Deviled Crab
Yield
6 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
Louisiana style |
|
| 2 | tablespoons |
onions
chopped |
|
| 2 | tablespoons |
all-purpose flour
ll-purpose |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 3 |
red hot pepper sauce
|
*
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 18 | ounces |
crab meat
canned |
|
| 3 | tablespoons |
butter
or margarine, |
|
| ¾ | cup |
milk
|
|
| 1 | teaspoon |
prepared mustard
owdered |
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 | each |
eggs
eaten |
|
| ¼ | cup |
bread crumbs
ry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
Louisiana style |
|
| 3E+1 | ml |
onions
chopped |
|
| 3E+1 | ml |
all-purpose flour
ll-purpose |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
worcestershire sauce
|
|
| 3 |
red hot pepper sauce
|
*
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 520.2 | ml/g |
crab meat
canned |
|
| 45 | ml |
butter
or margarine, |
|
| 177 | ml |
milk
|
|
| 5 | ml |
prepared mustard
owdered |
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 | each |
eggs
eaten |
|
| 59 | ml |
bread crumbs
ry |
|
Directions
Thaw frozen crabmeat or drain canned crabmeat; pick over.
Cook onion in tablespoons butter until soft, then blend in flour.
Add milk gradually and cook until thick, stirring constantly.
Stir in lemon juice and seasonings.
Stir a little of the hot sauce into beaten egg; add egg mixture to remaining sauce, stirring constantly.
Add parsley and crabmeat; blend well.
Divide among six well-greased individual shells or 5-ounce custard cups.
Combine 1 tablespoon melted butter and the crumbs; sprinkle over mixture in each shell.
Bake in 350'F. oven 20 to 25 minutes or until tops are brown.
