Deviled Crab

Name: Deviled Crab
Total time: 20 min
Yield: Four to six servings
Cuisine: southern
Ingredients: 5 tablespoons unsalted butter; 2 1/2 tablespoons flour; 1/2 teaspoon dry mustard; Salt to taste; 1/2 teaspoon cayenne pepper; 1 egg yolk; 1 cup milk or light cream; 1 teaspoon Worcestershire sauce; 2 tablespoons chopped parsley; 1 teaspoon lemon juice; 2 hard-cooked egg yolks, minced; 1 pound lump crab meat, picked over to remove bits of shell and cartilage; 2 tablespoons fine bread crumbs

By Janet Bukovinsky

Total Time: 20 minutes
Rating: 4(20)
Comments: Read comments

Featured in: FOOD; SOUTHERN SHORE FLAVORS

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Ingredients

Yield:Four to six servings

5tablespoons unsalted butter
2½tablespoons flour
½teaspoon dry mustard
Salt to taste
½teaspoon cayenne pepper
1egg yolk
1cup milk or light cream
1teaspoon Worcestershire sauce
2tablespoons chopped parsley
1teaspoon lemon juice
2hard-cooked egg yolks, minced
1pound lump crab meat, picked over to remove bits of shell and cartilage
2tablespoons fine bread crumbs

Ingredient Substitution Guide

Preparation

Step 1
In a large heavy skillet, melt the butter over low heat. Stir in the flour, mustard, salt and cayenne and cook until the mixture is smooth and bubbling, about five minutes.
Step 2
Whisk the raw egg yolk into the milk and add to the roux. Cook, stirring constantly, until the mixture is thickened and smooth. Stir in the Worcestershire sauce, parsley, lemon juice and hard-cooked egg yolks. Gently fold in the crab meat. Remove from heat.
Step 3
Preheat the oven to 375 degrees. Spoon the mixture into small ramekins and sprinkle with the bread crumbs. Bake until the tops brown, about 10 minutes.