Deviled Crab Casserole

Ingredients

• 1 pound crabmeat
• 1 1/2 cups cracker crumbs
• 3/4 cup chopped celery
• 3/4 cup chopped onion
• 1/4 cup chopped parsley
• 1 tablespoon chopped green pepper
• 1 teaspoon dry mustard
• /, teaspoon salt
• dash cayenne
• 2/3 cup butter or margarine
• 1/4 cup mayonnaise

Method

1. 1

   Pick over crabmeat and remove any cartilage.

2. 2

   Roll or crush crackers and measure correct amount.

3. 3

   Chop all vegetables fine and measure.

4. 4

   Start oven at 350 degrees (moderate).

5. 5

   Butter a 1.5 quart casserole.

6. 6

   Mix crabmeat, crumbs, chopped vegetables, seasonings, melted butter or margarine, and mayonnaise.

7. 7

   Spoon into casserole.

8. 8

   Top with buttered cereal or dry bread crumbs, if desired.

9. 9

   Bake 30 to 40 minutes.

10. 10

    Serves 6 to 8.

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 Melt butter, stir in flour and add hot cream. Cook, stirring constantly, unti! sauce is smooth and thickened. Add all other ingredients except bread crumbs, folding them in gently, just to mix. Put mixture in buttered 1 or 1% quart shallow casserole. Top with bread crumbs. Bake in moder- ate oven (350 degrees) for 20 minutes, or until bubbly. Makes 4 to 6 serv- ings. Mrs. Joe Du Bois Crab Point Club CORE CREEK CRAB POT 12 large dressed hard shell 1 quart water (approximately) crabs (crack claws) 1 tablespoon salt 3 cups canned tomatoes 6 medium white potatoes % cup chopped onion 3 3 tablespoons hot sauce 1 tablespoon black pepper Place crabs and claws in large kettle with water and salt. Cook over medium heat for 1 hour. Add more hot water if needed, enough to keep crabs barely covered. Add black pepper, tomatoes, hot sauce and chopped onion. Stir to mix ingredients. Then add potatoes and cook until potatoes are tender. Place cornmeal dumplings on top and cook 10 to 15 min- utes longer. CORN MEAL DUMPLINGS 1 cup corn meal 1/4 cup all purpose flour 1 teaspoon salt enough water to make dough Shape and press into small thin patties. Place on top of stew. Mrs. E. M. Foreman Core Creek Club DEVILED CRAB CASSEROLE 1 pound crabmeat 1% cups cracker crumbs 3/4 cup chopped celery 3/4 cup chopped onion 1/4 cup chopped parsley 1 tablespoon chopped green pepper 1 teaspoon dry mustard /, teaspoon salt dash cayenne 2/3 cup butter or margarine 1/4 cup mayonnaise

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