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Hot Deviled Crab |
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Serves: 8 Print this Recipe1/2 cup onions finely chopped 1/4 cup green bell peppers finely chopped 3 tablespoons butter or margarine 3 tablespoons flour 1 1/2 cups half and half 2 eggs yolk slightly beaten Dash cayenne pepper 1/2 teaspoon salt 2 teaspoons worcestershire sauce 1 teaspoon mustard prepared 1 tablespoon chives finely chopped 2 7 1/2-ounce cans crab meat drained, flaked and cartilage removed 1 cup bread crumbs soft 3 tablespoons butter or margarine, melted Heat oven to 375°. Sauté onion and green pepper in 3 tablespoons butter or margarine until tender. Add flour and mix until smooth. Stir in half-and-half gradually. Cook over medium heat, stirring constantly until sauce thickens. In small bowl, stir a small amount of the hot sauce into egg yolks. Add to remaining sauce in pan and heat for 2 or 3 minutes, stirring constantly. Remove from heat and add cayenne, salt, Worcestershire, mustard and chives. Mix well. Stir in crab meat. Spoon crab mixture into 8 buttered ramekins, custard cups or shells. Combine bread crumbs and 3 tablespoons melted butter or margarine and sprinkle on crab mixture. Bake 20 to 25 minutes or until crumbs are golden brown and mixture is bubbly. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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