Deviled Crabs
Ready In: 45 mins
Yields: 12 crabs
Ingredients
- 12 hard-shell crabs
- 2 tablespoons butter
- 1⁄4 lb mushroom, cleaned and thinly sliced
- 1 teaspoon onion, minced
- 2 tablespoons flour
- 1 cup milk
- 1 egg yolk
- 1 teaspoon dry mustard (Coleman's preferred)
- 1 teaspoon horseradish
- 1 tablespoon parsley, chopped
- 1 teaspoon salt
- cayenne
- 2 tablespoons lemon juice
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 cup fine breadcrumbs
- 2 tablespoons butter, melted
- 1 tablespoon parsley, minced
Directions
- Crop crabs into boiling salted water and cook for 20 minutes.
- Drain, break off claws, separate shells and remove spongy fingers and stomach which is found under the head.
- Pick out all meat and set aside.
- Clean upper shells thoroughly.
- Melt butter, add mushrooms; cook until tender.
- Add minced onion and cook for an additional minute.
- Blend in flour and add milk gradually, stirring until thickened.
- Add egg yolk, mustard, horseradish, parsley, salt, cayenne and blend well.
- Add crab meat, lemon juice and Worcestershire sauce (if desired).
- Fill cleaned shells with mixture and top with buttered crumbs and chopped parsley.
- Bake at 400F for ten minutes or until well browned.
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