Deviled Crab
Submitted by dashope
Louisiana-style deviled crab baked in individual shells with a creamy white sauce, Worcestershire, hot sauce, and buttery breadcrumb topping. A Creole classic ready in 40 minutes.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minThis is how they do crab down on the Gulf Coast, and once you try it, you’ll understand why it’s been a Creole staple for generations.
Crabmeat gets folded into a rich white sauce spiked with Worcestershire, hot sauce, cayenne, lemon juice, and mustard. The mixture goes into individual shells or custard cups, topped with buttered breadcrumbs, and baked until the tops turn golden and bubbling.
Six servings of pure Louisiana comfort that taste like they belong on a wrought-iron balcony in the French Quarter.
Chef Tips
- Pick through the crabmeat carefully for shell fragments before mixing it into the sauce
- Temper the beaten egg by stirring a little of the hot sauce into it first. Adding the egg directly to the hot mixture will scramble it
- Grease the shells or custard cups well so the filling releases cleanly
- The breadcrumb topping should be golden brown and the filling should be bubbling around the edges when it’s done
Ingredients
Directions
Thaw frozen crabmeat or drain canned crabmeat; pick over.
Cook onion in tablespoons butter until soft, then blend in flour.
Add milk gradually and cook until thick, stirring constantly.
Stir in lemon juice and seasonings.
Stir a little of the hot sauce into beaten egg; add egg mixture to remaining sauce, stirring constantly.
Add parsley and crabmeat; blend well.
Divide among six well-greased individual shells or 5-ounce custard cups.
Combine 1 tablespoon melted butter and the crumbs; sprinkle over mixture in each shell.
Bake in 350’F. oven 20 to 25 minutes or until tops are brown.
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