Deluxe Deviled Crab

Recipe

Note: If you don’t care for cayenne pepper, cut measurement in half to reduce the spiciness of this dish.

• 1 pound backfin crabmeat
• 1 cup fresh cracker crumbs
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• ½ cup minced onion
• ¼ teaspoon Tabasco sauce
• ¼ teaspoon cayenne pepper
• 1 teaspoon dry mustard
• ¼ cup chopped fresh parsley
• ⅓ cup butter, melted
• ¼ cup milk
• ¼ teaspoon salt
• teaspoon freshly ground black pepper
• ½ cup fresh cracker crumbs
• 2 tablespoons margarine or butter, melted

Preheat the oven to 375° F.

Remove any shell or cartilage from crabmeat. In large bowl, mix 1 cup cracker crumbs, lemon juice, Worcestershire, onion, Tabasco, cayenne, mustard, parsley, margarine, milk, salt and pepper. Gently mix in crabmeat. Place in lightly greased 1 quart casserole. Combine crumbs and 2 tablespoons melted butter. Spread over top of crab mixture. Bake for 20 to 25 minutes or until lightly browned and bubbly.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas