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Deviled Crab

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Submitted by dashope

YIELD

6 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 453.6
POUND G CRAB MEAT
Louisiana style
2 3E+1
TABLESPOONS ML ONIONS
chopped
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
ll-purpose
1 15
TABLESPOON ML LEMON JUICE
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
1 1
PINCH PINCH CAYENNE PEPPER *
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
18 520.2
OUNCES ML/G CRAB MEAT
canned
3 45
TABLESPOONS ML BUTTER
or margarine,
¾ 177
CUP ML MILK
1 5
TEASPOON ML PREPARED MUSTARD
owdered
½ 2.5
TEASPOON ML SALT
1 1
PINCH PINCH BLACK PEPPER *
1 1
EACH EACH EGGS
eaten
¼ 59
CUP ML BREAD CRUMBS
ry

Directions

  1. Thaw frozen crabmeat or drain canned crabmeat; pick over.

  2. Cook onion in tablespoons butter until soft, then blend in flour.

  3. Add milk gradually and cook until thick, stirring constantly.

  4. Stir in lemon juice and seasonings.

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

  6. Add parsley and crabmeat; blend well.

  7. Divide among six well-greased individual shells or 5-ounce custard cups.

  8. Combine 1 tablespoon melted butter and the crumbs; sprinkle over mixture in each shell.

  9. Bake in 350’F. oven 20 to 25 minutes or until tops are brown.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 228 35% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 724mg 30%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 57g
Vitamin A 6% Vitamin C 9%
Calcium 18% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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