

   Put mixture in buttered 1 or 1.5 quart shallow casserole.

5. 5

   Top with bread crumbs.

6. 6

   Bake in moderate oven (350 degrees) for 20 minutes, or until bubbly.

7. 7

   Makes 4 to 6 servings.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 4. The excerpt below is the record exactly as published.

DEVILED CRAB CASSEROLE 1/4 cup butter 2 tablespoons flour 1 cup hot light cream 1 teaspoon prepared mustard 2 teaspoons lemon juice 1 /8 teaspoon mace 2 cups crab meat, in bite-size 2 hard boiled eggs, finely chunks (12 ounces frozen chopped crabmeat, thawed) salt and pepper Y, cup buttered soft bread crumbs

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