| Luncheon
Deviled Crabs |
1/4
cup butter
|
1 1/2
cups milk
|
1/2
cup finely chopped celery
|
1 egg,
beaten
|
1/3
cup chopped green/red sweet pepper
|
1 tbsp
lemon juice
|
1/4
cup flour
|
1 tsp
Worcestershire sauce
|
2 tsp
dry mustard
|
2 tbsps
chopped parsley
|
1/8
tsp cayenne
|
1 pound
crabmeat, cartilage removed
|
1/2
tsp salt
|
1/4 cup
bread crumbs, divided
|
1 tsp
prepared horseradish
|
2 tbsps
butter, melted
|
1/2
cup chopped green onions, including tops
|
| |
| In
a saucepan, melt 1/4 cup butter and cook onions, celery and
green/red pepper lightly. Stir in flour, mustard, cayenne, salt
and horseradish. Add milk and cook over low heat, stirring constantly
until thickened. Stir in small amount of the hot sauce to the
egg then combine with remaining sauce. Cook about 2 minutes.
Add lemon juice, Worcestershire sauce and parsley. |
| Combine
crabmeat with half of bread crumbs; stir into sauce and mix
well. Place crab mixture into individual ramekins or shells.
Combine remaining crumbs and 2 tablespoons melted butter. Sprinkle
on top of shells. Bake in 375 degree Fahrenheit oven about 20
minutes or until brown. Makes 6 servings. |
