Deviled Crabs, Baltimore Style |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Deliciously silky and elegant, this recipe comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3/4 cup medium white sauce (magic white sauce (and variations) or your own recipe) |
2 egg yolks, beaten |
2 cups crabmeat |
1 teaspoon prepared mustard |
1/2 teaspoon lemon juice (fresh is best) |
1 teaspoon worcestershire sauce (or 2 tablespoons sherry wine) |
cayenne |
1/4 cup mushroom, cooked (optional) |
2/3 cup breadcrumbs |
1 teaspoon parsley, minced |
lemon juice |
Directions:
1. Add hot white sauce gradually to beaten egg yolks, stirring constantly.
2. Add crab meat and heat through.
3. Add mustard, lemon, Worcestershire or sherry, cayenne, and mushrooms; transfer to oiled shells or individual ramekins.
4. Sprinkle lightly with buttered crumbs and parsley; brown in a hot oven (450F) for five minutes.
5. Sprinkle lemon juice over the top and serve hot.
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