Catholic Recipe: Deviled Crabmeat
Using crabmeat, fresh or canned, is another way to have a meatless casserole on Friday nights. Serve over toast, rice, or noodles.
* Or 2 cups fresh crabmeat.
Flake crabmeat; remove bits of cartilage; set aside. Cook onion in 3 tablespoons of the butter until tender but not brown. Remove from heat; stir in flour and mustard until well blended. Add milk; stir until smooth. Return to heat; cook, stirring constantly until thick, about 2 minutes. Add salt, pepper, parsley, and nutmeg. Stir a little of the sauce into the egg; add egg mixture to remaining hot sauce. Stir constantly until boiling starts. Remove from heat before sauce boils; stir in cheese and crabmeat. Turn into individual ramekins or shells. Melt remaining 2 tablespoons butter. Stir in dry bread crumbs. Sprinkle over crabmeat. Bake at 400° about 10 minutes or until brown. Makes 4 to 6 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965