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    You are in: Home / Recipes / San Francisco Deviled Crab Recipe
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    San Francisco Deviled Crab

    San Francisco Deviled Crab. Photo by Columbus Foodie

    1/2 Photos of San Francisco Deviled Crab

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    CaliforniaJan's Note:

    This is from the Pasadena, CA Jr. League cookbook. It is a wonderful way to eat a California favorite...Dungeness Crab.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a 10 - 12" skillet combine 3 tablespoons butter and the oil and saute the onion and celery over low heat for 4- 6 minutes or until soft. Add the flour, a little at a time and cook stirring for 3 - 4 minutes. Meanwhile, heat milk and cream in a small saucepan. Add the heated milk gradually to the onion mixture, stirring constantly.
    2. 2
      In a small bowl combine the dry mustard, Tabasco, Worcestershire, sherry, lemon juice, and parsley. Add this mixture to the onion mixture in the skillet, stirring well. Bring to a simmer and stir until the sauce thickens, about 3 - 4 minutes. Add the chopped eggs and crab. Taste for seasoning, adding salt and pepper to taste.
    3. 3
      Divide the mixture between 6 scallop shells or ramekins. Dot them with the remaining butter and cover with the cheese. Place them in a pre-heated 375 F oven for 15 minutes or until they are lightly browned and bubbling. Serve as a first course. Note: This can also be served as a main course by placing the crab mixture in a shallow casserole and accompanying it with Sourdough Bread and a fresh spinach salad!

    Ratings & Reviews:

    • on April 21, 2008

      55

      My goodness~ what a special treat this was! I followed this exactly, except I used Maryland Steamed Crabs.....and picked the crabmeat myself right from the crab. I had HUGE chunks of lump backfin and the rest of the wonderful crab. This made an outstanding casserole or a hot dip, I served mine with crackers right out of the oven. I made the creamy onion/milk mixture and added the rest of the ingredients right from this point, gently mixing. At the very end I gently folded in the crabmeat with my (clean) hands (it is easier not to mash the crab lumps with your fingers) popped it in the oven. The top just browned a bit and bubbled away in the oven. Dennis is so much better now, Jan~what a lovely, lovely treat! Made for *Spring Spectacular* April 2008.

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    • on June 01, 2008

      I made this as a first course to a lamb shank dinner. It was a great hit. I added some sharp cheddar to the ingredients and finished with a cheddar and parmesan topping. Everyone asked for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for San Francisco Deviled Crab

    Serving Size: 1 (271 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 414.0
     
    Calories from Fat 232
    56%
    Total Fat 25.8 g
    39%
    Saturated Fat 13.7 g
    68%
    Cholesterol 212.9 mg
    70%
    Sodium 506.2 mg
    21%
    Total Carbohydrate 12.9 g
    4%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.0 g
    8%
    Protein 23.6 g
    47%

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