San Francisco Deviled Crab

"This is from the Pasadena, CA Jr. League cookbook. It is a wonderful way to eat a California favorite...Dungeness Crab."
photo by Columbus Foodie photo by Columbus Foodie
photo by Columbus Foodie
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:




  • 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.
  • 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.
  • 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!

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  1. 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.
  2. 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.


I am a native Californian, born in the Los Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area. I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club. I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun. I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun! Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks! <img src="" width="399" height="270"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src="" width="300" height="220"> <a href="" target="_blank"><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" width="399" height="150"> <img src="" width="399" height="140"> <img src=""width="290" height="140"> <img src="" border="0" alt="F and G Swap">
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