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Catholic Recipe: Deviled Crabmeat


  • 2 cans (6-1/2 ounces each) crabmeat, drained*
  • 1 small onion, minced
  • 5 Tablespoons butter or margarine, divided
  • 2 Tablespoons flour
  • 1 teaspoon dry mustard
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 sprigs parsley, chopped
  • 1/2 teaspoon nutmeg
  • 1 egg, beaten
  • 1 cup grated sharp Cheddar cheese
  • 1/2 cup dry bread crumbs


Serves: 4-6

Prep Time: 45 minutes

Difficulty: • •

Cost: $$$$

For Ages:15+



Food Categories (2)


Feasts (1)

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