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
- Categories: