Don't miss another issue…      Subscribe

Deviled Crab

 

59

Yield

6

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

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

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

Add review

 

 

Comments

Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 22835% of calories 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?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed