Deviled Crabs
- 1/2 pound fresh crab meat
- 2 small shallots
- 4 tablespoons butter
- 1 cup thick white sauce
- 1 teaspoon English mustard
- Dash of Worcestershire
- A few minced chives
- Salt, Cayenne pepper
- 2 egg yolks
- Bread crumbs, butter
- 4 good sized crab shells
Simmer crab meat and finely chopped shallots in butter. Add cream sauce and season well. Bring to a boil and bind with the egg yolks. Fill crab shells, delicately sprinkle with bread crumbs, place small piece of butter on each. Bake in oven until crust is brown. Serve with potato chips, lemon and parsley. Serves 4.
Submitted by May 24, 2009
15 min
30 min
45 min