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Fallswood Deviled Crab
This recipe may be refrigerated or frozen before baking. When ready to serve, let it reach room temperature, then bake.
- ¾ cup milk
- 2 tablespoons onion, chopped
- 2 tablespoons celery, very finely minced
- 3 tablespoons butter
- 2 tablespoons flour
- dash lemon juice
- ½ teaspoon dry mustard
- 1 teaspoon winter savory
- 1 teaspoon Worcestershire sauce
- dash cayenne
- salt and white pepper
- 1 egg, beaten
- 1 pound jumbo lump crab meat
- 2 tablespoons parsley, minced
- buttered fine bread crumbs
Heat ½ cup of the milk while you saute the onion and celery in butter until they are translucent. Blend in flour and stir on low heat until flour has a chance to cook a little. The mixture will be a little foamy. Add hot milk and stir with a wire whisk. Add the lemon juice and all seasonings.
Beat the egg in a bowl with ¼ cup milk. Stir in a little of the hot sauce to the egg and milk mixture, then add the mixture to the sauce in the pot. Add the crab meat and parsley. Reheat, stirring to blend well.
Spoon into greased shells and top with buttered crumbs. Bake in a 350 degree oven for 15 to 20 minutes or until browned.