Deviled Crab

By cindygwest

Ingredients

• 3 cups crabmeat (fresh or canned)
• 2 T. chopped onion
• 3 T. melted butter
• 2 T. flour
• 3/4 cup milk
• 1 T. lemon juiuce
• 1/2 T. dry mustard
• 1 t. Worcestershire sauce
• 1/2 t. salt
• Dash of black pepper
• Dash of cayenne pepper
• 3 drops hot sauce
• 1 egg, beaten
• 1 T. chopped parsley
• 1/4 cup dry bread crumbs

Details

Servings 6

Preparation

Step 1

Remove any remaining shell or cartilage from the crabmeat. Cook onion in 2 T. butter until tender; blend in flour. Add milk gradually and cook, stirring constantly, until thick. Add lemon juice and seasonings. Stir a little of the hot pepper sauce into the egg; add egg to remaining sauce, stirring constantly. Add parsley and crabmeat; blend well. Place in 6 well greased individual shells or 5 ounce custard cups. Combine remaining 1 T. butter and the crumbs; sprinkle over top of the shells. Bake in a moderate oven (350), for 20 to 25 minutes, or until brown.