San Francisco Deviled Crab |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is from the Pasadena, CA Jr. League cookbook. It is a wonderful way to eat a California favorite...Dungeness Crab. Ingredients:
4 tablespoons butter |
1 tablespoon oil |
3/4 cup onion, finely chopped |
1/2 cup celery, finely chopped |
3 tablespoons flour |
1 1/2 cups milk |
1 cup light cream |
1 1/2 teaspoons dry mustard |
1/8 teaspoon tabasco sauce |
1 teaspoon worcestershire sauce |
1/4 cup dry sherry |
2 tablespoons fresh lemon juice |
2 tablespoons fresh parsley, chopped |
3 eggs, hard-boiled and chopped |
1 lb dungeness crabmeat, flaked |
salt |
pepper |
1/2 cup parmesan cheese, grated |
Directions:
1. 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.
2. 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.
3. 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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