Deviled Crab


MacLeod, Kathleen

Deviled Crab
Serves 4

2 Tbsp. (30 ml) butter, divided
2 Tbsp. (30 ml) chopped onion
2 Tbsp. (30 ml) mayonnaise
2 eggs, beaten
1/2 cup (125 ml) bread crumbs, divided
1/2 tsp. (2 ml) dry mustard
1 tsp. (5 ml) lemon juice
1 tsp. (5 ml) Worcestershire sauce
1/8 tsp. (1 ml) red pepper
1 lb (.5 kg). crabmeat, shell and cartilage removed

Preheat oven to 450 degrees F. (225 C.).
Saute onion in 1 tbsp (15 ml) butter. Remove from heat.
Combine onion, mayonnaise, eggs, and 1/3 cup (80 ml) of the bread crumbs,
mustard, lemon juice, Worcestershire sauce and red pepper.
Add crabmeat and stir until just blended.
Place crab mixture in cleaned crab shells or individual ramekins.
Sprinkle with bread crumbs and paprika.
Dot with butter.
Bake for 10 to 12 minutes until lightly browned.
Serve immediately.

OF TIDE & THYME COOKBOOK by the Junior League of Annapolis

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