« Recipes Home

Spring Cove Deviled Crab

• ½ cup butter
• 4 tablespoons onions, minced
• ½ cup flour
• 1½ teaspoons dry mustard
• 1½ teaspoons salt
• 4 cups whole milk
• 3 teaspoons Worcestershire sauce
• 6 teaspoons lemon juice
• dash of hot pepper sauce
• 3 cups of celery, diced
• 2 tablespoons parsley, snipped
• 6 hard-cooked eggs, peeled and chopped
• 2 pounds backfin crab meat
• 2 cups buttered bread crumbs

Combine butter, minced onions, flour, mustard and salt in a saucepan and cook until frothy. Add milk and stir constantly until thick and smooth. Then add Worcestershire sauce, lemon juice, hot pepper sauce, celery, parsley, hard-cooked eggs and crab meat.

Spoon mixture into 16 oven-proof shells and top with bread crumbs. Bake at 400 degrees for 20 minutes.

Yields 16 servings.