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Friday, May 22, 2009

Deviled Crab

1 pound louisiana crabmeat
3 cans crabmeat, 6.5 ounces, each
2 tablespoon onion, chopped
3 tablespoon butter or margarine, melted
2 tablespoon flour, all purpose
3/4 cup milk
1 tablespoon lemon juice
1 teaspoon mustard, powdered
1 teaspoon worcestershire sauce
1 /2 teaspoon salt
3 drops tabasco sauce
1 pinch black pepper
1 pinch cayenne pepper
1 egg, beaten
1 tablespoon parsley, chopped
1/4 cup bread crumbs, dry

Thaw frozen crabmeat or drain canned crabmeat; pick over. Cook onion in butter until soft, then blend in flour. Add milk gradually and cook until thick, stirring constantly. Stir in lemon juice and seasonings. Stir a little of the hot sauce into beaten egg; add egg mixture to remaining sauce, stirring constantly. Add parsley and crabmeat; blend well. Divide among six well greased individual shells or 5 ounce custard cups. Combine1 tablespoon melted butter and the crumbs; sprinkle over mixture in each shell. Bake in 350 degree f oven 20 to 25 minutes or until tops are brown.

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